How can mashed potatoes still be good without milk and butter? Well, I'm not sure you could possibly duplicate the original, but this version does a good job. This is a mini-recipe. If you're feeding more than a few, you should double it.
-- 5-6 medium potatoes
-- 1/2 tbsp organic shortening (or CF margarine if you can eat it)
-- 2 cubes chicken broth (these are ice cubes -- each cube is about 2 tbsp.)
-- 1 tsp sea salt
-- Darifree or other dairy sub
Boil the potatoes. Drain, and toss back into the pot. Add the 2 cubes of chicken broth (I make my own broth and freeze it in ice cube trays. Each cube is about 2 tbsp of broth.) And, add the 1/2 tbsp of shortening - I use the Spectrum organic shortening. Use what you like. Add the salt. Start mashing to get the lumps out. Then, I 'whip' with an electric beater. I add 1 tbsp of Darifree at a time to reach my desired whipped potato appearance and texture. Plus, the Darifree adds a creamy flavor.
Of course, after all that, my kids force me to make ketchup faces on their mashed potatoes. :)