Creamy Dairy Free Mashed Potatoes (with Chicken Broth)
These creamy dairy free mashed potatoes are rich, fluffy, and full of savory flavor without milk or heavy cream. Made with buttery Yukon Gold potatoes, bone broth, and your choice of butter, vegan butter, or olive oil, they’re an easy and comforting side dish for weeknight dinners, Thanksgiving, or any holiday meal.
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.
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