Mashed Potatoes without Milk
User Reviews
5
Mashed Potatoes without Milk
Description
The Mashed Potatoes without Milk recipe starts by simmering peeled, diced russet potatoes until soft. The cooking water is replenished and brought to boil to ensure starch removal and even cooking. Warm heavy cream is heated separately and combined with the drained potatoes along with room temperature butter to achieve a creamy consistency. Seasoning with kosher salt and freshly ground pepper completes the flavoring.
The result is rich, smooth mashed potatoes with buttery flavor and a silky mouthfeel from the heavy cream. Using warm cream and room temperature butter helps them blend into the potatoes smoothly without cooling the mixture.
This recipe offers alternatives for dairy-free modifications. Substituting coconut milk and keeping butter creates a similar creaminess with a subtle flavor shift, while using chicken broth will produce a less creamy texture but works as a liquid replacement. Salt and pepper remain essential to flavor the dish.
Mashed potatoes can be made in bulk and stored refrigerated up to five days, reheated before serving. Using high-quality cream and butter enhances the flavor since they are the primary seasoning agents beyond salt and pepper.
Ingredients
- 3 lbs russet potato peeled and diced into 1/2 to 3/4 inch cubes
- ½ cup heavy whipping cream
- ½ cup butter at room temperature
- 1 ½ tsp kosher salt
- ½ tsp black pepper freshly ground
Instructions
Mashed Potatoes
- Put the potatoes in a medium pot and cover with cold water. Drain the water to remove any excess starches and then fill the pot with more cold water until the potatoes are just covered with water. Cover the pot and bring the water and potatoes to boil over high heat.
- Once boiling, uncover the pot and reduce the heat to medium to maintain a simmer. Simmer the potatoes until they are easily pierced and crushed by a fork, about 10-15 minutes.
- Once tender, drain the potatoes in a colander.
- Return the empty pot to medium heat. Add the cream to the pot and heat just until warmed, about 1-2 minutes. Once warmed, remove the pot from the heat and set the cream aside for later.
- Add the potatoes back to the empty pot and lightly mash with a whisk to break up the potatoes.
- Add in the room temperature butter and continue to mash and stir with the whisk until the butter is fully incorporated.
- Add the warm cream, salt, and pepper and continue to mash until smooth.
- Serve warm with butter, gravy, or alongside your favorite main dish.
Notes
- Use room temperature butter and warm cream for better blending and creaminess.
- High-quality cream and butter improve the flavor since they are prominent in this recipe.
- For dairy-free versions, substitute heavy cream with coconut milk and keep butter for creaminess, or use chicken broth for a lighter texture.
- Mashed potatoes can be stored in the fridge up to five days and reheated as needed.
- If you omit cream entirely, compensate by adding more butter to achieve desired creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 540mg | 23% |
| Potassium | 729mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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