Best Mashed Potatoes Without Milk

By Danielle Nieman

Ingredients For Mashed Potatoes Without Milk:

– 4 Large Russet or Yukon Gold Potatoes  – 4 Tbsp of Salted Butter at room temperature or Dairy Free Vegan ButterSalt & Pepper To Taste – (I add 1/2 to 1 tsp of salt to the mashed potatoes and one tsp of salt to the pan of water when I boil the potatoes.)

Optional Ingredients:

Fresh Chives, 1 to 2 tbsp, chopped. – Garlic, 1 clove, minced. Optional Extra Creamy Ingredients: – 1-2 tbsp of Mayonnaise or Extra Virgin Olive Oil (pick one)

Step 1:

Wash and peel the potatoes. Slice each potato lengthwise and then cut it into three parts. Place the potatoes in a large pot and add cold water and one tsp salt.

Step 2:

Bring the pot of potatoes to a boil and cook for 15 to 18 minutes or until they’re completely soft. Once the potatoes are finished cooking, use a colander bowl to drain the water and return the potatoes to the pot.

Step 3:

Using a potato ricer (preferred) or a masher, mash the potatoes until they are smooth.

Step 4:

Add the butter, salt, and pepper to the mashed potatoes and mix. Add optional ingredients at this time. Be sure to taste test the mashed potatoes before adding additional salt, pepper, or butter.

Step 5:

Transfer the mashed potatoes to a serving bowl and ENJOY.