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 substitute for a dairy-free option. Fluffy, buttery and just pure flavor. This is the most popular side dish at his restaurant!

best no milk mashed potatoes without milk recipe
The best mashed potatoes without milk: potatoes + butter

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.

yukon gold potatoes are the best to use for mashed potatoes no milk recipe

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.

What kind of butter for mashed potatoes with no milk
Use the best butter you can find!

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.”

Non-Dairy Substitutes

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 gadget-y 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.

secret to smooth mashed potatoes is using a potato ricer
Potato ricer provides the smoothest mashed potatoes

Potato Ricers that I Recommend

mashed potato ricer

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.

mix potatoes by hand with butter

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!

Very Best Mash Potatoes Recipe

Best Mashed Potatoes without Milk Recipe

For non-dairy, I recommend Earth Balance Buttery Sticks or Smart Balance (both are vegan). You can add in 1/2 tsp garlic powder OR 1 clove fresh garlic very finely minced and snipped fresh chives.
4.75 from 32 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 173 kcal


  • 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.


Calories: 173kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 91mgPotassium: 702mgFiber: 4gVitamin A: 260IUVitamin C: 19.4mgCalcium: 54mgIron: 5.5mg
Tried this recipe?Let us know how it was!