This mashed potatoes recipe is the one I make all the time when I need the meal to feel a little posh. It only calls for four ingredients, but they are all extremely indulgent, and you will feel like it's Christmas or Thanksgiving with every spoonful. The process is also extremely quick, so much so that in under half an hour, mostly hands-off, you will have the best side dish ready to plate up!
I have been making these mashed potatoes without milk for as long as I can remember, and they are a huge success wherever they are on the table. They are so good and creamy that I always double up the recipe and store some for the next day!
Peeled diced potatoes are cooked in salted water. Once fork tender, they are passed through the food mill together with lightly salted butter.
This already decadent side is mixed with some heavy cream and finally served with your sage and onion stuffing, homemade gravy, and any other dish you fancy whipping up next to these delicious mashed potatoes.
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💎 Why This Recipe Works
- It only requires four ingredients, which can be found in all supermarkets.
- This mashed potato recipe comes together in no time!
- Works with all types of potatoes.
- It can be stored in the fridge, frozen for future use, or repurposed into potato fritters.
- Ideal as a Thanksgiving, Christmas, or Easter side dish. Among all the mashed potato recipes, this is the one you want to be serving!
🛒 Ingredients
- Potatoes: Due to their high starch content, Russet potatoes are the go-to for incredibly fluffy mashed potatoes. Yukon Gold potatoes are your best bet if you're after a creamy, buttery flavor. Red potatoes are a good choice for a slightly waxy yet still creamy texture. And don't forget King Edward potatoes, known for their gentle nutty flavor! Should you not find any of these, all-purpose potatoes, yellow potatoes, or Maris Piper will work well, too!
- Butter: Fresh, lightly salted butter is my go-to for this recipe.
- Heavy Cream: This is what makes the dish! Opt for double cream if you are in the UK.
- Rock Salt: To season the cooking water for the potatoes. Always salt potatoes when boiling.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
🎯 Substitutions and Variations
- Butter: Unsalted butter will work well, too, although you may need to balance the seasoning.
- Heavy Cream: Half and half is a great alternative, as well as single cream. We have created a list of the 12 best heavy cream substitutes in case you need to use what you already have at home!
- Sour Cream: This ingredient adds tang, and if that's something you like, you can use it instead of heavy cream.
- Cream Cheese: This is a bit of an all-rounder, as you can use it instead of cream or butter, but if you use it instead of both, then you will lose the richness of the recipe.
- Dairy-Free Mashed Potatoes or Vegan Mashed Potatoes Recipe: Simply swap the dairy butter and cream for vegan options. To turn this recipe into vegan mashed potatoes, dairy-free butter like Earth Balance or Melt vegan butter great options. Vegan heavy cream can be found in most grocery stores, and popular brands are Silk and MimicCreme, while Trader Joe's has its own brand. Try to avoid flavored creams, such as coconut, as these will change the taste of the mashed potatoes.
- Roasted Garlic or Sauteed Onions: These are great flavorings to personalize your potatoes and they are great when cooked with extra virgin olive oil. I have tried using ground black pepper, fresh minced garlic, and garlic powder but I feel the two other options top all of these.
- Fresh Herbs: Decorate your bowl of mashed potatoes without milk with some fresh chives or fresh parsley for color.
- Broth: Personally, I wouldn't use vegetable broth or chicken broth instead of any liquid ingredient in this recipe. These tend to water down the mashed potatoes without milk, without adding richness.
- Sweet Potatoes: I have not tried using them for this recipe, so I can't comment on the option, but if you do, please let me know!
👩🏻🍳 How to Make Cake (step-by-step)
- Peel and chop the potatoes into one-inch cubes. [Picture 1]
- Rinse the cubed potatoes in water to remove any excess starch. This will help keep the potatoes fluffy and creamy.
- Next, add the potatoes to a large pot of room-temperature water. Bring the water to a light simmer and salt generously.
- Allow the potatoes to cook until fork tender.
- Drain the cooked potatoes and proceed to the next step straight away while they are still hot.
- Mash the drained potatoes back into the same large pan using a food mill. [Picture 2] Using this to mash your potatoes will offer the smoothest result.
- While mashing the potatoes, add the chunks of butter as well. [Picture 3] The heat of the potatoes will help it melt well; there is no reason to use melted butter.
- Once all the potatoes are mashed, add the cream and mix well. [Picture 4]
- Heat up the mashed potatoes without milk on low medium heat, mixing using a wooden spoon. Remove from the heat and serve as soon as they are thoroughly hot again, which shouldn't take longer than a minute. [Picture 5]
- Enjoy your mashed potatoes with your main course of meat, vegetables, or fish.
- These are excellent served as a side to your Christmas or Thanksgiving turkey, as well as during a mid-week dinner meal. Try them with Panko-crusted cod, creamy chicken mushroom, cheesy baked stuffed chicken breast, or German goulash!
🙋 People Also Ask [FAQs]
Will mashed potatoes thicken as they cool?
Yes, mashed potatoes without milk will thicken as they cool. To reheat mashed potatoes, mix them with a little water [you will only need a couple of tablespoons], and remove them from the heat as soon as they are hot.
Why are my mashed potatoes without milk like glue?
This tends to happen for two main reasons. First of all, if you handle the potatoes too much, they release starch, so it is important not to overmix them. The second reason, is if you mash them using a more aggressive method, such as a blender or food processor. Opt for a food mill, potato ricer or potato masher instead, which are all manual and not electric. Additionally, always remember to rinse your peeled and cubed potatoes.
💡 Expert Tips and Tricks
- Cook potatoes in cold water: This way, they will cook evenly inside out, avoiding overcooking the inside!
- Always salt the boiling water: Potatoes absorb salt while cooking, and this makes the end result taste much better. Always salt your cooking water!
- Potato boiling water: If you are not planning to serve your mashed potatoes without milk straight away, save half a cup of cooking water on the side. When you are ready to eat them, add the water [just the amount needed for the desired consistency], mix it and warm up your mashed potatoes until thoroughly hot, without overmixing them.
- Mash potatoes while hot: Potatoes are much easier to mash while they are still hot! Keep this in mind especially if you are using a manual piece of equipment, like a potato masher.
- Food Mill: Try using it to make mashed potatoes, as it really makes a difference the the consistency. The second best option is a potato ricer, as it eliminates all the possible lumps, however, it is more tireing! As a last option, go for a potato masher, although, this may take a little longer to ensure all the lumps are eliminated. Do not use food processors or similar, as you risk overworking the potatoes, and having glue-like mash!
❄️ Storing & Reheating
- In the fridge: Leftover mashed potatoes can be stored in the fridge in an airtight container for up to four days.
- In the freezer: You can freeze mashed potatoes in an airtight container or a freezer bag for up to three months.
- Reheating: If frozen, allow them to thaw overnight in the fridge. Stir a couple of tablespoons of water through the mashed potatoes without milk and reheat on medium heat until piping hot. You can also reheat them the microwave.
🍴 More Delicious Sides to Try
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🍽️ Recipe
Creamy Mashed Potatoes Without Milk
If you are looking for the most delicious mashed potatoes that are fast to prepare, with simple ingredients, this is the one. The perfect holiday side dish!
Ingredients
- 600 g White Potatoes
- 50 g Butter Lightly Salted
- 150 ml Heavy Cream [Double Cream]
- Salt to Taste
Instructions
- Peel and chop the potatoes into one-inch cubes. If there are dark spots on the potatoes, cut them out.
- Rinse the potatoes under running water to remove any excess starch. This will help keep the potatoes fluffy and creamy, reducing their chance of becoming gluey.
- Next, add the potatoes to a large pot of room temperature water. Bring the water to a light simmer, and salt generously.
- Allow the potatoes to cook until fork tender. Avoid boiling potatoes on high heat, as a gentle simmer will keep them intact.
- Drain the potatoes and proceed to the next step straight away, while they are still hot.
- Mash the hot potatoes using a food mill back into the same large pan. Usiung this to mash your potatoes will offer the smoothest result.
- While mashing the potatoes, add the chunks of butter as well. The heat of the potatoes will help it melt well; there is no reason to use melted butter.
- Once all the potatoes are mashed, add the cream and mix well.
- Heat up the mashed potatoes without milk on low medium heat, mixing using a wooden spoon. As soon as they are thoroughly hot again, which shouldn't take longer than a minute, remove from the heat and serve.
- Enjoy your mashed potatoes with your main course of meat, vegetables, or fish!
Notes
- Butter: Unsalted butter will work well too, although you may need to balance the seasoning.
- Heavy Cream: Half and half is a great alternative, as well as single cream. We have created a list of the 12 best heavy cream substitutes in case you need to use what you already have at home!
- Dairy-Free or Vegan Mashed Potatoes: Simply swap the dairy butter and cream for vegan options. To turn this recipe into vegan mashed potatoes, dairy-free butter like Earth Balance or Melt vegan butter are great options. Vegan heavy cream can be found in most grocery stores, and popular brands are Silk and MimicCreme, while Trader Joe's has its own brand. Try to avoid flavored creams, such as coconut, as these will change the taste of the mashed potatoes.
- Cook the potatoes in cold water: This way, they will cook evenly inside out, avoiding overcooking the inside!
- Always salt the boiling water: Potatoes absorb salt while cooking, and this makes the end result taste much better. Always salt your cooking water!
- Potato boiling water: If you are not planning to serve your mashed potatoes without milk straight away, save half a cup of cooking water on the side. When you are ready to eat them, add the water [just the amount needed for the desired consistency], mix it, and warm up your mashed potatoes until thoroughly hot, without overmixing them.
- In the fridge: Leftover mashed potatoes can be stored in the fridge in an airtight container for up to four days.
- In the freezer: You can freeze mashed potatoes in an airtight container or a freezer bag for up to three months.
- Reheating: If frozen, allow them to thaw overnight in the fridge. Stir a couple of tablespoons of water through the mashed potatoes without milk and reheat on medium heat until piping hot; they can also be reheated in the microwave.
Nutrition
Calories: 333kcalCarbohydrates: 27gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 70mgSodium: 100mgPotassium: 670mgFiber: 3gSugar: 2gVitamin A: 870IUVitamin C: 30mgCalcium: 46mgIron: 1mg
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