Mashed Potatoes Without Milk are easy, simple, and so creamy. They're made with just 4 main ingredients and are ready in under 30 minutes. These creamy mashed potatoes make a great weeknight or holiday side dish everyone will enjoy.
Jump to:
- Why You'll Love This Recipe
- What You Need For Mashed Potatoes Without Milk
- The Best Potatoes For Mashing
- How To Make Mashed Potatoes Without Milk
- Expert Tips
- Frequently Asked Questions
- Recipe Variations
- Storing Leftover Mashed Potatoes Without Milk
- More Potato Side Dishes You'll Love!
- Did you make this recipe?
- Mashed Potatoes Without Milk
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These mashed potatoes without milk are the best out there! They're so rich, creamy, and don't use a single drop of milk.
You can serve these during the holidays, on weeknights, or even meal prep for quick dinners throughout the week.
Dress them up with chopped bacon and chives, or try adding roasted garlic, or just keep them plain with butter. No matter what, these creamy mashed potatoes are sure to be a new family favorite.
Serve them with pan seared chicken thighs or gluten free meatballs and air fryer beets for a balanced, healthy dinner.
Make sure to also check out this creamy mac and cheese without milk recipe as well as sweet cornbread without buttermilk if you need more delicious sides.
Why You'll Love This Recipe
- You get creamy mashed potatoes that don't need milk
- These can be made dairy free
- You only need 3 main ingredients
- They're ready in under 30 minutes
- It's great for weeknights and holidays
- A simple recipe the whole family will love
What You Need For Mashed Potatoes Without Milk
Kitchen Tools:
- Sharp knife and cutting board
- Vegetable peeler
- Large pot
- Measuring cups and spoons
Ingredients:
- Potatoes: I like using both Yukon gold and Russet potatoes because I find that the contrast in starchiness adds a level of dimension and texture
- Butter: Butter helps add flavor and creaminess
- Sour cream: The sour cream adds a touch of tanginess and helps keep these mashed potatoes without milk super creamy
- Salt and pepper: Both salt and pepper flavor the potatoes and should be added to taste
The Best Potatoes For Mashing
I've found that the best potatoes for mashing are a blend of Yukon Gold and classic Russet potatoes. Yukon Gold have a buttery, waxy texture while Russets have a fluffy, starchy texture.
When you combine the two I'm convinced that it yields the creamiest, fluffiest mashed potatoes ever.
How To Make Mashed Potatoes Without Milk
- Peel your potatoes and chop them into cubes
- In a large pot add salt, chopped potatoes, and enough water to cover everything by 1 inch
- Bring to a boil over high heat and boil until fork tender
- Turn the heat off, drain the potatoes, then return them to the pot
- Add in the remaining salt, butter, sour cream, and pepper, and mash until smooth
- Serve and enjoy
Expert Tips
- Use two types of potatoes if you can
- Boil in salted water to impart more flavor
- Butter and sour cream should be room temperature before adding them
- Season to taste
- Mashed potatoes will start to seize if left out, so they should be one of the last dishes you make
Frequently Asked Questions
Yes, you'll want to peel your potatoes in order to achieve the creamiest recipe possible.
Sure! Just use vegan butter and a dairy free sour cream substitute.
Personally, I don't use any liquid in my mashed potatoes. If you want to though, here's a good list of milk substitutes:
1. Half and half
2. Heavy cream
3. Almond milk
4. Coconut milk
5. Vegetable broth
You don't need to melt the butter, but it should at least be room temperature to incorporate easily.
I don't recommend using water because your mashed potatoes won't get as creamy. If you insist on adding water I suggest using the starchy water from boiling your potatoes.
Recipe Variations
Loaded mashed potatoes: Stir in bacon bits, chopped green onions, and shredded cheddar cheese
Roasted garlic mashed potatoes: When mashing, mash in 2-4 cloves of roasted garlic
Brown butter mashed potatoes: Brown your butter before adding it in
Parmesan garlic mashed potatoes: Mash in ¼ cup of grated parmesan cheese along with 2 cloves of roasted garlic
Storing Leftover Mashed Potatoes Without Milk
Storing: Keep any leftovers in an airtight container in the fridge for 3-4 days.
Reheating: To reheat, serve up your desired portion of mashed potatoes without milk into a microwave safe bowl with a splash of vegetable broth. Cover with a damp paper towel and microwave for 30 seconds at a time, stirring between intervals, until hot enough.
More Potato Side Dishes You'll Love!
- Air fryer diced potatoes
- Sweet potato cubes in the air fryer
- Air fryer smashed potatoes
- Cajun potato salad
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it.
PrintMashed Potatoes Without Milk
Mashed Potatoes Without Milk are easy, simple, and so creamy. They're made with just 4 main ingredients and are ready in under 30 minutes. These creamy mashed potatoes make a great weeknight or holiday side dish everyone will enjoy.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound Yukon Gold Potatoes
- 1 pound Russet potatoes
- 1 tablespoon + ½ teaspoon Kosher salt (divided)
- 3 Tablespoons room temperature butter
- 3 tablespoons sour cream
- ½ teaspoon ground black pepper
Instructions
- Peel your potatoes and chop them into 1 inch cubes
- In a large pot add 1 tablespoon of salt, the chopped potatoes, and enough water to cover everything by 1 inch
- Bring to a boil over high heat and boil for 15 minutes until fork tender
- Turn the heat off and drain the potatoes then return them to the pot
- Add in the remaining ½ teaspoon of salt, butter, sour cream, and ground black pepper, and mash until smooth
- Serve with fresh chopped chives if desired and enjoy
Notes
- Use two types of potatoes if you can
- Boil in salted water to impart more flavor
- Butter and sour cream should be room temperature before adding them
- Season to taste
- Mashed potatoes will start to seize if left out, so they should be one of the last dishes you make
- Store leftovers in an airtight container in the fridge for 3-4 days
Keywords: no milk mashed potatoes, mashed potatoes with butter, milk free mashed potatoes
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