Mashed Potatoes without Milk are easy to make with this classic 6 ingredient recipe. They are smooth, creamy, and delicious, ready in just 30 minutes.
Why I love this recipe
These potatoes only use a few ingredients and still come out with great taste and texture. We like to leave them slightly lumpy for great homemade taste and texture.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
potatoes
salt
olive oil
jarred minced garlic
chicken broth
fresh chives
Substitutions
You can substitute vegetable broth for the chicken broth.
Equipment used for this recipe
How to make Mashed Potatoes without Milk
Step 1 – On a cutting board, peel and dice the potatoes into large even sized cubes.
Step 2 – Add the potatoes to a large pot. Cover with cool water and stir in the salt.
Step 3 – Bring the pan to a boil. Rest a wooden spoon on top of the water to help prevent water boiling over. Once a boil is reached, reduce the temperature to maintain a rapid simmer. Let simmer about 15 minutes or until the potatoes are fork tender.
Step 4 – Transfer the potatoes to a colander to drain away the cooking water. Shake the colander to rid the potatoes of excess water.
Step 5 – Add the potatoes back to the pot and add the garlic and oil.
Step 6 – Begin mixing and mashing the potatoes with a potato masher, making sure to evenly mix in the garlic. Add the chicken broth to the potatoes as you mash until you reach your preferred mashed potato consistency. Do NOT overmix or they will become like glue consistency. If your potatoes need more liquid, add another 1 – 2 tablespoons broth as you mash.
Step 7 – Add the fresh chives and stir until just mixed.
Step 8- Taste and season with more salt if needed. Top with some butter if desired. Serve warm and enjoy.
Pro tips
Do NOT overmix mashed potatoes or they will become like glue consistency.
Recipe FAQs
Start by giving them a good rinse to remove any dirt and cut out any blemishes. You can peel the potatoes before boiling, but you can also leave the skins on. This ensures that the nutrients and flavors are not lost during cooking and you get all those lovely vitamins too. So it comes down to personal preference, on or off is fine.
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Mashed Potatoes without Milk
Equipment
Ingredients
- 4 medium potatoes
- 1 ¼ teaspoon salt, plus more to taste if needed
- ⅛ cup olive oil
- 1 teaspoon jarred minced garlic
- ⅓ cup low-sodium chicken broth (or vegetable)
- ⅛ cup fresh chives, finely chopped
Instructions
- On a cutting board, peel and dice the potatoes into large even sized cubes.
- Add the potatoes to a large pot. Cover with cool water and stir in the salt.
- Bring the pan to a boil. Rest a wooden spoon on top of the water to help prevent water boiling over. Once a boil is reached, reduce the temperature to maintain a rapid simmer. Let simmer about 15 minutes or until the potatoes are fork tender.
- Transfer the potatoes to a colander to drain away the cooking water. Shake the colander to rid the potatoes of excess water.
- Add the potatoes back to the pot and add the garlic and oil.
- Begin mixing and mashing the potatoes with a potato masher, making sure to evenly mix in the garlic. Add the chicken broth to the potatoes as you mash until you reach your preferred mashed potato consistency. Do NOT overmix or they will become like glue consistency. If your potatoes need more liquid, add another 1 – 2 tablespoons broth as you mash.
- Add the fresh chives and stir until just mixed.
- Taste and season with more salt if needed. Top with some butter if desired. Serve warm and enjoy.
Notes
- These potatoes only use a few ingredients and still come out with great taste and texture. We like to leave them slightly lumpy for great homemade taste and texture.
- To make this vegan use vegetable broth.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.