How to Make Mashed Potatoes Without Butter
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 inventive substitutes and smart seasonings for a delicious dish.
Servings: 4 people
Calories: 317kcal
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
- ¼ cup olive oil extra virgin
- 4 cloves garlic minced
- ½ teaspoon ground black pepper
- ½ 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 ½ 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.
Nutrition
Calories: 317kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 607mg | Potassium: 1016mg | Fiber: 5g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg