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Creamy Mashed Potatoes Without Milk: The Secret Ingredient You’re Not Using


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  • Author: Talentedcook

Ingredients

  • Two pounds of Yukon Gold or Russet potatoes, peeled into uniform chunks
  • Six tablespoons of unsalted butter or your favorite plant-based spread
  • One tablespoon of coarse salt for the boiling water
  • Freshly ground black pepper, to taste
  • Optional flavor boosters:
    • Two to three garlic cloves, peeled but left whole
    • A sprig of fresh rosemary or thyme
    • A dash of smoked paprika or grated nutmeg
    • A tablespoon of extra-virgin olive oil for dairy-free richness


Instructions

  1. Place the potato chunks into a large saucepan or Dutch oven.
  2. Add enough cold water to cover the pieces by about an inch, then stir in one tablespoon of salt.
  3. If you love garlic-infused mash, tuck the peeled cloves into the water. Alternatively, add a sprig of fresh rosemary or thyme to steep gentle herbal notes.
  4. Bring everything to a rolling boil, then reduce heat to maintain a gentle simmer.
  5. Cook until the potatoes are fork-tender—about 15 to 20 minutes, depending on chunk size.