we use rice milk and earth balance soy and milk free margarine. no difference of taste so use it for the whole family!

What if I don't have veggie or chicken stock? Also what if I don't have unsweetened milk alternative and what do you mean when you said "save the potato cooking water and use it"?

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:

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,...

we mash same way we would otherwise and then use rice milk and then earth balance soy free. tastes great!

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...

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!

Oh yum! I've used avocado oil on popcorn - it would be great in mashed potatoes!

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

Sounds like a great and versatile substitute, Jacqui14TL!