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These Dairy Free Mashed Potatoes taste just like the classic version. They are everything you want in that comforting and warm side dish, but lightened up to include chicken broth and olive oil. They’re soft and creamy and a cinch to make. Plus they’re Whole30, paleo, and vegan friendly.
Dairy Free Mashed Potatoes
Is there any better comfort food than classic mashed potatoes? Mashed potatoes are a perfect side to serve along side hearty meals, like roasted turkey or fried chicken. It traditionally relies on heavy cream or milk, and lots of butter to get its creamy flavor. For our lightened-up version we use chicken broth and extra virgin olive oil to make these dairy free, without compromising on the flavor or texture. Honestly, nobody will no the difference! Plus these are whole30, vegan and paleo friendly.
Ingredients for Whole30 Mashed Potatoes
- Yellow or Red Potato
- Vegetable or Chicken broth
- Olive Oil
- Salt and Pepper
- Onion Powder
- Scallion (for garnish)
How to Make Mashed Potatoes Without Milk
Typically mashed potato recipes call for some type of milk or cream, along with butter. Our paleo and dairy free mashed potatoes instead rely on veggie or chicken stock, and olive oil for all the flavor. You could also substitute in some almond milk or oat milk, or really any milk you typically use in place of dairy milk.
To make the dairy free mashed potatoes simply:
- Boil potatoes until tender, about 15-20 minutes.
- Drain potatoes in a colander.
- Add in the chicken broth and olive oil in the same sauce pan mash together with the potatoes until smooth. Add salt, pepper, onion powder and stir to combine.
- Serve hot with scallion garnish and optional gluten free gravy.
If you like this classic Thanksgiving recipe, check out these others:
- Kale and Sweet Potato Stuffed Turkey Breast
- Healthier Cheesy Scalloped Potatoes
- Healthy Creamed Spinach (Made Without Cream!)
- Easy Gluten-Free Gravy
Looking for another main dish to serve with the mashed potatoes, check out these:
- Fried Chicken (Hot or Not) + Air Fry, Baking, and Fry Instructions
- Skirt Steak with Italian Salsa Verde
- The Best Baked BBQ Chicken Breast
- Skillet Pork Chops with Apples and Onions
Dairy Free Mashed Potatoes (Paleo + Vegan)
- 2 lbs. yellow or red potato scrubbed and cut to medium dice (see note)
- 1/2 cup plus 2 tablespoon vegetable or chicken broth
- 3 tablespoon olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1 scallion finely sliced (for garnish)
- Place potatoes in a medium sauce pan and cover with cold water 1" above. Bring to a boil and then lower to medium-high heat and cook until fork tender, about 15-20 minutes.
- Drain potatoes in a colander.
- Place chicken broth and olive oil in the same sauce pan and heat until hot. Place the potatoes back in the sauce pan with the heated chicken broth and mash with a potato masher until smooth. Add salt, pepper, onion powder and stir to combine.
- Serve hot with scallion garnish.
Love this! And, regarding Casey’s comment, I would’ve just figured out myself to use veggie broth instead of chicken if I was vegan. No big deal that you didn’t list a substitute. Sadly some people are just picky, harsh and grumpy…but we all can’t be sweet and kind…or the world would be boring!! ?
This isn’t vegan with chicken broth and you neglected to list the substitution. : (
Hi Casey! Kelli here, part of the LCK team. Thanks for pointing out what we overlooked! We’ve updated to say, of course, use vegetable broth for our vegan friends!
Oh I love mashed potatoes! And this recipe looks good and really easy to make so I’ll be giving this a try very soon!
Mashed potatoes are my absolute fave!!