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Mashed Potatoes Without Milk

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.

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Overhead shot of mashed potatoes without milk.

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!

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Ingredients needed to make dairy free mashed potatoes

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.

cubed potatoes in a pot with water and salt.

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. 

adding cubed butter to cook potatoes in a pot.

STEP THREE: Gently mash the butter into the potatoes until it’s completely melted and well combined.

Mashing cooked potatoes with a potato masher in a pot.

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. 

Slowly adding the potato water back into the mashed potatoes.

What to Serve With Mashed Potatoes Without Milk

no milk mashed potatoes in a bowl.

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!
Closeup shot of creamy mashed potatoes without milk.

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

homemade mashed potatoes with broth and butter.

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

Buttery mashed potatoes with no milk.

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.

eating a spoonful of dairy-free mashed potatoes.

More Easy Side Dish Recipes

Overhead shot of mashed potatoes without milk.

Creamy Mashed Potatoes Without Milk

Samantha Erb
Prepare delicious mashed potatoes without the need for milk or cream! Instead, use common household ingredients like butter, chicken stock, or reserved potato water.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 246 kcal


  • 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.


Serving: 1gCalories: 246kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 93mgFiber: 3gSugar: 2g
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About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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