Mashed Potatoes without Milk

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.

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 764kcal

Author Emmeline Kemperyd

Equipment

Ingredients

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

US Customary - Metric

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

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