Mashed potatoes are one of life’s simplest comforts—creamy, smooth, and full of warmth. But what happens when you’re out of milk or can’t have dairy? Don’t worry! You can still enjoy the same luscious, flavorful mashed potatoes without a drop of milk or cream.
This recipe for No-Milk Mashed Potatoes is 100% dairy-free yet incredibly creamy and delicious. Instead of milk, we use a combination of broth and olive oil (or a dairy-free butter substitute) to achieve a silky, rich texture. The result is mashed potatoes that are just as satisfying as the traditional version—fluffy, buttery, and full of flavor—but completely dairy-free.
Whether you’re lactose-intolerant, vegan, or simply ran out of milk before dinner, this recipe is your go-to solution. Perfect for weeknights, holidays, or last-minute meals, these mashed potatoes will surprise you with how creamy and flavorful they can be—without any dairy.
Why You’ll Love This Recipe
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Completely Dairy-Free: Perfect for vegan, lactose-free, or dairy-sensitive diets.
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No Compromise on Creaminess: Broth and olive oil create an incredibly smooth, rich texture.
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Simple Ingredients: Only a handful of pantry staples required—no fancy substitutes.
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Customizable Flavor: Works with vegetable, chicken, or even garlic-infused broth.
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Quick & Easy: Ready in about 30 minutes.
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Perfect for Any Meal: Pairs beautifully with any main dish, from roasted veggies to grilled chicken or fish alternatives.
Ingredients You’ll Need
To make these no-milk mashed potatoes, you’ll only need a few everyday ingredients:
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2 ½ pounds Yukon Gold or Russet potatoes – The perfect base for creamy, fluffy mashed potatoes.
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¾ cup vegetable or chicken broth (warm) – Replaces milk and adds savory depth.
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¼ cup extra-virgin olive oil – For rich flavor and velvety smoothness. (You can also use dairy-free butter.)
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Salt and black pepper, to taste – Essential for balance and flavor.
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2 cloves garlic, minced (optional) – Adds a subtle aromatic flavor.
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Fresh parsley or chives (optional) – For garnish and freshness.
Best Potatoes for Mashed Potatoes Without Milk
The type of potato you choose will greatly influence the texture:
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Yukon Gold Potatoes: Naturally buttery flavor and smooth consistency—ideal for creamy, rich mash.
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Russet Potatoes: High starch content creates light, fluffy mashed potatoes.
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Combination: Use half Yukon Gold and half Russet for the perfect balance of creaminess and fluffiness.
How to Make Mashed Potatoes Without Milk
Step 1: Peel and Cut the Potatoes
Start by peeling your potatoes and cutting them into evenly sized chunks (about 1½ inches each). This ensures they cook evenly.
Step 2: Boil Until Tender
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Place the potato chunks in a large pot.
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Cover with cold water and add a generous pinch of salt.
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Bring to a boil over medium-high heat, then reduce to a simmer.
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Cook for 15–20 minutes, or until the potatoes are fork-tender and easily break apart.
Step 3: Drain and Dry the Potatoes
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Drain the potatoes thoroughly in a colander.
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Return them to the warm pot and let them sit uncovered for 2–3 minutes.
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This step allows steam to escape, preventing watery mashed potatoes.
Step 4: Mash the Potatoes
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Mash using a hand masher or potato ricer until mostly smooth.
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Avoid using a blender or food processor—it can make the potatoes gluey.
Step 5: Add Olive Oil and Broth
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Warm the broth in a small saucepan (or microwave) until hot but not boiling.
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Gradually pour the broth and olive oil over the mashed potatoes.
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Stir gently between additions until you reach your desired consistency.
Step 6: Season and Serve
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Taste and add salt and black pepper as needed.
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For a flavor boost, stir in roasted garlic, herbs, or a touch of nutritional yeast for cheesiness.
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Garnish with fresh herbs and a light drizzle of olive oil before serving.
Why Broth Works So Well Instead of Milk
Broth adds layers of flavor that plain milk or cream doesn’t provide. Whether you choose vegetable broth for a plant-based dish or chicken broth for extra savory richness, it complements the natural flavor of the potatoes perfectly.
Broth also keeps the mash light while the olive oil adds that creamy, rich texture usually achieved with butter. Together, they create the perfect dairy-free balance—silky, fluffy, and comforting.
Flavor Variations
Once you master the base recipe, you can customize your mashed potatoes with different flavors. Here are some delicious variations to try:
Garlic Olive Oil Mashed Potatoes
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Sauté minced garlic in olive oil before adding it to the potatoes.
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Adds deep, savory flavor without any dairy.
Herb-Infused Mashed Potatoes
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Mix in chopped parsley, rosemary, thyme, or dill.
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Gives a fresh, aromatic finish.
Creamy Vegan Mashed Potatoes
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Use unsweetened oat milk or almond milk (optional addition) for extra creaminess.
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Add a tablespoon of nutritional yeast for a cheesy, umami flavor.
Roasted Garlic Mashed Potatoes
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Roast a whole bulb of garlic until caramelized and soft.
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Mash the roasted cloves into the potatoes for incredible flavor.
Smoky Paprika Mashed Potatoes
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Stir in a pinch of smoked paprika or roasted red pepper flakes.
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Adds warmth and color without overpowering the dish.
Tips for Perfect Dairy-Free Mashed Potatoes
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Warm your broth and oil: Cold liquids can cause the potatoes to stiffen.
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Mash gently: Overworking the potatoes releases starch, making them gluey.
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Don’t skimp on salt: Season generously—potatoes absorb salt well.
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Use high-quality olive oil: A good olive oil adds depth and richness.
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Add broth gradually: Stop when you reach your preferred consistency.
How to Make Ahead
This recipe is perfect for holidays or meal prep. Here’s how to make it ahead of time:
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Prepare the mashed potatoes completely.
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Let them cool to room temperature.
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Transfer to a covered baking dish or airtight container.
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Refrigerate for up to 2 days.
To reheat:
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Add a splash of broth to loosen the texture.
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Reheat gently on the stove or in the oven at 350°F (175°C) until hot.
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Drizzle with a little extra olive oil before serving.
How to Store and Freeze
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Freeze in individual portions for up to 1 month.
To reheat, thaw overnight in the fridge, then warm on the stove with a splash of broth.
Reheating Tips:
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Add a bit of broth or olive oil to restore creaminess.
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Avoid overheating—gentle warming keeps the texture smooth.
What to Serve With No-Milk Mashed Potatoes
These mashed potatoes pair beautifully with just about anything!
Main Dishes:
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Roasted or grilled chicken
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Baked or grilled fish
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Lentil loaf or vegan meatballs
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Vegetable stew or curry
Side Dishes:
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Roasted Brussels sprouts or carrots
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Steamed green beans or asparagus
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Fresh garden salad
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Corn on the cob
Perfect Occasions:
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Thanksgiving or Christmas dinners
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Vegan or dairy-free holiday gatherings
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Weeknight meals when you’re out of milk
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Cozy comfort food nights
How to Make Extra Creamy Mashed Potatoes Without Milk
If you prefer ultra-creamy mashed potatoes, here are a few tricks:
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Add a bit of unsweetened plant-based milk: Oat or cashew milk provides a rich texture similar to dairy cream.
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Use more olive oil or vegan butter: This increases richness without making the potatoes oily.
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Mash longer, not harder: Press gently with a masher or ricer for smoother consistency.
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Warm everything: Combine warm potatoes, warm broth, and warm oil for the best texture.
Common Mistakes to Avoid
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Starting with hot water: Always start boiling potatoes in cold water for even cooking.
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Skipping salt in the water: This is your first chance to season the potatoes inside out.
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Overmixing: Too much mashing can make the potatoes gummy.
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Using cold ingredients: Cold oil or broth will cause stiff, lumpy potatoes.
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Adding too much liquid: Pour broth gradually until you reach the right texture.
Nutritional Information (Approximate per serving)
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Calories: 210
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Fat: 10g
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Carbohydrates: 26g
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Protein: 3g
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Sodium: 310mg
(Values will vary depending on ingredients used.)
FAQs About Mashed Potatoes Without Milk
Can I use water instead of broth?
Yes, but broth adds more flavor. If using water, increase the seasoning or add roasted garlic for depth.
Can I use vegan butter instead of olive oil?
Absolutely! Vegan butter works beautifully for a richer flavor similar to traditional mashed potatoes.
Are these mashed potatoes vegan?
Yes—if you use vegetable broth and olive oil, this recipe is 100% vegan.
Can I use sweet potatoes instead?
Yes! Sweet potatoes work perfectly with this method. Adjust the broth amount slightly and add a pinch of cinnamon or nutmeg for flavor.
Can I make this recipe for a large crowd?
Definitely. Simply double or triple the ingredients and adjust the seasoning to taste.
Can I add more flavor without dairy?
Try roasted garlic, fresh herbs, caramelized onions, or a drizzle of truffle oil.
How do I keep mashed potatoes warm for serving?
Place them in a covered oven-safe dish and keep warm at 200°F until ready to serve. Stir occasionally and drizzle with a little olive oil to keep them moist.
Can I make this recipe oil-free?
Yes, just replace olive oil with additional broth for a lighter, fat-free version.
The Beauty of Simplicity: Dairy-Free Comfort Food
What makes these No-Milk Mashed Potatoes truly special is their simplicity. With just a few pantry staples—potatoes, broth, and olive oil—you can create something deeply satisfying and wholesome.
The savory notes from the broth, the richness from the olive oil, and the natural creaminess of well-cooked potatoes all come together for a side dish that feels luxurious yet light. It’s proof that comfort food doesn’t have to rely on dairy to be delicious.
Whether you’re cooking for family members with dietary restrictions, following a vegan lifestyle, or just improvising without milk on hand, these mashed potatoes deliver every bit of the creamy, fluffy perfection you crave.
Serve them alongside your favorite main dish or let them shine on their own—they’re that good!
