Mashed Potatoes Without Milk (Creamy, Dairy-Free!)
These dairy-free mashed potatoes use chicken or vegetable broth, vegan butter, and mayo in place of milk and cream — and they come out just as creamy, buttery, and delicious as the classic. Perfect for weeknights, holidays, and anyone who is lactose intolerant or dairy-free.
Ingredients
- 1 ½ lbs Yukon gold potatoes peeled and cut into 1-inch cubes (about 3 medium potatoes)
- 3 cloves garlic peeled and smashed
- 1 ¼ teaspoon salt divided
- ¼- ½ cup low sodium chicken broth or vegetable broth (plus more as needed)
- 1 ½ tablespoons vegan butter such as Earth Balance or Miyoko's
- 3 tablespoons mayonnaise classic, olive oil, avocado oil, or vegan mayo
Instructions
- Add the cubed potatoes to a colander and rinse thoroughly under cold water. Drain.
- Add the potatoes and smashed garlic cloves to a large pot or Dutch oven. Cover with cold water and stir in 1 teaspoon of salt.
- Bring to a boil over high heat. Boil for 14–16 minutes, until the potatoes are fork-tender.
- Drain the potatoes and garlic. Return them to the warm pot for 1–2 minutes to steam off excess moisture, then transfer to a large mixing bowl or stand mixer bowl.
- Add the remaining ¼ teaspoon salt, ¼ cup broth, vegan butter, and mayonnaise. Mash with a hand masher, or whip with a stand mixer's whisk attachment, until smooth and creamy. Add more broth 1 tablespoon at a time to reach your preferred consistency.
- Taste and adjust salt as needed. Serve hot.
Notes
- Vegan: Use vegetable broth and vegan mayo. The vegan butter is already plant-based.
- Don't remove the garlic — it softens completely during boiling and adds essential depth when mashed in.
- Rinse before boiling — removes surface starch and prevents gluey texture.
- Add broth gradually — start with ¼ cup, add more by the tablespoon. You can always add more, but you can't take it out.
- Mashing methods: Hand masher = rustic and slightly chunky. Stand mixer with whisk attachment = light and whipped. Potato ricer = the smoothest, most velvety result.
- Don't overmix — mash just until smooth. Overworking releases starch and turns them gluey.
- Make-ahead: Make up to 2 days ahead. Refrigerate covered. Reheat with 1–2 tbsp broth stirred in per serving.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Freeze for up to 2 months.
- Reheating: Microwave in 1-minute intervals, stirring between each, with a splash of broth to restore creaminess.
Nutrition
Serving: 1gCalories: 178kcalCarbohydrates: 23gProtein: 3gFat: -38gSaturated Fat: 2gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 3mgSodium: 555mgFiber: 2gSugar: 1g
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