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The BEST Milk Substitutes For Mashed Potatoes

Halfway through cooking your mashed potatoes and just realized you’re out of milk?
Well, you’ve come to the right place. In this article, I reveal the results of my experiment substituting 14 different ingredients for milk in mashed potato.
These substitutions should work whether you need:
- A vegan alternative
- Something already in your kitchen cupboard
- A lactose free substitute
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, milk substitute for mashed potatoes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 88kcal


  • 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


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.


Serving: 100g | Calories: 88kcal