The best mashed potatoes without milk have no extra ingredients - just more butter! Done in under 30 minutes these mashed potatoes are the perfect side dish and will have you wanting to finish them all by yourself.
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I love mashed potatoes - doesn't even matter if it's a GOOD mashed potato, honestly, even the instant mashed potatoes will do in a pinch.
I always used to make my mashed potatoes with heavy cream, milk or half and half - but after trying it without all of those, I am never going back.
This mashed potatoes recipe without milk is the way to go - creamy and rich and so tasty I find myself going back again and again for just... a little... bit... more.
Try them yourself - you won't be disappointed! And if you want something even more indulgent - check out these Cheesy Mashed Potatoes.
Why you will love this recipe
- It's quick and all done in under 30 minutes
- It's easy with fewer steps than most recipes for mashed potatoes
- It's so creamy and delicious - you won't be able to stop eating!
- The best texture - creamier than any other version I've tried
- The best flavor thanks to all that butter
- Very few ingredients just potatoes, butter, salt & pepper
- Easy cleanup since we're making it all in one pot
What you need to make them
Ingredient notes & substitutions
- Potatoes: I recommend a starchy or all-purpose potato, for example Russet potatoes, Yukon Gold potatoes or King Edward potatoes
- Salted butter is what I use, but you can use unsalted as well. If you do you will likely need to add more salt at the end.
- Butter should be room temperature - not cold, and not melted
How to make them
- Place peeled potatoes in a large pot with plenty of water, and add the salt
- Boil until fork tender, 15-25 minutes depending on your potatoes
- Drain, but leave a tiny bit of water in the bottom of the pot
- Mash the drained potatoes with the tiny bit of water
- When the potatoes are mashed but not entirely smooth, start adding butter a little at a time. Mash it with the potatoes until well incorporated before adding more.
- Add more butter until the potatoes are super creamy without any big chunks
- Taste test and season with salt and pepper
- Mix well, and serve! Top with fresh chives for a fancy twist.
Tips & tricks
- Peeling is optional but recommended
- Add some garlic flavor by boiling 1-2 garlic cloves with the potatoes. Remove before mashing.
- If you don't have a potato masher you can mash the potatoes with a fork
- Use room temperature butter for best consistency and to avoid cooling down the potatoes too much
- Always taste test before seasoning
- Delicious served with roasts like turkey, as well as with red wine pork chops and duck breasts with orange sauce
- Store leftovers in the fridge in an air tight container for up to 4 days
- Make a mashed potato casserole with the leftovers
Recipe FAQ
Milk is added to make mashed potatoes creamy.
There are a lot of substitutes for milk in mashed potatoes:
- More butter (my favorite!)
- Heavy cream or half and half
- Greek yogurt or other plain yogurt
- Sour cream
- Crème fraîche
- Mayonnaise
- Potato boiling water
- Vegetable broth
- Coconut milk
- Cream cheese
- Almond milk
- Olive oil
Yes, you can use water as the liquid instead of milk, but it won't end up as creamy unless you also add more butter. If using water to make mashed potatoes I recommend using the starchy water the potatoes boiled in.
More quick & easy potato side dishes
Love quick and easy potato recipes like these mashed potatoes without milk? Then check out these options!
- Simple Mac and Cheese without Flour
- Garlicky Smashed Potatoes
- Creamy Vegan Potato Salad with Dijon Mustard
- Air Fryer Potato Wedges
- Frozen French Fries in Air Fryer
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Mashed Potatoes without Milk
Print RateIngredients
- 12 potatoes peeled
- 1 tablespoon fine table salt for boiling potatoes
- ½ teaspoon fine table salt for seasoning
- ⅔ cup butter
- ½ teaspoon ground black pepper
Instructions
- Boil potatoes in salted water until done. Drain, but keep a tiny bit of water in the bottom of the pot.12 potatoes, 1 tablespoon fine table salt
- Mash the potatoes, then start adding butter a little at a time. Add butter until creamy and smooth.⅔ cup butter
- Taste test and season with salt and ground black pepper.½ teaspoon fine table salt, ½ teaspoon ground black pepper
Equipment (may contain affiliate links)
- Potato masher
Video
Notes
Ingredient notes & susbtitutions
- Potatoes: I recommend a starchy or all-purpose potato, for example Russet potatoes, Yukon Gold potatoes or King Edward potatoes
- Salted butter is what I use, but you can use unsalted as well. If you do you will likely need to add more salt at the end.
- Butter should be room temperature - not cold, and not melted
Tips & tricks
- Peeling is optional but recommended
- Add some garlic flavor by boiling 1-2 garlic cloves with the potatoes. Remove before mashing.
- If you don't have a potato masher you can mash the potatoes with a fork
- Use room temperature butter for best consistency and to avoid cooling down the potatoes too much
- Always taste test before seasoning
- Store leftovers in the fridge in an air tight container for up to 4 days
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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