Mashed potatoes are a classic side dish that can be found accompanying many meals. The basic ingredients for mashed potatoes are potatoes, butter, milk or cream, and seasonings like salt and pepper. The milk or cream is an important ingredient because it helps give the potatoes a smoother, creamier texture. But what if you wanted to make mashed potatoes and didn’t have any milk on hand? Can you leave the milk out entirely or substitute something else?
Quick Answer
Yes, you can make mashed potatoes without milk. While the milk helps make them creamier, it is not a required ingredient. To make milk-free mashed potatoes, boil and mash the potatoes with butter and seasonings until smooth. You can substitute broth, cream, sour cream, or cream cheese for a similar creamy consistency. The potatoes may end up slightly thicker, but they will still taste great.
Milk’s Role in Mashed Potatoes
Let’s first look at the role milk plays when making traditional mashed potatoes:
- Adds moisture and creaminess – Milk has a high water content that helps add moisture to the potatoes as they cook and mash. The fats and proteins in the milk also help give the potatoes a smooth, creamy texture.
- Helps potatoes mash smoothly – The liquid from the milk allows the potatoes to mash together evenly and smoothly without clumping.
- Adds flavor – Milk has a sweet, subtle flavor that complements the starchy potatoes.
- Makes them lighter and fluffier – The moisture from the milk prevents the mashed potatoes from becoming heavy and dense.
- Cools the potatoes – Warm milk helps bring down the temperature as you mash the hot potatoes to prevent overcooking.
So while milk is not mandatory, it does play several important roles in achieving ideal mashed potato texture and taste. Most mashed potato recipes call for at least a few tablespoons of milk per pound of potatoes.
How to Make Mashed Potatoes Without Milk
If you don’t have milk, all hope for creamy mashed potatoes is not lost. Here are some tips for making great mashed potatoes without any milk:
Stick to the basics
Potatoes, butter, and seasonings are the core ingredients you need. Make sure to use a type of potato that mashes well, like Russet or Yukon Gold. Thoroughly boil the potatoes until fork tender, then mash them with plenty of butter and salt and pepper until smooth. The butter will add some creaminess on its own. Taste and adjust seasoning as needed.
Try alternative liquids
For a creamier consistency, replace the milk with an equal amount of:
- Broth – Chicken or vegetable broth add moisture and flavor.
- Cream – Heavy cream or half-and-half thickens the potatoes.
- Sour cream – Adds tanginess and richness.
- Cream cheese – Mix in a few ounces for ultra creamy potatoes.
- Non-dairy milk – Soy or almond milk closely mimic the consistency of dairy milk.
Use potato cooking liquid
Don’t throw out the leftover potato cooking liquid after boiling them! Use a spoonful or two of the starchy liquid instead of milk when mashing the potatoes for extra moisture and potato flavor.
Add extras for creaminess
Mix in soft ingredients like roasted garlic, caramelized onions, cheese, or sour cream for extra richness and moisture in the potatoes.
Use a potato ricer
A potato ricer creates light, fluffy potatoes by pressing the cooked potatoes through small holes. This yields an ultra creamy texture without the need for any milk.
Best Milk Substitutes for Mashed Potatoes
When choosing a milk substitute, opt for ingredients that add creaminess without thinning out the potatoes too much. Here are some of the best options:
Heavy Cream
Heavy cream adds lush thickness and richness to mashed potatoes. Use 2-3 tablespoons per pound of potatoes. It does contain more fat than milk.
Sour Cream
Sour cream nicely balances the starchiness of potatoes with tangy creaminess. Use 1/4 to 1/3 cup per pound of potatoes.
Cream Cheese
Just a few ounces of softened cream cheese whipped into the potatoes makes them extra rich and creamy. Use about 4 ounces per pound of potatoes.
Chicken or Vegetable Broth
Savory broth adds tons of flavor and moisture. Use 1/4 to 1/2 cup per pound of potatoes. Low sodium is best to control saltiness.
Almond Milk
With its mild flavor and light consistency, unsweetened almond milk closely mimics dairy milk. Use as a 1:1 substitute.
Soy Milk
Plain, unsweetened soy milk can be used just like dairy milk. It adds creaminess without a strong flavor. Use a 1:1 ratio.
How to Store Leftover Mashed Potatoes
Mashed potatoes keep well in the fridge for 3-4 days. Here are some storage tips:
- Place them in an airtight container with the surface smoothed over to limit air exposure.
- If milk was used, the potatoes may separate a bit. Simply stir to recombine when reheating.
- For longer storage, freeze mashed potatoes for 2-3 months. Thaw in the fridge before reheating.
- Reheat gently on the stove or in the microwave with a splash of milk or broth to restore creaminess.
Common Questions
Can I use water instead of milk in mashed potatoes?
You can use water, but it won’t add the same creaminess as milk. Water also dilutes the potato flavor. Use no more than 1-2 tablespoons water per pound of potatoes, and be sure to include plenty of butter for richness.
Do mashed potatoes freeze well?
Yes, mashed potatoes freeze beautifully for 2-3 months. Let them cool completely before freezing. Thaw overnight in the fridge before reheating.
Can I make mashed potatoes ahead of time?
You can prep mashed potatoes 1-2 days in advance. Cook and mash them, then spread smoothly in a baking dish. Cover and refrigerate until ready to reheat and serve.
What kind of potatoes work best for mashing?
Choose starchy potatoes like Russets, Yukon Golds, or brown-skinned potatoes. Waxy potatoes like red or white will not get as fluffy when mashed.
How can you make lumpy mashed potatoes smooth?
Pass lumpy mashed potatoes through a food mill or potato ricer. Or, whisk vigorously as you heat them on the stove with extra hot milk and butter until smooth.
The Best Mashed Potato Tips
Here are some top tips for making perfect, creamy mashed potatoes every time:
- Cut potatoes into even-sized pieces so they cook evenly.
- Simmer potatoes in salty water for the best flavor.
- Cook potatoes whole if you want fluffier mashed potatoes.
- For creamier potatoes, cook them in milk or cream instead of water.
- Rice or mill the potatoes for a smooth, lump-free texture.
- Mash potatoes with warmed butter and milk for easy incorporation.
- Don’t overbeat the potatoes or they can get gummy.
- Season to taste with salt, pepper, garlic powder, etc.
- Stir gently when reheating to prevent sticking and scorching.
Tips for Making Vegan Mashed Potatoes
It’s easy to make delicious dairy-free vegan mashed potatoes:
- Use unsweetened non-dairy milk like almond, soy, oat or cashew.
- Replace butter with vegan butter or olive oil.
- For richness, use roasted garlic, mushrooms, or vegan cream cheese.
- Add nutritional yeast for a savory, cheesy flavor.
- Splash in lemon juice or white wine vinegar for a tangy flavor.
- Whisk in plain, unsweetened vegan yogurt for thickness.
- Garnish with fresh herbs like parsley, chives, dill, etc.
Mashed Potato Variations
Once you’ve mastered the basic recipe, mix things up by trying these flavorful variations:
| Variation | Ingredients |
|---|---|
| Garlic Mashed Potatoes | Roasted garlic, parsley, grated Parmesan |
| Cheesy Mashed Potatoes | Sharp cheddar, Gruyere, cream cheese |
| Ranch Mashed Potatoes | Ranch dressing mix, milk, sour cream, chives |
| Loaded Mashed Potatoes | Bacon, cheddar, green onions, sour cream |
| Horseradish Mashed Potatoes | Prepared horseradish, sour cream, chives |
| Jalapeno Mashed Potatoes | Jalapeno, cilantro, cumin, pepper jack |
Conclusion
While milk is a common ingredient, it’s absolutely possible to make delicious mashed potatoes without any milk at all. Butter, broth, cream, and seasonings can create a satisfying creamy and flavorful side. With so many ways to customize them, milk-free mashed potatoes can suit any taste or diet.