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+ servings
White bowl filled with mashed potatoes and topped with fresh herbs and butter.
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5 from 3 votes

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 4 portions
Calories: 333kcal
Author: Elle John


  • 600 g White Potatoes
  • 50 g Butter Lightly Salted
  • 150 ml Heavy Cream [Double Cream]
  • Salt to Taste


  • 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!


  • 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.
Storing and 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; they can also be reheated in the microwave.


Calories: 333kcal | Carbohydrates: 27g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 100mg | Potassium: 670mg | Fiber: 3g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 1mg