Buttermilk Mashed Potatoes Without a Masher

Buttermilk Mashed Potatoes Without a Masher

Are you craving a delicious, steamy portion of mashed potatoes but do not happen to have a potato masher? Well, have no fear — I have the answer and am here to tell you how you certainly can make mashed potatoes without a masher! And it happens to be incredibly easy.

While it would certainly seem like you would need to have a masher in order, to well, mash potatoes, this isn’t necessarily the case. And contrary to the method I use in my gnocchi recipe where I show you how to rice potatoes without a ricer, you don’t really need anything other than a wooden spoon (or even a fork) to get to the desired results.

Mashed potatoes are one of the top comfort foods in the world and knowing that you don’t need ANY special equipment to make them can be great news to those looking to make a hearty side dish to Thanksgiving dinner or even for, say, my lamb shank recipe.

While this mash won’t be absolutely lump-free (I actually enjoy some texture in my mashed potatoes, anyway), this method is both incredibly easy and really accessible to anyone.

So if you’re wondering how to make mash potatoes without a masher, follow this recipe. You won’t be disappointed!

The first step in the mashed potatoes recipe is to cook your potatoes.

I recommend using a waxy variety of potato for this recipe as it has a lower starch content and will prevent your mash from getting stiff and gluey if you happen to overwork it in the mashing phase. Yukon Gold potatoes are the, mind the pun, gold standards for mashed potatoes. But new potatoes are also a good option.

Start by scrubbing and peeling your potatoes. It actually isn’t entirely necessary to peel the potatoes if you enjoy having a rustic mash with some peel in it, I just prefer it without so I peel mine.

Cut the potatoes into uniform pieces that are about 5 centimetres (2 inches) wide. If you have smaller potatoes that are already this size, it isn’t super necessary to cut them at all.

Add your potatoes to a large pot full of cold water. Generously salt the water (this is the easiest way to ensure that your final mash is even seasoned) and set the pot over medium heat.

Bring the water to a boil and allow the potatoes to boil until they are very fork-tender but not quite breaking down. This will take about 20 minutes, but I like to start checking at around the 15-minute mark to ensure I haven’t overcooked them.

Cooked potatoes in a pot of water

Once the potatoes are cooked, turn of the heat, drain them and return them to the pot. Add in your butter and allow it to melt slightly from the heat of the potatoes and the pot while you warm your milk mixture.

Then, over low heat in a small saucepan, add your milk and buttermilk and heat it just until steaming.

You don’t want to bring this to a boil (or even a simmer) as too much heat will cause the buttermilk to separate.

If you don’t have buttermilk, you can also sub in a bit of sour cream, creme fraiche or simply only use whole milk. If you do the latter, you won’t have the tang that I think works really well in these mashed potatoes, but they will still taste really good.

Warm milk and buttermilk mixture

Once the milk is steamy, turn off the heat.

Moving to your potatoes, using the back of a large wooden spoon, smash the potatoes against the side of the pot until they are very broken up, trying to incorporate the butter as you do so.

Then, slowly stream your milk mixture into the potatoes, a little at a time, stirring and breaking up the potatoes more as you do. You may not have to use the entire milk mixture — it really depends on how thick or loose you want your final mash to be.

Continue smashing the potatoes against the side of the pan until they are almost completely mashed – you won’t be able to get them perfectly smooth using this method, but you can ensure there are only very small lumps.

Be careful not to work the potatoes too much, however, as they can get a bit gluey and tough in texture the more you fuss with them. But, basically, that is how you mash potatoes without a masher!

Now, taste the potatoes for seasoning and add salt and pepper where needed.

A lot of mashed potatoes recipes call for white pepper to avoid black specks, but I don’t care much about this and tend to use black pepper.

If you desire, you can also stir in a good amount of finely chopped chives for a bit of extra flavor.

Seasoned mashed potatoes with chives

And that is how you make delicious, creamy buttermilk mashed potatoes without a potato masher! The recipe is easy and accessible with only the most basic of kitchen equipment.

Are you wondering how to mash potatoes without a masher? Have any questions about this recipe? Let me know in the comments!