How to Make Mashed Potatoes Fluffy & Creamy Without Adding Butter
The fluffy texture of mashed potatoes depends more on the type of potato used and the method of mashing than on the addition of butter. Making mashed potatoes fluffy without the use of butter offers the potential for added flavor through a healthy ingredient substitution. You can replace butter with cream-based options such as sour cream or margarine or with a non-cream ingredient such as stock or olive oil. Non-cream items assist those with dietary concerns such as allergies, lactose intolerance or vegan preferences. Does this Spark an idea?
Things You'll Need
- Russet or Yukon gold potatoes
- Peeler
- Knife
- Tall pot
- Stove top
- Water
- Salt
- Fork
- Small saucepan
- Milk
- Butter substitute
- Olive oil
- Pepper
- Manual potato masher or electric mixer
Instructions
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1
Choose a potato that is high in starch, such as russet or Yukon, since high starch content provides a natural fluffy texture. Yukon gold potatoes offer a buttery flavor, which benefits a mashed potato recipe in the absence of butter.
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2
Peel six potatoes and cut them into 1-inch cubes. Add the cubes to a tall pot of cold water. Turn your stove top burner to high and bring the pot of potatoes to a boil.
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3
Add 1 tsp. of salt to the boiling water. Reduce the heat level to a simmer for about 20 minutes or until the potatoes are tender enough for a fork to penetrate them.
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4
Pour the potatoes into a colander to drain them. Pour the potatoes into a mixing bowl once they are drained.
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5
Heat ½ cup of milk and ¼ cup of margarine, sour cream, chicken stock or vegetable stock, in replacement of butter, in a saucepan for one minute on low heat. Add 1 tbsp. of olive oil. Pour the mixture onto the potatoes. Add salt and pepper to taste.
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Mash the potatoes and mixture with a hand-held wire potato masher for a light and fluffy consistency or with an electric mixer for a whipped and fluffy texture.
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References
- Photo Credit Jupiterimages/Photos.com/Getty Images
