Chef Cory York of award-winning Deep Blu Restaurant in Orlando teaches us how to make the very best mashed potatoes recipe without milk. There are only 2 ingredients: potato and butter…or no-milk butter subtitute for a dairy-free option. Fluffy, buttery and just pure flavor. This is the most popular side dish at his restaurant!
Why this Mashed Potatoes without Milk Recipe works
- Easy to make – only two ingredients!
- The most tender and smooth mashed potatoes
- No milk or cream needed when you use the right potatoes and a potato ricer.
- Can be made dairy free with Earth Balance or other non-dairy substitute
Ingredients for Mashed Potatoes without Milk
- 1 1/2 pounds Yukon gold potatoes
- Salted butter (or dairy-free butter substitute)
- Optional: fresh chives and garlic
The best potatoes to use for mashing
To make the creamiest, smoothest mashed potatoes, I recommend waxy-skinned Yukon potatoes.
This is the type of potato that Chef Cory York uses and recommends. They are naturally buttery and smooth, without being mealy or gritty. If you don’t want to use yukon gold potatoes, regular russet potatoes can also be used.
Why is the second ingredient butter?
Melted butter provides the perfect liquid and creaminess. There’s no need for milk or cream in this recipe. You can use dairy-free butter as a substitute.
Since this recipe only uses two ingredients, I want my butter to be the very best that I can find. Look for salted butter.
Chef Cory York says, “the best tasting mashed potatoes doesn’t anything more than potatoes and butter.”
The very best non-dairy substitutes for butter is Earth Balance. It’s vegan and consistently named one of the best butter substitutes.
The secret to smoooooth mashed potatoes without milk
Use a potato ricer. I don’t recommending using any electronic gadgety gadgets to mash the potatoes – Just keep it simple. A good ol’ fashioned potato masher works too – but the ricer will give you the best smooth texture.
Potato ricers that I recommend
The potato ricer that I am using in the photo above is this one.
PROS: The chute is one of the largest – it can process a large potato.
CONS: It’s not the most comfortable to use. It’s made for commercial use and will last a long time.
Another potato rice that I recommend is this one.
PROS: It comes with 3 interchangeable disks. The interchangeable disks means you can have more flexibility in the size of the puree. The smallest disk is great for puree-ing fruits. The handle is super comfortable with cushioned silicone.
CONS: The chute is smaller, so you might have to cut your potatoes smaller to fit in.
Use a large spoon, not a mixer for the creamiest mashed potatoes
Mix in salted butter with a wooden spoon. Again, no electronics here – mixing too fast (like in a mixer) will make the mashed potatoes gummy and glue-y. Mix in enough salted butter for a creamy, smooth consistency.
Optional: Top with fresh snipped chives.
Want it creamier? More butter!
Check Out These Other Delicious Mashed Potato Recipes
Have you tried these Mashed Potatoes without Milk recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Best Mashed Potatoes without Milk Recipe
- 4 large yukon potatoes about 1 1/2 pounds
- 4 tablespoons salted butter or dairy-free butter substitute
- salt to taste
- Peel the potatoes and place them in a large stockpot. Fill water to 1-inch above the potatoes. Bring the water to a boil, then turn the heat to a simmer. Cover the pot, and cook for 15-20 minutes. Check for doneness by piercing a potato with a fork. Drain.
- Let potatoes cool. Process through potato ricer or use a potato masher.
- Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter.
I tried this recipe and just love the results.
Love the recipe, simple and delicious
I love love this recipe
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Thanks for sharing this Mashed Potatoes without Milk Recipe, seems so delicious will love to try this one .
I agree that simple is the best but even though I’m lactose intolerant I still prefer using buttermilk instead of butter. The potatoes end up creamier and lighter.
Will love to try this one Mashed Potatoes without Milk Recipe, delicious . I love making this recipe, boiled and meshed potatoes.
Worked like a charm! I did not have milk and this one was still delicious. IDK why there is so much hate in the comments here. ♀️
Nice, i’ll give a try
Really? The recipe is: boil potatoes, add butter. Sure that’s tasty, but yall acting like it’s some earth shattering concoction from a world class chef.
And these comments have to be fake. One comment says the recipe was stolen from another chef. For real? Like adding butter to potatoes is some revolutionary idea???
Clayton, you’re an idiot. If you have nothing good to say, just move on to your next website.
YOO Kimmy chill
Hands down the best mashed potatoes I’ve eve4 made and I credit this to the type of potatoes used, the Yukon gold made a world of difference. I used Mykonos vegan butter because that’s the brand I had and it was excellent. Thank you for this recipe!!!
My red potatoes aren’t anywhere near done after 20 min, I’m just checking them every 10 min after that. I was looking for milk alternatives and this seems to be simple enough. We love butter in my house!
i usually get those packets of powdered mash potatoes and add butter , very easy and quick , but i add way too much butter to make them taste better , this is a way better alternative ,:)
Wasn’t this recipe originally to steam the potatoes? And there was a story about how your husband ordered mashed potatoes, how ridiculous you thought he was and in the end you ate up most of the potatoes? I was trying to find that story and recipe so I could make the best mash potatoes. Now I’m searching and can’t find it anywhere, what happened?
Hi Sam! We took that recipe down, as we got feedback that readers preferred boiling vs steaming the potatoes 🙂
The recipe is exactly the same (in terms of ingredients). We just made this recipe again last night for dinner! It’s part of our regular rotation, and I promise you it’s just as good!
It is a great recipe. My mother has been using the same one since I was a kid.
We use margarine instead of butter though. I feel like it makes it smoother and tastier.
I think the recipe is going to be very good, yes it is.
Mashed potatoes make such great comfort food. I like how you used a ricer. Once my daughter used an electric beater and they came out so weird. Thanks for the excellent recipe!
Oh yum!! Those look so good
I mashed my spuds with a fork and got a great texture. No chives so I ground some black pepper into it.
The only problem is personal self control, or rather my lack of it. This mash is so good I ate it all, in one sitting.
Thanks David! That’s funny – self control is my problem too!
Ah shucks, how wonderful!
Have you tried adapting this recipe to the electric pressure cooker?
not eating the peels is pointless
just grow up and leave them on
I totally agree. Peels are where all the goodies are. Thanks
I made this last week and it turned out perfect! All my family loved this. Then I made a little variation of this recipe and it was delicious too! Sweet potatoes, mixed in sautéed kale and a little tahini for extra protein. Thank you, Jaden, for sharing this recipe with us!
Thanks so much William! -jaden
What can I used to steam potatoes intead of a steamer
I tried this recipe and everyone in our family liked it. Thanks, Jaden for posting this recipe.
This recipe was so delicious!
Steamed potatoes, Hmm. I would never have thought of that until I needed a mashed and was stuck in a snowstorm without milk. Gave it a try with lots of butter and they were AWESOME!! Thanks for the help, I’m going to do this again weather I have milk or not. Mmmm
I’d say Chef York heavily leaned on Chef Joel Robuchon’s recipe. The late Chef Robuchon made these potatoes famous many years ago. From the slow cooking, to the reheating the potatoes, to processing the potatoes through the food mill, to only butter, no milk and cream. I’d offer Chef York one star for plagiarism. I’ll offer Chef Robuchon five stars. They are incredible potatoes. I’d offer Chef York more stars if he had at least mentioned where he borrowed the idea of the recipe from.
I learnt how to cook mashed potato by my mother, who in turn learnt from her mother. Exact same recipe, we’ve been cooking mashed potato in the UK for years in the exact same way as listed here. Delicious.
Thanks so much Heather!
Recipe is salt to taste.
These were great, very easy and they are the best I have tasted. I used the Yukon potatoes and bought a potato ricer. Worked like a charm. I got the OXO one 29.99 love it.
Before finding this recipe I had never heard of a potatoe ricer or ever tried a Yukon potatoe. Thanks for sharing this recipe.
They were great and I’m making them again tonight for the fourth time. Delish.
Potato ricers are an awesome kitchen gadget! It can also be used for other veggies and sweet potatoes etc. Also, if you forgot to take the butter or cream cheese out to warm to room temp for a recipe, run it thru the ricer! Then incorporate with the other ingredients! Works great!
Great tips Susie!!!
I tried this recipe and just love the results. I’ve never tried steaming them but it’s great.
I’m looking for a way to make mashed potatoes ahead of time for 24 people. All the make ahead mashed potato recipes I find have cream cheese and sour cream added to them, but I am sensitive to that much dairy. I do okay with butter though, do you think your recipe could be made ahead of time and reheated in the oven without drying out? Maybe adding dollops of butter on top and heating the mashed potatoes in a covered casserole dish? Or adding a little bit of chicken broth when mashing? Would love your thoughts! Thanks so much!
Yes, you can make ahead. Reheat in the oven, covered – add more butter and a bit of broth is a perfect solution.
Thanks so much!
I made these for Thanksgiving and it worked out nicely! I made way too much, but my daughter loves potatoe pancakes, so we had plenty to enjoy!
Thank you Andrea!
Love the recipe, simple and great results!
I love how you mention to compost the peels!! always in this house along with tons of other things
My 2yr old son won’t stop eating this. Thanks for this recipe
Thank you so much! -jaden (waving hello to your son!)
I started steaming mashed potatoes several years ago. I also steam corn on the cob.
Want a good variation on this? Steam baby red potatoes and mash them leaving the peels on!
Your recipe is quite east to follow, and I loved they way how you explain every step through proper pictures, which is very worthwhile 🙂 will soon try this recipe as my family just loveeeee mashed potatoes :). thanks and keep up the good work 🙂
Thanks Yamuna! jaden
I have never tried steam the potato before smashed it 😮 Thank you for sharing the recipe! Wanna try it soon.
One of the worst things a cook can do to potatoes is drown them in water and then boil the stuffing out of them. And the recipe up there is nothing more than boiled buttered potatoes, I did it all the time for family and my mother did it for us. It was fast and easy. Start with hot tap water, add the peeled chunks of Russett potatoes in water ,( Yukon Golds hold to much water) , add a small amount of oil to keep them from boiling over , salt, drain, add butter and stir with a big fork as in I use my meat fork. They were simply called, Boiled Buttered Potatoes, mashed is a whole different process. My mother’s recipe was better than anyone’s I have eaten. Cooked potatoes, leave in pan, heat some milk and butter, absolutely no cream, leave a small amount of potato water, mash, add milk and butter, mashes some more. I also like whipped potatoes, I use an electric mixer. So, there you go, chefs, don’t try and tell us old dogs how to cook potatoes, mashed, deviled, baked, twice baked, pan fried, cooked fried or deep fried. You want the best potato salad you can make, micro wave the spuds, let them set, peel and all the starch is left where it should be, in the potato.
You think boiling and steaming are the same thing? Wow!
That was my reaction, also! *grin* I am trying this tonight, just ahead of tomorrow’s big Thanksgiving meal. The previously-most successful recipe I’d ever tried simply had the potatoes cut in half, lengthwise, and boiled starting with cold, salted water. Something about having very large pieces of potato worked better, since there’s less physical surface area to absorb water. And then, after draining, leaving them in the colander until they’re mostly dry. But this is WAY fewer steps and I think will take less time. And, I actually had the ricer out, since this time of year is also lefse season! Thanks for sharing. You may have just saved my holiday!
Thanks so much!!! Happy Thanksgiving! Jaden
I’ve never used a potato ricer, so its new to me. I do prefer the yukon gold potatoes, they are creamy. I never steamed the potatoes, but makes sense as it would be less soggy; I’ll try it, thanks!
Ahhhh, so that’s the secret… steaming, rather than boiling in water, no wonder my mash always seems “soggy”… I’ve got both a ricer and a masher but I find by the time I passed the potatoes through the ricer, they are nearly cold. How do you keep them hot? I don’t want to reheat them in the microwave as they tend to go goo-ey. I always add a dollop of butter to the potatoes, never milk or cream.
Love this recipe for the fact that it is so simple. It worked out perfect on my first try and first time making mashed potatoes too! The whole family enjoyed it!
WORKED PERFECTLY THE FIRST TIME AND THE TASTE WAS JUST FANTASTIC
How is it that my mashed potatoes became harden when cold
So I’ve never really looked up ‘mashed potato’ recipes before. But I really like Chili’s mashed potatoes, for instance, and I wondered if restaurants did it different than my family. Jesus H. Christ did I just have the wildest five minutes. I have never in my life heard of adding milk to mashed potatoes, let alone cream? Why would you? And then thankfully i find this recipe, which is on more solid ground and not as crazy, but still– I’ve also never heard of a special steam rack to put in a skillet.
Long story short I googled mashed potato recipes, found some really complicated stuff, and then found this recipe that tells me ‘yeah the way grandma/mom does it is fine’. Except steaming potatoes in a skillet? You stab holes in it, get it wet, put it in a paper towel and pop it in the microwave! (Although, to be fair, now I’m considering peeling/cutting it up before hand)
I found ricer at a garage sale but have not used it…will have to now, those look so good!
i made these for a potluck and it was amazing . my friends said it tasted like the ones at The Keg. thanks for the recipe!
If I don’t own a potato ricer, what can I use?
Use a regular potato masher.
I prefer to steam my potatoes in the microwave. A couple teaspoons of water in a microwave bowl. About 5minutes and then let them continue to steam for a few more minutes before removing the lid. Test with a fork and microwave some more if necessary.
Ah, great idea Fred! I steam lots of veggies in the microwave.
Thank you for the wonderful recipe. Made 30 pounds for church dinner. None left! Thank you very much 🙂
Thanks for sharing the recipe and I was intrigued to see the type of potato ricer you used–we have the old fashioned one you press down. Your link for the ricers is down though ( :
Hi, I was wondering, you bring water to a simmer then turn the heat up to medium high. I’m new to this steaming thing, I’m making a makeshift steamer.
Can I use the bamboo stackable steamers lined with parchment paper ? Thinking of adding bacon once done using the potato ricer. used your recipe last year but I boiled them – tasty.
Happy Turkey !
Hi Sophie! Yes, you can use parchment, but also punch some holes (with a hole-puncher) to let the steam travel up.
CAN I BOIL THE POTATOES INSTEAD OF STEAMING? I need to know asap. thank you!
Yes you can.
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Is a food mill an acceptable alternative to a ricer? Also can these potatoes be made ahead and reheated? If not can cool, steamed potatoes be riced and then reheated? Am looking for a ‘make ahead’ mashed potato recipe. Thanks!
Yes, you can use a food mill, but that seems like a lot of clean up for potatoes! I also just use a potato masher by hand, it won’t be as smooth, but trust me, it’s just as delicious.
Absolutely, you can make these ahead and reheat in microwave.
This was my first time making mashed potatoes. As a 21 year old I am a new cook trying out different recipes; with no one to teach me websites are all I have. However, I have to say for my first following this recipe my mashed potatoes came out great. Thank you
Another technique I learned that keeps the potato more flavorful is to cut them in half and cook them with the skin on. Once done, cool just a bit, put each half skin side up on the counter and gently pinch off the skin. I then put them through a strainer. If you use a ricer, you don’t have to remove the skins – they come off by themselves.
Not over the top decadent (bacon-infused, etc.), but some of the best darn mashed potatoes I’ve ever had. The potato ricer is a must, nothing else will deliver the texture. LOVE these. Thank you for the recipe! I steamed the potatoes in the microwave in a vegetable steamer – worked perfectly.
We made these last night and they were dry. Not sure if we cooked them too long (husband was in charge of timing while i walked the dog) or what…maybe not enough butter?
More butter! 🙂 or you could add splash of milk /cream until just right.
These potatoes were very simple to make (didn’t need to worry about draining the potatoes). I used a potato masher as I didn’t have a ricer. They were delicious! I will never make them any other way again.
Hi, just wondering can you freeze this recipe? Thanks
Yes, you can but it will affect the texture of the mashed potatoes.
I made it for Thanksgiving and it was the only dish that was fully consumed! Thanks for sharing and I am now putting a ricer on my wish list for x-mas!
How would I prepare enough mashed potatoes for 25 guests?…I can’t wait to try this!!
Wow, you’re having a big party! The current recipe is very generous (1 potato per person) but if you’re having lots of other food, then most people will just eat 1/2 potato per person.
Just bought the ricer from your link, thank you for sharing!
Can they be made the night beforehand, stored in the fridge and then warmed up the next day in the oven? If so, what oven degree is best? Thanks, these look awesome!
They tend to dry out when you reheat them. They are one of the few things I won’t make ahead of time.
What could I use instead of a potato ricer?
A potato masher, but the texture won’t be as creamy
A food mill. $25 or so on amazon. Often they have interchangeable screens and are a bit more versatile than a ricer.
A knife and lot of chopping works in a jam. Like the article states; work the potato as little as possible; you start breaking down the starch cells and you’ll end up with glue. aka; dont use the kitchen aid blender.
I have been wanting to try this recipe for awhile now. Just tried it this weekend. WOW! Steaming really does make a HUGE difference – and only using butter and salt instead of mixing in milk, sour cream, etc., etc., etc. These were by far the best mashed potatoes I have ever eaten…and I made them! I can’t believe it!!
Really good! Thanks for posting. This is usually how I make them anyway.
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I like em. Next time I will use red potatoes. Thanks for posting.
10 seconds in the microwave will soften butter to make it easy stir into the poatoes
please don’t use a microwave – it’s hazardous to everyone’s health – please!
look it up on the internet – hazards or dangers of microwaving
hehe; people are soooo funny… Quite the opposite from the truth.
Lets try some facts; rather then donning tin foil hats and running around screaming.
Microwaves use electromagnetic waves composed of photons; these photons have very little energy and are not magical.
So low in fact; that they CANNOT chance the molecules in the food they touch; not even close to the energy required. They are non-ionizing and leave 0 residue. This why food tastes for horrible out of microwave; ironically. Ovens and grills on the other hand do have enough energy to change food at the molecule level…
Searing or the fancy term – “Maillard reaction” that happens in your other appliances does change the molecule make-up and can cause all sorts of nasties (canoirgens) to develop; but it taste damn good. People shouldn’t use microwaves because the food taste terrible; stating that microwaves are less healthy is simply scientifically false.
Back on topic after our little trip to “crazy land”; Typically i pushed the butter through the ricer.
But Dr. Oz says….
what the bleep is a potato ricer???????
Potato ricers certainly are not a new invention. I am pushing 60 and my late Grandmother had one that she used for potatoes back when I was growing up. It is a utensil that pushes the cooked potato through little holes. Look at the picture she has posted on the visual instructions and you will see one. 🙂
I know for a fact that you were on the internet when you posted that question. You know what you could have done instead of posting that question? Search “potato ricer” on said internet!
Can you not read an ingredients list?
I was very impressed with the presentation of your email. You went into alot of detail with descriptions and photos and I thought that was fantastic. Mashed Potatoes came out wonderful.
I grew up in Poland where mashed potatoes are a staple, but never thought to steam them vs. boil. Awesome pointer. Thank you!
Thanks for posting having issues with my new ricer , it is the same style as yours but mashed potatoes have little lumps thought maybe because put potatoes in whole (last nights decision) or this morning they were peeled and quartered but out of frig cold into boiling water…agghhh now I will steam room temp potatoes fingers are crossed
So now we have cool potatoes — not very appetizing. I am guessing that the mashed potatoes were reheated some way. Please include reheat process. Thanks.
I just bake the potatoes whole and unpeeled, then scoop the insides out into a mixing bowl. Especially if I’m already cooking something in the oven that’s going to be in there for an hour or longer anyhow. No peeling or chopping or extra pot to deal with, and the mashed potatoes come out very rich, not water-logged. You almost need to add a little milk along with the butter when you do it this way though.
I’ve always boiled cubed potatoes in water for mashed potatoes, I’ve never steamed them! I love this! I’m going to have to try this next time we make them.
I’m drooling here. This sounds amazing and yet I’ve never thought to steam my potatoes for mashing. Must give this a try soon!
I appreciate the link to the ricer reviews. I’m going to have to break down and buy one. I’ve never added anything to mashed potatoes except butter and milk. I look forward to this even simpler method.
Making these tonight along with your miso roast chicken!
This sounds awesome. If you want to stick with what’s familiar though… Try using whatever recipe you use now, but replace 25% of your butter with cream cheese. You’ll find people licking the bowl and you won’t believe you’ve made it yourself.
Yum! I love mashed potatoes, and I am curious about this recipe. I can’t wait to try it!
Sorry, the recipe itself wasn’t actually showing up for me before. My browser is broken.
But what about salt? Are you using salted butter?
yup – the recipe calls for salted butter and additional salt if needed.
Oh my God! I made just as directed…so good :):) Thank you!
I do from time to time steam and than mash potatoes but with addition of chives these must be really good!
I thought using our ricer gave us the best mashed potatoes ever but now I have to try steaming ours first (the potatoes, not the ricer….steaming the ricer probably wouldn’t help much and would burn like ****).
have you ever tried adding some mashed chick peas?
Totally trying this method. Thanks for sharing it with us Jaden. I tried your garlic ones before and they rocked.
This is awesome. That is all. 🙂
Well said, Ryan!
I’ve always been like you…caught up in the mix-in’s but after reading this I am sold…will try this next time we make mash! And I have been looking for an excuse to get a potato ricer 😉
I love your mashed potatoes! So simple. I must try this myself at some point soon!
I am skeptical! I need tons of cheese and milk and more cheese in MY potatoes… hehe.
It’s 9 a.m. and now I’m craving a big ol’ heap of mashed potatoes. Ultimate comfort food. Yum.
There is nothing quite as delicious as great mashed potatoes. These look so good I’m heading to the store to get potatoes to add to tonight’s dinner plan!
Less is more!
I make mashed potatoes all the time, but have never steamed them. I will give this a go, Jaden, thank you. They look wonderful.
Mashed potatoes are my all-time favorite! Yours look fabulous.
Adding lobster…that would be super awesome.
Mmmmm….simplicity at it’s best!
going to try on my husband before company
Um, wow. That is some disgusting racist speech from DocWarbucks. A little primer Doc: unless you are a Native American, you too are an immigrant.
Moreover, it’s entirely possible for an East Asian person to be born in North America and thus is every bit as American as you. And yeah–if you want to get downright bigoted–given the reputation Puritan cuisine (particularly those from the United Kingdom) had, a little bit of cooking advice ain’t bad.
I would also be curious about how long to steam for (at least a rough estimate)?
How long do you steam for? How do you know when it’s done?
Ah! Who knew the secret would be steaming potatoes?! (Well, obviously Chef York did.) Thank you for sharing this with the rest of us. Can’t wait to try it this week!
I’m having a really hard time believing it…I’ll just have to try it. I do love my butter, but not even sour cream??
The steaming part is actually the kicker for me. I’d have to get a whole new steamer and set of pots to manage steaming potatoes for the family.
Just curious….how long does it take to steam them? I know, just steam them until done, but for planning purposes can you give us an idea? Thanks!
It says 20 mins
Okay, I have never ever ever thought about steaming potatoes vs. boiling them. This is like opening up a whole new world to me!! Thank you so much for using your star power to get the recipe outta that awesome Chef — or my husband thanks you the next time I make mashed potatoes, rather. =)
With all due respect, it’s butter. On potatoes. How can you go wrong? How about half TB per potato? Or for me, four times that.
THOSE POTATOES LOOK AWESOME.
I think I’m going to try this recipe.
This sounds yummy and love that it’s only 2 ingredients. Can you provide proportions? i.e. how much butter to how many potatoes? A starting point would be great! Thank you!
The link to the ricer ratings isn’t working.
thanks Randy! I fixed it!