These almond milk mashed potatoes are creamy, fluffy, and full of savory flavor without any dairy! Made with simple vegan ingredients and ready in about 30 minutes. They’re an easy side dish for weeknight dinners, holidays, and everything in between.
If you’re planning a cozy dinner or holiday spread, pair these mashed potatoes with my Maple Blsamic Brussels Sprouts or Garlicky Green Beans. They’re both simple vegan side dishes that add plenty of flavor and color to the table.
After testing mashed potatoes with almond milk several times, I've found that warming the milk with the vegan butter and seasonings first gives me the creamiest results. They’re easy enough for a weeknight, but I especially love making them for our Thanksgiving gatherings when everyone is passing their favorite dishes around the table. I usually serve them with my Easy Vegan Gravy, alongside Vegan Stuffed Portobello Mushrooms and a little Cranberry Sauce from Dried Cranberries for the ultimate cozy holiday plate.
Quick Look: Almond Milk Mashed Potatoes
- ⏱ Prep Time: 10 minutes
- ♨️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving Size: 6 servings
- ⚡ Calories: 106 calories per serving
- 😋 Flavor Profile: Buttery, savory, and lightly garlicky
- 👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
Why You'll Love This Recipe
- Creamy and dairy-free: Almond milk and vegan butter create a rich, smooth texture without dairy.
- Quick and versatile: Ready in 30 minutes for weeknight dinners or holiday meals.
- Make-ahead friendly: Prep ahead, refrigerate, and gently reheat before serving.
Ingredient & Substitution Notes
Russet potatoes: Their high starch content makes these mashed potatoes light and fluffy. Yukon Golds work too for a creamier, slightly denser texture.
Almond milk: Use plain, unsweetened almond milk for a creamy texture without added sweetness. Avoid sweetened or vanilla varieties.
Vegan butter: Adds richness and classic buttery flavor without dairy. Olive oil works as a substitute, but the flavor will be different.
Nutritional yeast: Adds savory, slightly cheesy flavor.
Garlic powder: Adds an even garlic flavor throughout the potatoes. If using fresh garlic, cook it first.
Fresh herbs: Parsley and chives add freshness and color. Green onions or fresh dill also work well.
How to Make Almond Milk Mashed Potatoes
Step 1: Cook the peeled, chopped potatoes in boiling water until fork-tender, about 15-20 minutes. Drain well.
Step 2: Mash the potatoes with a potato masher until smooth, without overworking them.
Step 3: Whisk the almond milk, vegan butter, nutritional yeast, and seasonings over medium-low heat until warm.
Step 4: Gently fold the mashed potatoes into the warm almond milk mixture until creamy.
Step 5: Fold in the parsley and top with melted vegan butter, black pepper, and fresh chives.
Expert Tips
- Drain well: I drain the potatoes thoroughly so excess water doesn’t dilute the creamy almond milk mixture.
- Don’t overcook: Cook the potatoes just until fork-tender. Overcooking can cause them to absorb excess water and affect the final texture.
- Mash by hand: I use a potato masher and stop once smooth to keep the potatoes light and fluffy.
Serving Suggestions
Almond milk mashed potatoes pair well with hearty vegan mains, gravy, roasted vegetables, and cozy soups. Try them with:
Vegan mains: Creamy Marry Me Lentils, Marry Me Tofu or Vegan Marry Me Chickpeas.
Gravy: Homemade Vegan Gravy for classic comfort food.
Vegetables: Air-fried Cauliflower Bites for a lighter, crunchy contrast.
Soup: Creamy Vegan Butternut Squash Soup for a cozy fall or winter meal.
Storage & Reheating
- Refrigerate: Store leftover mashed potatoes in an airtight container for up to 4 days.
- Freeze: Freeze in an airtight, freezer-safe container for up to 2 months for the best texture. Thaw overnight in the refrigerator.
- Reheat: Warm in the microwave or on the stovetop, adding a splash of almond milk as needed to restore the creamy texture.
- Make ahead: Peel and chop the potatoes up to 1 day ahead and refrigerate them fully submerged in cold water.
Almond Milk Mashed Potatoes FAQs
Not really. Plain, unsweetened almond milk has a mild flavor that blends into the potatoes, especially once the vegan butter and seasonings are added.
Mashed potatoes become gummy when they’re overmixed and release too much starch. Mash them just until smooth and creamy.
Gently heat watery mashed potatoes over low heat, stirring occasionally, until the excess moisture evaporates and they thicken.
More Vegan Recipes to Serve Alongside
If you tried these Almond Milk Mashed Potatoes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Almond Milk Mashed Potatoes
DESCRIPTION
EQUIPMENT
- Pot (large) to cook the potatoes
- Colander or Strainer to drain the water
- Mixing Bowl (large) to mash the potatoes in
- Potato Masher to mash the potatoes
- Whisk to mix the the sauce
- Spatula to fold the potatoes
- Vegetable Peeler to peel the potatoes
- Kitchen Knife (sharp) to cut the potatoes
INGREDIENTS
- 4 whole Russet potatoes large
- 1 ¼ cup almond milk (room temperature) I usually go with the Organic Unsweetened Almond Beverage from Trader Joe's
- ⅓ cup vegan butter (melted) I use the Oat Milk Butter from Miyokos brand
- ¼ cup nutritional yeast
- 1 tbsp garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Italian parsley chopped
- 2 tablespoon chives chopped
METHOD
- Prep the potatoes: Wash, peel, and roughly chop the potatoes.
- Cook: Add the potatoes to a large pot of boiling water. Partially cover and cook for 15-20 minutes, or until fork-tender. Drain well and transfer to a large bowl.
- Mash: Use a potato masher to mash the potatoes until smooth. Set aside.
- Make the sauce: In the same pot, add the vegan butter, almond milk, garlic powder, nutritional yeast, salt, and pepper. Whisk over medium-low heat until warm and combined.
- Combine: Add the mashed potatoes to the sauce. Gently fold with a spatula over low heat until creamy and evenly combined.
- Finish: Fold in the fresh parsley and transfer to a serving dish. Garnish with fresh chives.
- Optional: Drizzle with extra melted vegan butter and finish with freshly cracked black pepper.
NOTES
- Use unsweetened almond milk: Choose plain, unsweetened almond milk. Sweetened or vanilla varieties can give the potatoes an unwanted sweetness.
- Drain the potatoes well: Excess water can make mashed potatoes thin or watery, so let them drain thoroughly before mashing.
- Don’t overmix: Mash the potatoes with a potato masher just until smooth. Overworking them can make the texture gummy.
- Adjust the consistency: If the mashed potatoes are thicker than you like, stir in a small splash of warm almond milk until they reach your preferred consistency.
- For serving: Top with fresh chives, cracked black pepper, and an extra drizzle of melted vegan butter, if desired.
Leave a Reply