These super easy mashed potatoes without milk are the best way to serve your mashed potato dishes without the addition of dairy! This recipe is perfect for vegans or anyone who is sensitive to dairy, and it’s just as delicious as classic mashed potatoes!
My Mashed Potatoes without Milk are super creamy, fluffy, and delicious!
Mashed potatoes are such a classic! Who doesn’t love a creamy, delicious mash to pair with their meatloaf or turkey? I know I do! But for those who either can’t have dairy or are vegan, mashed potatoes aren’t always easy to come by!
My recipe is the perfect way to get creamy mashed potatoes without the dairy! I mash them with flavorful olive oil, salt, and pepper - so they’re easy, creamy, and delicious!
You can add other ingredients if you prefer, but my easy and tasty recipe creates really amazing mashed potatoes!
This easy recipe has just a few steps and ingredients and only takes 10 minutes to prep and 20 minutes to cook! It’s one of the easiest side dishes ever that you can whip up for the holidays or any time you want dairy-free mashed potatoes.
❤️ Why You'll Love This Recipe!
So Simple! This recipe is easy to make and delicately seasoned, but it’ll please everyone!
So Fast! It takes just 30 minutes from start to finish to make an incredible mashed potato dish! Most of the time is just spent boiling the potatoes, too – so it’s super hands-off!
Perfect for the Holidays! Got any dairy-free people coming for the holidays? This recipe is absolutely perfect for anyone who wants mashed potatoes without dairy!
I love how simple my mashed potatoes without milk recipe is! Just a few ingredients are all it takes to create a side dish everyone will love!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- 2 lbs Russet Potatoes – Another great option is Yukon Gold potatoes or a combo of both! You’ll want these potatoes to be washed clean of any dirt, peeled, and cut into 1-inch pieces.
- 2 tablespoon Olive Oil – This is a great substitute for butter when making dairy-free mashed potatoes! I like to use extra-virgin olive oil (EVOO), for the best flavor.
- Water – You want enough to cover the potatoes. You can save a little of the starch water to mix back in as needed.
- Salt & Pepper – This is according to your taste! You want salt & pepper to season the potatoes and then extra salt (about a teaspoon) for boiling the potatoes.
- If you’d like a little extra flavor, try using chicken or beef stock to boil the mashed potatoes instead of water.
- Instead of olive oil, you can add butter or vegan butter to add a little more of that classic buttery flavor to the mashed potatoes.
Rich Herb Mashed Potatoes - For a spin on this super easy dish, try adding fresh chopped herbs like thyme or rosemary, roasted garlic, or even some Parmesan cheese!
Cheesy Vegan Mashed Potatoes - If you’re vegan, you can add vegan cheese to the mashed potatoes!
🔪 Step-by-Step Instructions
This quick and easy mashed potatoes without milk recipe takes just about 30 minutes from start to finish! It’s the perfect side to accompany any main course.
- Prep. Begin by washing, peeling, and cutting 2 pounds of russet potatoes into 1-inch pieces. If you need time between peeling and cooking the potatoes, store them in a bowl or container submerged in cold water.
- Boil Potatoes. Place the prepared potatoes in a large stockpot and add enough cold water to cover the potatoes with about an inch of cover. Add 1 teaspoon of salt to the water, then cover and bring to a boil. Next, reduce your heat and simmer the potatoes for 15 to 20 minutes or until the potatoes can be easily broken by a fork.
- Drain and Mash Potatoes. Drain the potatoes (here you can reserve a small amount of water if desired). Place the drained potatoes in a mixing bowl and add ⅛ cup (2 tablespoons) of olive oil. Using a hand mixer, begin to beat the potatoes until they break up and become smooth. (You can add a small amount of the reserved water back into the potatoes them smoother).
- Serve. When the potatoes are mashed to your desired consistency, season with salt and pepper to your taste. Serve while warm.
My amazingly smooth, creamy, dairy-free mashed potatoes without milk are such a perfect side dish! Serve with a delicious, easy main course like my baked BBQ chicken breast or my super easy Cracker Barrel copycat meatloaf! Enjoy!
💭 Tips & Recipe Notes
Be sure to cover the potatoes in cold water for boiling!
- Hot water cooks the outsides of the potatoes faster than the inside of the potatoes, resulting in an unevenly cooked potato.
- Using cold water to boil potatoes will make sure they come up to temperature gradually and cook evenly all the way through!
Don’t have a hand mixer? You can use anything you’ve got on hand to mash the potatoes!
- You can use a standard potato masher, a stand-mixer, a ricer, or just a large fork to mash the potatoes to your desired consistency.
Try not to overmix the potatoes!
- Beat or mash the potatoes just until smooth.
- If you go for too long, especially with an electric device, you can overwork the starches and cause the potatoes to have a gluey texture and undesirable taste.
🥡 Storing & Reheating
If you’ve got any leftovers of these delicious mashed potatoes, transfer them to an airtight storage container or bag and they’ll keep for up to 4 days in the fridge! After that, the texture and taste will start to go off.
You can also freeze mashed potatoes! Once they’re totally cooled, the easiest thing to do is to transfer them to a freezer storage bag, label them, then keep them in your fridge. They’ll last for up to a month! That’s perfect for any time you want an easy side!
Reheating Mashed Potatoes without Milk
In my opinion, the best way to reheat mashed potatoes is to put them into an oiled or buttered oven-safe dish, splash a bit of water or broth on them, cover with foil, and reheat in your oven at 325°F (163°C).
Stir them occasionally and add more water/broth or olive oil/butter as needed for about 25 minutes. When fully heated they should be super creamy again and evenly heated!
😋 Other Great Recipes
- Sticky Toffee Pudding
- Zucchini & Squash Casserole
- Teriyaki Chicken Stir Fry
- Baked Flounder
- Pan Seared Swordfish
I would recommend peeling the potatoes if using the Russet variety as the skin is quite thick. If you like a chunky, skin-on mashed potato dish, try using Yukon Gold, or Red-skinned potatoes! The skin is much thinner and better suited for being kept on.
Sure! This recipe is for mashed potatoes without any milk and is super delicious when just using water or broth, but if you prefer, you can experiment with using unsweetened, unflavored dairy-free milk in the mashed potatoes!
I wouldn’t recommend it—only because mashed potatoes are best the day of, and you only want the best on a big holiday like Thanksgiving or Christmas! If you really want to, though, try using my oven reheating method above to make sure the potatoes are reheated evenly and come out creamy again!
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Mashed Potatoes Without Milk
- 2 lbs russet potatoes (or other potatoes)
- 2 tablespoon olive oil (extra virgin)
- water (enough to cover the potatoes)
- each, salt & pepper (to taste + 1 teaspoon salt for boiling potatoes)
- Wash, peel, and cut potatoes into 1 inch pieces.2 lbs russet potatoes
- Place potatoes in a large stockpot and add enough water to cover the potatoes with about an inch above the potatoes. Add a teaspoon of salt to the water.water, each, salt & pepper
- Cover and bring to a boil, then reduce heat and simmer for 15 to 20 minutes (or until potatoes can easily be broken by a fork).
- Drain (reserve a small amount of the water if desired). Place drained potatoes in a mixing bowl, add the olive oil, and using a hand mixer begin to beat the potatoes until they break up and become smooth. (You can add a small amount of the water back into the potatoes to make then smoother.)2 tablespoon olive oil
- When the potatoes are mashed to your desired consistency season with salt and pepper, serve and enjoy.
- No dairy needed for this recipe.
- Don't have a hand mixer? A ricer or just a large fork is all you need to mash up the potatoes.
- You can reserve some of the water that you use for boiling the potatoes to add liquid back into the potato.
- You can also use chicken or beef stock instead of water.
- Add butter, fresh herbs, and Parmesan cheese if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!