These creamy mashed potatoes are made without traditional butter, using I Can’t Believe It’s Not Butter! for a rich, buttery flavor that’s perfect for any meal. They’re easy to make and full of flavor. Pair them with my quick homemade gravy for the ultimate comfort meal!
Mashed Potatoes Made With I Can’t Believe It’s Not Butter
If you’re looking for a super creamy mashed potato recipe that’s both easy and delicious, you’ve found it! These mashed potatoes are made without traditional butter, using I Can’t Believe It’s Not Butter! instead. It adds that rich, buttery flavor you love, without the dairy. With just a few simple ingredients like Yukon Gold potatoes, milk, and a touch of seasoning, you’ll have the perfect side dish that’s creamy, smooth, and full of flavor.
The best part? If you’re looking for a dairy-free mashed potatoes recipe , I’ve got you covered with a recipe that skips both the butter and the milk entirely, using vegetable broth and olive oil to keep the flavor just as rich and satisfying.
For an extra flavorful touch, try pairing these mashed potatoes with my homemade 10-minute gravy ! It’s quick and easy to make, and the rich, savory flavors are the perfect complement to your creamy potatoes.
Whether you need a plant-based option or just want to try something a little different, both recipes are equally delicious and easy to make. So, no matter your preference, you’re sure to love these mashed potatoes!
Ingredients
- Yukon Gold Potatoes, peel them and cut into quarters
- I Can’t Believe It’s Not Butter!
- Milk
- Salt
- Pepper
How to Make Creamy Potatoes Without Butter
Start by bringing a pot of salted water to a boil. Add the quartered potatoes to the pot and cook them for about 15 minutes, or until they’re fork-tender.
Drain the potatoes and return them to the pot.
In a microwave-safe bowl, heat the milk and I Can’t Believe It’s Not Butter! for about 45 seconds, or until it’s warm and melted. Tip : I know you might be tempted to just throw the butter directly into the pot with the cooked potatoes, but I’ve had better creamy results melting the butter first.
Pour the heated milk and butter into the pot with the potatoes.
Using a hand mixer, blend everything together until it’s creamy and smooth.
Season with salt and pepper to taste.
Storing Leftovers:
If you have any leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, just warm them up in the microwave with a little splash of milk or extra butter substitute to bring back the creaminess!
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Ingredients
- ▢ 2.5 pounds Yukon Gold Potatoes peeled and cut into quarters
- ▢ 3 tablespoons I Can’t Believe It’s Not Butter!
- ▢ 1 cup milk
- ▢ salt + pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook for 15 minutes. Drain. Add back in pot.
- Heat milk and butter together in microwave safe bowl for 45 seconds.
- Add heated milk and butter to pot of potatoes and begin mixing them with hand mixer until creamy.
- Season with salt and pepper.
I Can’t Believe It’s Not Butter! Creamy Mashed Potatoes
Ingredients
- 2.5 pounds Yukon Gold Potatoes peeled and cut into quarters
- 3 tablespoons I Can’t Believe It’s Not Butter!
- 1 cup milk
- salt + pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook for 15 minutes. Drain. Add back in pot.
- Heat milk and butter together in microwave safe bowl for 45 seconds.
- Add heated milk and butter to pot of potatoes and begin mixing them with hand mixer until creamy.
- Season with salt and pepper.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
