How To Make Easy Mashed Potatoes Without Milk

How To Make Easy Mashed Potatoes Without Milk Recipe With Chef Cory York, the talent behind the acclaimed Deep Blu Restaurant in Orlando, shares an easy and delicious mashed potatoes recipe that doesn’t use milk. You only need two ingredients: potatoes and butter (or a dairy-free butter substitute for those avoiding milk). These mashed potatoes are fluffy, buttery, and bursting with flavor—the star side dish at Chef Cory’s restaurant!


Why this Mashed Potatoes without Milk Recipe works

Whether you’ve run out of milk last minute or have dairy-free guests, How To Make Easy Mashed Potatoes Without Milk is a piece of cake. This versatile side dish is a go-to for both casual weeknight dinners and festive holidays like Easter, Thanksgiving, and Christmas. So, whether it’s a last-minute surprise or a conscious choice, you’ve got a simple and tasty solution for milk-free mashed potatoes that everyone can enjoy!


The best potatoes to use for mashing

how to make easy mashed potatoes without milk

For the creamiest, dreamiest mashed potatoes, go for waxy-skinned Yukon potatoes. Chef Cory York swears by them for their natural buttery goodness and silky texture, avoiding any hint of graininess.

If you don’t have Yukon golds, no worries—regular russet potatoes can step in and still deliver a tasty mash. It’s all about that perfect spud for your comfort food masterpiece!


Ingredients For Mashed Potatoes Without Milk



Garlic powder




How To Make Easy Mashed Potatoes Without Milk

1: Place potatoes in a large pot and cover with cold waterBoil for 20 minutes or until tender.

2: Drainreserving some of the cooking liquid.

3: Mash the potatoes with the buttergarlic powdersalt, and pepper. Add the reserved cooking liquid as necessary to achieve the desired consistency.


How to mash potatoes

I stick to the classic potato masher for that old-school charm. There are a bunch of styles out there, or if you’re feeling high-tech, a hand mixer can do the trick too. Whichever floats your mashed potato boat!

For perfectly smooth mashed potatoes, you may want to put them through a potato ricer. If you don’t have anything else, a fork and some determination will get the job done.


Pro Tip’s for customizing mashed potatoes without milk


For dairy-free and vegan mashed potatoes, grab a vegan butter like Earth Balance.

If you’re aiming for extra creaminess, slowly mix in soy milk, almond milk, or coconut milk until it hits that perfect texture and flavor. Spice things up by swapping garlic powder for a couple of roasted garlic cloves.

And don’t stress about quantities—adjust the recipe to fit your needs, whether you’re feeding a crowd or having a cozy night in.

Flexibility is the key to potato perfection!


Read Also: authentic Shrimp Marsala Recipe



How can I thicken mashed potatoes without milk?

Don’t stress about specific ingredients—grab what you’ve got! Flour, cornstarch, or powdered milk, the pantry staples, all work like a charm. Even potato flour or potato starch will do the trick. Just add your thickening agent little by little, about a tablespoon at a time, until your mashed potatoes hit that perfect texture you’re craving. Keep it simple with what’s already in your kitchen!


Why is my mashed potato watery?

After boiling your potatoes, make sure to give them a good drain and dry. Trust me, excess moisture can mess with your mash mojo. And hey, don’t feel restricted to just one type of potato. Waxy (like Yukon gold) and starchy (hello, Russet) potatoes each bring their own A-game to the perfect mashed potato party. It’s all about finding that tasty balance!

If you make this recipe, be sure to rate itleave a comment, or tag #4Allrecipessite on Twitter!

How To Make Easy Mashed Potatoes Without Milk


How To Make Easy Mashed Potatoes Without Milk

Whip up some fluffy homemade garlic mashed potatoes—no milk needed! Plus, you can easily make them vegan and dairy-free. It's a win-win for your taste buds and dietary preferences!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 389kcal


  • 8 large Yukon gold potatoes, about 2 ½ pounds, peeled and quartered
  • 5 tablespoons salted butter, cut into pieces
  • ¾ teaspoon coarse kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • Fresh chopped thyme, parsley, or chives (optional)


  • Add potatoes to a large pot and cover with cold water. The water should be at least 1 inch over the potatoes. Bring to a boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork.
  • Reserving some of the cooking liquid, drain the potatoes and return to the pot.
  • Add the butter, salt, garlic powder, and black pepper. Mash the potatoes until smooth, adding the reserved cooking liquid a little at a time until the desired consistency is reached.
  • Serve topped with fresh chopped thyme, parsley, or chives if desired.

Visit More: www.4allrecipes.com

Exit mobile version