These creamy mashed potatoes without milk are quick and easy to make! Whether you run out of milk or have a milk allergy, this recipe is perfect for you. They come out super fluffy, soft, and creamy. We love to serve these for Thanksgiving dinner, family dinners, holidays, and regular weeknights!
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Why You’ll Love This Recipe
There are many reasons why you will love this recipe for mashed potatoes without milk.
- It is easy to make.
- This recipe is simple and straightforward.
- They are fluffy, creamy, and soft.
- This recipe is made with only pantry staple ingredients.
- Great for Thanksgiving, Christmas, family dinners, entertaining, and more.
- These mashed potatoes are just as creamy and flavorful as traditional mashed potatoes.
- This recipe is versatile.
- You can customize this recipe by adding different herbs, spices, or toppings.
- It is perfect for any occasion.
- Mashed potatoes are a great side dish for potlucks, parties, or simply a weeknight meal.
- This recipe is Paleo, gluten-free, nut-free, and sugar-free.
- Check out this Mashed Cauliflower for a low-carb option!
Ingredients & Substitutes
These are the ingredients and substitutions for mashed potatoes without milk. Scroll down to the recipe card for the full recipe.
First, use Russet potatoes or Yukon gold potatoes. They are the best for making mashed potatoes.
Sea salt and pepper add a nice flavor to these potatoes.
Roasted garlic cloves add a delicious garlicky flavor. If you do not have freshly roasted garlic, use garlic powder.
Butter adds moisture and a classic buttery flavor.
Lastly, garnish with fresh herbs if desired. We love thyme and rosemary!
Taste & Texture
These mashed potatoes without milk are creamy and smooth, with a slightly fluffy texture.
The potatoes are perfectly seasoned with salt and pepper. The butter adds a touch of richness.
The mashed potatoes are also very versatile. You can easily customize the flavor to your liking by adding different herbs, spices, or toppings.
How to Make
Step 1
First, wash and pat dry the potatoes. Peel them if desired. Slice the potatoes into 1-inch cubes.
Step 2
Place the cubed potatoes in a large saucepan. Cover fully with water.
Step 3
Bring to a boil. Boil for 20 to 25 minutes, or until the potatoes are fork-tender. If needed, add slightly more water. Meanwhile, roast the garlic in tin foil in the oven at 400 degrees Fahrenheit for 25 minutes.
Step 4
Next, drain the potatoes in a strainer. Transfer the potato chunks back to the hot saucepan. Add in the sea salt, pepper, roasted garlic, and butter. Use a potato masher or fork to mash.
Step 5
For extra smooth potatoes, add the mixture to a blender or a food processor.
Step 6
Finally, serve these mashed potatoes without milk! Top with fresh thyme if desired.
Expert Tips for Success
Here are a few expert tips and tricks for making the best mashed potatoes without milk.
Use russet potatoes. Russet potatoes are the best type of potato for mashed potatoes because they are high in starch and have a fluffy texture.
Yukon gold potatoes are another great option.
Peel the potatoes. Peeling the potatoes will give the mashed potatoes a smoother texture.
Cut the potatoes into evenly sized pieces. This will help the potatoes cook evenly.
Add enough water to cover the potatoes.
Drain the potatoes and return them to the pot.
For smooth potatoes, use a blender or food processor.
Add more butter or salt to taste, if desired.
Flavor Variations & Add-Ins
You can easily customize these mashed potatoes without milk to your liking by adding different herbs, spices, or toppings. Here are a few ideas.
Add in fresh or dried herbs. Garlic powder, onion powder, dried parsley, and dried chives are all great options.
Add in some spices. Black pepper, paprika, and cayenne pepper are delicious additions.
Switch up the toppings. Chopped fresh parsley, chives, and green onions add a burst of freshness. Grated Parmesan cheese and crumbled bacon bits are our favorite way to top them!
How to Serve & Store
Mashed potatoes without milk are best served fresh. We love them served with homemade gravy on top!
However, they can also be stored in an airtight container in the refrigerator for up to 3 days.
To store longer term, freeze for up to 2 months.
To reheat mashed potatoes, simply microwave them on low heat until warmed through.
Frequently Asked Questions (FAQs)
Yes, you can use other types of potatoes for this recipe, such as Yukon Gold potatoes or red potatoes. However, russet potatoes are the best type of potato for mashed potatoes because they are high in starch and have a fluffy texture.
To make sure your mashed potatoes are creamy, use a blender or food processor to blend them until smooth. You can also add a little bit of sour cream to the mashed potatoes if desired.
To reheat mashed potatoes, simply microwave them on low heat until warmed through. You can also reheat mashed potatoes in a saucepan over low heat, stirring constantly, until warmed through.
Yes, absolutely! In this case, the butter makes them creamy. Feel free to add in a bit of sour cream for extra creamy mashed potatoes.
The potatoes will be very hot and naturally melt the butter.
Equipment Needed
Food Processor: This food processor is great for blending these potatoes.
Vitamix Blender: This high-powered blender is perfect for blending potatoes or our favorite smoothie!
Saucepan: Boil the potatoes in this saucepan.
You May Also Enjoy
- Mashed Sweet Potatoes
- Baked Sweet Potato Fries
- Duchess Potatoes
- Southern Potato Salad
- Sweet Potato Casserole
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Mashed Potatoes Without Milk
Ingredients
- 4 large Russet potatoes (washed and dried)
- 1 tsp sea salt
- ½ tsp black pepper
- 5 garlic cloves (roasted)
- 3 tbsp butter
- fresh thyme (optional garnish)
Instructions
- First, wash and pat dry the potatoes. Peel them if desired for creamier potatoes. Slice the potatoes into 1 inch cubes.
- Place the cubed potatoes in a large saucepan. Cover fully with water.
- Bring to a boil. Boil for 20 to 25 minutes, or until the potatoes are fork tender. If needed, add slightly more water. Meanwhile, roast the garlic in tin foil in the oven at 400 degrees Fahrenheit for 25 minutes.
- Next, drain the potatoes in a strainer. Transfer the potato chunks back to the hot saucepan. Add in the sea salt, pepper, roasted garlic, and butter. Use a potato masher or fork to mash.
- For extra smooth potatoes, add the mixture to a blender or a food processor.
- Finally, serve these mashed potatoes without milk! Top with fresh thyme if desired.
Notes
- We highly recommend using Russet potatoes or Yukon gold potatoes. They are the best for making mashed potatoes.
- For the creamiest potatoes, peel them. Feel free to leave some skin on for added texture.
- Add in a dollop of sour cream to make the potatoes extra creamy.
- Boil until the potatoes are very tender when pierced with a fork.
- You may need to add more water to your saucepan as the potatoes cook.
- Use a potato masher to mash the potatoes.
- For very smooth potatoes, blend them after mashing.
- Store leftovers in the fridge for up to 4 days.
Enjoy these mashed potatoes without milk!
