Mashed potatoes are a classic side dish that can be served with almost any main course. They are creamy, smooth and comforting. The standard way to make mashed potatoes is to boil and mash russet or Yukon gold potatoes with butter, milk and/or cream. However, sometimes you may find yourself without milk or cream when you want to make mashed potatoes. Thankfully, there are a number of excellent milk and cream substitutes that allow you to still achieve light, fluffy mashed potatoes.
Quick Answer
If you don’t have milk or cream for mashed potatoes, some good substitutes include:
– Non-dairy milk such as soy, almond or oat milk
– Greek yogurt or sour cream
– Chicken or vegetable broth
– Potato cooking water
– Butter or olive oil
– Cheese
– Pureed cauliflower
Keep reading for more details on how each substitute works!
Non-Dairy Milk
Non-dairy milks are an ideal 1:1 substitute for cow’s milk in mashed potatoes. Soy, almond and oat milk all work very well. Make sure to choose unsweetened varieties. The milk adds creaminess without overpowering the potato flavor. Almond milk is particularly nice for giving a subtle sweetness. Non-dairy milk substitutes are a great option for people avoiding dairy or lactose.
When substituting, use the same amount of non-dairy milk as you would regular milk. For 4-6 medium potatoes, around 1/2 cup of milk is typical. Warm up the milk slightly before mixing it in for best results.
Try: Soy, Almond or Oat Milk
Greek Yogurt
Plain Greek yogurt is thick, rich and tangy – all characteristics that make it an excellent stand-in for heavy cream in mashed potatoes. The yogurt gives a lovely creamy texture while adding a pleasant tanginess.
Use an equal amount of Greek yogurt as you would cream. For 4-6 potatoes, use around 1/3 to 1/2 cup of yogurt. Make sure the yogurt is at room temperature before mixing it in. You can add a touch of milk or broth if the potatoes seem too thick.
Try: Plain Greek Yogurt
Sour Cream
Like Greek yogurt, sour cream can provide the rich creaminess usually achieved with heavy cream. It has a mild tang that complements the potatoes beautifully.
Use the same amount of sour cream as you would cream – around 1/3 to 1/2 cup for 4-6 potatoes. Let the sour cream sit out to warm up before adding it for the best texture. Thin with milk or broth if needed.
Try: Full-Fat Sour Cream
Chicken or Vegetable Broth
In place of milk, you can use chicken or vegetable broth. Broth adds wonderful savory flavor to mashed potatoes. It also helps thin the potatoes out to the right creamy consistency.
Use broth straight from the carton at room temperature. Substitute the broth 1:1 for milk. You may need to add a tablespoon or two of butter to enrich the flavor if only using broth.
Try: Low-Sodium Chicken or Vegetable Broth
Potato Cooking Water
Believe it or not, the starchy potato cooking water has enough body to substitute for milk in mashed potatoes!
When boiling your potatoes, don’t drain off all the water. Reserve about 1/2 cup of the cooking liquid after the potatoes are done. Be careful not to use any water that potatoes boiled over into. Let the cooking water cool slightly before mixing it into the potatoes as you mash them. Add butter or cream cheese if you need more richness.
Try: Potato Cooking Water
Butter or Oil
Don’t overlook the power of butter or oil for adding creaminess to mashed potatoes! Using extra butter or a mild oil like olive oil can impart a lovely velvety texture.
Up the butter by 2-3 tablespoons if not using any milk or cream. Let it melt fully before mixing into the potatoes. Or, replace the milk with 2-3 tablespoons of olive oil or avocado oil. This works nicely if you want to avoid dairy.
Try: Salted Butter or Olive Oil
Cheese
Melting cheese into mashed potatoes provides creamy cheesy decadence! Cheddar, gouda, gruyere, monterey jack or goat cheese all work wonderfully.
Grate or crumble 1/2 to 1 cup of cheese per 4-6 potatoes. Allow the cheese to melt fully when mixing it into the hot mashed potatoes. Parmesan cheese can also be sprinkled on top of the finished potatoes for extra flavor.
Try: Cheddar, Gouda, Gruyere
Cauliflower
For a healthy, low-carb option, try mashing cauliflower right into your mashed potatoes. The cauliflower purees down and adds creaminess without adding fat or calories.
Steam or boil 1 cup of cauliflower florets per 4 medium potatoes. Drain and add to the potatoes when mashing. Add Greek yogurt or cheese if you need more richness. The cauliflower flavor will be barely detectable.
Try: Steamed Cauliflower Florets
Tips for Making the Best Milk-Free Mashed Potatoes
– Use starchy russet or Yukon gold potatoes. They have the most creaminess when mashed.
– Cook the potatoes whole and unpeeled. Let them steam slightly after boiling to further dry them out.
– For fluffiest texture, use a ricer or food mill rather than mashing by hand.
– Warm up cold dairy substitutes like Greek yogurt before mixing in.
– Add substitutes gradually until desired consistency is reached.
– Season well with salt, pepper, garlic powder, etc. This boosts flavor if not using dairy.
– For extra richness, stir in a couple tablespoons of softened cream cheese.
Top Tips for Creamy, Milk-Free Mashed Potatoes
1. Let potatoes steam dry after boiling.
2. Warm up cold dairy substitutes before mixing.
3. Use a ricer or food mill.
4. Add seasonings for flavor.
5. Stir in cream cheese for richness.
Common Questions
Is it okay to make mashed potatoes without milk or cream?
Yes, you can absolutely make great mashed potatoes without any milk or cream. Substitutes like broth, oil, cheese, Greek yogurt or non-dairy milk work very well. Withseasonings and butter, the potatoes will still have plenty of flavor and richness.
Do you need butter if using broth instead of milk?
It’s a good idea to use butter if only using broth for moisture in mashed potatoes. Around 2-3 tablespoons of butter will provide enough additional fat and richness. You can also use olive oil instead of or along with butter.
Can I use water instead of milk for mashed potatoes?
Water can be used but it tends to make the mashed potatoes gluey and thin. For better flavor and texture, try chicken or vegetable broth instead of plain water. Or combine water with butter, cream cheese or oil.
What gives the creamiest mashed potatoes without dairy?
Greek yogurt, sour cream, olive oil, cream cheese and pureed cauliflower will all add creaminess to non-dairy mashed potatoes. Combining a couple substitutions, like yogurt and cauliflower, works very well.
Do potatoes really need dairy at all?
No, dairy is not strictly necessary for making creamy mashed potatoes. Potatoes have enough starch on their own to create a creamy puree when mashed. With adequate moisture from cooking water or broth and richness from butter or oil, potatoes can be quite creamy and satisfying without any dairy.
Recipes for Milk-Free Mashed Potatoes
Greek Yogurt and Cauliflower Mashed Potatoes
Ingredients:
– 4 russet potatoes, peeled and cut into 1″ chunks
– 1 cup cauliflower florets
– 1/2 cup plain Greek yogurt
– 3 tbsp butter
– 1/4 cup vegetable broth
– 1 tsp garlic powder
– Salt and pepper to taste
Directions:
1. Boil potatoes until fork tender, about 15 minutes.
2. In the last 5 minutes, add cauliflower to boil with potatoes.
3. Drain potatoes and cauliflower, reserving 1/4 cup cooking liquid. Allow to steam dry for 2 minutes.
4. Return potatoes and cauliflower to pot and mash together with Greek yogurt, butter, broth and seasonings until smooth and creamy.
Creamy Mashed Potatoes with Parmesan and Olive Oil
Ingredients:
– 5 Yukon gold potatoes, peeled and diced
– 1/3 cup olive oil
– 1/3 cup grated Parmesan
– 2 cloves garlic, minced
– 1/4 cup potato cooking water
– Salt and pepper to taste
Directions:
1. Boil potatoes until fork tender, about 10-15 minutes.
2. Drain, reserving 1/4 cup cooking water. Allow potatoes to steam dry.
3. Mash potatoes while gradually mixing in olive oil, Parmesan, garlic and potato water until smooth.
4. Season with salt and pepper.
| Dairy Substitute | Amount to Use |
|---|---|
| Non-dairy milk | 1/2 cup per 4-6 potatoes |
| Greek yogurt | 1/3 to 1/2 cup per 4-6 potatoes |
| Sour cream | 1/3 to 1/2 cup per 4-6 potatoes |
| Broth | 1/2 cup per 4-6 potatoes |
| Potato water | 1/2 cup per 4-6 potatoes |
| Butter | 2-3 tbsp per 4-6 potatoes |
| Olive oil | 2-3 tbsp per 4-6 potatoes |
| Cheese | 1/2 to 1 cup grated per 4-6 potatoes |
| Cauliflower | 1 cup florets per 4 potatoes |
The Best Milk Substitutes for Mashed Potatoes
When making creamy mashed potatoes without milk or cream, there are several excellent substitutes to choose from:
Non-Dairy Milk
Non-dairy milks like almond, soy or oat work as a 1:1 swap for dairy milk in mashed potatoes. They add creaminess without overpowering flavor.
Greek Yogurt or Sour Cream
Greek yogurt and sour cream provide tangy richness similar to heavy cream. Use the same amount called for of cream or milk.
Broth
Chicken or vegetable broth complements potato flavor. Substitute 1:1 for milk. May need extra butter for richness.
Potato Water
The starchy potato cooking water helps create fluffy, moist texture when mashed in. Let cool slightly before using.
Butter or Oil
Up the butter by a few tablespoons or use 2-3 tbsp oil for dairy-free creaminess. Olive or avocado oil work well.
Cheese
Melted cheese makes mashed potatoes extra decadent. Stir in cheddar, gouda or gruyere.
Conclusion
Don’t let a lack of milk or cream get in the way of enjoying fluffy, creamy mashed potatoes. With common pantry staples like broth, oils, cheese and plain Greek yogurt, you can whip up satisfying mashed potatoes with no dairy required. Getting the potato texture right by boiling, steaming and ricer-mashing is also key. With these substitute ideas and proper technique, you’ll never have to miss out on delicious mashed potatoes. Give one or more of these milk and cream alternatives a try next time. Your taste buds will thank you!