Name: How to make Mashed Potatoes without Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6
Cuisine: Caribbean
Ingredients: 2.2 lbs Russet Potatoes; 3 Tablespoons Extra Virgin Olive Oil; 1 ounce Garlic - minced; 0.35 ounce Parsley - minced; 1/4 cup - 4/5 cup Vegetable Broth; Salt & Black Pepper to taste

Aerial shot of Mashed Potatoes without Milk on top of green towel

Potato in a pot being mashed using potato smasher

Front shot of Mashed Potatoes without Milk with potatoes on the side

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The potato is a remarkable comfort food in all its forms. The worldwide love for potatoes is unanimous, from Fried, Boiled, Roasted, Baked, Scalloped, Au Gratin, and beyond. However, with so many dietary considerations these days, enjoying some of these iconic potato dishes can be hard. That's why we wanted to share our recipe for making Mashed Potatoes Without Milk to address the needs of our Lactose intolerant and Vegan followers. We have come up with an easy-to-follow recipe that can be made in less than 30 min. We also want to provide you with the right tools to create your favorite texture with a masher for whole chunks of potato or a ricer for a more silky mash. This is a flavorful recipe with everything you love about mashed potatoes, without dairy. We appreciate all our followers and hope you will enjoy this recipe as much as we enjoyed creating it.

What can you use instead of milk in mashed potatoes?

Contrary to popular belief, milk is an optional ingredient in mashed potatoes. You can replace milk with any type of cream, including heavy cream, sour cream, light cream, and half-and-half. You can also use Greek yogurt or melted butter in place of milk. If you are making vegan mashed potatoes, you can use soy milk, coconut milk, or any other vegan milk. Just make sure it's unsweetened plant-based milk, so it doesn't affect the flavor of the mashed potatoes.

Do I salt water for mashed potatoes?

Yes. A thousand times, yes. When making mashed potatoes, always add a generous amount of salt to the water you are cooking the potatoes in. The cells in the potatoes become heated, causing them to open and absorb the salty water, which in turn seasons the inside of the potato. Once the potatoes are cooked, the cells close, making it much harder to season the middle of the potato.

Why did my mashed potatoes turn out sticky?

Your mashed potatoes may have turned out sticky because they were over whipped or over mashed. Over mashing or over whipping the potatoes creates a sticky texture instead of a fluffy one.

How can I thicken my mashed potatoes?

The easiest way to thicken mashed potatoes is by adding a thickener to them. You can use flour, cornstarch, arrowroot starch, or powdered milk. Cornstarch or arrowroot starch is best if you are making gluten-free mashed potatoes. Add the thickener a tablespoon at a time to the mashed potatoes and stir until it reaches your preferred consistency.

Author: Rachel Ottier-Hart

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Serves

4-6

Ingredients

2.2 lbs Russet Potatoes
3 Tablespoons Extra Virgin Olive Oil
1 ounce Garlic - minced
0.35 ounce Parsley - minced
1/4 cup - 4/5 cup Vegetable Broth
Salt & Black Pepper to taste

Instructions

Wash, rinse and chop the potatoes into bite-size pieces and boil for 10 minutes or until fork-tender.

Once the potatoes are cooked, strain and place into a bowl and mash or pricing using a Potato Masher depending on your preferred texture then set aside.

In a small saute pan add the oil and minced garlic and cook on high heat for 2-3 minutes or until the garlic is golden.

Add the parsley, cooked garlic, and oil to the potatoes and mix.

Slowly mix into the mashed potatoes a little vegetable broth until they have reached your preferred consistency.

Add salt and black pepper to taste, then serve warm in bowls on its own or as a side dish for your meal.

How to make Mashed Potatoes without Milk