Mashed potatoes without milk are as fluffy and delicious as the original. Can be made soy free or dairy free, making them an easy crowd-pleasing addition to your Thanksgiving table or weeknight meals.
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Mashed potatoes are one of the staples of my childhood that I’ve hung onto even as I experiment with new flavors and cuisines. They’re so easy to make that I never quite make them the same way twice.
With just a few simple swaps you can make them vegan, dairy free, garlic flavored, herb filled, or loaded up like you might find at a steakhouse. This is probably why I haven’t shared a ton of mashed potato recipe on the blog, because they’re just something that’s always there supporting the main dish but looking different every time.
Why make mashed potatoes without milk?
Maybe you ran out of milk and didn’t realize it until the last minute, or maybe you or a visitor don’t eat dairy. Whatever your reason for needing to know how to make mashed potatoes without milk, its a side dish that’s easy enough for just about anyone to make and will find itself at home alongside weeknight dinners as well as holidays such as Easter, Thanksgiving, and Christmas.
Mashed potato ingredients
- Potatoes
- Butter
- Garlic powder
- Salt
- Pepper
How to make mashed potatoes without milk
- Place potatoes in a large pot and cover with cold water. Boil for 20 minutes or until tender.
- Drain, reserving some of the cooking liquid.
- Mash the potatoes with the butter, garlic powder, salt, and pepper. Add the reserved cooking liquid as necessary to achieve the desired consistency.
Top tips and questions
What kind of potatoes to use for mashed potatoes
I like using Yukon Gold potatoes for mashed potatoes. They have just the right balance of flavor and fluff. Russets would also be a good choice, and you could use red in a pinch.
Do I need to peel potatoes for mashed potatoes?
Peeling is optional, but recommended. If you choose not to peel your potatoes, be sure to scrub the skin well. Your final dish will be lumpier than if you had peeled them, but will also contain more fiber.
Occasionally I will half peel my potatoes for mashing. I just give them a half-hazard once over with the peeler and call it good. This makes them less lumpy than if you didn’t peel at all, but takes a fraction of the time it would take to fully peel them.
How to mash potatoes
I like to use a good old fashioned potato masher (affiliate link). There are several styles you could choose from, or you could use a hand mixer to whip the potatoes.
For perfectly smooth mashed potatoes, you may want to put them through a potato ricer. If you don’t have anything else, a fork and some determination will get the job done.
What can I substitute milk for in mashed potatoes?
Instead of milk, we’re using some of the cooking water from the potatoes to thin out this recipe. You could make this same recipe WITH milk if you wanted, or use vegetable broth or any dairy free milk substitute that you enjoy such as soy or almond milk.
Do I need to melt the butter for mashed potatoes?
Melting the butter before adding to mashed potatoes will make it easier to incorporate and keep the potatoes piping hot. I usually just cut it into small pieces and let the hot potatoes melt it to save time, so it’s up to you.
Tips for customizing mashed potatoes without milk
- To make dairy free and vegan mashed potatoes, use a vegan butter, such as Earth Balance
- If you want them to be creamier, add soy milk, almond milk, or coconut milk a little at a time until the desired consistency and taste is achieved
- Swap the garlic powder for a few cloves or roasted garlic
- Scale the recipe up or down as needed
More side dish recipes
- Mashed Potato Bake
- Cheesy Crock Pot Mashed Potatoes
- Cranberry Sauce with Dried Cranberries
- Air Fryer Shoestring Fries
- Instant Pot Scalloped Potatoes
- Vegetarian Cornbread Stuffing
- Simple Vegetarian Stuffing
- Oven Roasted Broccoli
- Oven Baked Potato Wedges
- Oven Roasted Carrots with Thyme
- Oven Roasted Rosemary Potatoes
- Creamy No Mayo Coleslaw
- Balsamic Roasted Brussels Sprouts with Garlic
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mashed Potatoes without Milk
Ingredients
- 8 large Yukon gold potatoes, about 2 ½ pounds, peeled and quartered
- 5 tablespoons salted butter, cut into pieces
- ¾ teaspoon coarse kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- Fresh chopped thyme, parsley, or chives (optional)
Instructions
- Add potatoes to a large pot and cover with cold water. The water should be at least 1 inch over the potatoes. Bring to a boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork.
- Reserving some of the cooking liquid, drain the potatoes and return to the pot.
- Add the butter, salt, garlic powder, and black pepper. Mash the potatoes until smooth, adding the reserved cooking liquid a little at a time until the desired consistency is reached.
- Serve topped with fresh chopped thyme, parsley, or chives if desired.
Notes
Tips for customizing mashed potatoes without milk
- To make dairy free and vegan mashed potatoes, use a vegan butter, such as Earth Balance
- If you want them to be creamier, add soy milk, almond milk, or coconut milk a little at a time until the desired consistency and taste is achieved
- Swap the garlic powder for a few cloves or roasted garlic
- Scale the recipe up or down as needed
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