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.
Faster, Easier, Creamier!
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. And while a loaded versions with lots of heavy cream and/or cheese (!) is always going to be my favorite - sometimes I want something even easier.
And then I make this version. Creamy and rich and so tasty I find myself going back again and again for just... a little... bit... more.
No cream means nothing extra to be heated, no extra pot, just the potato pot and lots of butter. So fewer steps, fewer dishes, and a bit less time!
And that texture? Ultra creamy, even without the cream.
Try them yourself - you won't be disappointed! And if you're after something even more indulgent - check out these Cheesy Mashed Potatoes instead.
"I used ghee instead of butter but it turned out well. A real lifesaver and incredibly filling." - Jugs
No Extra Ingredients - Just More Butter
I recommend a starchy or all-purpose potato for all mashed potatoes, some good alternatives are Russet, Yukon Gold and King Edward.
I always use salted butter but you can also go for unsalted - use what you have. Just taste test and add more salt if needed. Keep it room temperature to make it easier to incorporate with the potatoes.
How to Make It in a Single Pot
1. Boil & Mash Potatoes
Boil peeled potatoes in salted water until fork tender, then drain but leave a tiny bit of water in the pot. Then mash the potatoes with the water - this adds extra creaminess!
2. Add Butter, Salt & Pepper
When the potatoes are mashed but still a bit chunky, start adding butter, a little at a time. Keep mashing and mixing until the potatoes are super creamy without any large chunks.
Taste test, and season with salt and pepper. Then serve immediately!
Top Tips
Add some garlic flavor! Let 1-2 garlic cloves boil with the potatoes. Remove before mashing - or leave them in, for intense garlic flavor.
Got leftovers? Make a mashed potato casserole.
They're the perfect side for any hearty family / holiday dinner. Serve with turkey, roast beef, red wine pork chops or duck breasts with orange sauce.
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: I do not recommend freezing leftovers.
Leftovers: Enjoy leftovers reheated with some extra butter (to avoid them drying out), or use them to make a leftover potato casserole.
Reheating in microwave: Add a bit of butter and reheat leftovers in the microwave in 30-second increments, mixing between each segment.
Recipe
Mashed Potatoes without Milk
Print RateIngredients
- 12 medium-sized potatoes peeled
- 1 tablespoon fine table salt for boiling potatoes
- ½ teaspoon fine table salt for seasoning
- ⅔ cup salted butter room temperature, or unsalted + an extra pinch of salt
- 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 medium-sized 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 salted butter
- Taste test and season with salt and ground black pepper. Serve immediately while hot!½ teaspoon fine table salt, ½ teaspoon ground black pepper
Equipment (may contain affiliate links)
- Potato masher
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Jugs
I was making mashed potatoes for the first time in my life but my heart snaked each time recipes mentioned milk, a si had ran out of it. I tired this and it's so tasty! I used ghee instead of butter but it turned out well. A real lifesaver and incredibly filling. I went a step further and mixed it with some boiled veggies to make a creamy salad, it was amazing. Thank you!