Creamy Dairy Free Mashed Potatoes (with Chicken Broth)
These creamy dairy free mashed potatoes are rich, fluffy, and full of flavor without milk or heavy cream. Made with Yukon Gold potatoes, savory chicken (or vegetable) broth, and your choice of butter or dairy-free butter, they’re an easy dairy-free side dish made with simple ingredients.
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Instead of using dairy-free milk, I like to make my dairy free mashed potatoes with chicken broth or bone broth. Many plant-based milks have a distinct flavor that can come through in savory recipes, while bone broth has a flavor profile that naturally complements potatoes. When I had to go dairy free several years ago, I tried every vegan milk on the market and hated the flavor of mashed potatoes with all of them. Then I discovered adding chicken broth to my mashed potatoes and I couldn’t believe how amazing the flavor was!! Along with all of the added health benefits of bone broth, I will never go back to vegan milk in my potatoes.
These creamy mashed potatoes are the perfect side dish for an everyday dinner, Thanksgiving dinner, or holiday meal.
Why You’ll Love This Dairy Free Mashed Potatoes Recipe
- Creamy without milk or cream: You don’t need milk, dairy-free milk, or heavy cream to get a creamy texture.
- Simple ingredients: This recipe requires just a handful of basic nourishing ingredients.
- Easy to customize: Use butter if you tolerate dairy or vegan butter or olive oil for completely dairy-free mashed potatoes.
- Perfect for everyday or holiday meals: They’re a comforting side dish that works just as well with roast chicken as they do with Thanksgiving dinner.
Creamy Dairy Free Mashed Potatoes Recipe
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 – 3/4 cup chicken bone broth, chicken broth, or vegetable broth
- 2 tablespoons butter, vegan butter, or olive oil
- 1/2 teaspoon salt, plus more for the cooking water
- 1/4 teaspoon black pepper
Optional Add-Ins
- 1 clove garlic, minced (optional)
- 1 tbsp of nutritional yeast (optional for a cheesy flavor)
Instructions
1. Prepare the potatoes
Peel the Yukon Gold potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt.
2. Boil the potatoes
Place the pot over high heat and bring the potatoes and water to a boil together. Once boiling, reduce the heat slightly and cook for 12-15 minutes, or until the potatoes are very tender and easily pierced with a fork.
3. Drain and mash
Drain the cooked potatoes thoroughly. Then pass them through a potato ricer and return them to the pot. This is my favorite way to get an extra creamy texture. If you don’t have a potato ricer, a potato masher works too.
(If you don’t have bone broth on hand then you can alternatively use the hot cooking water for your liquid. Before draining, simply reserve some of the hot cooking water. )
4. Add the remaining ingredients
Add 1/2 cup of warm broth, butter or vegan butter, salt, black pepper, and optional garlic.
5. Mix until creamy
Use a hand mixer (electric mixer) on low speed to gently mix the potatoes just until smooth and creamy. Add additional warm broth a little at a time until you reach your desired consistency. Avoid overmixing, which can make mashed potatoes gummy.
6. Season and serve
Taste and add additional salt or pepper if needed. Serve warm.
Why I Use Bone Broth Instead of Dairy-Free Milk
Many dairy free mashed potatoes recipes replace regular milk with a dairy-free milk such as unsweetened almond milk, oat milk, soy milk, cashew milk, or full fat coconut milk. While these can work, I find that even unsweetened varieties sometimes add a noticeable flavor to savory dishes.
I prefer chicken broth or bone broth because its savory flavor naturally complements potatoes. It creates flavorful, creamy dairy-free mashed potatoes without needing milk or heavy cream.
For a completely vegan version, simply use vegetable broth and vegan butter or olive oil.
If you don’t have broth on hand, reserve some of the hot water used to boil the potatoes. The starchy cooking water can be added to the cooked potatoes in place of broth and still creates a smooth, creamy consistency.
Expert Tips for Creamy Dairy Free Mashed Potatoes
- Start with cold water. Place the potatoes in cold water and bring them to a boil together rather than adding them directly to boiling water. This allows the potatoes to cook more evenly so the outside doesn’t become overly soft before the center is done.
- Choose the right potatoes. Yukon Gold potatoes are my top choice because of their naturally buttery flavor and creamy texture. Russet potatoes are also a great choice if you prefer lighter, fluffier mashed potatoes.
- Warm your broth. Adding warm broth rather than cold liquid helps the ingredients incorporate easily while keeping the potatoes hot.
- Use flavorful Dairy Free butter or even real butter if you can tolerate it. A lot of people with dairy intolerance can tolerate butter which is the case with me. So I recommend using real butter if you can tolerate it or dairy free if you can’t. You could use olive oil alternatively but I’ve found that the taste in the potatoes isn’t as good with olive oil as it is with butter
- Don’t overmix. A hand mixer helps create creamy potatoes, but stop as soon as they’re smooth. Overworking the potatoes can make them gummy.
- Add broth gradually. Start with 1/2 cup and add more as needed. It’s much easier to thin mashed potatoes than to fix potatoes that have become too runny.
What to Serve With Dairy Free Mashed Potatoes
These creamy mashed potatoes are a versatile side dish for weeknight dinners or a holiday meal. Try serving them with:
- Whole Oven Roasted chicken – A classic pairing for an easy, comforting dinner.
- Roasted turkey – Perfect for Thanksgiving dinner or other holiday meals.
- Roasted asparagus – An easy vegetable side that pairs beautifully with creamy potatoes.
- Oven Roasted Green beans – A simple, fresh side for chicken, turkey, or beef.
- Pot roast or beef roast – Especially delicious with the pan juices or gravy spooned over the potatoes.
- Meatloaf – A classic comfort food combination.
- Gravy – Finish them with homemade chicken, turkey, or beef gravy.
Frequently Asked Questions
Can you make mashed potatoes without milk?
Absolutely. Broth or even the starchy potato cooking water can replace milk in mashed potatoes. This is actually my preferred method because you don’t have to worry about the flavor of dairy-free milk affecting the finished potatoes.
What are the best potatoes for mashed potatoes?
Yukon Gold potatoes are my favorite because they have a naturally buttery flavor and create a creamy texture. Russet potatoes are another great choice, especially if you prefer lighter, fluffier potatoes. Waxy potatoes such as red potatoes and new potatoes tend to produce a denser texture.
Can I make these dairy free mashed potatoes vegan?
Yes. Use vegetable broth instead of chicken or bone broth and choose vegan butter or olive oil instead of regular butter.
How do you store and reheat dairy free mashed potatoes?
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently on the stovetop or in the microwave, adding a splash of broth or water as needed to bring back their creamy texture.
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Creamy Dairy Free Mashed Potatoes (with Chicken Broth)
Equipment
Ingredients
- 1 1/2 lbs Yukon Gold potatoes
- 1/2 cup chicken bone broth or more as needed
- 2 tbsp dairy free butter or butter
- 1/2 tsp sea salt plus more for boiling
- 1/4 tsp pepper
- 1 glove garlic chopped (optional)
Instructions
- Prepare the potatoes. Peel the Yukon Gold potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt.1 1/2 lbs Yukon Gold potatoes
- Boil the potatoes. Place the pot over high heat and bring the potatoes and water to a boil together. Once boiling, reduce the heat slightly and cook for 12-15 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Drain and rice or mash. Drain the cooked potatoes thoroughly. Pass them through a potato ricer and return them to the pot. This is my favorite way to get an extra creamy texture. If you don't have a potato ricer, a potato masher works too.
- Add the remaining ingredients. Add 1/2 cup of warm broth, dairy free butter (or butter if tolerated), salt, black pepper, and optional garlic. If you don't have bone broth on hand you could alternatively retain some of the hot water that you boiled the potatoes in and use that as the liquid instead of broth.1/2 cup chicken bone broth, 2 tbsp dairy free butter , 1/2 tsp sea salt, 1/4 tsp pepper, 1 glove garlic
- Mix until creamy. Use a hand mixer (electric mixer) on low speed to gently mix the potatoes just until smooth and creamy. Add additional warm broth a little at a time until you reach your desired consistency. Avoid overmixing, which can make mashed potatoes gummy.
- Season and serve. Taste and add additional salt or pepper if needed. Serve warm.
Notes
- Start with cold water: Bring the potatoes and water to a boil together so the potatoes cook evenly.
- Use a potato ricer: Ricing the cooked potatoes before mixing creates an extra smooth, creamy texture.
- Add warm broth gradually: Start with 1/2 cup and add more as needed to reach your desired consistency.
- Don’t overmix: Mix just until creamy. Overmixing can make mashed potatoes gummy.
- Save the cooking water: Reserve a little starchy potato water before draining to use if you need additional liquid.
