Creamy Mashed Potatoes Without Milk

These mashed potatoes without milk are rich, fluffy, and perfectly buttery — proof that you don’t need milk to make amazing mashed potatoes! They’re smooth, flavorful, and every bit as delicious as traditional mash, making them a fantastic option for anyone who’s lactose intolerant, dairy-free, or simply out of milk. I’ve shared a few other no milk recipes on the blog — like my biscuits without milk and pancakes without milk — and they’ve quickly become some of my most popular recipes. So you can bet this dairy-free mashed potato recipe delivers the same comfort, texture, and flavor you’d expect from the classic version.

Why I Love These Mashed Potatoes Without Milk

In my family, mashed potatoes are a holiday staple — they’re on the table every Thanksgiving and Christmas. But when my cousin Nick was diagnosed as lactose intolerant, I wanted to make a version that he could enjoy without missing out on that creamy, classic comfort. I drew inspiration from some of my other mashed potato recipes, added cooking water and extra butter to replace the milk, and that’s how this recipe came to be.

What surprised me most was how good these no milk mashed potatoes turned out — honestly, they might be even better than the traditional version! They’re rich and buttery with a smooth, fluffy texture, and no one ever guesses they’re dairy-free. In fact, they’ve become the most popular mashed potatoes at our Thanksgiving dinner table.

Now, these mashed potatoes without milk are a true Cunningham family favorite. Both the kids and adults love them, and I can guarantee that anyone you share them with will, too. Whether you’re serving them at the holidays, a Sunday dinner, or alongside a weeknight roast, they’re comforting, flavorful, and always a crowd-pleaser.

Ingredients You'll Need

• 1 lb. Potatoes- Russet potatoes or Yukon Gold potatoes work best.
• 3 tbsps. Butter- unsalted butter or dairy free butter.
• Pinch of Salt and pepper- a pinch of each to taste.
• Fresh thyme- or any fresh herbs for garnish.

How To Make Mashed Potatoes Without Milk

Step 1: Cook the Potatoes

Peel the potatoes and rinse them well with water. Add the potatoes to a large saucepot and cover them with water. The water should be 1 inch over the potatoes. Bring the water to a boil and cook the potatoes for 20-25 minutes or until they're fork-tender. 

Step 2: Add the Flavor

Drain the potatoes and reserve cooking liquid in a cup. Season the potatoes with salt and pepper, and add the butter of your choice.

Step 3: Mash the Potatoes

 Use a potato masher to mash the cooked potatoes until they reach your desired texture. Add more cooking liquid as you mash them if you prefer a lighter texture for the potatoes. Serve warm, topped with fresh herbs and extra butter on top.

Expert Tips for the Best Mashed Potatoes Without Milk

• Choose the right potatoes: For the fluffiest, creamiest texture, use Yukon Gold or Russet potatoes. Russets make lighter, fluffier mashed potatoes, while Yukon Golds give a richer, creamier finish. Mixing the two varieties gives you the best of both worlds.
• Start with cold water: Always place the potatoes in cold water before bringing them to a boil. Starting them in hot water cooks the outside faster than the inside, leading to uneven texture. Starting cold ensures they cook evenly and turn out perfectly tender.
• Salt the water generously.
  Think of the cooking water like pasta water—it should be well-salted to flavor the potatoes from the inside out. Properly seasoning at this stage means you’ll need less salt later.
• Reserve some cooking water for mashing.
  The starchy potato water is the secret to creamy mashed potatoes without milk. Add it gradually while mashing until you reach your desired texture. It lightens the potatoes while keeping them flavorful and rich.
• Mash while the potatoes are hot: Hot potatoes mash more smoothly and absorb butter better. If they cool down too much, they can become sticky or gummy. Drain and mash immediately for the best texture.
• Add butter slowly: Butter gives these mashed potatoes richness and flavor—especially since there’s no milk. Add it in stages so it melts evenly and incorporates fully, giving you that velvety consistency.
• Adjust consistency to taste: If you prefer thicker mashed potatoes, mash with less cooking liquid. For a lighter, creamier mash, add a bit more until you reach the perfect texture for you.
• Don’t overmix: Overworking mashed potatoes breaks down their starches, turning them gluey. Mash just until smooth—lumps are fine if you like a rustic texture.
• Enhance with herbs or aromatics: For extra flavor, mash in roasted garlic, fresh chives, or thyme. A drizzle of olive oil or a small spoonful of sour cream alternative (if not fully dairy-free) adds richness without milk.
• Serve them warm and buttery: Mashed potatoes cool quickly, so serve them immediately or keep them warm in a covered dish over low heat. Top with a pat of butter and a sprinkle of fresh thyme for that picture-perfect finish.

Mashed Potatoes Without Milk FAQS

How do I store leftover mashed potatoes?

Store any leftovers in an airtight container in the fridge for up to 4 days. The best and fastest way to reheat them is in the microwave. Place a serving in a microwave-safe bowl, add a splash of dairy-free milk, broth, or even water, and heat in 20-second intervals, stirring between each until warmed through. This helps loosen the potatoes and keeps them creamy.

Can I freeze mashed potatoes without milk?

Yes! These mashed potatoes freeze really well. Let them cool completely, then transfer to freezer-safe containers or resealable bags. Freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat in a pot or microwave with a little water or dairy-free milk stirred in to restore their texture.

What can I use instead of milk in mashed potatoes?

You’ve got plenty of great options. The reserved cooking liquid from boiling the potatoes is the easiest substitute—it’s already starchy and adds creaminess naturally. You can also use vegetable broth, dairy-free milk (like almond, oat, or soy milk), or even a bit of olive oil or butter for richness. Adding vegan butter gives you that same classic flavor and creamy texture without any dairy.

How can I thicken mashed potatoes without milk?

If your mashed potatoes turn out too thin, add a bit of the reserved potato cooking liquid gradually as you mash—this helps thicken and smooth them out. You can also make a quick slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water, then stir it into the hot potatoes. Keep mashing and the mixture will thicken, but be careful not to overmash.

Can I make no milk mashed potatoes ahead of time?

Yes! These no milk mashed potatoes are perfect for make-ahead meals and holiday hosting. Prepare them as directed, then let them cool completely. Transfer to a baking dish and cover tightly with plastic wrap or a lid. When ready to serve, reheat in the oven at 350°F (175°C) for about 15–20 minutes, stirring once halfway through. Add a little extra butter or broth before baking to keep them moist and flavorful.

How do I make mashed potatoes creamy without milk?

The key is using enough butter (or vegan butter) and a little potato water or broth to loosen them up. Mash the potatoes while they are still hot, so the fats blend smoothly. For extra creamy mashed potatoes, add a drizzle of olive oil or a spoonful of dairy-free sour cream for a velvety texture.

More Potato Recipes To Try

• Cheesy mashed potatoes
• Twice baked mashed potatoes
• Sweet potato souffle
• Sweet potato puree
• Pan fried potatoes