Amazing 150 Calorie Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes (No Butter). When I think about true comfort food, I picture something rich, smooth, and deeply satisfying, something that tastes like a big hug on a plate. That’s exactly what this recipe delivers, even without a touch of butter! Cooking has always been about more than just food for me—it’s about connection and creating memories around the table. I started Reciqa because I wanted to share simple, tasty dishes that anyone can master, whether you’re a beginner or just having one of those busy weeknights.

I’ve spent years perfecting sides that feel indulgent but are actually pretty straightforward. This obsession with texture—getting that perfect, velvety mouthfeel—is what drives me in the kitchen. Trust me, I’ve made my share of lumpy, sad potatoes in my time, but those mistakes taught me exactly how to coax the best flavor out of humble ingredients.

That’s why I’m so excited to share these Creamy Garlic Mashed Potatoes (No Butter) with you. They use simple tricks to build that luxurious flavor you expect from a holiday side dish, but they come together fast. If you’re looking for an easy, satisfying side that proves you don’t need dairy fat for amazing results, you’ve found the right spot. Let’s make cooking fun together!

Gathering What You Need for Creamy Garlic Mashed Potatoes (No Butter)

Okay, let’s talk ingredients! Since we are skipping the butter here, every single item on this short list has to pull its weight in flavor and texture. Don’t worry, you probably have most of this already sitting in your pantry or on your counter. We are aiming for pure, velvety comfort in these Creamy Garlic Mashed Potatoes (No Butter), so ingredient quality really matters.

Since the list is so short, we need to be precise about how we prep everything. Getting these few things right guarantees that smooth, garlicky punch we’re looking for. Trust me, a little prep work now saves you from disappointment later when you go to mash everything up!

Ingredient Clarity for Your Creamy Garlic Mashed Potatoes (No Butter)

This is where we get specific. No guessing allowed! For the best results in your Creamy Garlic Mashed Potatoes (No Butter), follow these prep notes exactly:

• Three medium starchy potatoes, peeled and cut into roughly uniform 1-inch chunks. Uniformity helps them cook evenly, which is key!
• Two large garlic cloves, peeled and then mashed thoroughly with the back of a spoon until you have a very fine paste. We want the flavor, not big chunks!
• Half of a cup of milk, warmed slightly. Cold milk shocks the hot potatoes and makes them gluey, so warm it up gently first.
• Salt-free seasoning blend—use your favorite all-purpose blend, but remember we are adding all the salt ourselves later.

Essential Equipment for Perfect Creamy Garlic Mashed Potatoes (No Butter)

You don’t need fancy gadgets for these potatoes, which is part of why I love them so much! We are keeping the equipment list simple so you can focus on the mashing technique. Having these common tools ready makes whipping up a batch of Creamy Garlic Mashed Potatoes (No Butter) incredibly fast.

Grab these items before you start boiling your spuds:

• A large pot for boiling the potatoes.
• A sturdy potato masher or a hand mixer if you absolutely insist on super-smooth potatoes (but I prefer the masher for texture!).
• A medium bowl for the final mixing.
• A small bowl or cup to warm up the milk.

Step-by-Step Guide to Making Creamy Garlic Mashed Potatoes (No Butter)

This is where the magic happens! Because we are relying on milk and garlic for richness instead of butter, timing and technique are everything. Don’t rush the boiling, and definitely don’t over-mash once the liquid comes in. Follow these steps, and you’ll have that perfect, cloud-like texture every single time for your Creamy Garlic Mashed Potatoes (No Butter).

Boiling the Potatoes Until Tender

First things first: get those potato chunks into your large pot. Cover them completely with cold water—and I mean completely, about an inch or two over the top of the potatoes. Don’t add salt to the water yet; we want the potatoes to absorb moisture, not become overly salty on the outside while the inside stays hard.

Bring the water up to a rolling boil over high heat. Once it’s boiling hard, drop the heat down just enough so it stays at a steady, gentle boil—you don’t want them slamming against each other and breaking apart too early. This boiling process usually takes about 15 to 20 minutes, depending on how big your chunks are. You’ll know they are ready when a fork or a sharp paring knife slides into the center of a potato chunk with absolutely no resistance. If you feel any tug, keep boiling for another few minutes. Once they are done, drain them immediately and let them sit in the empty, hot pot for about five minutes. This resting time lets the excess surface moisture evaporate, which is crucial for creamy, non-watery potatoes!

Achieving Peak Creaminess in Your Creamy Garlic Mashed Potatoes (No Butter)

Now for the fun part—the mashing! Return your drained, hot potatoes to the pot. Pour in your pre-warmed milk and drop in those mashed garlic cloves. If you use cold milk, I promise you, the texture will suffer, so make sure that milk is warm!

Start mashing gently. If you’re using a hand masher, work quickly but lovingly. If you use an electric mixer, use the lowest speed possible, or you’ll activate too much starch and end up with glue. We are aiming for smooth, but with just a tiny bit of character left—not baby food! Keep mashing and folding until the milk is fully incorporated and the mixture looks fluffy. This is where the richness of the garlic really starts to shine through in your Creamy Garlic Mashed Potatoes (No Butter).

Final Seasoning Adjustments

This step separates the good potatoes from the *great* potatoes. Once you have the general texture down, you need to taste them. Since we skipped the butter, we are relying entirely on salt-free seasoning to bring out the natural sweetness of the potatoes and the punch of the garlic.

Take a good spoonful and taste it critically. Add your salt-free seasoning a little bit at a time, mixing well after each addition, and taste again. This is your chance to make them perfect for your palate. Don’t stop until that savory feeling hits—the one that makes you want another bite immediately. They should taste perfectly seasoned and deeply garlicky before you serve them up hot.

Tips for Expert Creamy Garlic Mashed Potatoes (No Butter) Results

Getting that luxurious, restaurant-quality texture without butter takes a little insider knowledge, but I’ve got you covered. The biggest secret to these Creamy Garlic Mashed Potatoes (No Butter) is managing moisture. Remember when I told you to let those drained potatoes steam dry for five minutes? That step is non-negotiable. Any extra water clinging to the surface will dilute the milk and make everything turn watery fast.

Also, think about the type of potato you use. Starchy varieties like Russets are your best friend here; they break down beautifully and absorb the milk wonderfully, giving you that fluffy interior. Waxy potatoes (like red potatoes) tend to stay too firm, leading to a chunkier texture, which isn’t what we want in this smooth version.

For an extra layer of flavor enhancement without adding fat, try roasting the garlic instead of just mashing it raw. Toss those cloves with a tiny bit of oil (if you aren’t strictly avoiding all oil) and roast them until they are deeply golden brown and soft. This sweetens the garlic significantly and adds a depth that raw garlic just can’t match in your Creamy Garlic Mashed Potatoes (No Butter).

Flavor Variations for Your Garlic Potatoes

Even though this recipe is fantastic as is—simple, comforting, and garlicky—sometimes you just need to switch things up a bit! Since we are keeping these vegetarian and butter-free, we rely on fresh herbs to bring in different dimensions of flavor. These additions mix in beautifully during the final seasoning stage.

If you’re feeling a little bit Italian, toss in about a tablespoon of finely chopped fresh rosemary or a teaspoon of dried oregano when you are mixing in the milk. Rosemary pairs wonderfully with roasted garlic, if you decided to roast yours!

For something brighter, try adding a teaspoon of fresh chives right before serving. They add a lovely visual pop and a mild oniony sharpness that cuts through the richness of the potatoes. Another idea that I adore is using smoked paprika—just a half teaspoon gives the potatoes a subtle, warm smokiness that feels incredibly satisfying on a chilly evening. Experiment with these herbs; they are wonderful partners for garlic potatoes!

Storing and Reheating Your Leftover Creamy Garlic Mashed Potatoes (No Butter)

If you manage to have any leftovers—which, honestly, is a miracle because these disappear fast—storing them properly is simple! Because we used milk instead of butter, these potatoes hold up really well in the fridge. Just make sure they are completely cooled down before sealing them up tight in an airtight container. I find they stay perfectly good for about three to four days.

When it comes time to enjoy them again, the microwave is your best friend for reheating your Creamy Garlic Mashed Potatoes (No Butter). You’ll want to add a small splash of milk or even water before microwaving, just to bring back that original creaminess that might have tightened up overnight. Heat them in short bursts, stirring in between, until they are piping hot all the way through. Avoid scorching them!

Here’s a quick reference for keeping your leftovers safe:

Storage Method	Maximum Time	Reheating Tip
Refrigerator (Airtight Container)	3-4 Days	Add extra milk; reheat slowly on the stovetop or microwave.
Freezer (Freezer-Safe Bag)	Up to 1 Month	Thaw overnight in the fridge before reheating.

Understanding the Nutrition in Your Creamy Garlic Mashed Potatoes (No Butter)

It’s always good to know what’s in the food we’re enjoying, right? One of the best parts about this recipe is that by swapping out the butter for warm milk, we’ve managed to keep the flavor rich without loading up on saturated fats. These Creamy Garlic Mashed Potatoes (No Butter) are satisfying and surprisingly light for such a comforting side dish. They still give you good energy from the carbohydrates in the potatoes and offer a decent bit of protein from the milk.

Keep in mind that since we are using salt-free seasoning, the sodium content is quite low, which is something I love being in control of. These estimates give you a solid baseline for what you are putting on your plate. It just goes to show that simple ingredients, used well, can create something truly delicious and mindful!

Estimated Nutritional Breakdown

Please remember these are just ballpark figures based on standard potato sizes and milk fat content. Always adjust based on your exact ingredients!

Nutrient	Estimate Per Serving
Calories	150
Fat	3g
Carbohydrates	28g
Protein	5g
Sugar	3g
Sodium	50mg

Share Your Experience with This Recipe

I truly hope you’ve enjoyed making and eating these incredibly smooth and flavorful Creamy Garlic Mashed Potatoes (No Butter)! Honestly, when I see comments saying someone made a dish and it tasted just like home, that’s the reason I keep sharing my kitchen secrets here on Reciqa.

I want to know how they turned out for you! Did adding that extra splash of warm milk make all the difference in achieving that velvety texture? Did you use fresh chives on top, or stick to the simple seasoning?

Please take a moment to leave a rating right here on the recipe card and drop a comment below. Tell me what you served them with—maybe roast chicken or a hearty vegetarian stew? Your feedback helps other home cooks feel confident trying this butter-free version. Let’s keep that conversation going about simple, comforting food!

Print