No butter, no oil…no problem! Thanks to a combination of yellow potatoes and soy milk, these Dairy-Free Mashed Potatoes are perfectly creamy while also being low in fat. They’re great for any occasion, from everyday dinners to holiday feasts!
If I didn’t have my handy dandy recipe card nutrition calculator, I wouldn’t believe that I could enjoy a serving of creamy mashed potatoes with only 1 gram of fat. Nor would I believe that I could devour a serving of mashed potatoes with gravy, also with just 1 gram of fat.
I promise you won’t miss the fat in these mashed potatoes. Yellow potatoes (like Yukon Gold) have a naturally creamy consistency, so you don’t really need any butter or oil.
Therefore, I don’t recommend using Russet potatoes for this recipe, as they will not be as creamy when mashed.
For seasonings, I went with salt and white pepper for its earthy, bright flavor. While many recipes often use garlic or garlic powder, I find the white pepper adds a subtle kick without needing any garlic.
If you’re not a fan of white pepper, feel free to use freshly ground black pepper instead.
Storage
Store leftover mashed potatoes in an airtight container for up to 3 days.
Watch How to Make Soy Milk Mashed Potatoes
Soy Milk Mashed Potatoes
Ingredients
- 2 1/2 pounds yellow or gold potatoes peeled and chopped into evenly sized chunks
- 1/2 cup unsweetened, creamy soy milk with 4.5-6 grams fat per cup (I used Eden Soy)
- 1 teaspoon sea salt plus more to taste if desired
- 1/8 teaspoon white pepper plus more to taste if desired or substitute black pepper
Instructions
- Add the chopped potatoes to a pot. Fill with enough water to cover the potatoes by about 1 inch.
- Bring to a boil, and then reduce the heat to medium-high so that the water does not boil over.
- Cook until potatoes are fork tender, about 15-20 minutes.
- Drain potatoes in a colander and return to the pot, wiping it out first if needed.
- Start mashing with a potato masher* to break up the potatoes.
- Add milk, salt, and white pepper, and continue mashing until potatoes have a creamy consistency and no lumps or barely any lumps remain. You may need to scrape down the sides with a spoon or fork a few times during mashing.
Notes
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.