Super Creamy Mashed Potatoes Without Milk

Two bowls of mashed potatoes topped with butter, a rose gold spoon, a bowl of salt, and black peppercorns.

5 from 1 rating

Super Creamy Mashed Potatoes Without Milk

Yes, you can make mashed potatoes without milk, and yes, they are just as rich and creamy as the status quo! Whether you’ve run out of milk or you’re lactose intolerant, this recipe will save the day.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American, Chinese

Keyword: Best Mashed Potatoes, fluffy mashed potatoes, mashed potatoes with cream cheese, riced mashed potatoes

Servings:

Author: Sarah Cook

Equipment

Ingredients

5 lbs potatoes {recommend: mixture of gold, russets, and red potatoes}
8 tbsp butter {1 stick, softened}
1 cup chicken stock {warmed + more to taste}
1 cup potato water {more or less to taste}
Salt and pepper to taste

Instructions

Fill one-third of a large stockpot with cold water.
Peel potatoes and rinse.
5 lbs potatoes
Cut each potato into 12-16 pieces. Place in the stockpot.
Bring water to a boil.
Boil for two minutes, and then reduce to medium-high and cook until the tip of a knife can pierce through one of the potatoes (~10 minutes).
Drain the potatoes, reserving 1-1.5 cups of the water.
Add the softened butter to the bottom of the pot that the potatoes were just in.
8 tbsp butter
Using a large spoon, fill a ricer halfway and press the potatoes over the pot. Repeat until all the potatoes have been through the ricer.
Using a large spatula, fold the potatoes into the butter.
Slowly add the chicken stock, adding potato water bit by bit until the potatoes are the exact consistency you want.
1 cup chicken stock, 1 cup potato water
Salt and pepper to taste.
Salt and pepper to taste

Notes

No ricer? Add the drained potatoes to the saucepan and mash with a potato masher until they're at the consistency that you prefer.
Meal prep tip: cover the cut potatoes with cold water and store them in the fridge for up to 36 hours.

Nutrition