easy recipe for dairy0free mashed potatoes feature

Light & Fluffy Dairy-Free Mashed Potatoes

I make a Light & Fluffy Dairy-Free Mashed Potatoes that's so good, you won't ever want to go back to milky-mushed-taters. Heh.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8


  • 4 medium to large Russet or gold Potatoes
  • 1-2 cups Chicken Broth
  • Pinch of Garlic Powder
  • Salt and Pepper to taste
  • Chives for garnish if desired


  1. Peel the potatoes (or not). If you don't want to peel the potatoes, then scrub them very well under running water.
  2. Cut into squares about 1/2 inch, or smaller. You should have about 4 cups of cut-up potatoes.
  3. Place potatoes into a large pot or dutch oven, cover with water, plus about 1 inch, place over high heat and bring to a boil.
  4. When the potatoes begin to boil, reduce the heat to about medium--but make sure the potatoes continue to boil slowly. Stir occasionally.
  5. Boil for about 20 minutes, or until potatoes are tender and cooked through.
  6. Remove from heat and drain in a colander, then place potatoes in a medium-sized glass or plastic bowl.
  7. Add a pinch of garlic powder and about 1 cup of Chicken Broth.
  8. Using a hand-mixed, beat on low speed for a minute or so, then increase mixer speed to break up any potatoes pieces.
  9. The potatoes should be easy to stir, but not "soupy". Add more Chicken Broth as needed to reach the desired consistency, and mix.
  10. Add salt and pepper to tasted. Be careful not to add too much salt, as the Chicken Broth may be pretty salty.
  11. Garnish with Chives, if desired.