These mashed potatoes without milk are perfectly rich, fluffy, and buttery. They're every bit as delicious as regular mashed potatoes, and you'll love how easy they are to make!
My family always makes traditional mashed potatoes for the holidays, but since my wife is lactose intolerant, I wanted to come up with something she could enjoy too. So that's how this recipe came about!
We think this mashed potatoes without milk recipe is just as good, if not better, than traditional mashed potatoes! The rest of my family loves it too, and it's usually the most popular mash at our Thanksgiving dinner.
Table of Contents
Why You'll Love This Recipe
Easy to make. The whole recipe comes together in one pot, and the entire process is effortless. Making mashed potatoes has seriously never been easier!
Legit flavor and texture. These are light and smooth with a fluffy texture and buttery flavor. After one bite, you'll be hooked!
It'll be a family favorite. As I mentioned, these no milk mashed potatoes are a staple on the Thanksgiving table in the Cunningham family. Both the adults and kids in my family love them, so I know everyone you share them will be obsessed too!
Ingredients You'll Need
- Potatoes- Russet potatoes or Yukon Gold potatoes work best.
- Butter- unsalted butter or dairy free butter.
- 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. Take out a potato masher and mash the cooked potatoes until they reach your desired texture. Add more cooking liquid as you mash them if you want the potatoes to have a lighter texture. Serve warm, topped with fresh herbs and extra butter on top.
Storage and Reheating Instructions
Fridge: Store any leftovers in an airtight container, and you can keep them in the fridge for up to 4 days.
Freezer: To store for longer, transfer the mash to a freezer-safe container or freezer-safe bag and freeze for up to 10 months.
Reheating: The best and quickest way to reheat the potatoes is the microwave. Just add a serving of the mash to a bowl with a splash of dairy free milk or water and microwave in 20-second intervals, stopping to stir between each one until they're warmed through.
Frequently Asked Questions
What can I use instead of milk in mashed potatoes?
You can use the cooking liquid from the potatoes, dairy free milk, or even vegetable broth. Adding butter or vegan butter along with the liquid will give the potatoes the same creamy consistency as using milk.
How can I thicken mashed potatoes without milk?
Adding the cooking liquid from boiling the potatoes will help thicken them. Alternatively, you can combine cornstarch and cold water and add that to the potatoes as they're being mashed.
Can I make this recipe ahead of time?
Yes! Making this recipe ahead of time is so convenient if you're hosting. Just prepare the mashed potatoes as directed, then let them cool, transfer to a baking dish, and seal it with a lid or tightly with plastic wrap. When you're ready to serve, warm the dairy free mashed potatoes in the oven at 350°F for about 15 minutes.
- Cheesy mashed potatoes
- Twice baked mashed potatoes
- Sweet potato souffle
- Sweet potato puree
- Pan fried potatoes
- 1lb. Russet potatoes or Yukon Gold potatoes
- 3 tablespoon unsalted butter or dairy free butter
- Salt and pepper, to taste
- Fresh thyme for garnish
- Peel the potatoes and rinse them well.
- Add potatoes to the saucepot and cover them with water. The water should be 1 inch over the potatoes.
- Bring the potatoes to a boil and cook them for 20-25 minutes or until fork tender.
- Drain the potatoes, reserving some of the cooking liquid. You can reserve the water in a cup and gradually add it to the potatoes. Season the potatoes with salt and pepper, add butter, and mash them until they reach your desired texture. Add more cooking liquid if you want them to be lighter in texture.
- Serve topped with fresh thyme and extra butter on top.
Serving Size:¼ lb.
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 68mgCarbohydrates: 20gFiber: 2.7gSugar: 1.3gProtein: 3g