Last Updated on November 20, 2022 by Shari Mason
Mashed potatoes are a classic side dish that almost everyone loves. However, if you’re lactose intolerant or vegan, you may wonder what to substitute for milk in mashed potatoes.
Don’t worry. We’ve got you covered.
In this blog post, we will discuss several different substitutes for milk that can be used in mashed potatoes.
Top 8 Alternatives To Milk In Making Mashed Potatoes
Butter is the most common substitute for milk in mashed potatoes. It gives the potatoes a creamier texture and richer flavor.
You can use salted or unsalted butter, depending on your preference. Margarine is another option, but it will not provide as much flavor.
Broth is a great substitute for milk in mashed potatoes. It adds savory flavor and depth of flavor that milk cannot match. Broth also helps to thin out the mashed potatoes, making them lighter and fluffier.
You can use any broth, but chicken or beef broth works best. Just be sure to use a low-sodium variety so that your mashed potatoes are not too salty.
3. All Purpose Cream
All-purpose cream is a type of milk with increased fat content, typically around 30%. This makes it thick and rich, perfect for creating a velvety smooth mash.
Plus, the extra fat means you won’t need to add butter or cream to your mashed potatoes, making them lighter and healthier.
4. Sour Cream
Sour cream is often used as a substitute for milk in mashed potatoes. Its tangy flavor complements the potatoes and adds a richness that milk cannot provide.
Sour cream is also higher in fat than milk, making it ideal for those looking for a richer mashed potato dish.
However, sour cream can make the potatoes dense and heavy, so it is important to add it slowly and adjust the amount to suit your taste.
5. Cream Cheese
Cream cheese is a popular substitute for milk in mashed potatoes. It adds a richness and creaminess that milk cannot match. For best results, use full-fat cream cheese. Reduced-fat varieties will not give you the same results.
Another advantage of using cream cheese is that it will not curdle when heated, as milk can sometimes. When substituting cream cheese for milk, use half as much cream cheese as you would milk.
6. Plain Yogurt or Greek Yogurt
Plain yogurt or Greek yogurt are both excellent substitutes for milk. They add creaminess and richness to the mashed potatoes without making them too heavy. Plus, yogurt contains probiotics which can be beneficial for gut health.
For best results, use a full-fat yogurt; low-fat or nonfat varieties may make your mashed potatoes thin and runny.
Plain yogurt is slightly tart, while Greek yogurt is thicker and richer; choose whichever type you prefer, or mix them for a well-rounded flavor.
When substituting yogurt for milk, use an equal amount and whisk it into the potatoes until smooth.
7. Almond Milk
Almond milk  is creamy and has a similar consistency to milk, making your mashed potatoes just as creamy and delicious. Almond milk is also a good source of vitamins and minerals, adding extra nutrition to your dish.
Almond milk is lactose-free, so it’s a great option for lactose-intolerant. To substitute almond milk for milk in mashed potatoes, use the same amount of almond milk as you would milk.
8. Half And Half Or Heavy Cream
If you want a richer mashed potato, using half-and-half or heavy cream instead of milk is a great way to get there.
Just keep in mind that using either of these in place of milk will also make your potatoes slightly heavier and creamier.
Half and Half is a mixture of milk and light cream.
It has about 10-12% fat content, making it a good choice for those who want a little bit more richness in their mashed potatoes without going overboard.
Heavy cream, also known as whipping cream, has a higher fat content than whole milk and half and half—usually between 30-40%.
This makes it the richest option for mashed potatoes and the most likely to weigh them down. So if you’re looking for a truly decadent mashed potato, heavy cream is the way to go.
How long are leftover mashed potatoes good for?
Mashed potatoes should be good for 3-4 days if they’re stored in the fridge. If they’re frozen, they’ll last for 2-3 months.
What’s the best potato to use for mashed potatoes?
Yukon Gold potatoes are the best type of potato to use for mashed potatoes. They have a light, creamy texture and a buttery taste, making them perfect for this dish.
Additionally, they don’t turn gummy or gluey when boiled, which is a common problem with other types of potatoes.
Can you use water instead of milk for mashed potatoes?
Yes. Some people prefer water because it makes the mashed potatoes lighter and fluffier.
Others find that the potatoes have a slightly different flavor when made with water instead of milk. Try it both ways and see which you like better.
Can you use mayo instead of milk in mashed potato?
You can use mayo instead of milk in mashed potato, but it will change the flavor and texture of the dish.
Mayo is thicker and creamier than milk, so your mashed potato will be heavier and denser, with a distinct mayo flavor.
Using mayo is a good option if you’re looking for a richer, creamier mashed potato dish. But if you prefer a lighter, more subtle flavor, milk is the better choice.
In mashed potatoes, you can substitute milk for cream, half and half, buttermilk, yogurt, sour cream, or chicken broth.
Remember that each substitution will change the flavor of your mashed potatoes slightly.
When choosing a milk substitute for mashed potatoes, go with whatever you have on hand and experiment until you find a favorite.
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