I reveal the results of my experiment substituting 17 different ingredients for milk in mashed potato. There are substitute options to suit every need, including vegan substitutes, easily accessible substitutes, and lactose-free substitutes.
In a rush? Here’s the short answer.
The best substitute for milk in mashed potatoes is cream. Add a quarter of the required milk volume as heavy cream. Melted butter, stock, and sour cream are all excellent substitutes too. Vegan substitutes include almond milk, coconut milk, or silken tofu.
A note on my experiment
To find out the best milk substitute for mashed potatoes, there’s no replacement for actually tasting the finished mash, so that’s exactly what I did.
I boiled a load of potatoes and then made 17 different batches of mash, all with different ingredients in place of the milk. I was looking for a substitute that could replicate the creaminess milk brings.
Bottom line: You can use just about any liquid to smooth out mashed potato, but if it lacks fat (i.e water), you’ll need to add in some extra fat for the creamy element. The fat can come from melted butter or margarine, or a small amount of a dairy product like cream cheese.
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The best substitutes for milk in mash
Here I go through each substitute in more detail.
All the amounts given are suggestions. Taste your mash as you go adding more of the substitute if you think the mash needs it.
Cream
I used heavy cream in my experiment, and it produced a very similar mashed potato to the milk control. Since cream has more fat, the final result was a little richer, and the potatoes had a super velvety texture.
You can use any type of cream here. Heavy cream, light cream, ½ and ½ will all work.
Keep in mind that cream is pretty calorific, so you’ll be getting a very indulgent mashed potato! To tone down the calories you can always use a bit less butter.
How to substitute: Pour the cream in slowly so you don’t add too much. Overall I added around ¼ of the amount of milk I’d normally add. You can also mix the cream with water if you want a thinner consistency.
Extra melted butter
This was one of my favorite substitutes. Extra butter made the mash extra rich and buttery (but in a good way).
The mash was also well bound together and smooth without any lumps.
Psst… if you’re using salted butter remember not to add any extra salt until you’ve tasted the mash. You don’t want to over-salt!
You can also use margarine if you’re looking for a vegan alternative.
How to substitute: Mix melted butter with a bit of hot water and pour slowly into your potato mixture while mashing. Taste as you go.
Stock
I used chicken stock in my experiment, but you could also use vegetable or beef stock.
I really liked my stock-laden mashed potato – it’s a great substitute option for milk in your mash.
The mash had a deep savory flavor and a fluffy texture. It wasn’t as creamy as normal mash, but the extra flavor made up for that.
Pro tip: Like with butter, don’t salt the mash until you’ve added the stock because stock tends to taste pretty salty. Try to get low-sodium stock if you can.
How to substitute: Replace the milk in your recipe in a 1:1 ratio with hot stock.
Mayonnaise
Using mayonnaise as a milk substitute gave my potatoes a nice consistency. They were well-bound and creamy.
However, there was a strong taste of mayonnaise and I found the whole thing a bit sweet. It reminded me of potato salad and could have done with some chopped spring onions to cut the flavor!
I’d rename the dish – potato salad mash.
How to substitute: Go slowly. As a rough guesstimate, I added 1/2 a tablespoon of mayonnaise per one portion of mash.
Coconut milk
If you’re looking for a vegan milk substitute, coconut milk is a good option. It has more fat than other kinds of vegan milk, so it results in a creamier mash.
The end texture of the potatoes was smooth and rich. And it didn’t taste overwhelmingly of coconut!
There was a slight hint, but it was nice and nutty instead of too sweet.
How to substitute: I didn’t use an exact 1:1 ratio with the coconut milk because I was worried about the flavor. I used around 2/3rds of the amount, and it worked out well.
Buttermilk
Using buttermilk as a milk substitute in mashed potatoes adds a creamy flavor with sour background notes.
It would be a great replacement to use if you’re pairing the mash with savory and earthy flavors (for example a mushroom or red meat-based dish).
It’s slightly thicker than traditional milk, so the texture was a bit heavier. Although you can always thin it out with water.
How to substitute: Substitute an equal amount of buttermilk for milk in your recipe. You may want to adjust the amount of butter or salt you use in the recipe to balance out the tanginess of the buttermilk.
Creme fraiche
Creme fresh has a rich, tangy flavor and it’s super creamy. So when you use it in the place of milk – this is exactly how your mash tastes!
I think bacon bits would go really well with the creme fraiche flavor.
If you’re worried about the mash being too rich, you could always mix the creme fraiche with something plainer, like the potato cooking water, to mute the flavor a bit.
Pro tip: soften the creme fraiche before adding it to the potatoes. Cold creme fraiche is too thick and won’t give you the smooth mash consistency you’re looking for.
How to substitute: Use around half a tablespoon of creme fraiche per portion of mash, and mix it with water if you want a thinner consistency.
Cream cheese (or other soft cheese)
My cream cheese mash had a thick and luscious texture. And flavor-wise, the mash was just as rich and creamy as with milk.
One of the best things about using cream cheese as a substitute is all the different flavors you can pick from!
I like garlic, black pepper, or sun-dried tomato cream cheese. You can also opt for a low-fat version if you’re watching the calories (although the mash won’t be as creamy).
Pro tip: To enhance the cheesy flavor, you could also mix in some grated cheese.
How to substitute: Soften the cream cheese before adding it to the mash, and use around 1/2 a tablespoon per portion of mash. You can also mix the cream cheese with water to thin the consistency.
Almond milk (or other vegan milk)
I used almond milk in my experiment, but any plant-based milk substitute will work.
The almond milk mash was less creamy than a traditional milk-based mash, and the consistency wasn’t as smooth because of the lack of fat.
To fix this, I would recommend adding in a little bit of extra fat along with your vegan milk. Butter (vegan or not), coconut cream, creme fraiche, or cream cheese will all work.
Psst… oat milk is the creamiest vegan milk, so you could try that.
And always go for the unsweetened version!
How to substitute: Replace the milk in your recipe in a 1:1 ratio with almond milk (or whatever milk you’re using).
Silken tofu
Silken tofu is a great substitute for mashed potatoes, especially for those who are looking for a healthier or vegan option.
Silken tofu has a smooth, creamy texture that can mimic the creaminess of mashed potatoes. And it’s pretty tasteless so won’t change the flavor of your mash.
How to substitute: Blend your silken tofu in a food processor or blender until it’s smooth and creamy. Then replace the milk in a 1:1 ratio with the blended tofu.
Plain yogurt or sour cream
I used plain yogurt for my experiment, but you could also use Greek yogurt. Sour cream will also give you very similar results. All are great substitutes for milk in mash.
The final texture of the mash turned out wonderfully smooth, and the yogurt bound the potatoes together nicely.
In terms of taste, the mash was creamy but light at the same time thanks to the tart taste these substitutes bring.
For best results use full-fat yogurt.
How to substitute: Use around half a tablespoon of yogurt or sour cream per portion of mash, and mix it with water if you want less of a tangy taste.
Ranch dressing
Using ranch dressing as a milk substitute in mashed potatoes is a bit rogue, but if you love the flavor of ranch then you’ll love it!
Ranch is super creamy so will replace the richness of milk while also adding a tangy, herby taste to the potatoes.
You won’t need any extra seasoning!
Psst… any creamy salad dressing could work.
How to substitute: Use around half the amount of ranch dressing as you would milk in the mash. You don’t want the flavor to be too overwhelming. Add some water too if you want a thinner consistency.
Powdered or evaporated milk
Powdered and evaporated milk are both milk products with some (or all) of the moisture removed.
They’re great items to have in your cupboard if you don’t use a lot of milk because they have long shelf lives.
You can mix them with water to bring them back to a milk-like consistency, the only difference is that they’ll have a very slightly sweeter taste compared to traditional milk.
But once you’ve mixed them into the mash, you won’t be able to tell the difference!
Psst… unsweetened creamer also works if you have some hanging around!
How to substitute: Mix your powdered milk with water according to the packet instructions, or mix evaporated milk with an equal amount of water. Then replace the milk in your recipe in a 1:1 ratio.
Potato cooking water
I was interested to see how potato cooking water would work as a substitute because everyone is going to have some to hand.
It did help with mashing the potatoes, and the final texture was smooth but not as velvety as with milk. It was more gooey.
The mash also lacked the creamy flavor that you get with milk.
Also be aware that if you salted the water, you could be adding lots of salt to the mash along with the water.
How to substitute: Replace the milk in your recipe in a 1:1 ratio with the potato cooking water. Add a bit of extra butter too if you have any.
Substitutes to avoid
Here are a few substitutes I tried but didn’t like, so I suggest you avoid using them!
Olive oil
I tried olive oil but wasn’t overly impressed with it. Looking back, I think it’s more a substitute for butter rather than milk.
It wet the potatoes but didn’t provide them with the characteristic creaminess that milk does. The final texture was quite rough.
The potatoes also tasted very oily, which wasn’t particularly pleasant.
Water
Water doesn’t have any fat, so it didn’t bind the potatoes in the same way as the milk.
It was easy to mash the potatoes and get rid of any lumps, but the texture was a bit grainy when you ate the potatoes. The water also diluted the taste of the butter and the seasoning, which left the mash bland.
But if you used water along with a source of fat, like melted butter it’s a LOT better.
No substitute – just skip the milk
I don’t recommend just skipping the milk totally without replacing it with something. This resulted in lumpy, dry mash.
Because there wasn’t much liquid, it was hard work to mash the potatoes and remove all the lumps. The texture was also very stodgy.
Related: the best ways to reheat mashed potatoes
Can I use water instead of milk in instant mash?
Yes, you can make instant mash with water instead of milk, but the mash will lack creaminess and taste pretty flat. Add something like butter, cream cheese, or sour cream to the mash to fix this. You could also use broth instead of plain water. Or use a different dairy product like cream.
Best for milk substitute for instant mash
When it comes to instant mash, the best milk substitute to use is another dairy product. This will ensure you get the creaminess and taste you’re looking for. Heavy cream or sour cream are good options. You can also use powdered milk.
Non-dairy options include broth or plant milk.
These options contain less fat, so it’s a good idea to add some margarine in as well to help with the texture and flavor.
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The BEST Milk Substitutes For Mashed Potatoes
Ingredients
- 1 portion heavy cream or sour cream
- 1 portion butter melted
- 1 portion stock chicken, vegetable
- 1 portion mayonnaise
- 1 portion coconut milk
- 1 portion creme fraiche
- 1 portion cream cheese
- 1 portion almond milk or other plant based milk
- 1 portion unflavored yogurt
- 1 portion cooking water or water
- 1 portion olive oil
Instructions
Add heavy cream
- You can use any type of cream here. Heavy cream, light cream, ½ and ½ will all give good results. Keep in mind that cream is quite calorific and will make for an indulgent mashed potato!Sour cream will also work really well and add a unique flavor.
Add melted butter
- I added double the amount of melted butter that the recipe called for in my experiment. But you could get away with less if you want less of a butter taste.As with everything, start by adding a small amount and then increase the quantity until you’re happy.
Add stock (chicken/vegetable)
- Substitute the milk for stock in a 1:1 ratio.I really liked the stock-ladened mashed potato.It tasted very strongly of stock, and maybe I’m weird, but I love the taste of chicken stock. The mash also had a much better texture than just water.There was no graininess, just a nice smooth mash.Don’t salt the mash until you’ve added the stock because stock tends to taste pretty salty.
Add mayonnaise
- Add roughly 1 tablespoon of mayo per portion of mash.Adding mayonnaise gave the potatoes a nice consistency. They were well bound and creamy. However, there was a strong taste of mayonnaise.
Add coconut milk
- Use 2/3rds of the milk volume as coconut milk.Coconut milk was an option that pleasantly surprised me. The end texture of the potatoes was smooth and rich. And it didn’t taste overwhelmingly of coconut!There was a slight hint, but nothing that you couldn’t drown out with some garlic or extra pepper.If you’re looking for a vegan substitute, coconut milk is a good option. It has more fat than other kinds of vegan milk, so it results in a creamier mash.
Add creme fraiche
- If you’re going to use creme fraiche, make sure you melt it before adding it to the potatoes. The thick texture of cold creme fraiche won’t give you the smooth mash consistency you’re looking for.The potatoes took on a lot of the creme fraiche flavor, which wasn’t awful but definitely wouldn’t be to everyone’s taste. It was a bit too rich for me.You could also mix the creme fraiche with something plainer, like the potato cooking water, to mute the flavor a bit.
Add cream cheese
- Make sure you like the flavor of the cream cheese you’re using because you’ll be able to taste it. To enhance the cheesy flavor, you could also mix in some grated cheese.Again, I recommend using a bit of cream cheese for the fat content but mixing it with something like the potato cooking water to thin it out and mute the flavors a bit.
Add almond milk (or other plant based milks)
- Substitute at a 1:1 ratio.I used almond milk in my experiment, but any plant-based milk substitute will work.The almond milk gave less of a creamy texture than the milk, but it was more creamy than just using water.To fix this, I would recommend adding in a little bit of extra fat. Butter (vegan or not), coconut cream, creme fraiche, or cream cheese will all help get the richness that’s lacking.Make sure you like the taste of the milk you add since they retain the flavor of their original source, and always go for the unsweetened version.
Add unflavored yogurt
- I used plain yogurt for my experiment, but you could also use unflavored greek yogurt.The final texture of the mash turned out wonderfully smooth, and the yogurt bound the potatoes together nicely.But the taste was a downside for me. I don’t feel the flavor of the plain yogurt went with the potatoes. It was way too tangy.This would be rectified if you only used a little bit for the fat element, and then use a more plain liquid to smooth the potatoes.
Add other ingredients
- I also tried adding: unsweetened creamer, olive oil, water, and cooking water. These all weren't amazing but will do in a pinch. Full details are in the main post.
I tried slightly salted butter and water combination when founf out my milk turn to cottage cheese and it worked well, binded the potatoes and made iy creamy. Try this experiment. About half cip of melted butter and boiling water as needed.
Thanks – I will add this information in!