Out of Butter, one case

Butter substitute for mashed potatoes

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Stick margarine or vegan butter block

Same amount as the butter

Stick margarine or a vegan butter block goes into mashed potatoes in the same amount as the butter. With neither, use 3 tablespoons of olive oil for every 4 tablespoons of butter, or the same amount of sour cream or cream cheese, holding back some of the milk. Olive oil keeps the mash rich and dairy-free; sour cream and cream cheese make it tangy and thick.

Verdict —: Works
The tweak —: If it is salted, taste before adding the salt the recipe calls for.
Best for —: everyday mashed potatoes
Pantry —: Likely in your cupboard

One casethe full butter card

Every option, one card

Ranked

Butter substitutes compared
#	Substitute	Instead of butter	Verdict
1	Stick margarine or vegan butter blockeveryday mashed potatoes	Same amountWorks	Works
2	Olive oildairy-free and vegan mashed potatoes	3 tbsp per 4 tbspTweak it	Tweak it
3	Sour creamtangy, creamy mash	Same amountYou'll taste it	You'll taste it
4	Cream cheesemake-ahead and reheated mashed potatoes	Same amountYou'll taste it	You'll taste it
5	Gheekeeping a buttery taste	3 tbsp per 4 tbspTweak it	Tweak it

What changesWhat changes, option by option5 options

Stick margarine or vegan butter block

close to butter, a little saltier and less rich

Both are about 80% fat, like butter, and melt into hot potatoes the same way. A vegan block keeps the dish dairy-free if the milk is swapped too.

Best for: everyday mashed potatoes, instant mashed potatoes, dairy-free mash with a vegan block
Prep: If it is salted, taste before adding the salt the recipe calls for.
Suits: vegetarian
Where it fails: Light tub spreads add water and make the mash loose.

Olive oil

fruity and savory; clearly olive oil with extra-virgin

Olive oil mashed potatoes are a dish in their own right. Oil is all fat, so three quarters of the butter amount gives the same richness.

Best for: dairy-free and vegan mashed potatoes, mash served with roasted meat or fish, garlic mashed potatoes
Prep: Warm the oil gently, with a crushed garlic clove if you like, and beat it into the potatoes before the milk or cooking water.
Suits: vegan, dairy-free
Where it fails: A plain, buttery holiday mash: the flavor is different, not a copy. A very peppery oil can taste bitter.

Sour cream

tangy; less buttery

Sour cream adds richness and a clear tang. It also adds liquid, so the potatoes need less milk.

Best for: tangy, creamy mash, loaded or baked-potato-style mashed potatoes
Prep: Start with the same amount as the butter and hold back about half the milk. Stir it in off the heat, then add milk only until the texture is right.
Suits: vegetarian
Contains: dairy
Where it fails: Reheating over high heat, which can make it split. Rewarm gently.

Cream cheese

tangy and dense

Cream cheese makes a thick, smooth, slightly tangy mash that holds well, which is why it is common in make-ahead mashed potatoes.

Best for: make-ahead and reheated mashed potatoes, thick, creamy mash
Prep: Soften it and beat it into the hot potatoes first, then loosen with warm milk.
Suits: vegetarian
Contains: dairy
Where it fails: A light, fluffy mash: cream cheese makes the potatoes heavier.

Ghee

buttery and slightly nutty

Clarified butter, so it keeps the butter flavor. It has no water, so use three quarters of the amount.

Best for: keeping a buttery taste, when ghee is in the cupboard and butter is not
Prep: Melt it and beat it in before the milk.
Contains: dairy
Where it fails: It is dairy, so it does not help with a milk allergy.

How it behaves in this recipe

In this recipeButter

In mashed potatoes the butter is richness and flavor. It coats the potato starch so the mash is smooth instead of gluey. Nothing has to cream, rise or set, so this is one of the more forgiving places to swap butter out.

Tips for substituting butter

5 tips

Work the fat into the hot, drained potatoes before any milk goes in. Fat coats the starch first and the mash stays smoother.
Warm the milk, and soften sour cream or cream cheese, before adding. Cold dairy cools the potatoes and makes them stiff.
With oil, start with 3 tbsp per 4 tbsp of butter, taste, and add more by the teaspoon.
If there is heavy cream or half-and-half in the fridge, use it warm in place of the milk. It brings enough fat that the mash needs little or no butter.
For a mash with no dairy at all, use olive oil and loosen with the starchy potato cooking water instead of milk. Save about 1 cup before draining.

Questions

5 questions

What can I use instead of butter in instant mashed potatoes?

The same swaps work. Use stick margarine in the amount the box gives for butter, or three quarters as much olive oil. The flakes rehydrate with the hot liquid alone, so you can also leave the fat out; the potatoes taste plainer and less rich.

Can I make mashed potatoes without butter or milk?

Yes. Mash the potatoes with olive oil, 3 tablespoons for each 4 tablespoons of butter in the recipe, and loosen with the hot water the potatoes cooked in. Season well with salt.

Can I use mayonnaise instead of butter in mashed potatoes?

In small amounts. Mayonnaise is mostly oil with egg and vinegar, so it adds richness and a slight tang, and it is not for an egg allergy. Start with half the butter amount, stir it in off the heat and taste before adding more.

Can I use Greek yogurt instead of butter in mashed potatoes?

Yes, as a stir-in. Start with the same amount as the butter, off the heat, and cut back the milk. It is tangier and leaner than sour cream. Full-fat yogurt gives the creamiest result.

Can I use chicken broth instead of butter?

Broth can replace the milk, not the butter. It adds flavor and moisture but no fat, so the mash is light and a little lean. Add 1 to 2 tablespoons of olive oil if you have it.