Learn how to make the best ever mashed potatoes without milk for an easy Thanksgiving side dish! It’s the perfect comfort food, and it’s quick enough to make for a weeknight dinner, too. These mashed potatoes are creamy, fluffy, and sure to become a family favorite.
Mashed Potatoes Without Milk
If you’re wondering, “Can I make mashed potatoes without milk or cream?” The answer is definitely yes!
You won’t even miss the milk in these mashed potatoes without milk! I actually think they’re even better than traditional mashed potatoes. They still taste creamy and smooth thanks to the sour cream and butter, and they’re also infused with the most delicious depth of flavor from the chicken broth.
The secret to achieving that creamy texture without milk is using a combination of unsalted butter, sour cream, and broth. The butter gives a rich, luxurious feel, while the broth (chicken or vegetable, your choice) adds a delicious savory note, and the sour cream adds a bit of tang and some creaminess.
What really takes the flavor over the top is the garlic. It’s simmered until it’s aromatic, which adds the most incredible flavor to these mashed potatoes with no milk.
Russet Potatoes: Russet potatoes are perfect for mashing thanks to their high starch content. They make the lightest, fluffiest, creamiest mashed potatoes.
Unsalted Butter: Butter adds fat and a rich flavor to our dish. I prefer using unsalted butter because the broth tends to have a good amount of salt in it already.
Chicken or Vegetable Broth: You need to use a liquid in mashed potatoes to make them easy to mash and give them a creamy texture. Using broth adds tons of flavor and is a great way to make delicious mashed potatoes.
Garlic: Sauteed garlic adds the most flavor and brings the potatoes to the next level.
Sour Cream: This ingredient is a great milk replacement. It adds a tangy note and creaminess that makes this dish even more delicious. Look for full-fat sour cream for the creamiest mashed potatoes.
Salt and Black Pepper: Seasoning is key. Salt and pepper enhance the flavor of the potatoes and bring all the other ingredients together.
Chives: A sprinkle of fresh chives on top gives a pop of color and a mild onion flavor that pairs well with the potatoes.
For a more indulgent version, try using cream cheese instead of sour cream. For a vegan or dairy-free version, replace the butter with olive oil or vegan butter, and use soy milk or almond milk instead of sour cream.
How To Make Mashed Potatoes without Milk
Prepare the potatoes: Begin by peeling and cutting your russet potatoes into cubes then place them in a large pot. Cover the potatoes with cold water and add a pinch of salt. (See the recipe card below for the full printable instructions.)
Boil the potatoes: Next, put the pot on the stove and bring the water to a boil. Once boiling, reduce the heat on the stove and let the potatoes simmer until they’re fork-tender.
Prepare the broth mixture: While the potatoes are simmering, grab a saucepan and combine your unsalted butter and broth. Heat this mixture up, then saute the minced garlic.
Drain the potatoes: Once your potatoes are soft, drain them in a colander and return them to the pot. Let them rest for a bit to let the steam escape. This helps to avoid gluey mashed potatoes.
Mash the potatoes: Now it’s time to add your warm broth and butter mixture to the potatoes. Start mashing them up with either a potato masher or a hand mixer, depending on how smooth you’d like them.
Add the final touches: Finally, stir in the sour cream and season your potatoes with salt and pepper. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Can You Use Instead Of Milk For Mashed Potatoes?
Besides sour cream, you can use cream cheese, chicken broth, vegetable broth, or even a combination of full-fat coconut milk mixed with a bit of olive oil.
Sour cream or cream cheese will give you the creamiest mashed potatoes, canned coconut milk mixed with olive oil makes great creamy vegan mashed potatoes, and chicken broth or vegetable broth add flavor and the needed liquid if you don’t have any creamy ingredients on hand.
Why Do People Add Milk To Mashed Potatoes?
You need to add a liquid to mashed potatoes to make them easy to mash with a creamy and smooth texture. Milk is the best liquid to use because it adds flavor and fat and makes the mashed potatoes creamier than water or broth would.
Should I Peel Potatoes Before Boiling For Mashed Potatoes?
Yes, it’s best to peel the potatoes before boiling them for mashed potatoes. The skin can add a rough texture to the otherwise smooth and creamy dish. You can leave the skins on for a more rustic version if you prefer it that way though.
How Long Should You Boil Potatoes For Mashing?
The boiling time for potatoes varies depending on the size and type of potato. Potatoes are ready for mashing when they are fork-tender. This means that a fork can easily pierce the potato without resistance.
Do You Rinse Potatoes After Boiling For Mashed Potatoes?
No, I don’t recommend rinsing the potatoes after boiling. If you rinse the potatoes, you’ll wash away the starch that helps give the mashed potatoes their creamy consistency.
Why Should You Let The Steam Escape Before Mashing Potatoes?
Letting the steam escape from the boiled potatoes before mashing them can help improve their texture. If too much steam is trapped within the potatoes, they can become watery when mashed. Allowing the steam to escape helps make sure your mashed potatoes are fluffy and light.
How Do You Make Mashed Potatoes Fluffy And Not Gluey?
The key to fluffy mashed potatoes is not to over-mash them. Over-mashing can release too much starch and cause gluey potatoes.
How Do I Store Leftover Mashed Potatoes?
Store them in an airtight container in the refrigerator. They should keep well for up to 3-4 days. You can reheat them in the microwave or on the stove, just keep in mind you might need to add a splash of broth if they’re too thick.
Should I Use a Hand Mixer or Potato Masher?
The choice between a hand mixer and a potato masher depends on your desired texture. If you prefer your mashed potatoes chunky and rustic, a potato masher is your best bet. But if you love silky smooth mashed potatoes, a hand mixer is better.
Keep In Touch
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If you like this recipe, be sure to check out all of our other side dishes. Some reader favorites are:
- Twice Baked Mashed Potatoes
- Whipped Sweet Potatoes
- Canned Sweet Potato Casserole
- Microwave Baked Potato
- Ground Beef and Potato Casserole
- Cheesy Potato Casserole
- Microwave Sweet Potato
- Baked Potato Casserole
- Fried Potatoes and Onions
- Scalloped Potatoes and Ham
- 3 pounds russet potatoes (about 7-8 medium potatoes or 4-5 large potatoes)
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1/2 cup sour cream
- Salt and freshly ground black pepper (to taste)
- Chives (for garnish)
- Begin by washing and peeling the russet potatoes. Then cut them into roughly one-inch cubes. Place the cut potatoes into a large pot. Fill the pot with enough cold water to cover the potatoes by about an inch. Add a large pinch of salt to the pot.
- Place the pot on the stove over high heat and bring the water to a boil. Once boiling, reduce the heat to medium so that the water is at a steady simmer. Let the potatoes cook for about 20 minutes, or until they’re fork-tender and are easily pierced with a fork.
- While the potatoes are boiling, combine the chicken or vegetable broth and the butter in a small saucepan. Heat over medium heat until the butter has melted. Stir in the minced garlic and leave the saucepan on the stove until the garlic is aromatic, about 1 minute. Remove the saucepan from the heat.
- When the potatoes are ready, drain them in a colander and then return them to the pot. Let the potatoes rest for about 5-10 minutes to allow the steam to escape. (Letting the potatoes rest a bit before mashing helps improve the texture and flavor of mashed potatoes.)
- After resting, add the warm broth and butter mixture to the pot. Begin mashing the potatoes, incorporating the liquids as you go. You can use a potato masher to make chunkier mashed potatoes or a hand mixer to make smoother mashed potatoes.
- Once the potatoes are mostly mashed, stir in the sour cream. Continue mashing until the potatoes are as smooth and creamy as you’d like them to be.
- Taste and season with salt and freshly ground black pepper. Garnish with freshly chopped chives before serving.
Using chicken or vegetable broth gives the potatoes a savory flavor that pairs so well with the butter and sour cream. If you don't have broth, you can use water, but you’ll probably need to add more salt for flavor.
For the best results, serve the mashed potatoes immediately. They start to dry out as they cool. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a little broth or water to the potatoes and warm them in a saucepan over medium heat or in the microwave, stirring frequently to help them keep their creamy texture.
Amount Per Serving: Calories: 357Total Fat: 19.3gCarbohydrates: 42.5gFiber: 3.1gSugar: 2.2gProtein: 5.8g
Nutrition information isn’t always accurate.
This mashed potatoes without milk recipe is creamy, flavorful, and easy to make. I hope you love it as much as I do!