Dairy-Free Mashed Potato Casserole
Prep time
Cook time
Total time
We recommend using Yukon gold or Russet potatoes for this recipe.
Recipe type: Side
Cuisine: American
Serves: 6 servings
  • 2½ pounds potatoes, unpeeled
  • Salt, as needed
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 8 ounces small mushrooms, quartered
  • 1 garlic clove, minced
  • Black pepper, as needed
  • ¼ cup vegetable broth, chicken broth, or unsweetened dairy-free milk beverage
  • 2 large eggs, beaten
  • ½ teaspoon paprika (optional)
  1. Put the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil, reduce the heat to low, and simmer for 35 minutes, or until very tender. Drain and let cool.
  2. Preheat your oven to 350°F and grease a 6- or 7-cup casserole dish.
  3. Heat the oil in a large skillet over medium heat. Add the onion and saute until light golden, about 5 minutes. Add the mushrooms and saute over medium-high heat for 5 minutes. Add the garlic and saute for 2 more minutes or until the mushrooms are browned. Season with salt and pepper to taste.
  4. Peel the potatoes, if desired, and put them in a mixing bowl. Beat with a mixer on low speed until coarsely mashed. Beat in the broth or milk beverage. Beat in the eggs, just until blended.
  5. Stir in ½ cup of the reserved mushroom mixture. Add ¾ teaspoon salt and ½ teaspoon black pepper, or to taste.
  6. Spread half of potato mixture into your prepared casserole dish. Top with the remaining mushroom mixture, and then with remaining potato mixture. Smooth the top and sprinkle with paprika, if desired.
  7. Bake the casserole uncovered for 50 minutes, or until top is firm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/mashed-potato-casserole-gluten-free-soy-free