Best ever milk-free creamy mashed potato

    27 min

    This is how my chef friend taught me how to make the smoothest mashed potato without using milk. I omit the butter if I'm trying to lose a few pounds and it still tastes great. Makes 4 generous portions. Goodbye potato masher!

    36 people made this

    Serves: 4 

    • 4 large or 6 medium white potatoes
    • 25g butter
    • 1 pinch salt
    • 1 pinch ground black pepper

    Prep:10min  ›  Cook:17min  ›  Ready in:27min 

    1. Add a pinch of salt to a pot of water and boil on the hob.
    2. Peel and cut potatoes into 2cm pieces.
    3. When water is boiling, add potatoes and bring back to the boil. Boil potatoes for 15 minutes, or until a sharp knife pushes through the pieces easily.
    4. Drain potatoes using a sieve. Place the sieve back on top of the pot. Using the back of a spoon, push the potatoes through the sieve back into the pot.
    5. When all the potato has been pushed through, add a pinch of salt and pepper and the butter to the potato. Mix well.
    6. Place pot back on a low heat for 2 to 3 minutes to reheat. Stir continuously to avoid burning.


    Adjust butter according to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)