Mashed Potatoes Recipe No Butter: Creamy & Easy

This mashed potatoes recipe uses tender potatoes, warm milk, and olive oil for a creamy side dish with no butter. It is simple to adjust for a dairy-free table, and the potatoes pair well with gravy, roasted vegetables, or a weeknight main.

Ingredients

3 lb (1.36 kg) Yukon Gold potatoes, or russet potatoes, peeled if desired
8 cups (1.9 L) water, or enough to cover the potatoes by about 1 inch (2.5 cm)
1 tbsp (15 g) fine salt, for the cooking water
1 cup (240 ml) whole milk
3 tbsp (45 ml) extra-virgin olive oil
¾ tsp fine salt, plus more to taste
¼ tsp freshly ground black pepper
2 tbsp (6 g) finely chopped chives, optional, for serving

Instructions

Prepare the potatoes. Scrub the potatoes under cool running water and peel them if you prefer a smooth, classic mash. Cut them into evenly sized pieces about 1½ inches (4 cm) across; similar pieces cook at roughly the same rate. If using russets, peel them for a fluffier result. Yukon Golds have a naturally buttery flavor and can be left partly or fully unpeeled for a more rustic texture.
Start them in cold, salted water. Put the cut potatoes in a large pot and add the 8 cups (1.9 L) water and 1 tablespoon (15 g) salt. Add a little more water if needed to cover them. Starting in cold water helps the centers cook by the time the outsides are tender. Set the pot over high heat and bring the water to a boil, which usually takes about 10 minutes depending on the pot and stove.
Simmer until tender. Once the water boils, lower the heat to maintain a steady simmer. Cook for 16 to 18 minutes, then check a large piece with the tip of a paring knife or a fork. It should slide through easily and the potato should break apart with gentle pressure. If the center feels firm, simmer for another 2 to 3 minutes and check again. Avoid an aggressive boil, which can knock the pieces against one another and make them waterlogged or ragged.
Warm the milk and oil. While the potatoes cook, gently warm the milk in a small saucepan or in a microwave-safe jug until hot but not boiling, about 1 to 2 minutes. Stir in the olive oil. Warm liquid blends into the potatoes more easily than cold milk and helps keep the mash hot. If you prefer a stronger olive flavor, reserve a teaspoon of the oil to drizzle over the finished bowl.
Drain and let the potatoes steam dry. Drain the potatoes thoroughly in a colander, then return them to the warm pot. Set the pot over low heat for about 2 minutes, shaking it gently once or twice. This lets excess moisture evaporate; it is a small step that helps the potatoes taste rich rather than watery. Take the pot off the heat as soon as the surface looks dry and a little fluffy.
Mash while hot. Mash the potatoes with a hand masher until the large lumps are gone. Pour in about three-quarters of the warm milk-and-oil mixture, add ¾ teaspoon salt and the pepper, and fold or mash gently. Add the remaining liquid a little at a time until the potatoes reach the consistency you like. Taste and add more salt if needed. Stop once they are creamy: prolonged beating, particularly with an electric mixer, can make potatoes gluey.
Finish and serve. Spoon the mash into a warmed serving bowl. Add the reserved olive oil, if using, and scatter over the chives. Serve while hot. If the potatoes need to wait briefly, cover the bowl and keep it warm; stir in a splash of warm milk just before serving if the surface begins to firm up.

Tips

Choose a potato for the texture you want. Yukon Gold potatoes make a creamy, slightly dense mash with a naturally rich flavor. Russets are starchier and produce a lighter, fluffier result. A mix of the two is a useful middle ground. Avoid waxy red potatoes if you want a smooth mash; they hold their shape and can turn pasty when worked too much.
Keep the liquid warm and add it gradually. Potatoes vary in how much moisture they absorb, so the full cup may not be necessary. Add enough to make the mash soft and spoonable, but stop before it looks loose. If it does become thinner than you like, keep it over very low heat and stir gently for a minute or two to let some moisture evaporate.
Use a hand masher or ricer, not a blender. A hand masher leaves a little texture; a potato ricer gives a particularly fine, light mash. Food processors and blenders release too much starch through their fast blades, which can make the potatoes stretchy or gluey.
Season in layers. Salt in the cooking water seasons the potatoes inside, while the final salt adjustment accounts for the milk and oil. Taste before adding more, especially if serving the mash with salty gravy. For a dairy-free version, use an unsweetened oat or soy drink; avoid sweetened or strongly flavored varieties because they can noticeably change the taste.

Serving Suggestions

Serve these potatoes as a side for roasted chicken, meatloaf, sausages, baked fish, or a pan of roasted vegetables. They also work beneath lentil stew, mushroom gravy, or braised greens, where the soft mash catches the sauce. For a straightforward vegetable plate, pair them with peas, green beans, carrots, or a crisp salad to balance the creamy texture.

For a dairy-free meal, make the potatoes with unsweetened plant milk and olive oil, then serve them with sautéed mushrooms, roasted cauliflower, or a bean-based main. Add chives at the table so guests can choose their own garnish. If serving gravy separately, taste both components together before adding extra salt to the potatoes; the sauce may already provide plenty of seasoning.

Variations

Make them dairy-free: Replace the whole milk with 1 cup (240 ml) unsweetened oat, soy, or almond drink. Oat drink tends to have a mild, rounded flavor; soy is a little fuller, while almond can taste lightly nutty. Warm it with the olive oil as directed. Check that the carton is unsweetened and unflavored.

Add roasted garlic: Mash in 2 to 3 roasted garlic cloves (about 10 to 15 g), squeezed from their skins. Roasted garlic is mellow and sweet, unlike raw garlic, which can taste sharp in the finished potatoes. For a more subtle flavor, start with one clove, taste, and add more as desired.

Use broth for part of the liquid: Replace up to ½ cup (120 ml) of the milk with warm low-sodium vegetable broth. This makes the mash more savory and slightly less creamy. Keep the olive oil, and add the broth gradually because its salt content varies. For a richer dairy version without butter, replace ¼ cup (60 ml) of the milk with sour cream or plain Greek yogurt, stirred in after mashing.

Add herbs or a little heat: Fold in 1 tablespoon (3 g) chopped parsley or 1 teaspoon (1 g) fresh thyme leaves. A pinch of smoked paprika or ground nutmeg can also add warmth; start with just ⅛ teaspoon and taste before adding more. These additions are optional, and the plain olive-oil version is a good base for serving with strongly flavored mains.

Storage and Reheating

Cool leftover mashed potatoes promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. For best texture, store them without fresh chives and add the garnish after reheating. Do not leave the pot at room temperature for an extended period while serving; divide leftovers into smaller containers so they cool more quickly.

To reheat on the stovetop, put the potatoes in a saucepan with 1 to 2 tablespoons (15 to 30 ml) milk or water per cup of mash. Cover and warm over low heat, stirring gently every minute or so until hot throughout. Add another splash of liquid if they seem stiff. In a microwave, place a portion in a covered microwave-safe bowl, heat in short intervals, and stir between intervals so the center and edges warm evenly. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer.

Mashed potatoes can be frozen for about 1 month for best quality, although the texture may become slightly grainy or release moisture after thawing. Freeze in meal-size airtight containers, thaw overnight in the refrigerator, and reheat gently with a little extra milk or water. Stir as they warm to bring the texture back together. Avoid refreezing potatoes that have already been thawed and reheated.

Frequently Asked Questions

Can I make mashed potatoes without butter and still get a creamy texture?

Yes. The combination of hot potatoes, warm milk, and olive oil creates a smooth, moist mash without butter. The potato variety matters too: Yukon Golds are naturally creamy, while russets make a lighter mash. Add the liquid gradually so you can stop at the texture you want.

Can I make this recipe vegan?

Yes. Use unsweetened plant-based milk in place of whole milk; oat or soy drink are good options, and olive oil is already dairy-free. Warm the plant milk before adding it, and check its label for sweeteners or vanilla flavoring that would make the potatoes taste unusual in a savory dish.

Should I peel the potatoes?

Peeling is optional and depends on the texture you prefer. Peeled potatoes make a smoother, more traditional mash. Leaving the skins on, especially on thin-skinned Yukon Golds, gives a rustic texture and visible flecks. Scrub the potatoes well either way, and cut them into even pieces so they cook consistently.

Why did my mashed potatoes turn gluey?

They were probably worked too vigorously or for too long. Fast blades in a blender or food processor can overwork the starch, as can prolonged beating with an electric mixer. Mash with a hand masher or ricer, then fold in the warm liquid only until combined. If the texture is already gluey, it cannot be fully reversed, but serving it with gravy or using it in a potato bake can make it more enjoyable.

Can I prepare the potatoes ahead of time?

For the freshest texture, make them shortly before serving. You can prepare them a few hours ahead and keep them covered in a heat-safe bowl set over barely simmering water, stirring occasionally and adding warm milk if they stiffen. For longer storage, refrigerate the finished mash within 2 hours and reheat it gently before serving, bringing leftovers to 165°F (74°C).

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