Creamy Mashed Potatoes Without Butter
You don't need butter to make mashed potatoes worth fighting over. Whether you're cooking dairy-free, watching saturated fat, or you just realized the butter dish is empty, these mashed potatoes come out silky, rich, and absolutely loaded with flavor.
I've been making them this way for years. Once you understand what actually makes mashed potatoes creamy, you stop reaching for the butter out of habit and start reaching for it only when you want to.
Why Skip the Butter?
People leave butter out of mashed potatoes for all kinds of reasons. None of them require an apology.
Dairy-free or vegan. Whether it's an allergy, lactose intolerance, or a choice, this recipe keeps things plant-based without sacrificing texture. No vegan butter substitutes needed either, though you can use one if you like.
Heart health. Butter is mostly saturated fat. Swapping it for olive oil trades that for monounsaturated fat — the kind your doctor actually wants you eating more of. Same richness, better lipid profile.
You ran out. Honestly? This is why I first tried it. Thanksgiving, 2019. No butter in the house, twelve people at the table. Olive oil saved the day and nobody even noticed.
What Makes Them Creamy Without Butter
Butter does two things in mashed potatoes: it adds fat (richness) and it carries flavor. Replace those two jobs and you're set. Here's how.
Olive oil is the fat
Good extra virgin olive oil brings a fruity, peppery richness that pairs beautifully with potatoes. Use a mild one if you want the potatoes to taste purely of themselves. Use a grassy, hearty one if you want a little character. Either works.
Potato starch does the heavy lifting
This is the trick most recipes miss. When you boil potatoes, the cooking water fills up with starch. That starch is a natural thickener. Reserve it. Add it back. It gives body and glossiness that mimics butter's creaminess without adding a single calorie of fat.
Hot liquid is non-negotiable
Cold liquid hitting hot potatoes causes the starch granules to seize up, giving you a gummy, tight texture. Always heat your liquid — whether it's the reserved cooking water, oat milk, or vegetable broth — before adding it. This keeps everything smooth and fluffy.
Need help figuring out other swaps? The substitution finder can suggest alternatives for almost any ingredient.
Creamy Mashed Potatoes Without Butter
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 tablespoon kosher salt (for boiling water)
- 1/3 cup extra virgin olive oil
- 3/4 cup hot potato cooking water or hot oat milk
- 1 teaspoon kosher salt (to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 cloves roasted garlic, mashed (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Peel the potatoes and cut them into roughly 1.5-inch chunks. Keep the pieces about the same size so they cook evenly.
- Put the potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of kosher salt. Starting in cold water is important — it lets the potatoes heat gradually so the centers cook through before the outsides fall apart.
- Bring to a boil over high heat, then drop to a steady simmer. Cook 18–22 minutes until a fork slides through a piece with zero resistance. Don't undercook. Slightly overcooked is better than underdone.
- Before you drain: scoop out about 1 cup of the starchy cooking water and set it aside. This is your creaminess insurance policy.
- Drain the potatoes and dump them back into the hot pot. Let them sit on the turned-off burner for 1–2 minutes. The residual heat evaporates surface moisture, which means fluffier potatoes.
- Mash with a potato masher or push through a ricer. While mashing, drizzle in the olive oil a little at a time and work it through.
- Add the hot cooking water (or hot oat milk) a few tablespoons at a time, folding gently until you hit the consistency you want. Season with salt and pepper. Stir in roasted garlic if you're using it.
- Serve right away. Finish with a thin drizzle of olive oil over the top and a scatter of chopped chives.
Tips for the Best Results
Pick the right potato
Yukon Golds are the sweet spot. They're starchy enough to mash smooth but waxy enough to hold body. Russets work too — they're fluffier and drier, so you'll need a bit more liquid. Avoid red potatoes or fingerlings. They're too waxy and won't break down properly.
Salt the water generously
This is your only chance to season the potato from the inside. Unsalted cooking water means bland potatoes no matter how much salt you add later. It should taste like mild sea water.
Don't overwork them
Every extra stir releases more starch. Past a certain point, that goes from creamy to gluey. Mash until just smooth, fold in the oil and liquid, and stop. Lumps are fine. Gummy is not.
Keep everything hot
Hot pot. Hot oil (warm it slightly). Hot liquid. Hot serving bowl. Mashed potatoes cool down fast, and cold mashed potatoes tighten up. If you're not serving immediately, keep the pot covered with a lid and a kitchen towel on top.
Variations
Garlic olive oil mash
Roast a whole head of garlic (cut the top off, drizzle with oil, wrap in foil, 400°F for 40 min). Squeeze the soft cloves into the potatoes while mashing. Incredible depth of flavor.
Herbed mash
Fold in 2 tablespoons of finely chopped fresh herbs right at the end. Chives and parsley are classic. Dill works if you're serving alongside fish. Rosemary is nice with roasted meats — try these alongside a pot roast dinner.
Loaded dairy-free
Top with crispy coconut bacon bits, sliced scallions, and a drizzle of hot sauce. All the loaded potato vibes, none of the dairy.
Wasabi or horseradish kick
Stir in 1–2 teaspoons of prepared horseradish or wasabi paste. The heat mellows into the warm potatoes and gives a sinus-clearing warmth that pairs perfectly with roast beef or grilled steak.
Coconut oil & lime
Replace the olive oil with refined coconut oil and add a squeeze of lime juice plus a pinch of cayenne. Great with jerk chicken, grilled fish, or Caribbean-style meals.
How to Store and Reheat
Leftovers keep well in the fridge for 3–4 days in a sealed container. Reheat on the stovetop over medium-low heat, adding a splash of hot water or broth and stirring gently until loose and warm again. Microwaving works in a pinch — cover and heat in 30-second bursts, stirring between rounds.
You can freeze them for up to 2 months. Thaw overnight in the fridge and reheat on the stove. The texture won't be quite as fluffy as fresh, but it's still good.
Looking for the classic version? Check out our ultimate mashed potatoes guide for the traditional butter-and-cream recipe plus a dozen other variations.
Frequently Asked Questions
Can you make mashed potatoes without butter?
Absolutely. Olive oil provides richness, the potato's own starch adds body, and hot liquid keeps everything smooth. Most people can't tell the difference in a blind taste test.
What can I use instead of butter in mashed potatoes?
Extra virgin olive oil is the best all-around substitute. It adds rich flavor and healthy fats. Avocado oil works if you want something more neutral. Coconut oil gives a subtle sweetness. Vegan butter is a direct 1:1 swap if you want familiar flavor.
Why are my butterless mashed potatoes gummy?
Overworking is almost always the cause. When you mash or stir too aggressively, you rupture starch cells and release a sticky paste. Use a masher or ricer (never a food processor), and fold gently when adding liquid. Stop as soon as they look smooth.
Are mashed potatoes without butter healthier?
They can be. Replacing butter with olive oil cuts saturated fat by about 75% while adding heart-healthy monounsaturated fats. A serving with olive oil runs about 210 calories versus 240+ with butter, and there's zero cholesterol from dairy.
Can I make these completely dairy-free?
Yes. This recipe is dairy-free as written. Use the reserved potato cooking water or a plant-based milk like oat milk for the liquid. With olive oil as the fat, the whole dish is naturally vegan.