Learn how to make mashed potatoes without milk for the ultimate comfort food. Creamy, fluffy, and incredibly satisfying, it’s a classic side dish with a dairy-free twist that adds warmth and flavor to any meal.
Mashed potatoes are a timeless classic that holds the trophy for comfort and warmth. What’s even better? You can make this delightful dish non-dairy, and it’s just as creamy and satisfying.
Almond milk, rich chicken broth, mayo, cream cheese, sour cream, or even water can all substitute for milk in mashed potatoes, and the best part is that it’s all up to you!
Making homemade mashed potatoes with no milk is perfect for both everyday dinners and special occasions. Their simplicity and heartiness make them an ideal side dish to accompany anything from roast chicken to an air-fried New York strip steak.
I know you’d think mashed potatoes wouldn’t taste great without cream, but you’d be surprised! With simple swaps and a touch of creativity, I bet you’ll savor every bite of this beloved side dish, just like my mac and cheese without milk recipe!
How to Make Mashed Potatoes Without Milk
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place cubed potatoes into a large pot, then add cold water until they are covered by about an inch. Add salt to the water and bring it to a boil, allowing the potatoes to cook until they become tender — around 15-20 minutes.
STEP TWO: Once the potatoes are cooked, reserve 1 cup of the starchy water and drain the rest. Return potatoes to the pot and add butter, plus your milk substitution if using.
STEP THREE: Gently mash the butter into the potatoes until it’s completely melted and well combined.
STEP FOUR: Gradually introduce the cream cheese or sour cream, if using, along with the potato water back into the mixture with a potato masher or an electric mixer until it is creamy. Season to taste and serve while hot.
What to Serve With Mashed Potatoes Without Milk
- Air Fryer Roast Beef
- Instant Pot Flank Steak
- Ninja Foodi Salmon
- Roasted Carrots and Asparagus
- Roasted Acorn Squash
- Garlic Cheese Bread
Easy Substitute for Milk in Mashed Potatoes
- Add in cream cheese or sour cream in place of milk in your favorite recipe. It keeps the mashed potatoes extra creamy and full of flavor!
- Simply use the boiled water from the pot as a substitute for milk in mashed potatoes! Reserve a full cup, but mix it in a few splashes at a time. You don’t want to overdo the starchy water and cause your mashed potatoes without milk to become gluey.
- Chicken or vegetable broth is an easy substitute for both flavor and moisture.
- Add richness and creaminess to your mashed potatoes by using mayonnaise as a substitute for milk. Blend in small amounts until you achieve the desired consistency and flavor.
- Non-dairy milk alternatives like almond milk or rice milk keep things creamy without altering the flavor too much. Oat milk is thicker and creamier — just be sure to use unsweetened!
How Do I Reheat Mashed Potatoes Without Milk?
Warm a large amount of leftovers in the oven for 15-20 minutes at 350 degrees F or until heated through. You can also reheat in a pan on the stove, but avoid stirring too much. Add splashes of broth as needed for moisture.
For individual servings, the microwave is your go-to option. Cover the dish and microwave at half power for about 1 minute, then stir in your liquid of choice and repeat until warmed through.
More Easy Mashed Potato Recipes
How Do You Fix Mashed Potatoes That Are Gluey?
There’s not much you can do once that gloppy, glue-like consistency happens, so do everything you can to ensure it doesn’t. Give yourself a hand by rinsing the chopped vegetables before boiling to remove extra starch.
Avoid food processors or blenders, and don’t mash too quickly. The more you mix and mash the potatoes, the more starch they release. You also don’t want to leave them to cool for too long before mashing, either.
Once gluey, you can try to drizzle in extra melted butter and slowly fold it in. Or fold in an extra batch of perfectly fluffy mashed potatoes to help balance the texture
Why Aren’t My Mashed Potatoes Fluffy?
Too much starch is the usual culprit, so choose your potatoes carefully! Despite their high starch content, russet potatoes break down the easiest. This means you won’t need to mash or mix them too much — which only leads to more starch! Russets are the perfect choice for the fluffiest mashed potatoes.
Yukon Gold is a good alternative when you want a blend of fluffy and creamy textures. Red-skinned potatoes are lowest in starch but also waxy, so you won’t get much fluff out of them.
More Easy Side Dish Recipes
- 2 pounds russet or yukon potatoes, peeled and cubed
- 1 cup reserved potato water (or broth)
- ¼ cup unsalted butter, softened
- Salt and pepper, to taste
Optional (for an extra creamy mashed potato recipe)
- 4 oz. cream cheese or 1/2 cup sour cream
- Place cubed potatoes in a large pot and add enough water to come up over them by about 1 inch.
- Add salt and bring the water to a boil, cooking until potatoes are tender, 15-20 minutes.
- Drain potatoes through a fine-mesh colander, reserving 1 cup of the potato water, then return the potatoes to the pot.
- Add the butter and mash it into the potatoes until it’s melted.
- Slowly add the reserved potato water and cream cheese or sour cream, if using, blending it in with a potato masher or electric mixer until the potatoes are smooth and creamy.
- Season with salt and pepper to taste.
How To Reheat
- Warm a large amount of leftovers in the oven for 15-20 minutes at 350 degrees F.
- For individual servings, cover the dish and microwave at half power for about 1 minute.
Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 93mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.