Creamy Mashed Potatoes Without Milk
This easy recipe delivers incredibly creamy, fluffy, and flavorful mashed potatoes with no milk at all. The secret is using the right potatoes and a flavorful liquid/fat combination.
Equipment
- A large pot (for boiling)
- A small saucepan (for warming liquid)
- A colander
- A potato masher (a simple hand-masher, not a blender!)
- A large bowl
Ingredients
- 2 lbs Potatoes Russets or Yukon Golds, peeled and cubed5
- 1/2 cup Fat High-Quality Olive Oil, Vegan Butter, or Regular Butter
- 1/2 cup Liquid WARMED (Chicken/Vegetable Broth, Unsweetened Oat Milk, or Starchy Potato Water)
- 1 tsp Salt plus more for boiling water
- 1/2 tsp Black Pepper
Instructions
- Prep & Boil: Place the cubed potatoes in a large pot. Cover with cold water by 1 inch. Add a large pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until fork-tender.
- Warm Liquid: While potatoes cook, gently warm your 1/2 cup of liquid (broth) and 1/2 cup of fat (olive oil) in a small saucepan. Set aside.
- Drain & Dry: Reserve 1 cup of the starchy potato water (if using) before draining. Drain the potatoes in a colander, then return them to the hot, empty pot. Let them sit on the warm (off) burner for 1-2 minutes to steam dry.
- Mash: Use a hand masher to mash the dry potatoes until all large lumps are gone.
- Combine: Add the warm liquid/fat mixture to the potatoes. Gently fold and mash until just combined. (Do not overmix!)
- Season: Stir in the 1 tsp of salt and 1/2 tsp of black pepper. Taste and add more seasoning as needed. Serve immediately.
Notes
No Blender! Never use a food processor or blender; it will make your potatoes gluey.
Warm Liquid: Do not add cold liquids to your hot potatoes, as this will make them gummy.
Variations: Add a head of roasted garlic (mashed) in Step 4 for an incredible flavor boost. For a tangy (non-vegan) version, add 1/4 cup of sour cream or mayonnaise at the end.