Dairy-Free Creamy Mashed Potatoes

Comfort Food, Made Nourishing

Who doesn’t love a warm, creamy scoop of mashed potatoes on their plate? This recipe gives you all the comfort of the classic dish without the heaviness of dairy. Instead, we use bone broth for creaminess and gut-nourishing minerals, and grass-fed butter for a dose of healthy fats and flavor. The result? A side dish that feels indulgent, yet supports your health in every bite.

Why These Ingredients Work for You

Russet or Yukon Gold potatoes – Their higher starch content makes for fluffy, creamy mashed potatoes while providing resistant starch for gut health and steady energy.
Bone broth – A nutrient-rich swap for milk or cream, bone broth contains collagen, amino acids, and minerals that support digestion, joint health, and immunity.
Grass-fed, pasture-raised butter – Packed with fat-soluble vitamins (A, D, E, K2) and omega-3 fatty acids that support hormones, brain health, and inflammation balance.
Salt & pepper – Essential minerals and antioxidants that round out the flavor and enhance absorption of other nutrients.

Ingredients

2 lbs russet or Yukon gold potatoes, peeled and cubed
1 cup bone broth
¼ cup grass-fed, pasture-raised butter, softened
Salt and pepper, to taste

Instructions

Place the cubed potatoes in a large pot and add enough water to cover them by about 1 inch.
Add salt and bring to a boil. Cook until potatoes are tender, about 15–20 minutes.
Drain potatoes through a fine-mesh colander, then return the potatoes to the pot.
Add the butter and mash it into the potatoes until melted.
Slowly add the bone broth, blending with a potato masher until smooth and creamy. Depending on your desired consistency, you may not need all or you may want more.
Season with salt and pepper to taste.

Notes for the Best Results

Choose the right potato – Yukon Gold and Russet varieties yield the best fluffy, creamy texture.
Even cubes – Cut potatoes evenly so they cook at the same rate.
Check doneness – Potatoes should pierce easily with a fork before draining.
Mash, don’t whip – A potato masher works best. Overmixing with a hand mixer can release too much starch and create a gummy texture.
Season generously – Potatoes absorb salt; always taste and adjust as needed.
Storage & Reheating – Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes or stove top.

A Final Bite

This recipe proves you can enjoy mashed potatoes that are both creamy and dairy-free, with a nourishing twist from bone broth and grass-fed butter. It’s the perfect companion to our Healthy Bison Meatloaf, or any cozy fall/winter dinner. I encourage you to give this wholesome swap a try—you may never go back to the old way again!