Mashed Potatoes Without Milk or Water — A Recipe for Rich, Flavorful Potatoes
This method skips the usual liquids in favor of maximizing potato flavor and creating a velvety, rich texture.
Ingredients
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2 lbs (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even chunks
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1 cup (2 sticks / 225g) unsalted butter, cut into pieces
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½ cup (120g) sour cream or crème fraîche
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Salt to taste
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Optional: roasted garlic, fresh herbs, grated Parmesan
Instructions
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Cook the potatoes
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender (about 15–20 minutes). Drain well and return to the hot pot for a minute to evaporate excess moisture. -
Mash thoroughly
Use a potato ricer, food mill, or masher to mash potatoes until smooth (no liquid added yet). -
Add butter first
While potatoes are hot, stir in butter a few pieces at a time until fully melted and absorbed. This coats the starch and makes them creamy without dairy liquid. -
Fold in sour cream
Add sour cream (or crème fraîche) and mix until just combined. Season generously with salt. -
Adjust and serve
Taste, add more salt if needed, and serve immediately. For extra flavor, mix in roasted garlic, chives, or a handful of grated Parmesan.
Why This Works
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Butter provides fat and creaminess — it emulsifies with the potato starch for a smooth texture.
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Sour cream adds tang and body without thinning the mash.
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No dilution means intense potato flavor and a decadent consistency.
Variations
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Ultra-luxury: Replace sour cream with mascarpone.
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Dairy-free option: Use high-quality vegan butter and vegan sour cream.
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Herb-infused: Brown butter with sage or rosemary before mixing in.
Enjoy rich, restaurant-style mashed potatoes that hold their shape and taste deeply of potato and butter — no milk or water needed.