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Milk-Free, Soy-Free Creamy Mashed Potatoes
adapted from a recipe by Kristin Johnston

Mashed potatoes are a staple item on American Thanksgiving menus and we have an allergy-friendly recipe that avoids milk and soy (common food allergens).



2-3 lbs potatoes, rinsed, peeled and cubed
1/2 cup vegetable stock
1/4-1/2 cup original or unsweetened So Delicious coconut milk beverage
1/4 cup milk-free, soy-free margarine* or olive oil (optional)
1 tsp salt
1/4 tsp pepper
diced chives (optional)

*Options for milk-free, soy-free margarine include Earth Balance Soy-Free or Olivio Coconut Spread.


Soy-free: To make this recipe free of soy, you'll need to use a soy-free vegetable stock and soy-free margarine (or use a safe oil).

In a large saucepan, bring water to a boil, then add potatoes. Boil until tender. Drain water but do not rinse potatoes.

In the hot saucepan, combine cooked potatoes, stock, milk substitute, and margarine or oil (if using). Beat with immersion blender until no chunks remain. Add salt & pepper, then beat again to combine.

Garnish with diced chives and safe margarine, if desired.



The information shared here is for your convenience only, it is not an endorsement or guarantee of the product's safety. Please read the ingredient labels and contact the manufacturer if needed to confirm the safety of a product for your child.



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