This creamy and delicious Italian-style Mashed Potatoes without milk or butter recipe uses only 5 ingredients and is easy to make. With about 25 minutes of hands-on time, you can make this everyday version of mashed potatoes on weeknights or for holidays.
These mashed potatoes get their creamy texture from olive oil and naturally buttery Yukon Gold potatoes (not dairy substitutes) making them naturally dairy-free, vegan, and gluten-free without compromising taste. We love that they're super creamy in texture and pair perfectly with many simple dinners.
While this easy Mashed Potatoes without milk recipe can be enjoyed anytime, I enjoy it most when paired with a simple main to let the luscious mashed potato flavors shine! This recipe is most friendly to the cooler months in Spring, Fall, and Winter and I love to pair it with Dairy-Free Shrimp Scampi, Sautéed Peppers and Onions, or my Easy Chicken Cacciatore in the Instant Pot.
If you're looking for a classic American mashed potatoes recipe made with dairy-free milk, check out my Dairy-Free Mashed Potatoes with coconut milk recipe. And for more related potato recipes, check out my Dairy-Free Scalloped Potatoes, Crispy Baked Cottage Fries, and Crispy Parsley Roasted Potatoes.
For dessert recipes without milk, be sure to check out my Dairy Free Tiramisu recipe, Coconut Date Nut Balls, Chocolate Peanut Butter Balls, Christmas Rocky Road, Rocky Road S'mores Bites, No Bake Peanut Butter Truffle Balls, and Chocolate Buttercream Candies.
How to make it (with photos)
Ingredient Notes + 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. Yukon Gold potatoes are most similar to those used for mashed potatoes in Italy and have excellent flavor and texture.
If you can't find Yukon Gold, other gold fleshed potato varieties will do. While still delicious, you will not get the same results with russet potatoes.
Olive Oil
With the right type of potato and olive oil, it is absolutely possible to make creamy and delicious mashed potatoes without milk or butter! It's actually a traditional way to make these mashed potatoes in Italy.
The smoothness of olive oil and the moisture in the potatoes accomplishes a creamy texture great tasting mashed potato without any milk.
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 complete details on ingredients and quantities.
If you like additional spicing in your Italian recipes, these Olive Oil Mashed potatoes also taste great when adding this Homemade Italian Seasoning!
Step-by-Step Instructions
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.
- 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.
- 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.
- Mash: Begin mashing the potatoes and garlic with a potato masher or forks. Then add olive oil, black pepper, and the reserved potato water in increments until you reach your desired texture (I usually use nearly all of it). 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.
Expert Tips
Make perfect Italian-style Mashed Potatoes without milk or butter on the first try with these expert tips!
Start with some reserved potato boiling water to make mashing easier.
When you reach the mashing step, start with ½ cup of the reserved potato water to make mashing easier. Then add more reserved water in increments, mixing thoroughly between, until you get your desired consistency.
Invest in a simple potato masher.
Invest in a simple potato masher. This will save your hands and cut down on time!
Use gold fleshed potatoes for the first time you make this recipe.
That way you have a benchmark for quality when you start branching out to other potato varieties. Yukon gold potatoes make the best olive oil mashed potatoes!
Recipe FAQs
Here I answered some frequently asked questions about this mashed potatoes without milk recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover mashed potatoes without milk in an airtight container in the refrigerator for up to 5 days.
This mashed potato recipe tastes great when reheated so you can definitely make them a day or two in advance. Store in an airtight container in the refrigerator. Then reheat in the microwave or in a heat-safe bowl placed over simmering water. Make sure to stir the mashed potatoes well with either method for even reheating and a fresh taste.
As the potatoes cook, they absorb water. When the water is salted, the potatoes absorb salt too. This helps to season the potatoes evenly and is more effective than adding salt at the end since the salt is embedded in the potato flesh.
Related potato side dish recipes to consider...
Looking for other simple potato side dish recipes like this Mashed Potatoes without milk recipe? Check these out:
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📖 Recipe
Mashed Potatoes Without Milk or Butter
Ingredients
- 2 pounds Yukon Gold potatoes or similar gold potato variety
- 6 cloves garlic
- ⅓ cup extra virgin olive oil
- ¼ teaspoon black pepper plus more to taste
- 1 tablespoon salt for boiling the potatoes plus more to taste
Instructions
- 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 lid to maintain a low boil for 10-15 minutes, or until potatoes are fork tender but not too soft.
- Allow to cook evenly: 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.
- Mash it all together: Begin mashing the potatoes and garlic with a potato masher or forks. Then add olive oil, black pepper, and the reserved potato water in increments until you reach your desired texture (I usually use nearly all of it). Add additional salt and pepper to taste and serve warm.
Mahree says
Easy, tasty mashed potato recipe that everyone loved! No more packets for me! These are my new go-to!
Jamie says
Thanks Mahree! I'm so glad you enjoyed it!
Cate says
These Italian mashed potatoes were so good with the chicken cacciatore recipe on this site. We’ll make both again!
Jana says
These Italian mashed potatoes are smooth and creamy without milk or butter!
Anna says
Literally blown away by this recipe! If you’re thinking about it, just try it. It’s so easy and so delicious. Amazing!
Brittany G. says
I am blown away by how simple this recipe is! Somehow, without milk, butter, or seasonings you get the perfect mashed potato. I think this is our new favorite recipe!
Jamie says
I'm so glad you love it Brittany! It really is a wonder 🙂