No Milk Mashed Potatoes
In this post, Chef Cory York of award-winning Deep Blu restaurant teaches us how to make the very best mashed potatoes, no milk recipe! Fluffy, buttery and oh so delicious!
Why This No Milk Mashed Potatoes Recipe Is So Good
- Easy to make – only two ingredients!
- The most tender and smoothest mashed potatoes
- No milk or cream needed
- Roasted garlic and chives option – also delicious!
- Can be made dairy free
- Yukon potatoes
- Salted butter (or dairy free butter substitute)
- Optional – fresh chives and garlic
How To Make No Milk Mashed Potatoes – Step By Step
Peel the potatoes and compost the peels.
Quarter the potatoes. I’ve put them in a silicon steamer basket.
I used my Steamy Kitchen wok because it’s so simple to steam in with plenty of space.
Use a potato ricer (here are 3 ricers that are highly rated). Don’t try to use 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.
Mix in salted butter with a wooden spoon. Again, no electronics here – mixing too fast (like in a mixer) will make the potatoes gummy and glue-y.
If you want, top with chives.
And maybe a bit more melted butter. No cream, no milk.
An Easy Mashed Potato Recipe
One question that I’ve never asked myself was – how to make the very best mashed potato in the first place? The recipe seems simple: peel, boil, mash, salt, milk, butter, mix.
To make the very best mashed potatoes, you only need 2 ingredients. Potato and Butter.
There are only 2 ingredients: potatoes and butter (or non-dairy butter substitute). No milk, no cream. Gently steaming the potatoes, instead of boiling the potatoes, will create a more tender, smoother dish.
To make the very best mashed potatoes, peel 1 1/2 pounds of yukon potatoes, cut into quarters, steam for 20 minutes. Process through potato ricer. Stir in the butter or butter substitute. Optional: add salt, minced chives, roasted garlic. So Easy!
Which Potatoes Are Best For Mashing?
You can pretty much use any potato that you want – some are adamant that the waxy-skinned Yukons are the best for mashed potatoes – and others don’t care.
I prefer the Yukon golds for mashed potatoes, I think they result in a smooth. creamy texture and are naturally buttery-tasting on their own.
Why steam? Steaming cooks the potatoes gently, delicately, disturbing the starch molecules as little as possible. Boiling is more violent, direct contact with the hot, boiling water, potatoes knocking against each other in the boil. The more that the starch is beat up like a thug, the more chance it has to get gummy, glue-y and mealy.
Top Tips For No Mil Mashed Potatoes
- Using a rice really helps with a smooth consistency
- You can substitute butter with a dairy free alternative
- Top with chives if you wish
- Mixing too fast (like in a mixer) will make the potatoes gummy and glue-y.
Equipment For No Milk Mashed Potatoes
Check Out These Other Delicious Mashed Potato Recipes
Have you tried these No Milk Mashed Potatoes? Feel free to leave a star rating and I’d love to hear from you in the comments below!
For non-dairy, I recommend Earth Balance Buttery Sticks or Smart Balance (both are vegan).
- 4 large yukon potatoes about 1 1/2 pounds
- 3-4 tablespoons salted butter or dairy-free butter substitute
- salt to taste
- OPTIONAL: few sprigs fresh chives minced (or other fresh herb)
- Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack (or see notes above) and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).
- Let potatoes cool and process through a potato ricer.
- 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. Sprinkle fresh minced chives on top.