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    Home » Recipes » Appetizers & Side Dishes

    Oct 31, 2022 by Katie

    Mashed Potatoes (Without Butter)

    Jump to Recipe Step-by-Step Photos Watch the Video

    If you're looking for how to make mashed potatoes without butter that are still creamy and great-tasting, then this recipe is for you! The best part is that you'll only need 3 simple ingredients!

    There is nothing more satisfying than serving a comforting, warming dish with fluffy mashed potatoes. It is a quintessential winter warmer and many people’s absolute favorite food.

    mashed potatoes without butter in a bowl topped with fresh rosemary and black pepper.

    This airy and pillowy mashed potato dish is made without butter and with a little bit of olive oil. The olive oil gives it a velvety texture and a really delicious earthy flavor. It’s an easy recipe to follow and put together. There are various ways to use your mashed potatoes which I’ll touch on later.

    Having a lower-fat version of this recipe to add to your recipe repertoire is a valuable addition. Similar to our Baked Potatoes recipe, it can be whipped up with minimal ingredients. We hope you enjoy whipping this one up.

    For more easy and comforting potato dishes check out our Vegetarian Potato Soup, Vegan Potato Soup or Potato Goulash.

    Jump to:
    • Why you'll love this recipe
    • Butter substitutes for mashed potatoes
    • Ingredients & Substitution Notes
    • Equipment needed
    • How to make mashed potatoes without butter
    • Top Tips
    • Variations
    • Optional add-ins
    • What to serve with mashed potatoes
    • Meal-prep option
    • Storage
    • FAQ
    • More side dishes
    • 📖 Recipe

    Why you'll love this recipe

    • Great as a side dish or part of easy weeknight dinners or the holidays like Thanksgiving and Christmas.
    • Bring it along for a potluck supper!
    • Butter free and so, instantly dairy-free and vegan.
    • Naturally gluten-free.

    Butter substitutes for mashed potatoes

    Using olive oil as the substitution for butter in mashed potatoes has a couple of benefits. While still high in calories, olive oil is considered much healthier than butter.

    Butter is made up of a lot of saturated fat, whereas olive oil contains heart-healthy monounsaturated fats. Substituting butter for olive oil in this recipe will still deliver a wonderfully rich, and creamy texture that will be incredibly satisfying.

    Using olive oil for mashed potatoes is our best way to get potatoes that tickle the taste buds while amping up the healthy element of this side dish.

    Ingredients & Substitution Notes

    all ingredients needed make mashed potatoes without butter.
    • Potatoes: use Yukon gold or russet potatoes that are high in starch.
    • Olive oil: extra virgin is our personal preference but use whatever is your favorite.
    • Salt

    See recipe card for quantities.

    Equipment needed

    Making delicious mashed potatoes is not only about the ingredients you choose but also the equipment you use to mash the potatoes with.

    For best results (light and fluffy), we recommend using a potato ricer. Your second-best option is a food mill followed by a hand masher.

    It’s important to note that mashing too vigorously will lead to more starch being broken down, resulting in a gummy consistency.

    Using a hand mixer or stand mixer will result in a denser texture (if used, make sure to use it on the lowest speed), and we don’t recommend using a food processor.

    How to make mashed potatoes without butter

    Preparing these mashed potatoes is pretty quick and easy and requires minimal equipment.

    potato being peeled.

    STEP 1: Peel the skin off your potatoes.

    potatoes on a cutting board, cut into 4 pieces.

    STEP 2: Cut the potatoes into equally sized chunks for an even cook.

    quartered potatotes in a pot with water.

    STEP 3: Place the potato chunks into a large pot and cover them with enough cold water.

    potatoes simmering in a pot of water.

    STEP 4: Simmer the potatoes in their water on medium-high heat until fork tender.

    potatoes drained in a colander over a big bowl.

    STEP 5: Drain the cooked potatoes and reserve a little of the starchy water.

    potatoes in a potato ricer over a big pot.

    STEP 6: Fill a potato ricer with the hot potatoes.

    potato ricer mashing potatoes.

    STEP 7: Pass the potatoes through the ricer and back into the pot. Alternatively, you could use a potato masher (see top tips below)

    mashed potatoes in a big pot.

    STEP 8: Stir in the olive oil in place of the butter. Taste and adjust salt. Thin out the mashed potatoes by adding some of the reserved water.

    Top Tips

    • Salt the water: this can make a difference to the taste of this healthy mashed potato recipe.
    • Mashing equipment: for best results (light and fluffy), we recommend a potato ricer. Your second best option is a food mill followed by a hand masher.
    • Mashing technique: Please note that mashing too vigorously will lead to more starch being broken down, resulting in a gummy consistency. This is why we recommend using a potato ricer as a gentle mashing method. Using a hand mixer or stand mixer will result in a denser texture (if used, make sure to use it on the lowest speed), and we don’t recommend using a food processor.
    • Cold Water: Start cooking potatoes in cold water rather than boiling water for a more even cook.
    • Drain well after cooking to ensure all water is gone and avoid watery texture.

    Variations

    • Dairy-free/ Vegan: this recipe is both
    • Low-fat: instead of olive oil, use veggie broth or unsweetened almond milk. This will result in a slightly different taste.
    • Texture: Mash the potatoes to your desired texture, depending on how chunky or smooth your like them.
    mashed potatoes in a bowl topped with fresh rosemary and black pepper.

    Optional add-ins

    • Garlic cloves: add them while cooking the potatoes for subtle garlic flavors. Discard before mashing the potatoes.
    • Sour cream or cream cheese if you’re happy to include dairy products
    • Cheese: Such as cheddar, parmesan, or nutritional yeast for a savory tone
    • Spicy: a pinch of red or black pepper or chili flakes for extra flavor
    • Dairy-free milk: Choose a milk alternative that's not naturally sweet such as almond.
    • Fresh herbs
    • Lemon juice

    What to serve with mashed potatoes

    • Try these mashed potatoes alongside our Vegetarian Stuffed Acorn Squash or Vegetarian Wellington.
    • As the perfect side to a Bean Stew or with Vegetarian Chili
    • Veggie meat alternative such as our TVP Mealtballs
    • Or topped with Mushroom Ragout

    Meal-prep option

    • You can peel and chop them ahead of time. Then leave them soaked in cold water for up to 12 hours. This will stop them from changing color.
    olive oil being drizzled over mashed potatoes in a bowl.

    Storage

    • To store: Store any leftover mashed potatoes in an airtight container in the fridge for up to 2 days.
    • To reheat: Reheat in the microwave or on low heat on the stove. You might need to add a splash of water or veggie broth. Stir constantly.

    FAQ

    What is the best tool for mashing potatoes?

    A gentle mashing method will result in this airy and creamy consistency that we're looking for in mashed potatoes. We recommend using a potato ricer followed by a food mill followed by a potato masher.

    Which potatoes are best for mashed potatoes?

    Yukon gold and russet are great starchy potatoes for an excellent result.

    Can I make mashed potatoes in an instant pot?

    Yes, simply use less water (2 cups) and cook on high for 8 minutes.

    More side dishes

    • Baked Potatoes (Without Foil)
    • Roasted Frozen Green Beans
    • Green Bean Casserole (Without Mushroom Soup)

    📖 Recipe

    mashed potatoes without butter in a bowl topped with fresh rosemary and black pepper.

    Mashed Potatoes (No Butter)

    Author: Katie
    Mashed potatoes without butter give you all that wintry, comfort food goodness with a little more wholesome. It's a tasty side dish recipe that simple to make and ready in less than 30 minutes.
    If you love this recipe as much as we do, click on the 5-stars below!
    4.63 from 8 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Side Dish
    Cuisine: American-Inspired
    Servings: 5 servings
    Prevent your screen from going dark

    Ingredients

    • 2 pounds potatoes
    • water *amount needed depends on the size of your pot, potatoes should be covered in water
    • 1 teaspoon salt
    • ¼ cup olive oil

    Instructions

    • Peel your potatoes then rinse them with cold water.
    • Once peeled, cut the potatoes into 4 equally sized pieces.
    • Fill a large pot with cold water.
    • Add the quartered potatoes and bring to a boil. Then reduce heat and let simmer until potatoes are fork-tender (around 15 minutes).
    • Drain the potatoes over a large bowl or similar to reserve the cooking water.
    • Fill a potato ricer with cooked potatoes, hold it over an empty pot (the same that was used for cooking them) and squeeze the handles of the ricer until potatoes are squeezed through (see step-by-step photos or video)
    • Alternatively you could use a regular potato masher.
    • Add olive oil and stir with a wooden spoon to combine.
    • Taste and add more salt if needed (you'll probably want to add another ½-1 tsp) or other preferred seasonings.
    • Thin the mashed potatoes to desired consistency with the reserved cooking water, adding ⅛ cup at a time. Stir with a wooden spoon every time you added some water.
    Pssst...You can find detailed step-by step-photos right above this recipe card

    Video

    Notes

    • Mashing equipment: Please note that mashing too vigorously will lead to more starch being broken down, resulting in a gummy consistency. For best results (light and fluffy), we recommend a potato ricer. Your second best option is a food mill followed by a hand masher.
    • Instant Pot Method: Use less water (~2 cups) and cook on high for 8 minutes. Then follow the steps from above.
    • Cooking Water: Add only ⅛ cup at a time! All in all, you'll probably want to add about 1 cup of cooking water but that depends on personal preference and the mashing method.
    • Meal Prep Option: You can peel and chop them ahead of time. Then leave them soaked in cold water for up to 12 hours. This will stop them from changing color.
    • Serving Size: 4 potatoes (as used above) will be enough for 4-6 people as a small side dish. 

    Nutrition

    Serving: 1. | Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 476mg | Potassium: 764mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 36mg | Calcium: 22mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

    More Appetizers & Side Dishes

    • Roasted Frozen Brussels Sprouts
    • Roasted Frozen Cauliflower
    • Vegetarian Charcuterie Board

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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