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Overhead shot of mashed potatoes without milk.

Creamy Mashed Potatoes Without Milk

Samantha Erb
Learn how to make mashed potatoes without milk that still turn out creamy and fluffy. I use a simple recipe to bring incredible flavor!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 246 kcal

Ingredients

  • 2 pounds russet or yukon gold 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

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

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.

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