Mashed Potatoes without milk or butter

These creamy Mashed Potatoes Without Milk are made with Yukon Gold potatoes, extra-virgin olive oil, whole garlic, and reserved potato cooking water-no butter, cream, plant milk, or dairy substitutes needed. The starchy cooking water loosens the potatoes while the olive oil adds richness, giving you a creamy five-ingredient mash in about 40 minutes.

This recipe originally started as my Italian-style olive oil mashed potatoes, but it has become my favorite option when I want mashed potatoes without milk or butter. Unlike my Dairy-Free Mashed Potatoes with Coconut Milk, which use dairy-free butter and milk for a more classic American-style mash, this version gets all of its creaminess from the potatoes, olive oil, and their own cooking water.

Jump to:

• Recipe Overview: Mashed potatoes without milk
• Why This Recipe Works
• Key Ingredient & Substitutions
• How to Make Mashed Potatoes Without Milk
• 📖 Recipe
• Tips for Creamy Mashed Potatoes Without Milk
• How to Store and Reheat Mashed Potatoes
• More Potato side dishes
• 💬 Comments

Why This Recipe Works

• The potato water replaces milk. Reserved cooking water contains potato starch and helps loosen the mash without plant milk, cream, or broth.
• Olive oil replaces the richness of butter. Extra-virgin olive oil gives the potatoes body and richness while keeping the recipe dairy-free.
• Yukon Gold potatoes are naturally creamy. Their buttery flavor and smooth texture work especially well when there are only a few ingredients.
• The garlic cooks with the potatoes. Boiling whole cloves mellows their flavor and adds depth without needing another pan.

Key Ingredient & Substitutions

In addition to salt and pepper, only three clean, simple, whole food ingredients are used in this mashed potatoes without milk or butter recipe!

Gold Potatoes

Because there are so few ingredients in this recipe, the quality of those ingredients matters. I prefer Yukon Gold potatoes because they have a naturally buttery flavor and creamy texture that works especially well in mashed potatoes without milk or butter. Other gold potatoes also work.

Russet potatoes will still make a good mashed potato dish, but they produce a lighter, starchier texture rather than the same creamy result I get from Yukon Gold.

Olive Oil

Extra-virgin olive oil provides the richness that butter normally would. Because you can taste it in such a simple recipe, use a good olive oil that you enjoy.

Garlic

While you could substitute garlic powder, I definitely recommend whole garlic cloves boiled with the potatoes as listed in the instructions. If you can't have garlic, add sliced green onions to the pot to steam after draining the water from the potatoes. Then follow the instructions as listed.

Salt

Most of the salt needed for flavor will be added back into the recipe through the reserved potato water. You can add any extra to taste at the end, and I really enjoy a sprinkle of flaky Maldon salt at the end to make it feel extra special.

See the recipe card for quantities.

These Olive Oil Mashed potatoes also taste great when adding this Homemade Italian Seasoning when you want a little extra Italian-herb flavor.

How to Make Mashed Potatoes Without Milk

Learn how to make Mashed Potatoes without milk in just 3 easy steps! The ease of this recipe makes it perfect for any day of the week.

1. Boil the potatoes and garlic: Peel the potatoes and halve lengthwise. Place them and the peeled garlic cloves in a large pot and fill with water until the potatoes are nearly covered. Cover snugly with a lid and bring the pot to a boil on the stove. Add 1 tablespoon of salt once the water boils (just like you would with pasta water). Reduce heat and adjust the lid to maintain a low boil for 10-15 minutes, or until potatoes easily pierced with a fork but not too soft.
2. Reserve water and let rest: Turn off the heat and drain the water, saving 1 cup of potato water to use later. Cover the pot and allow the potatoes and garlic to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout. They should be very tender but not mushy when finished cooking.
3. Mash: Mash it all together: Begin mashing the potatoes and garlic with a potato masher or forks. Add the olive oil and black pepper. Start with ½ cup reserved potato water, then mash and add more water gradually until you reach your preferred texture. Add additional salt and pepper to taste and serve warm.

Hint: Simple Italian recipes typically require no special equipment. In this case, however, I find a potato masher makes the texture creamier and saves your hand strength.

Without a potato masher, you can use regular dinner or serving forks. Just make sure to add some of the reserved potato water before mashing to make it a little easier.

When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️

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