Mashed Potato Recipe Without Milk: Rich and Creamy With Stock

This dairy-free mashed potato recipe proves you don’t need milk to achieve creamy, velvety perfection.

By using rich chicken or vegetable stock, we infuse the potatoes with deep, savory flavor while maintaining that classic smooth texture. The stock replaces the liquid typically provided by milk, ensuring the potatoes remain fluffy and luscious without any dairy.

The secret lies in warming the stock before mixing it in, which helps the potatoes absorb the liquid evenly. A touch of butter (or dairy-free alternative) adds richness, while proper mashing technique guarantees no lumps remain.

Perfect for those avoiding dairy or looking for a vegan-friendly option, these potatoes deliver on taste and texture every time.

Ingredients for Mashed Potato Recipe Without Milk

Simple ingredients transform into rich, velvety mashed potatoes without a drop of dairy.

The potatoes are the foundation here. Yukon Golds have the perfect buttery texture without actual butter. Whole Foods or your local farmers market will have the best selection—look for firm, smooth potatoes without sprouts. The stock needs to be unsalted so you can control the seasoning. I like Imagine Foods or Pacific brands for consistent quality (the good stuff, not the watery kind).

No Yukon Golds? Russets work too but need more stock for creaminess. Vegan butter can be swapped for coconut oil at a 1:1 ratio. Nutritional yeast is key for that cheesy depth—Bragg or Bob’s Red Mill are reliable brands. For extra richness, stir in a spoonful of cashew cream. The mustard might seem odd but don’t skip it—it balances everything.

Mashed potatoes are best served fresh, but leftovers keep 3-4 days in the fridge. Reheat with a splash of stock to revive the texture. They freeze well for up to 3 months (portion into bags first). Warm the stock gently—no boiling (worth the extra minute).

Step-by-Step Instructions for Mashed Potatoes Without Milk

This method delivers rich, creamy results using stock as the liquid base.

Step 1: Boil the Yukon Gold Potatoes Until Tender

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the 1.5 tsp Sea Salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes.

You’ll know they’re done when a fork slides in effortlessly and the potatoes break apart at the edges. Overcooking causes them to absorb too much water, making the mash watery. Drain immediately and return the potatoes to the pot to evaporate any excess moisture.

Step 2: Sauté the Garlic Cloves in Vegan Butter

While the potatoes cook, melt the 4 tbsp Vegan Butter in a small saucepan over medium-low heat. Add the 3 cloves Garlic Cloves and cook for 1-2 minutes until fragrant but not browned. Browning garlic makes it bitter, so keep the heat gentle.

Pour in the 1.5 cups Vegetable Stock and warm it through for 2-3 minutes. This step infuses the stock with garlic flavor and ensures it’s hot when mixed with the potatoes, preventing a gummy texture. Remove from heat and set aside.

Step 3: Mash the Potatoes with Olive Oil and Seasonings

Return the drained potatoes to the pot and add the 2 tbsp Extra-Virgin Olive Oil and 1 tsp Dijon Mustard. Mash with a potato masher or ricer until smooth. Avoid using a food processor, as it releases too much starch and makes the potatoes gluey.

Gradually pour in the warm garlic-infused vegetable stock, ½ cup at a time, while continuing to mash. The potatoes should be creamy but not soupy. Stir in the 3 tbsp Nutritional Yeast and remaining 0.5 tsp Sea Salt and 0.5 tsp Black Pepper.

Step 4: Adjust Consistence and Finish with Chives

Taste and adjust seasoning if needed. If the mash is too thick, add a splash more of the warm vegetable stock. For extra richness, fold in any remaining 4 tbsp Vegan Butter. The texture should be smooth and velvety, with no lumps.

Transfer to a serving bowl and garnish with the 0.25 cup Fresh Chives. The chives add a fresh, oniony contrast to the rich, creamy potatoes. Serve immediately while hot for the best texture and flavor.

Storing and Reheating This Recipe

Refrigerator Storage

Let your mashed potatoes cool for no more than 2 hours before transferring to an airtight container. They’ll keep beautifully in the fridge at 40°F or below for up to 4 days. I find the flavors deepen overnight as the stock and seasonings meld together. ❄️

Freezer Storage

For longer storage, portion the potatoes into freezer-safe bags or containers. They freeze well for up to 3 months without texture loss. I recommend using quart-sized bags and laying them flat to save space. Leave 1 inch of headspace to prevent bursting.

Stovetop Reheating

This is my go-to method for reviving leftovers. Heat the potatoes in a saucepan over medium-low heat with a splash of vegetable stock to restore creaminess. Stir frequently for 5-7 minutes until heated through. 🔥

Microwave Reheating

For quick portions, microwave individual servings covered with a damp paper towel. Use 70% power for 2-3 minutes, stir, then heat in 30-second intervals until reaching 165°F. Add a little stock if they seem dry.

Oven Reheating

For larger batches, spread potatoes in a baking dish, add ¼ cup vegetable stock, cover with foil, and bake at 350°F for 15-20 minutes. This method works great when reheating for a crowd.

Frequently Asked Questions