Mashed potatoes are one of our favorite side dishes for a reason; they’re creamy, fluffy, and the ideal vehicle for gravy.

However, since butter is high in fat and not vegan, you may be looking for a nice replacement to utilize in your recipe.

There is no reason to be concerned. You can create mashed potatoes with less fattening components and still get that buttery texture. The method is the same as adding butter: boil and mash the potatoes, then add your preferred butter alternative, milk, salt, and pepper, and simmer on low heat.

Butter Replacement for Mashed Potatoes

1. Olive oil
2. Ghee
3. Avocado oil
4. Canola oil
5. Coconut oil
6. Greek yogurt

1. Extra Virgin Olive Oil

Extra virgin olive oil is the least processed kind of olive oil and is made without the use of any chemical solvents or additions, making it the healthiest choice among all olive oil variations.

It is the purest kind of olive oil and has the greatest health advantages, including a greater concentration of oleic acid, which assists in inflammation reduction.

Other potent antioxidants found in extra virgin olive oil include vitamin E and lesser-known substances like oleuropein. Oleuropein is a chemical that has been demonstrated to help diabetics.

Extra virgin olive oil gives potatoes a creamy, fluffy feel. It tastes peppery and herbaceous, with a spicy aftertaste.

For every 2 pounds of potatoes, combine 1 cup extra virgin olive oil.

2. Ghee

Ghee is high in nutrients and one of the healthiest fats available.

Ghee, or clarified butter, is a traditional Indian and Pakistani cuisine. It includes antioxidants like as vitamin E and butyric acid, which help to reduce inflammation and boost the immune system.

Ghee contains heart-healthy fats, making it a preferable fatty alternative for diabetics. Furthermore, ghee aids in weight reduction by helping us to burn more calories.

If you wish to add ghee in your mashed potatoes, use around 3 tbsp per 2 pounds of potatoes. Because the milk particles have been removed, ghee may not have the same creamy taste as butter. The aftertaste will likely be toasted and nutty.

3. Avocado Oil

Avocados are high in critical vitamins and minerals, and the oil extracted from the fruit is just as nutritious.

In fact, oleic acid, a heart-healthy fatty acid that preserves our cardiovascular health, accounts for 70% of the oil. According to studies, persons who drink avocado oil on a daily basis had lower levels of insulin, blood sugar, and inflammatory indicators.

Avocado oil is also high in antioxidants and vitamin E.

Mashed potatoes with avocado oil have a rich, nutty, mushroomy taste and a creamy, thick consistency. 2 4 tbsp avocado oil for 2 pounds of potatoes should enough when making mashed potatoes.

4. Canola Oil

Canola oil is popular for frying and baking, and it goes well with mashed potatoes.

Canola oil is a kind of vegetable oil obtained from the rapeseed plant. Its mild taste, medium-high smoke point, and rich texture make it the go-to cooking oil.

It has the lowest saturated fat content of any cooking oil. Canola oil contains 9 g of fat, of which only 0.5 g is saturated fat. Furthermore, it contains phytosterols, which aid in the absorption of cholesterol by our bodies.

Canola oil has a neutral taste, making it excellent for those looking for a substitute that would not overshadow their mashed potatoes.

For 2 pounds of potatoes, use 3 tablespoons canola oil.

5. Coconut Oil

Coconut oil has a smoke point of 350 degrees Fahrenheit, which means it will not burn on high heat like butter. It complements meat, eggs, and our favorite mashed potatoes.

Coconut oil offers several health advantages. It is nutritive and aids in food digestion, as well as the elimination of harmful germs and inflammation.

Coconut oil will not make your mashed potatoes taste like coconut, but it will give the meal a creamy, rich, and fluffy texture akin to butter.

However, a single tablespoon provides 117 calories, so use it sparingly when cooking mashed potatoes. 2 tbsp coconut oil for 2 pounds potatoes should enough.

6. Greek Yogurt

Greek yogurt has grown in popularity in recent years, and it is often advertised as a healthy alternative for butter in mashed potatoes.

Greek yogurt has a lot of protein, which helps you feel filled for longer. This suggests that those who are trying to reduce weight will benefit from Greek yogurt.

Furthermore, the healthy bacteria in greek yogurt are beneficial to your intestines. These beneficial bacteria, often known as probiotics, function by restoring the balance of healthy bacteria in your stomach.

Greek yogurt will give your potatoes a tart taste. To prevent a fluid consistency, combine it with another butter replacement, such as ghee.

For 2 pounds of potatoes, use 1 cup Greek yogurt and 2 tablespoons ghee.

A Guide for Making the Best Mashed Potatoes

Now that you’ve learned about the greatest butter substitutes, it’s time to learn about some useful preparation tips and tactics for preparing the best mashed potatoes.

Choose a Potato Variety Ideal for a Mash

To make creamy and fluffy mashed potatoes, start with the finest potatoes for mashing.

You can choose between two varieties:

• Russets have a high starch level and a low moisture content, making them perfect for producing light, fluffy mashed potatoes.
• Yukon Golds have a medium quantity of starch and are creamier than Russets, but not as fluffy.

Use an equal mix of Yukon Gold and Russet potatoes for the best results.

Cut the Potatoes in Similar Sizes

It may seem to be as simple as boiling the water into which you will drop a handful of potatoes, but there is a bit more to it than that. To minimize uneven cooking, cut the potatoes into similar-sized chunks.

Don’t Add the Potatoes to Boiling Water

Before the water starts to boil, place the potatoes in it. Also, start with cold water to ensure that the potatoes boil evenly.

Don’t Over-Mash the Potatoes

Mashed potatoes should be creamy and light, but over-mashing will result in sticky potatoes.

Despite the urge to use a food processor or a hand mixer to combine your mashed potatoes, it will not improve the texture. When potato cells are split, starch is released, making it hard to achieve the trademark fluffy consistency.

Use a fork or a hand-held masher to mash the potatoes. This approach works well in small amounts. If you’re making a big quantity, a stand mixer with a paddle attachment is an excellent choice. The paddle will prevent your potatoes from over-mashing and from releasing extra starch.

Include More Flavor

You may enhance the taste of your potatoes by cooking them with cream or milk and additional additions such as chopped garlic, herbs, cheese, or bacon.

If you want to add more flavor, add broth. Boiling potatoes in chicken or vegetable broth adds a lot of flavor. Boiling them is the same as cooking them in water.

Conclusion

You can still create smooth and tasty mashed potatoes without using butter; just choose your preferred butter alternative.

In terms of look, texture, and taste, ghee is the most similar to butter. Extra virgin olive oil may provide a slight peppery flavour to your mashed potatoes.

Avocado oil tastes like avocado and is a healthy alternative to butter. The same is true for coconut oil. If you like tangy tastes, Greek yogurt is for you. Canola oil is a good choice if you don’t want an overbearing taste.

When cooking mashed potatoes, use a combination of Yukon Gold and Russet potatoes, chop into comparable pieces, and place in a pan of cold water. Boil them in broth instead of water for a deeper flavor.

Keep in mind not to over-mash them. Choose additional ingredients like as herbs, spices, cheese, and bacon to create a mash that will leave your visitors and family wanting more.