This kosher recipe for the Best Mashed Potatoes Without Milk is the perfect side dish for meat mains like our Quick Chicken Marsala and Marinated Chuck Eye Roast. These pareve Mashed Potatoes can also be a meal by themselves by adding in some of our suggestions. Besides being kosher and non-dairy, this Mashed Potatoes recipe is also gluten free and soy free.
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Why This Recipe Works
Mashed potato recipes go with both dairy and meat meals but it's hard to find instant mashed potatoes without milk. This is one of our dairy free recipes that contains no milk and we love it because it is:
- Easy to make. Once the potatoes are peeled: boil and mash. So easy to make.
- Only 4 ingredients. Potatoes, mayo, salt, garlic. Simple ingredients for a simple and delicious food.
- Great for people with dietary restrictions. Besides being kosher, this is a dairy free mashed potato recipe and it is gluten free, pareve, and vegan. Serve this to almost any guest or family member even when it is not Thanksgiving.
- Kosher for Passover. There is no chometz here. Just make sure to use kosher for Passover mayonnaise and then follow the recipe as written.
Making Mashed Potatoes Without Milk step by step:
Step 1 - Roast the garlic
Freshly roasted garlic is one of the best foods on earth and this recipe uses a lot of it. While raw garlic has a strong biting flavor, roasted garlic is mild, nutty, and sweet. Just slice off the top of the garlic bulb, drizzle with olive oil, and then wrap in foil and bake for 45 minutes at 375ºF. If you are looking to make this recipe in under 20 minutes, you can use garlic powder instead.
Step 2 - Peel and slice the potatoes
Peel the potatoes and then slice each one into 6 chunks. The slices do not have to be exact but they should be close in size. You want all of the potato slices to cook evenly and smaller pieces will cook faster than the larger ones. Uniformly sized potatoes will cook at the same time and give you that perfect consistency when they are mashed.
Step 3 - Boil and mash the potatoes with the other ingredients
Fill a 4 quart pot with cold water and place the potatoes into the cold water. Bring the potatoes and water to a boil over high heat together. Boil for 10-12 minutes or until the potatoes are soft. Do not over boil or the potatoes will turn into potato starch and there is no going back from that. Drain the potatoes and add the mayonnaise, salt, and the roasted garlic cloves. Mash the potato without milk using a potato masher. If you do not have a potato masher you can use a large wooden spoon or a fork but it will take a little bit more effort.
Recipe FAQ
This really depends on what you put into the mashed potatoes. Milk butter and other fatty ingredients will make the dish more fatty and less healthy so it is best to keep them under control. Then again, if you keep all of the fats out of the potatoes you will be lacking a lot of flavor. If you are looking to make the mashed potatoes more healthy, you can use a lower fat milk or olive oil instead of butter.
After the potatoes drain, push into them with the back of a wooden spoon or fork, stir, repeat until you get to the desired consistency. You can also use an electric beater to whip the potatoes.
On thing you can do is save ¼ cup of the potato water before draining. You can add ⅛-1/4 cup of this to reach your desired consistency. You can also use a dairy free milk like unsweetened almond milk as a milk substitute in mashed potatoes.
Potatoes are naturally gluten free and most mashed potato recipes are also gluten free.
Yes. The butter adds flavor and texture to the potatoes but you can leave it out. You can substitute in a little bit of olive oil, avocado oil, or any plant based butter substitute.
Serving suggestions
- Baked mashed potatoes. Once the mashed potatoes are done, spoon them into a 9x13 baking dish and bake for 15 minutes at 350ºF. This will give the top of the mashed potatoes a nice brown crust. The bottom should stay creamy and delicious.
- Mashed potatoes with red potatoes. Instead of using Russet potatoes, try using red potatoes which have a sweeter taste. Red potatoes are generally a little bit smaller and softer so you only have to cut them into 4 pieces before boiling.
- "Cheesy" mashed potatoes. Load on the Dairy Free "Cheese" Seasoning. Potatoes and cheese were meant to be together.
- Baby mashed potatoes. Use baby Yukon gold potatoes. Boil whole with the skin on. Baby mashed potatoes will be sweeter and have a natural creaminess.
- Bacon mashed potatoes. Fry up some beef fry or pastrami and crumble into the boiled potatoes right before mashing. This kosher bacon along with the roasted garlic will be a flavor you will never forget.
- Mashed potatoes with mayo. Mayo is a great non-dairy substitute for butter and milk. It has a high fat content which makes the mashed potatoes creamy and delicious.
- Vegan Mashed Potatoes. Leave out the regular mayonnaise and substitute in vegan mayo.
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Recipe
The Best Mashed Potatoes Without Milk
Equipment
- potato masher
Ingredients
- 8 potatoes
- 1 garlic bulb, roasted you can also use 1 tablespoon of garlic powder
- ⅓ cup mayonnaise
- 1 teaspoon salt
Instructions
- Peel and slice the potatoes into 6 equal chunks.
- Fill the pot until ¾ full with cold water and place the potato chunks into the cold water.
- Bring the water with the potatoes in it to a boil. Allow the potatoes to boil for 10-12 minutes or until soft.
- Drain the potatoes and add the mayonnaise, salt, and roasted garlic cloves.
- Mash the ingredients together and serve.
Making the roasted garlic
- Preheat oven to 350ºF.
- Slice the top off of a bulb of garlic and drizzle with olive oil.
- Wrap in aluminum foil and bake for 45 minutes.
Notes
Serving suggestions
- Baked mashed potatoes. Once the mashed potatoes are done, spoon them into a 9x13 baking dish and bake for 15 minutes at 350ºF. This will give the top of the mashed potatoes a nice brown crust. The bottom should stay creamy and delicious.
- Mashed potatoes with red potatoes. Instead of using Russet potatoes, try using red potatoes which have a sweeter taste. Red potatoes are generally a little bit smaller and softer so you only have to cut them into 4 pieces before boiling.
- Baby mashed potatoes. Use baby Yukon gold potatoes. Boil whole with the skin on. Baby mashed potatoes will be sweeter and have a natural creaminess.
- Bacon mashed potatoes. Fry up some beef fry or pastrami and crumble into the boiled potatoes right before mashing. This kosher bacon along with the roasted garlic will be a flavor you will never forget.
- Mashed potatoes with mayo. Mayo is a great non-dairy substitute for butter and milk. It has a high fat content which makes the mashed potatoes creamy and delicious.
