Creamy Mashed Potatoes Without Milk

5 from 4 votes

Learn how to make mashed potatoes without milk that still turn out creamy and fluffy. I use a simple recipe to bring incredible flavor!

Prep Time15

Cook Time20

Total Time35

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 246kcal

Place the 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 until the potatoes are smooth and creamy.
Season with salt and pepper to taste.

Yukon gold and russet potatoes work best because of their higher starch content.
Cube the potatoes evenly so all the pieces are roughly the same size.
Cook the potatoes until the flesh pierces easily with a fork.
Use a potato masher rather than a hand mixer that can release too much starch.
Test the flavor and adjust salt and black pepper as necessary. The potatoes absorb a lot of salt, so always test to see if more is needed.
Store leftovers covered in an airtight container or the refrigerator for up to 3 days.
Reheat leftovers in the oven at 350 degrees F for 15-20 minutes when reheating in bulk, or in the microwave at half power for about 1 minute for an individual serving.