These Almond Milk Mashed Potatoes are incredibly creamy and flavorful. You wouldn't expect it since they're dairy-free, but this method will have you making them over and over again.
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Why You'll Love This Recipe
Whether you're looking for a dairy-free or vegan mashed potato recipe or all you have on hand is almond milk, you'll love these Almond Milk Mashed Potatoes!
Mashed potatoes are in my top 10 favorite foods. I love everything about them! A big bowl of mashed potatoes and a side of peas is one of my favorite comfort meals. Anyone else?
They're easy to make, full of so much flavor, fluffy, and oh-so-creamy. Serve them for a weeknight dinner side dish or on your holiday table. Your dairy-free and vegan guests will thank you!
If you love mashed potatoes and want a more traditional recipe, try these Fluffy Mashed Potatoes. Have leftover mashed potatoes? Try this Ground Turkey Shepherd's Pie.
Ingredients
This recipe comes together with just a handful of easy-to-find ingredients.
- Potatoes: Opt for Yukon gold or yellow potatoes. They have the best flavor and texture for mashed potatoes. Though you could use russet potatoes, they're much more starchy and have less flavor.
- Almond Milk: Use plain, unsweetened almond milk. You could substitute for regular milk if you prefer and are not making them dairy-free.
- Vegetable Broth: I love adding a low-sodium broth into my mashed potatoes for flavor, though this is completely optional. You could leave this out and add additional almond milk.
- Plant-Based Butter: A plant-based butter for dairy-free or a regular unsalted butter if you don't want it dairy-free. You could substitute for extra virgin olive oil.
- Salt and Pepper: Season with sea salt and pepper to taste.
*The full ingredient list with amounts is in the recipe card below.
How to Make Mashed Potatoes with Almond Milk
- Place the potato chunks in a large pot and fill with enough water to cover them. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15-20 minutes or until fork tender.
- Drain and place the potatoes back in the pot or a bowl. Add the almond milk, vegetable broth (if using), and plant-based butter. Season with salt and pepper.
- Using a masher, mash the potatoes until they're smooth. Taste and adjust seasoning as needed.
- Top with your favorite fresh or dried herbs, and enjoy!
Expert Tip: Don't overcook the potatoes. You want to boil them until they are fork-tender but not falling apart. If you overcook them, the texture won't be fluffy or creamy.
Variations
- Garlicky potatoes. Stir in some mashed, roasted garlic. Follow these tips on how to roast garlic.
- Fresh herbs. Top with your favorite fresh herbs like chives, parsley, thyme, or dill.
- Mashed red potatoes. Use red potatoes to make these mashed potatoes. You don't even have to peel them; just be sure to give them a good scrub.
- Make them cheesy. Stir in your favorite cheese, like cheddar. You could even stir in a plant-based cheese substitute to keep them dairy-free.
- Whipped potatoes. For extra creamy potatoes, whip them with a mixer instead of mashing them.
- Add some bacon. To make them even more savory, stir in or top them with crumbled cooked bacon or a plant-based bacon substitute.
Serving Suggestions
Almond Milk Mashed Potatoes are a great side dish for an easy weeknight dinner. I especially love it with these turkey meatloaf muffins.
What would the holidays be without a big bowl of mashed potatoes? They're the perfect side dish for Thanksgiving, Christmas, and Easter. Serve them with easy roast turkey, honey wheat dinner rolls, and homemade french bread stuffing.
Are you looking for more vegan-friendly recipes? Try some of these plant-based favorites.
Make Ahead and Storage
Make Ahead: Mashed potatoes are a great side to make ahead! You can make them the night before, then reheat them in a covered oven-safe baking dish in a warm oven with a few extra splashes of almond milk. You can also make them ahead and keep them warm in a crockpot, perfect for the holidays!
To Store: Refrigerate in an airtight container for up to 3 days.
To Freeze: For the best texture, enjoy them fresh. However, you can freeze mashed potatoes. Freeze them in a reusable freezer bag or airtight container for up to 2 months. Thaw before reheating.
Frequently Asked Questions (FAQ's)
Look for potatoes that are free from blemishes, cuts, and sprouts. They should be firm when gently squeezed. Avoid potatoes that are wrinkling or have any green on them.
Yes! Almond milk is a great substitute for dairy milk in mashed potatoes. Use an unsweetened plain almond milk for the best flavor.
You can use plant-based butter or olive oil to substitute the butter for a dairy-free alternative in mashed potatoes. Opt for Greek yogurt, sour cream, or cream cheese for a dairy alternative.
More Vegetable Side Dish Recipes
- Honey Thyme Roasted Rainbow Carrots
- Maple Balsamic Brussels Sprouts
- Sautéed Sweet Potatoes
- Maple Acorn Squash
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📖 Recipe
Almond Milk Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Description
These Almond Milk Mashed Potatoes are incredibly creamy and flavorful. You wouldn't expect it since they're dairy-free, but this method will have you making them over and over again.
Ingredients
- 2 pounds yukon gold potatoes, peeled and cut into (1-inch) chunks
- ¼ cup unsweetened almond milk
- ¼ cup low sodium vegetable broth (optional- see note)
- 2 tablespoons plant-based butter
- salt and pepper, to taste
Instructions
- Place the potato chunks in a large pot and fill with enough cold water to cover them. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15-20 minutes, or until fork tender.
- Drain and place the potatoes back in the pot or in a bowl. Add the almond milk, vegetable broth (if using), and plant-based butter. Season with salt and pepper.
- Using a masher, mash the potatoes until they're smooth. Taste and adjust seasoning as needed.
- Top with your favorite fresh or dried herbs and enjoy!
Notes
If you don't want to add vegetable broth, simply replace it with more almond milk.
Don't overcook the potatoes. You want to boil them until they're fork-tender but not falling apart. If you overcook them, the texture won't be fluffy or creamy.
To make these mashed potatoes creamier, add in a few extra splashes of almond milk. Mash well or use a mixer to whip them.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 229
- Sugar: 2.1 g
- Sodium: 242.6 mg
- Fat: 3.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 45.7 g
- Fiber: 4.1 g
- Protein: 4 g
- Cholesterol: 3.5 mg
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