Easy Mashed Potatoes With No Milk or Butter. Simple Sides
Side Dish

Easy Mashed Potatoes With No Milk or Butter, Simple Sides. 

Cooks in 19 Minutes Difficulty Easy 0 comments

Indulgent, creamy mashed potatoes are a classic comfort food beloved by many. However, what if I told you there’s a delicious twist to this beloved side dish that doesn’t involve butter or milk? Enter mayonnaise, the best way to make mashed potatoes. I reimagine traditional mashed potatoes in this innovative recipe by incorporating the rich and tangy mayonnaise flavor. The result? A velvety-smooth texture and a decadently creamy consistency that will leave you reaching for seconds at weeknight dinners.

This mashed potato recipe was my invention when, one night, I found myself lost beside the bubbling pot of potatoes. I had just remembered that I had no butter or milk. My fridge was devoid of sour cream. I didn’t even have a chunk of cream cheese. No, my larder was looking pretty bare. That’s when my eyes landed on the only thing left as an option. Mayo, well, Miracle Whip—hmm, I thought. Why not? So mashed potatoes with mayo were born. And may I say my kids think this is the best-mashed potato recipe yet!

If you like regular mashed potatoes, you will undoubtedly love our mash with simple, sweet parsnip and chunky potato mash.

finished mashed potatoes

Why you will love this recipe

It’s easy. With two simple ingredients, it’s a ridiculously easy take on a classic side dish.

It’s dairy-free. Making these the best mashed potatoes for those living a dairy-free lifestyle. Mayonnaise is a thick, creamy condiment made primarily from vegetable oil, eggs, vinegar or lemon juice, and seasonings.

You can customize it. Add your favorite fresh herbs and some crispy bacon, and you will have a perfect side dish everyone will ask for again.

It’s cheap. Two simple pantry ingredients make a hearty side that fills bellies without costing much.

Let’s make this simple mashed potato recipe

We want to keep the ratio of mashed taters to mayo perfect. This is going to depend on two things. Your family’s personal taste buds and measuring the mayo and potatoes. I don’t know about you, but typically, when I make potatoes, I do not measure the potatoes other than to fill the pot. Who’s in the mood for a lot or just a little before I start? That way, I can gauge how many potatoes to peel. If, however, you prefer to follow a recipe closely, I include the directions here to do so.

Start by peeling your potatoes. The best types of potatoes are Russet, Yukon Gold, and red or white potatoes. All boil to a soft, starchy consistency that mashes well and blends with the mayo. I prefer red potatoes for mash, but it’s not written in stone. Cut into cubes nine cups of potatoes or, if you prefer, 2 quarts. Cover in the saucepan with enough water to cover all the potato pieces. Turn high on the stove and cook uncovered.

The potatoes will create a foam when you have a full rolling boil. When boiling potatoes, the foam on the water’s surface is composed of starch and protein. Some starches and proteins are released into the water as the potatoes cook. When these substances come into contact with the hot water, they can create a foam or froth on the surface. It’s normal and not a cause for concern other than the chance it may boil over.

To avoid boiling over, reduce the heat on the cooking surface to low-medium and cook the potatoes until they are fork-tender. You can then drain the potatoes in a colander and return to the pot to mash up with the mayonnaise. In this easy recipe, we add half a cup of mayo to the potatoes and, using your potato masher, mash them to the desired consistency.

While we are talking consistency, I want to share something I learned later in life: ricing. Ricing refers to creating smooth and fluffy mashed potatoes by passing boiled potatoes through a potato ricer. This is the best way to make mashed potatoes if your family likes them smooth and creamy.

Here’s a step-by-step description of the ricing process:

  1. Prepare the potatoes: Start by selecting your potatoes. Russet potatoes are commonly used for ricing due to their high starch content, which helps create a light and fluffy texture. Peel the potatoes into evenly sized chunks to ensure they cook evenly.
  2. 2. Boil the potatoes: Place the potato chunks in a large pot and cover them with water. Boil the potatoes over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes until they are fork-tender, typically 15-20 minutes.
  3. Drain the potatoes: Carefully drain them in a colander to remove excess water. Draining as much moisture as possible is essential to prevent the mashed potatoes from becoming too wet.
  4. Rice the potatoes: Set up your potato ricer over a large mixing bowl or directly over the pot used for boiling the potatoes. Working in batches, place a few potato chunks into the hopper of the ricer and press them through the small holes using the handle. The potatoes will be extruded through the holes as small, uniform grains, creating a smooth and fluffy texture.
  5. Add Mayo: Stir in the mayo to the riced potatoes.
  6. Serve: Transfer the mash to a serving dish and add fresh herbs, grated cheese, or additional melted butter if desired. Serve immediately while still warm for the best creamy potatoes.

Serving them while hot is best, but leftover mashed potatoes can be reheated easily the next day for other meals. Mashed potatoes will keep covered in the fridge for up to five days. Remember to watch them for oxidization. They will turn black and look dry, which indicates they’ve outlived their lifespan.

Of course, we doubt you will have many leftovers when you make this great side dish. In fact, my kids agree this is the best flavor for mashed potatoes. Sometimes, our mistakes (like my running out of butter and milk) can turn out for the best.

Ingredients:

Potatoes: I used red potatoes for this recipe. Red potatoes are lower in starch than Russet potatoes but still make delicious mashed potatoes. They have a creamy texture and a slightly sweeter flavor, making them well-suited for mashed potatoes with a chunkier and rustic texture.

Mayonnaise: When I started cooking in the kitchen, I was a huge fan of Miracle Whip. It’s what my mother used. However, its flavor changed over the years, and I started experimenting with my brands. That’s when I discovered Heinz’s Seriously Good Mayonnaise just before Covid. It’s now my preferred brand to use. It’s rich and creamy with just enough zing for the best results.

cooked mayo mashed potatoes with dried chives

​Substitutions and Add-Ins.

Potatoes: As mentioned above, you can use any potato suitable for mashing.

Mayonnaise: You can use your own brand of mayonnaise in this recipe as a good substitute for the Heinz brand.

Add garlic (cloves minced fresh or sauteed or garlic powder), chives, parsley, and bacon to a good mashed potato for extra flavor. Use a little of everything for the best potatoes to bring extra decadence to your table.

Expert Tips, Serving and Storing Suggestions

Tip#1: Cook the potatoes long enough. Test by inserting a fork into the largest chunks. If the fork goes in readily, they are ready for mashing.

Tip#2: If you need to let the cooked potatoes sit longer before mashing, you can cover them loosely with a clean kitchen towel or foil to keep them warm. This will help retain their heat while preventing them from drying out.

Tip#3: Add more mayonnaise to your mashed potatoes if you want thinner.

Serve the hot potatoes with your main dish and a side salad for a complete family dinner. Another great option is to serve them like we have in this recipe for leftover mashed potato baked egg nests at your next breakfast or brunch. We promise this easy side dish will also become one of your family’s favorite recipes. Simple recipes like this one are great for filling out your holiday meals.

Store the mashed potatoes thoroughly cooled and covered in an airtight container in the fridge for use later. Note freezing mashed potatoes will result in a different texture than fresh. A great way to freeze is to consider portioning the mashed potatoes into individual servings before freezing. This makes it easier to thaw only the amount you need without defrosting the entire batch.

When freezing food, it’s best practice to label the storage bag with the date it was packaged. Cooled mashed potatoes can be stored in the freezer for 2-3 months.

Have you tried this easy mashed potato recipe? We would love to hear your thoughts. Leave a comment below the recipe card. We love hearing from you, our readers.

Easy Mashed Potatoes With No Milk or Butter. Simple Sides (1)

Easy Mashed Potatoes With No Milk or Butter.

Amber Bondar
This super simple mashed potato variation recipe uses mayo in place of butter and milk. The resulting smooth creamy potatoes are the perfect backdrop to your favorite mashed potato add ins. We added chives for a subtle allium flavor.
Prep Time 5 minutes
Cook Time 19 minutes
Course Side Dish
Cuisine American, Canadian
Servings 4

Equipment

  • 1 Large Cooking Pot
  • Potato Masher
  • Ricer *Optional
  • knife To pare and cut up potato
  • Cutting board
  • Colander

Ingredients
  

  • 9 Cups Potato Chunks Or 2 Quarts
  • Water to Cover
  • ½ Cup Mayonnaise Heinz Seriously Good or other brand
  • 2 Tbsp Dried Chives *Optional

Instructions
 

  • Pare the potatoes and cut into even sized chunks.
  • Add potato to the cooking pot and cover with enough water to cover the potatoes.
  • Bring to full rolling boil uncovered on medium-high heat.
  • Reduce heat to low-medium and continue to cook until fork tender. Approximately 15-20 minutes.
  • Drain potatoes in colander and transfer back to cooking pot.
  • Using potato masher mash potatoes.
  • Measure and add the mayonnaise to the potatoes.
  • Continue to mash until the desired consistency.
  • *Optional put chunks of potato through a potato ricer for smooth mashed potatoes. And then add the mayo into the riced potatoes.
  • Serve mashed potatoes while hot.
  • Store unused mashed potatoes in the fridge for up to 3 days.
  • Freeze mashed potatoes in portions for easier thawing later.
Keyword easy side dish, mashed potato, potato side dish

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