Mashed potatoes: is there a more comforting side dish? They’re a staple at holiday dinners and a welcome addition to weeknight meals. The classic recipe usually calls for milk and butter — the more, the creamier!
But what if you’re looking to cut back on dairy? Or maybe you’re vegan? The good news is that you can still enjoy creamy, dreamy mashed potatoes without any milk or butter at all.
Dairy-free milk substitutes can be just as delicious and satisfying in mashed potatoes. They’re perfect for people with dietary restrictions or anyone looking to explore new flavors.
This article explores the best milk substitutes for mashed potatoes, along with tips and tricks for achieving the perfect texture and flavor every time.
Why make mashed potatoes without milk?
There are plenty of good reasons to skip the milk when you’re whipping up a batch of mashed potatoes:
- Dietary Restrictions: If you’re lactose intolerant or have a dairy allergy, milk is off the table.
- Vegan Lifestyle: For vegans, dairy milk is a no-go.
- Healthier Options: Depending on the substitute you choose, you might lower the fat or cholesterol content.
- Experimentation and Flavor: Swapping out milk opens up a whole new world of flavors and textures. Why not try something new?
Top milk substitutes for mashed potatoes: a comprehensive guide
If you’re looking for a dairy-free alternative to milk for your mashed potatoes, you’ve got several good options. Here are a few of the best:
Oat milk
Oat milk is creamy, slightly sweet, widely available, and relatively inexpensive. It works beautifully in mashed potatoes, giving them a smooth texture and rich flavor.
Coconut milk
Coconut milk is another great option for mashed potatoes. It’s rich and creamy, and it adds a subtle coconut flavor that works well with potatoes. Be sure to use unsweetened, plain coconut milk so your potatoes don’t end up too sweet. For extra creaminess and fluffiness, warm the coconut milk before you add it to the potatoes.
Soy milk
Soy milk is easy to find and a good source of protein. It has a neutral flavor that won’t overwhelm the potatoes, so it’s a solid choice for mashed potatoes. Again, you’ll want to use unsweetened soy milk for this purpose.
Almond milk
Almond milk is lower in calories and fat than some of the other milk substitutes. It has a mild, nutty flavor that some people enjoy. Keep in mind that almond milk may result in a slightly thinner consistency compared to oat milk or coconut milk, so you may need to adjust the amount of liquid you add.
Potato water (starch-rich cooking water)
Don’t pour out the water after you boil potatoes! The starchy water you’re left with after boiling potatoes is a surprisingly effective substitute for milk in mashed potatoes. Adding the potato starch back into the potatoes enhances their creaminess and gives them a richer, more satisfying texture.
Other options
You can also try cashew cream, which is a homemade option that’s very rich and creamy, or rice milk, which is very thin and may not provide enough creaminess on its own.
Achieving the Perfect Texture: Potato Selection and Preparation
The type of potato you choose and how you prep it will have a lot to do with the final texture of your mashed potatoes. Here’s what you need to know:
Choosing the Right Potatoes
- Yukon Gold potatoes: These have a naturally creamy texture and buttery flavor, plus a good balance of starch and moisture.
- Russet potatoes: Russets are high in starch, so they’ll give you light and fluffy mashed potatoes. They can be drier than Yukon Golds, so you may need to add a little extra liquid.
- Red potatoes: Red potatoes are lower in starch, so they’ll give you a denser, slightly waxy texture. These aren’t the best choice if you like fluffy mashed potatoes.
Preparing the Potatoes
- Peeling: Peeling is optional, but if you want super-smooth mashed potatoes, it’s a must. Leaving the skins on adds texture, fiber, and nutrients.
- Cutting: To make sure your potatoes cook evenly, cut them into roughly the same size pieces.
- Boiling: Place the potatoes in cold water and bring the water to a boil. Don’t forget to add salt to the cooking water to give the potatoes some flavor. Cook until the potatoes are fork-tender, which should take about 15 to 20 minutes.
Enhancing flavor: Beyond milk substitutes
Once you’ve selected your milk substitute, you can enhance the flavor of your mashed potatoes in other ways.
Vegan butter or margarine
Adding a pat or two of vegan butter is a great way to add richness and flavor to your potatoes. Go for a high-quality vegan butter for the best results, or substitute margarine if vegan butter isn’t available.
Seasonings
Don’t underestimate the flavor power of simple seasonings! Salt and pepper are essential, of course. Garlic powder gives your potatoes a savory note. Fresh herbs, such as chives, parsley, or rosemary, add freshness and aroma. Nutritional yeast gives your potatoes a cheesy, umami flavor.
Other add-ins
For a more adventurous flavor, consider adding roasted garlic, which gives your potatoes a mellow garlic flavor. Caramelized onions will add sweetness and depth of flavor. Or, for a tangy, creamy taste, stir in a dollop of vegan sour cream.
Help! My mashed potatoes are a mess!
Mashed potatoes are pretty easy to make, but they can sometimes go wrong. Here are a few of the most common problems and how to fix them:
- Potatoes are too dry: Add more milk substitute, a tablespoon at a time, until you get the consistency you want. You can also add some of the water you used to boil the potatoes.
- Potatoes are too watery: Cook the potatoes uncovered over low heat until some of the liquid evaporates.
- Potatoes are lumpy: For a smoother texture, use a potato ricer or food mill instead of a regular masher.
- Potatoes lack flavor: Add more salt, pepper, or other seasonings to taste.
In Conclusion
You can absolutely make rich, creamy, and delicious mashed potatoes without milk. Don’t be afraid to experiment with different milk substitutes and flavor combinations to find your perfect potato side.
However you make them, mashed potatoes are a versatile addition to almost any meal.