Creamy Mashed Potatoes Without Milk
35 min4 servings
Russet or Yukon Gold potatoes boiled until tender, then mashed smooth with butter, cream cheese or sour cream, and reserved potato water.
| 900 g russet or Yukon Gold potatoes, peeled and cubed | Boil potatoes until tender, 15–20 min | Drain, return to pot & mash in butter | Blend in potato water & cream cheese | Season with salt and pepper |
| 240 ml reserved potato water (or broth) | ||||
| 60 g unsalted butter, softened | ||||
| 115 g cream cheese or 120 ml sour cream | ||||
| Salt and pepper to taste |
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