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This mashed potatoes without milk recipe is guaranteed to become one of your favorites. Made with just 4 simple ingredients, and in under 30 minutes, this easy creamy mashed potato recipe is so good! 

No milk mashed potatoes

When it comes to mashed potato recipes, most are made with milk. I usually make my mashed potatoes with milk myself.

However, if you’ve just ran out of whole milk, or you’ve decided to cut milk out of your diet for whatever reason, that does not mean that you have to stop enjoying mashed potatoes altogether or get stuck with eating flavorless mashed potatoes.

In fact, there are many ways to make creamy and flavorful mashed potatoes without ever needing any milk. This easy recipe is one such example.

It uses 4 simple ingredients namely potatoes, cream cheese, butter and salt, and the results are truly incredible.

This no milk mashed potatoes recipe is so good, you’ll be proud to serve if to your family or even at the next big family gathering with no worries at all! 

Why do people put milk in mashed potatoes

Milk adds thickness and some richness to mashed potato recipes. This is one of the main reasons why it is used. This is why it is quite easy to make mash without milk as long as you find an adequately creamy substitute to replace it with. 

What can I substitute for milk in mashed potatoes?

If you’ve ran out of whole milk, or you just need a simple milk substitute for mashed potatoes here are some great ideas worth trying:

• Cream cheese
• Sour cream
• Heavy cream
• Mayonnaise
• Coconut milk
• Almond milk
• Evaporated milk 
• Buttermilk
• Vegetable broth

Tips for making buttery mashed potatoes with no milk

• Use a potato ricer to make super fluffy, creamy mashed potatoes. However, if you don’t have a potato ricer, you can also use a potato masher as well.
• Also, you can use a hand mixer to mash the potatoes. If you use a hand mixer, be very careful not to overdo it. To do so, first mash the potatoes with the masher or the back of your fork, then use the hand mixer for no more than 30 seconds. Just enough time to get the creaminess without the gumminess.
• You can leave the skins on if you’d like for a more rustic texture or remove the skin for a more creamy recipe.
• Do not use a blender or food processor for mashed potatoes. This process will help to release a lot of the starch from the potatoes. The more starch the gets released, the gummier the mash will be.
• Slice each potato into quarters before cooking. If you boil the potatoes whole, it will take a long time for the center to be properly cooked. This will result in the potatoes absorbing a lot of water and being very soggy and this can mess up the entire mashed potato recipe. 

Ingredients for milkless mashed potatoes

• 1.7 pounds (0r 800 grams) potatoes
• 1/3 cup (or 80 grams) butter, room temperature 
• 1/3 cup (or 75  grams) cream cheese, room temperature
• 2 teaspoons sea salt
• Chopped parsly, optional

How to make mashed potatoes without milk

Peel and chop the potatoes into quarters or small pieces. Then measure out the rest of the ingredients, and gather them all in one place. 

Next, add the chopped potatoes into a large pot. Then add some water to the pot making sure the water covers the top of all the potato pieces. 

Cook the potatoes for 20 minutes on medium heat. You’ll know your potatoes are ready for mashing when they’re fork tender.

Then, drain the potatoes and place them back on the stove in the very same pot for about 1 minute until all the water is dried up.

Add the remaining ingredients including the salt, the butter and the cream cheese to the pot containing the cooked potatoes and mash for a minute or 2 until most of the pieces are broken down.

Then, use a hand mixer to mash the potatoes for 30 seconds to get that extra creamy and fluffy texture. Set the hand mixer to the lowest setting for this step.

Give the potatoes a quick mix to ensure all the flavors are properly distributed throughout the recipe, then serve topped with some butter, chopped parsley, black pepper or chopped chives. 

Or make creamy mashed potatoes without cream and without milk instead

Can you make mashed potatoes without cream cheese or milk? Yes you can! If you’re dairy free, but you’re still looking for a delicious mashed potato recipe without any form of milk, cream or butter, then you’ll be glad you came here.

I listed a few milk substitutes for mashed potatoes above, but, they were mostly milk based. So, here’s how to make dairy free mashed potatoes that is super creamy.

Follow the instructions above to cook the potatoes, also add 2 smashed cloves of fresh garlic to the boiling potatoes. Then instead of adding cream cheese and butter to the cooked potatoes, replace these with coconut milk and vegan butter.

Storing leftovers

Leftover mashed potatoes can be store in the fridge in air tight containers fo up to 5 days. Make sure to let the mash cool properly before placing it in the fridge. 

Best potatoes for making mashed potatoes

The most popular options for making mash are Yukon gold potatoes and russet potatoes. The Yukon gold has a smooth, slightly waxy texture and moist flesh which makes it perfect for making creamy mash potatoes. Russet potatoes, on the other hand are more starchy with a light, mealy texture which makes them great for mashing too!

Some people use a 50/50 mixture of the two for their mashed potatoes. 

Now that you know how to easily make mashed potatoes without milk, I’m sure this recipe will become a staple in your home! And, find out what to serve with mashed potatoes here. 

More easy recipes without milk

• Pancakes without milk

Mashed Potatoes Without Milk

Print

This mashed potatoes without milk recipe is guaranteed to become one of your favorites. Made with just 4 simple ingredients, and in under 30 minutes, this easy creamy mashed potato recipe is so good! 

Prep Time 10 minutes

Cook Time 21 minutes

Total Time 31 minutes

Ingredients

• 1.7 pounds (0r 800 grams) potatoes
• 1/3 cup (or 80 grams) butter, room temperature
• 1/3 cup (or 75 grams) cream cheese, room temperature
• 2 teaspoon sea salt
• Chopped parsly, optional

Instructions

1. Peel and chop the potatoes into quarters or small pieces. Then measure out the rest of the ingredients, and gather them all in one place. 
2. Next, add the chopped potatoes into a large pot. Then add some water to the pot making sure the water cover the top of all the potatoes pieces. 
3. Cook the potatoes for 20 minutes on medium heat. You’ll know your potatoes are ready for mashing when they’re fork tender.
4. Then, drain the potatoes and place them back on the stove in the very same pot for about 1 minute until all the water is dried up.
5. Add the remaining ingredients including the salt, the butter and the cream cheese to the pot containing the cooked potatoes and mash for a minute or 2 until most of the pieces are broken down.
6. Then, use a hand mixer to mash the potatoes for 30 seconds to get that extra creamy and fluffy texture. Set the hand mixer to the lowest setting for this step.
7. Give the potatoes a quick mix to ensure all the flavors are properly distributed throughout the recipe, then serve topped with chopped parsley, black pepper and some melted butter. 

Nutrition Information:

Yield:

4 servings
Amount Per Serving: Calories: 355Total Fat: 22gSaturated Fat: 14gCholesterol: 60mgSodium: 1250mgCarbohydrates: 36gFiber: 4.2gSugar: 2.4gProtein: 5.4g