m. c. de marco: The New Kitchen Cookbook

Non-Dairy Mashed Potatoes

This recipe was inspired by one I couldn’t see behind a paywall, not even after reading acres and acres of meandering and repetitious recipe chat that at least gave away the secret ingredient: mayonaisse.


  • 2 lbs russet or yukon potatoes, peeled or unpeeled as you prefer
  • water to cover
  • 2 tsp. salt
  • 2 T. mayonaisse
  • spices to taste


  1. Cut the potatoes into bite-sized pieces.
  2. Put in stockpot with salt and cover with cold tap water.
  3. Bring to a boil.
  4. Reduce heat and cook 12 minutes or until desired consistency.
  5. Reserve cooking water.
  6. Mash to desired consistency in pot or an appropriate bowl, adding surprisingly large amounts of the reserved cooking water. (Beware of curvy bowls that the potatoes leap out of under mashing pressure.) It’s also possible to mash them using a stand mixer.
  7. Add mayonaisse.
  8. Spice to taste.


To make potatoes for mashing in the Instant Pot, quarter them and cook on high pressure on the trivet over 1 c. water for 8 minutes. If you want to cook them whole for some reason (like they balance better that way or a pot-in-pot timing issue), increase the time to 15 minutes.

Other popular non-dairy options include (full-fat) plant milks or olive oil, which is also a good combination for mashed sweet potatoes. For mashed sweet potatoes, the Spruce recommends coconut milk, ground ginger, curry powder, and olive oil.

The Internet recommends reheating by frying in butter (which would be dairy).