These delicious milk-free garlic mashed potatoes make a great side dish! They're quick and easy to make and include 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.
Let's be clear, these don't have milk, but they DO have butter.
Technically, I know, butter has/is milk on some level, but this recipe doesn't require any added milk.
What can you use in place 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. The starch in the water also helps the consistency of the potatoes.
I've tried using milk in place of the starchy water, and the kids actually prefer the potato water.
Ingredients and substitutions
- Potatoes - Though I do know that Russet and Yukon gold lend themselves to the best potatoes, I've been known to use (and love!) red potatoes in this as well. Generally, I do a combination of whatever I have on hand.
- Garlic - Though these are 'garlic mashed potatoes', you can omit this ingredient, if you like. I do this sometimes when I'm in a rush, and the potatoes are still well loved.
- Butter AND olive oil - Much like my popcorn, I add a combination of butter and olive oil to this recipe. If you don't want the olive oil taste, you can use all butter.
- Salt and pepper
- Potato water - The secret ingredient!
Recipe steps
Begin by adding the potato cubes to a pot. Cover the pot with 1-2 inches of water and bring the potatoes to a boil.
Once the potatoes are fork tender, add in the remaining ingredients and mash with a potato masher or whip them with a hand mixer.
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!
We are a peel on kind of family. The peel adds to the texture, not to mention fiber and minerals. Obviously, you can peel the potatoes if you prefer.
I love rustic potatoes with the peel on and chunks of potato here and there, so I always use a potato masher. If you enjoy fluffier, creamy mashed potatoes, the hand mixer is probably the way to go!
If you're a potato lover, you might peek at my unique recipe for Scalloped Potatoes.
On the flip side, if you're not a fan of potatoes or looking for a low carb recipe, try these Easy Cauliflower Mashed Potatoes.
Garlic Mashed Potatoes (NO Milk!)
Ingredients
- 2 pounds potatoes (red, Yukon, or Russet all work) roughly chopped into 1-2 inch chunks
- 2 large garlic cloves peeled, but whole
- 3 Tablespoons butter I use salted
- 2 Tablespoons olive oil
- 1 teaspoon sea salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4-5 Tablespoons reserved potato water
Instructions
- Add the potatoes, garlic, and 1/2 teaspoon of salt to a large pot.
- Cover with 1-2 inches of water.
- Boil, uncovered, for 16-18 minutes or until potatoes are easily pierced with a fork.
- Drain the potatoes and garlic, but reserve at least one cup of the water.
- Add the drained potatoes back to the pot (you can remove the garlic at this point or mash it in for a stronger flavor).
- Add in the butter, olive oil, remaining salt, pepper, and about three tablespoons of potato water.
- Mash the potatoes and add more potato water as needed for desired consistency.
- Taste and adjust seasoning.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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