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 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

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 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

Video

Notes

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.

Nutrition