In this healthy mashed potato recipe, we use “no-chicken” broth instead of milk, cream or butter to make full-flavored, vegan mashed potatoes. Regular reduced-sodium chicken broth can be used as a substitute.

Source: EatingWell Magazine, November/December 2013


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.

  • Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.

  • Stir broth, oil, rosemary and pepper into the potatoes.


Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Tip: For this recipe, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.

Nutrition Facts

about 3/4 cup
171 calories; protein 2.8g; carbohydrates 32.3g; dietary fiber 2.9g; sugars 1.5g; fat 3.7g; saturated fat 0.5g; vitamin a iu 12.7IU; vitamin c 11.9mg; folate 14.7mcg; calcium 15.7mg; iron 0.5mg; magnesium 32.9mg; potassium 527.3mg; sodium 292.9mg; thiamin 0.2mg.

2 starch, 1/2 fat