Best Mashed Potatoes (Without Butter or Milk)

Bowl of mashed potatoes without butter garnished with crispy garlic.

Best Mashed Potatoes (Without Butter or Milk)

The best savory, creamy, fluffy mashed potatoes without butter are easy to make with just four simple ingredients. They are the perfect side dish for weeknight meals, holidays and special occasions.

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 209kcal

Ingredients

▢ 2 pounds Yukon gold potatoes or Russet potatoes
▢ ¼ cup vegetable broth milk, or non-dairy milk
▢ 1 tablespoon extra virgin olive oil
▢ 1 teaspoon sea salt
▢ 2-4 cloves garlic minced
▢ ½ teaspoon freshly ground black pepper

Instructions

Cut the potatoes into 1-2 inch cubes. Place in a large pot.
Cover with cold water and bring to boil over medium-high heat. Once boiling, cook 10 -15 minutes or until potatoes are tender.
When the potatoes are ready, remove from heat and drain in a colander.
Once drained, return to the pot and mash with a handheld potato rice, masher or food mill to puree the potatoes.
Add olive oil, broth or milk, garlic, salt and pepper to potatoes. Mix until combined.

Notes

For ore information about mashed potato variations, different ways to mash potatoes, what to serve with mashed potatoes, and how to store them, check the full post.

Cook the potatoes in salted water. Potatoes taste best when well seasoned with salt and salting the water infuses them with flavor while they cook.
Adjust the garlic to your liking. For me, three cloves of garlic is simply perfect without being overpowering. It really makes a huge difference for the lack of buttery flavor in mashed potatoes with olive oil.
Drizzle a bit of olive oil over the top of the potatoes before serving for a little extra punch.
Peel the potatoes if you prefer a creamier, smoother mashed potatoes.
Avoid using red potatoes to make mashed potatoes.

Nutrition