Mashed Potatoes Without Milk or Butter

A serving bowl of Italian Olive Oil Mashed Potatoes garnished with rosemary.

Mashed Potatoes Without Milk or Butter

These creamy Mashed Potatoes Without Milk or Butter use Yukon Gold potatoes, olive oil, garlic, and reserved potato water instead of dairy substitutes. Naturally gluten-free, dairy-free, and vegan.

Course Sides, Holiday

Cuisine Italian

Keyword how to make mashed potatoes without milk, vegan mashed potatoes, olive oil mashed potatoes, mashed potatoes without milk, mashed potatoes without butter

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 227kcal

Author Jamie Monkkonen

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. 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.

Notes

Potatoes: Yukon Gold potatoes have the best 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.

Reserved potato water: Save at least 1 cup before draining. Start with ½ cup when mashing and add more gradually as needed.

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 serving to make it feel extra special.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the microwave or by placing a heat-safe bowl over simmering water. Mix thoroughly for even heating.

If you like additional seasoning, these Olive Oil Mashed potatoes without milk also taste great when adding my Homemade Italian Seasoning!

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