How Do You Make Creamy Mashed Potatoes Without Milk or Soy?

 

Yum! Mashed potatoes! Who doesn't love a creamy mound of buttery mashed potatoes? They are the ultimate comfort food. But if you are allergic to milk, the butter and cream are off limits. Sometimes the milk and margarine alternatives contain other allergens like soy.

Problem: You need to make mashed potatoes without milk or soy.

Solution: You can still make creamy mashed potatoes by using substitutions that are milk-free and soy-free.

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Replace milk with any of the following:

  • Cooking water from the potatoes – reserve it in a heatproof container such as a glass measureing cup when you drain the potatoes
  • Veggie or chicken stock
  • Unsweetened milk alternative

Replace butter with:

  • Flavorful oil such as olive, corn or grapeseed
  • Soy-free, milk-free margarine
  • Soy-free solid fat or shortening (usually palm or coconut oil based)

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If you prefer to work with a tried and tested recipe, look no further:

Creamy mashed potatoes – using stock and margarine

Mashed Potatoes using oil and reserved cooking water


Need gravy to go with those mashed potatoes? Learn how to make perfect gravy without butter or flour! Check out KFA's Safe Eats™ recipe collection of more than 1,500 allergy-friendly recipes to help you plan your menu!

Find more cooking help and allergy-friendly recipes on our community.

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Katie D posted:
"I have always wondered about avocado oil, sounds like it might be a more versatile oil then I thought it could be!"
Yes! I've found I can successfully substitute avocado oil in my baking recipes too - I've used it in cakes, cupcakes, breads, even icing. Side subject... I'm making my son's birthday party cake tomorrow - both cake and icing using avo oil... two-tier vegan vanilla cake with organic strawberry jam filling and natural marshmallow icing (natural marshmallows melted with a tsp of avocado oil mixed with aquafaba) - it's AWESOME! A total treat. My son's first years of birthday cakes were non-food because he could not eat any foods so we've come a long way!  

 

Jacqui14TL posted:

We use cooked potatoes, avocado oil, classic rice milk (unsweetened), salt & pepper. The avocado oil has a very neutral taste compared to other oils and adds a smooth texture. It's also great for the omega-3 health benefits. I use an electric mixer to whip the potatoes like my mom did which makes a big difference in getting a classic mashed potato texture. My extended family didn't even know they were vegan mashed potatoes until I told them and had the option of adding butter individually, if desired.  

Sounds delicious, thanks for sharing your tips!  I have always wondered about avocado oil, sounds like it might be a more versatile oil then I thought it could be!

We use cooked potatoes, avocado oil, classic rice milk (unsweetened), salt & pepper. The avocado oil has a very neutral taste compared to other oils and adds a smooth texture. It's also great for the omega-3 health benefits. I use an electric mixer to whip the potatoes like my mom did which makes a big difference in getting a classic mashed potato texture. My extended family didn't even know they were vegan mashed potatoes until I told them and had the option of adding butter individually, if desired.  

I just add olive oil, salt, pepper, and garlic powder to my mashed potatoes. I don't drain them so well that I need to add any liquid. Chicken broth is a nice addition, but I don't like to add cold broth, and I'm too lazy to heat any, so unless I'm cooking a meal that has generated chicken broth, I don't use it. Even guests seem to like my mashed potatoes, so I think it works. You would be able to tell the difference if you were eating them side-by-side of potatoes with real milk and butter, but people don't really pay that much attention when they don't know the difference.

When you drain the potatoes, put a bowl or something in the sink and drain
the potatoes over that. You won't need all of the cooking water. Just
usually a cup or so. I use a glass mug.

On Nov 13, 2017 4:06 AM, "Kids With Food Allergies" <support@aafa.org>
wrote:
Kids With Food Allergies
A Division of the Asthma and Allergy Foundation of America
4259 W Swamp Rd, Suite 408, Doylestown, PA 18902
Phone: 215.230.5394 | Fax: 215.340.7674
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