Mashed Potatoes Without Milk- These delicious potatoes make a great side dish, are quick and easy to make, and are made with a surprising substitute for milk!
Let's talk potatoes!
This mashed potato recipe is our family's favorite. We make it frequently as side dish to hamburgers, baked chicken breasts, meatloaf, and, of course, the Thanksgiving turkey.
I've been making it this exact way for years now, and the whole family loves the taste.
Mashed potatoes made without any milk
Let's be clear, these don't have milk, but they DO have butter.
I just want to get that out of the way.
Technically, I know, butter has/is milk on some level, but this recipe doesn't require any added milk.
When I initially make a recipe, I try to cater to everyone's allergies, which can be difficult with six people.
Because some of us have trouble with milk, I set out to create a recipe without it.
Read on to see my surprise substitute!
What can you use instead of milk in mashed potatoes?
In lieu of milk, I use the starchy water that the potatoes are boiled in.
It works perfectly, and it adds back some of that delicious potato flavor. I also add a few garlic cloves to the pot, which lend a nice garlic flavor to the final product that's not overpowering.
The starch in the water also helps create a thick and creamy consistency, which is ideal!
I've tried using milk in place of the starchy water, and the kids preferred it without, so this has become my go-to recipe for mashed potatoes!
What kind of potatoes work best?
I've tried this with Yukon, red, and Russet, and the winning order with our family goes: red, Russet, Yukon.
I admit, I do find this odd, given Yukon's creamy factor, but the people have spoken!
Do you leave the peel on?
We prefer peel on, as it adds to the texture, not to mention the fiber and mineral content.
Obviously, you can peel the potatoes if you prefer.
Other potato recipes you might enjoy
Mashed Potatoes Without Milk
- 2 pounds potatoes (red, Yukon, or Russet all work) roughly chopped into 1-2 inch chunks
- 3 large garlic cloves peeled and roughly chopped
- 3 Tablespoons butter I use salted
- 2 Tablespoons olive oil
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4-5 Tablespoons reserved potato water
- Add the potatoes and garlic to a large pot.
- Cover potatoes with 1-2 inches of water.
- Boil the potatoes 16-20 minutes or until easily pierced with a fork.
- Drain the potatoes, but reserve at least one cup of the water.
- Add the drained potatoes and garlic back to the pot.
- Add in the butter, olive oil, salt, pepper, and about three tablespoons of potato water.
- Mash the potatoes (pull out the garlic if you like or mash it in!), and add more potato water as needed for desired consistency.
- Taste and adjust seasoning.
To reiterate, we like this recipe best with red potatoes.
Shared with: Meal Plan Monday