Eggless Mashed Potatoes

Good mashed potatoes are never dry. Instead, they have a thick batter-like consistency. My recipe calls for buttermilk because I feel it really enhances the flavour and gives it just the right texture. Try it!

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Wednesday, 30 October 2013
Recipe type Vegetarian Author Manisha Sharma
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For 4 people ()


  • 500 grams potatoes
  • 1/2 cup(s) cheddar cheese or any cheese of your choice
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 3 green chillies, finely chopped
  • 5 garlic cloves, minced
  • 1/2 cup(s) coriander, chopped
  • 1 cup(s) yoghurt, thick or Greek yoghurt
  • 2 tablespoon(s) milk, to adjust consistency (optional)
  • 50 grams butter, melted

Eggless Mashed Potatoes Directions
  1. Preheat the oven to 200 degrees Celsius. 
  2. Peel the hot potatoes and put them in a bowl. Add butter, cheese, salt, black pepper, green chillies, minced garlic, coriander and blend well with a hand blender or fork till well combined.
  3. To this mixture, add the yoghurt and blend until smooth and creamy. Add some milk or cream to adjust the consistency.
  4. Now bake in individual ovenproof baking dishes or in a medium-sized baking dish for 20-25 minutes till the top becomes a light golden brown.
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