This step-by-step guide on How to Make Mashed Potatoes Without Butter will show you a butter-free mashed potato recipe that brings out the natural flavors using substitutes and seasonings for a delicious dish. Say "goodbye" to butter, as we create mashed potatoes that redefine comfort without sacrificing flavor.
Though the natural fats of butter add a rich, savory flavor to mashed potatoes and create a creamy and smooth texture, some people may choose to omit it for various reasons, such as dietary preferences, health concerns, or allergies. In such cases, other ingredients can be used to achieve a similar richness and creaminess without the use of butter.
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Reasons to make butter-free mashed potatoes
- Lighter Texture: Without butter, mashed potatoes can have a lighter and fluffier texture.
- Varied Flavor: Eliminating butter allows other flavors, such as the natural taste of the potatoes or additional seasonings, to take center stage.
- Experimentation with Substitutes: Making butter-free mashed potatoes encourages experimentation with other ingredients allowing you to discover new and unique flavors.
Ingredients
- Potatoes: potatoes with high starch content and low moisture work best. These types help to achieve a fluffy and creamy texture when mashed. That's why Russet potatoes and Yukon Gold potatoes are commonly used when making mashed potatoes. Russet potatoes break down easily during cooking, resulting in a light and airy texture. Yukon Gold potatoes are known for their buttery flavor and creamy texture, without the butter. You can also use a mixture of the two varieties to achieve a light, airy texture with a buttery flavor.
- Garlic Cloves: garlic adds richness, aroma, and extra flavor to the mashed potatoes, especially once we infuse the olive oil with them!
- Olive Oil: Olive oil is a great substitute for butter in mashed potatoes. It provides a distinct flavor, adds richness, and contributes to a creamy texture. It is also lower in saturated fat than butter. When using olive oil, choose a good-quality extra virgin olive oil for a more robust taste.
- Milk: milk is an important ingredient that helps achieve the classic smooth and creamy texture and flavor of mashed potatoes, even when not using butter. It helps achieve the desired consistency, whether you prefer your mashed potatoes to be thick and chunky or smooth and silky.
see the recipe card below for the full list of ingredients and quantities
Substitutions and additions
- Garlic Cloves: Instead of fresh garlic cloves, you can use about 1/4 teaspoon of garlic powder or granulated garlic for each clove of garlic. So for this recipe, you'll need about 1 teaspoon. Add the garlic powder directly to the potatoes as you mash them.
- Olive Oil: You can also use coconut oil, or ghee.
- Milk: for dairy-free mashed potatoes you can use almond/cashew milk (if you prefer a subtle taste that doesn't overpower the potatoes), soy milk (for a richer, creamier consistency similar to cow's milk), or oat milk (for a slightly sweet, creamy texture). You can also use rice milk, but keep in mind that you may need less of it because it has a lighter, more liquid consistency.
- Make it cheesy: After stirring in milk, mix in grated cheese such as Parmesan, cheddar, or Gouda for extra richness.
- Infuse with herbs: Add fresh herbs like rosemary, thyme, or sage to the cooking water or mix finely chopped herbs into the mashed potatoes for added flavor.
Preparation
STEP 1: Prepare the potatoes
Peel the potatoes, rinse them under cool running water, and cut them into even-sized chunks (about 1-2 inches).
STEP 2: Boil potatoes
Place the potatoes in a large pot and fully cover them with cold water. Add 1/2 of the salt to the water and bring it to a boil over medium-high heat. Lower heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
STEP 3: Prepare Garlic and Oil
While the potatoes are cooking, heat the olive oil in a small saucepan over medium-low heat. Add the minced garlic cloves to the oil and cook gently until the garlic is fragrant -about 5 minutes. Be careful not to burn the garlic. Stir in the ground black pepper and the remaining salt, and set aside.
STEP 4: Warm Milk
About 1 or 2 minutes before the potatoes are ready, pour the milk into a small saucepan and heat it on the stove over medium-low heat. Stir the milk occasionally to prevent a skin forming on top. Heat the milk until it is warm and steaming, but not boiling. This usually takes a few minutes. Once the milk is warmed, remove it from the heat.
STEP 5: Drain and mash the potatoes
Drain the cooked potatoes and return them to the pot. Use a potato masher, ricer, or food mill to begin mashing the potatoes.
STEP 6: Add the Olive Oil and Milk
Gradually add the warm garlic-infused olive oil to the potatoes, continuing to mash until well incorporated. Then slowly add the warm milk, mashing until the potatoes reach your desired consistency.
Top Tips
- Choose starchy potatoes like Russets or Yukon Golds for a fluffy texture. These varieties break down easily and absorb flavors well.
- Be sure to dice the potatoes evenly for consistent cooking.
- Cook potatoes just until fork-tender. Overcooking can make them waterlogged and lead to a gummy texture.
- Use warm milk or cream to mash the potatoes. Cold liquids can cool down the potatoes, and reheating might be necessary.
- For an extra smooth texture, use a potato ricer or food mill. These tools eliminate lumps and create a velvety consistency.
- Mashed potatoes are best when served immediately. If you need to keep them warm, place them in a heatproof dish, cover, and keep in a low-temperature oven.
Frequently Asked Questions
Because it's best to serve mashed potatoes right after mashing, you can wash and dice the potatoes, and place them in water, but don't cook them. Keeping them in the water will simply prevent the peeled potatoes from browning. Once you're ready to cook them, drain the water and use fresh water to cook.
If your mashed potatoes have turned out too creamy and runny, you can allow them to sit for a few minutes. Sometimes, as the potatoes cool slightly, they may thicken up a bit. You can also add some finely grated cheese to soak up the moisture. Or, transfer the mashed potatoes to a saucepan and heat them on low, stirring continuously. This can help evaporate excess moisture and thicken the mixture.
Absolutely, you can use vegetable stock or even chicken broth instead of milk. It adds a savory flavor and keeps the potatoes moist.
Serving suggestions
Serve the mashed potatoes warm, garnished with additional herbs if desired.
They go perfectly with my Stir-Fried Chicken Thighs or Lemongrass Chicken with Bok Choy. They're great with this Pan Seared Salmon with Vegetables dish too. Sauteed vegetables and salmon over the mashed potatoes! SO GOOD!
A fresh Spring Vegetable and Berry Salad or Cherry Tomato and Asparagus Salad will complete the meal.
Storing mashed potatoes
First, make sure to allow the mashed potatoes to cool to room temperature before storing them. This helps prevent condensation, which can make the potatoes watery. Place the cooled mashed potatoes in an airtight container for up to 4-5 days. You can also freeze the mashed potatoes, for up to 2 months, by placing them in a freezer-safe container or bag. Make sure to leave a little bit of space for expansion when the bag freezes. To thaw, simply transfer the potatoes to the refrigerator overnight.
Reheating mashed potatoes
- Stovetop: transfer the mashed potatoes to a saucepan or pot and add a splash of milk or broth to prevent them from drying out. Heat the potatoes on low heat, stirring them frequently to make sure they heat through evenly and to break up any clumps. Add more liquid (milk or broth) to reach the desired consistency.
- Microwave: transfer the mashed potatoes to a microwave-safe dish and cover them with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape). Microwave the mashed potatoes on medium power for 1 minutes, stir the potatoes and then microwave again in 30-second intervals, stirring after each interval to ensure even heating throughout. If the potatoes seem dry, add a splash of milk or broth.
- Oven: preheat your oven to 350°F (175°C) and transfer the potatoes to an oven-safe baking dish, spreading them out evenly. Drizzle a little bit with milk or broth and cover the dish with foil to keep the moisture in. Bake for approximately 15-25 minutes, stirring halfway through and adding more liquid if needed
Tips for reheating
- Don’t Overheat: Reheating slowly and at a low temperature helps maintain the creamy texture of the mashed potatoes.
- Add Liquid: Always add a bit of liquid to rehydrate and prevent the potatoes from drying out.
- Stir Frequently: Stirring frequently ensures even heating and helps prevent burning or sticking.
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Recipe
How to Make Mashed Potatoes Without Butter
Equipment
- 1 Colander to rinse the potatoes
- 1 Potato Ricer or potato masher
Ingredients
- 2 pounds potatoes Russet or Yukon Gold
- 1 teaspoon salt plus more to taste, divided
- 1/4 cup olive oil extra virgin
- 4 cloves garlic minced
- 1/2 teaspoon ground black pepper
- 1/2 cup milk I used 2% whole milk, but you can also use almond/cashew milk, oat milk or other non-dairy milk.
Instructions
- Peel the potatoes, rinse them under cool running water (in a colander), and cut them into even-sized chunks (about 1-2 inches).
- Place the potatoes in a large pot and fully cover them with cold water. Add 1/2 of the salt to the water and bring it to a boil over medium-high heat. Lower heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
- While the potatoes are cooking, heat the olive oil in a small saucepan over medium-low heat. Add the minced garlic cloves to the oil and cook gently until the garlic is fragrant -about 5 minutes. Be careful not to burn the garlic. Stir in the ground black pepper and the remaining salt, and set aside.
- About 1 or 2 minutes before the potatoes are ready, pour the milk into a small saucepan and heat it on the stove over medium-low heat. Stir the milk occasionally to prevent a skin forming on top. Heat it until it is warm and steaming, but not boiling. This usually takes a few minutes. Once the milk is warmed, remove it from the heat.
- Drain the cooked potatoes and return them to the pot. Use a potato masher, ricer, or food mill to begin mashing the potatoes.
- Gradually add the warm garlic-infused olive oil to the potatoes, continuing to mash until well incorporated. Then slowly add the warm milk, mashing until the potatoes reach your desired consistency.
Notes
- The provided recipe for butter-free mashed potatoes is designed to serve approximately 4 to 6 people as a side dish. If you're serving it as a main course or if you have larger portions, you might want to adjust the quantities accordingly.
- Choose starchy potatoes like Russets or Yukon Golds for a fluffy texture. These varieties break down easily and absorb flavors well.
- Be sure to dice the potatoes evenly for consistent cooking.
- Cook potatoes just until fork-tender. Overcooking can make them waterlogged and lead to a gummy texture.
- For an extra smooth texture, use a potato ricer or food mill. These tools eliminate lumps and create a velvety consistency.
- Mashed potatoes are best when served immediately. If you need to keep them warm, place them in a heatproof dish, cover, and keep in a low-temperature oven.
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