These CREAMY Garlic DAIRY FREE Mashed Potatoes are the best! Enjoy this easy to make vegan mashed potatoes recipe that uses broth and olive oil instead of milk! Perfect for everyday dinner or Thanksgiving – you won’t believe how good and healthy these are!
Dairy Free Mashed Potatoes
It’s been 11 days without cheese or milk. 11 days. 11 days!
Let’s rewind a bit before I demand (nicely) that you offer some support (I need it). I’ve decided to try to go dairy free to help with some health issues, none that I will go into detail about until I know if it actually works for me or not.
Going dairy free is something that has been brought up to me multiple times in passing and readings and finally I woke up and decided “let’s do this”.
Cheese is something I love dearly (let’s be real) so all of a sudden saying goodbye to cheesy casseroles, mac and cheese, pizza and simple cheese slices hasn’t been easy, but at the same time it hasn’t been impossible.
The “no milk” rule I thought was going to be easy, after all I like almond milk and I don’t usually have a whole lot of milk… until I started to read every single label of my favorite snacks and foods and saw “milk”.
Really those have milk in them? That too? Oh goodness, someone throw a girl some vegan peanut butter cookies (now a favorite recipe!) please.
No Milk Mashed Potatoes
So I’m learning to cook with no cheese, milk or butter. Honestly, butter is easy, my family as a whole loves Earth Balance spread so that’s an easy swap.
I’m learning about substitutions. I’m learning about what tastes good. I’m learning what tastes really horrible. (real talk: fake cheese will never be as good as real cheese, never, maybe you will think it’s ok, but better – never).
Which brings me to mashed potatoes, if you know about my favorite mashed potatoes recipe in the world you will know it’s very… dairy. So what’s a girl to do? She’s got to make some Creamy Mashed Potatoes with no milk or butter.
And you know what? It can be done. And you know what what? They can be delicious, and these will kinda change your life (just read the comments!).
How to Make Dairy Free Mashed Potatoes
Bring potatoes to a boil. To peel or not to peel? That’s up to you, I prefer to leave the potatoes unpeeled, but if you want velvety smooth, peel them.
Keep boiling until a fork easily slides in, about 20 minutes.
Add chicken broth, olive oil, garlic, salt and pepper to potatoes and mash. You can mash by hand or with a electric hand mixer. Just be careful if you’re using a hand mixer not to overmix.
Mix until creamy and serve. Enjoy!
Vegan Mashed Potatoes
These mashed potatoes are SO EASY to turn vegan! Even though the recipe calls for chicken broth, you can subsitute it with vegetable broth. And just like you have DELICIOUS Vegan Mashed Potatoes!
These mashed potatoes are creamy because we’re mashing them with broth which is a great liquid to use as a substitution for milk. Throwing in some garlic gives them a great taste and the smell is pretty delicious. Bonus points on these potatoes: You don’t have to peel them, who doesn’t love that?
So going dairy free, or just want a change in your regular mashed potatoes? Give these a try!
Looking for more dairy free recipes?
Chocolate Vegan Donuts
Dairy Free Mini Pancake Muffins
Strawberry Banana Pineapple Smoothie
Orange Smoothie
Chocolate Banana Smoothie
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Creamy Garlic Dairy Free Mashed Potatoes
PrintIngredients
- 1 1/2 pounds Yukon Gold potatoes unpeeled and cut into equal sized pieces
- 1/2 cup vegetable or chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Bring a pot of water to a boil and add your potatoes. Keep boiling and cook them for about 20-25 minutes, or until a fork easily slides in.
- Drain the potatoes and place them back into the pot. Add broth, olive oil, minced garlic, salt and pepper to pot.
- Mash until the potatoes are creamy. Serve and enjoy!
j says
What kind of broth do you use? Salt free or the ones with added salt?
Pamela says
You can use either, but if you use a broth with added salt, just make sure to taste them before adding in the salt – you might not need as much.
Elisa says
I’m on a diet so I really hoped for a much healthier version of this food I love so much, and THIS is it. Healthy AND tastes good.
Pamela says
So happy you liked the potatoes Elisa! Thanks for stopping by!
Lois H says
Can these dairy free mashed potatoes be made a day ahead and warmed in the oven before serving?
Pamela says
Absolutely!
Roger-Allen says
I’ve never seen as innovative recipe as this one: chicken broth for creaminess!
John Wood says
I am lactose intolerant and have started cooking a lot on my own. I used this recipe for thanksgiving but forgot the broth, doing them again for Christmas and I have my broth!
Kathy K says
HELP! So it’s ten minutes til 4:00 on Thanksgiving and I bought the wrong size of cooking bag and it wook a while to figure that out. This dilemma is more…um…problematic. Mashed potatoes. When I did my side dish shopping on Wednnesday I distinctly remember remember to getting two boxes of butter. Today, THANKSGIVING AT 4:00 I can’t find them anywhere. All I have is a touch more of one stick on the butter dish. No other flavored milk, and I’m not sure how much olive oil I have if any. Do I remember correctly that a few years ago ladies would make what they called “fancy” potatues by using sourcream instead. Is my memory correct and how much would I use??? HELP! 4;05…
kATHY
Kelly says
Yes! Sour cream, cream cheese, or chicken broth too. Go for it!
Lisa Blackwell says
This looks really good. Would it work to use butter instead of some or all of the olive oil?
Pamela says
Hey Lisa, sure, you can use butter instead of olive oil if you’d like. Hope this helps!
Kris Flowers says
The mashed potatoes are sooo delicious!
I made them to top my Shepherd’s Pie. (my friend is dairy free) so I added a little more liquid so they wouldn’t dry out cooking again. So easy! Thank you!!!
Kate says
I can’t thank you enough for this recipe! I’m lactose intolerant, so any time I can find a dairy free option of a dish and it tastes amazing, I’m so excited. I was blown away at how good these were. Like, SO good. I’m going to start using this recipe for our Thanksgiving mashed potatoes! I was always under the assumption that butter and milk would have to be used for creamy potatoes – not anymore! 🙂
Nicholas Parkes says
This recipe has left me questioning why I have always, until now, added milk and butter to my mashed potato. Thx
Pamela says
So happy to hear you liked this recipe! Thanks for commenting, keep on enjoying! 🙂
Kerry Rutland says
I am so grateful you posted this recipe and your reasonings. I just made it and I can’t stop eating it! I added double the garlic because I LOVE garlic! I am pregnant and am having trouble with gluten so looking for gluten free options and now the only problem is eating too much and not digesting it quick enough! haha! Thank you again!
Traci L. says
Genius idea to use broth for the liquid. I’ve used reserved potato liquid. I will have to try this; it will add more flavor. Thank you!
Pamela says
The broth definitely adds more flavor, hope you give them a try! Thanks for commenting Traci!
Irene says
The mashed potatoes came out awesome! I have a friend staying over who can’t have dairy and this recipe held up to its reputation.
Pamela says
Hey Irene, I’m so happy to hear you guys liked the mashed potatoes! Thanks so much for commenting! 🙂