Mashed Potatoes without Milk
You can make deliciously fluffy mashed potatoes without milk using some easy substitutions to make a great side dish for everyone to enjoy.
- 2 pounds russet potatoes peeled and cut into 1" chunks
- ¼ cup vegetable broth
- 4 tablespoon butter or non-dairy butter substitute
- 2 teaspoons table salt
- ½ teaspoon freshly ground black pepper
Add chopped potatoes to a large pot of salted cold water. Cover with a lid and set over high heat on the stovetop and bring to a boil. Boil potatoes for 15 minutes.
Once tender, and easily pierced with a fork, drain cooked potatoes from water and place in a large bowl.
Add vegetable broth, butter, salt, and black pepper and mash to combine.
Alternatively, for smoother mashed potatoes run them through a food mill or ricer, and then use a spatula to fold together with butter and seasonings.
Russet potatoes are starchy, which makes them the best potatoes for mashing. Yukon golds can be substituted if desired, but using waxy potatoes like this will result in your mashed potatoes being considerably denser.
For dairy-free mashed potatoes, use a non-dairy butter substitute and your favorite non-dairy milk or vegetable broth.
Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 882mg | Potassium: 635mg | Fiber: 2g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg