When it comes to comfort food, nothing beats almond milk mashed potatoes! This twist on classic mashed potatoes is a creamy alternative that's both satisfying and healthy. Whether you're vegan, lactose-intolerant, or simply trying to incorporate more dairy-free foods, you won’t be disappointed!
Why you'll love this recipe
- Dairy-free: Enjoy all the rich, creamy flavors of mashed potatoes without the need for dairy! Almond milk and vegan butter work wonders together.
- Versatile: Whether they’re served at family dinners, holiday feasts, or even on a cozy night in, these almond milk mashed potatoes are always a hit!
- Simple to make: With less than 10 ingredients and easy-to-follow steps, you'll have a delicious side dish ready in no time.
Easy almond milk mashed potatoes
No holiday table is complete without a side of mashed potatoes, but they often leave you feeling heavy and weighed down. That’s where these almond milk mashed potatoes come in! They provide all the same comforting flavors with a lighter, dairy-free twist.
I love to incorporate fresh herbs and nutritional yeast for added depth of flavor, making every bite better than the last. Plus, they’re unbelievably easy to whip together, meaning one less thing for you to worry about in the kitchen.
Whether you're planning a holiday feast or just looking for a cozy side dish, these mashed potatoes with almond milk are the perfect fit. They pair beautifully with a variety of mains, from grilled veggies to vegan tofurky roasts.
Ingredients & Substitutions
- Potatoes: For the best texture, I recommend using Russet potatoes. If you prefer a more rustic texture, you can use Yukon Gold potatoes or even red potatoes.
- Almond milk: Offers a light, slightly nutty flavor. If almond milk isn't available, oat milk or soy milk make great substitutes.
- Vegan butter: Imparts a rich flavor and velvety texture. Olive oil or coconut oil can be used if vegan butter is unavailable.
- Nutritional yeast: Adds a cheesy, savory flavor. You should be able to find nutritional yeast at any bulk food or health store. If you can’t find any, you can omit it or replace it with a sprinkle of vegan cheese.
- Garlic powder: Provides a mild garlic flavor with toasty undertones. Fresh minced garlic can also be used if you prefer a more pungent kick.
- Fresh parsley: Imparts a bright flavor and a pop of color. Fresh basil or dill also work well with mashed potatoes if parsley isn't available.
- Fresh chives: Add a mild oniony touch on top. Green onions also work.
How to make almond milk mashed potatoes
- Step 1: Submerge peeled and chopped potatoes in boiling water, ensuring they're all covered. Cook them until fork-tender, then thoroughly drain the water.
- Step 2: Transfer the tender potatoes into a large bowl and mash them using a potato masher.
- Step 3: Whisk together the vegan butter, almond milk, nutritional yeast, and all the seasoning into the same pot over medium-low heat to make a sauce.
- Step 4: Add the mash potatoes back into the pot and combine with the sauce using a spatula.
- Step 5: Mix in the fresh parsley to enhance the flavors, then transfer the potatoes to a serving dish and finish them off with a drizzle of melted vegan butter, crushed black pepper and a sprinkle of fresh chives!
What to serve with almond milk mashed potatoes
These mashed potatoes with almond milk make the perfect accompaniment to holiday mains and other sides. Try pairing them with some of these options:
- Roasted beets and fennel
- Vegan gravy
- Mini hasselback potatoes with rosemary
- Vegan baked pasta
- Cranberry sauce from dried cranberries
- Semolina bread
- Vegan corn casserole
Storage & Reheating
To make the most out of your almond milk mashed potatoes, follow these storage tips:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Place the potatoes in a freezer-safe container and keep them for up to 2 months. You can divide them into single-serving containers before freezing them for easier use later down the road.
- Reheating: Warm the potatoes up in a microwave or on the stovetop, adding a splash of almond milk if necessary to make them creamy again.
- Prep ahead: You can peel and chop the potatoes a day in advance, then store them in cold water in the fridge to prevent browning until you’re ready to cook.
Variations
- Pesto: Mix in some dairy-free pesto or spinach pesto for a vibrant twist.
- Roasted garlic: Add roasted garlic cloves for a deeper, more caramelized flavor profile.
- Fully loaded: Top your almond milk mashed potatoes with vegan bacon bits, green onions, and shredded vegan cheddar cheese.
- Sweet potato: Replace regular potatoes with sweet potatoes for a unique taste.
Top tips
- Potato choice: Opt for starchy potatoes (like Russets) for the creamiest texture.
- Room temperature ingredients: Ensure the almond milk and vegan butter are at room temperature before mashing to prevent an overmixed, gummy texture.
- Use fresh herbs: While you can get away with using dried herbs, opting for fresh herbs makes all the difference!
- Mashing technique: An electric mixer gives a smoother texture, while a hand masher provides a rustic feel. Choose the kitchen tool based on the results you’re after.
FAQ
Overmixing or using cold ingredients can cause gummy mashed potatoes. Always use room temperature ingredients and mix or mash everything until just combined.
I don’t recommend leaving the skins on Russet potatoes. However, you can leave the skins on waxy varieties like Yukon Gold or red potatoes. Just make sure they're cleaned thoroughly.
If your mashed potatoes are runny, you may not have drained them thoroughly. Or, you might have added too much almond milk. Next time, drain them well and add the milk gradually.
More side dishes
If you're a fan of these mashed potatoes with almond milk, take a peek at some more comforting sides like these:
- Roasted Winter Veggies: A stunning mix of fall and winter vegetables roasted to perfection.
- Miso Garlic Green Beans: Tender-crisp green beans packed with umami flavor.
- Dairy-Free Mac and Cheese: Ready in 30 minutes or less!
- Vegan Couscous Salad: Refreshing flavors, colorful presentation, and wholesome ingredients.
Almond Milk Mashed Potatoes
DESCRIPTION
INGREDIENTS
- 4 whole potatoes (Russet) large
- 1 ¼ cup almond milk room temperature
- ⅓ cup vegan butter melted
- 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
- Wash, peel, and roughly chop potatoes.
- In a large pot, submerge potatoes in boiling water and cover askew for 20-25 minutes. If potatoes are fork tender, then remove from heat. Then drain out the potatoes using a strainer and set aside in a large bowl.
- Mash all the potatoes using a potato masher.
- Use the same large pot, add the vegan butter, almond milk, garlic powder, nutritional yeast, salt, and pepper on low-medium heat. Whisk together to form a sauce like consistency.
- Then, add the mash potatoes in with the sauce and mix together with a spatula on low heat till all the potatoes are combined into the sauce.
- Mix in the fresh parsley, then transfer to a serving dish.
- Garnish with fresh chives before serving. Optional: Drizzle with some more melted vegan butter and crushed black pepper.
NOTES
- Potato choice: Opt for starchy potatoes (like Russets) for the creamiest texture.
- Room temperature ingredients: Ensure the almond milk and vegan butter are at room temperature before mashing to prevent an overmixed, gummy texture.
- Use fresh herbs: While you can get away with using dried herbs, opting for fresh herbs makes all the difference!
- Mashing technique: An electric mixer gives a smoother texture, while a hand masher provides a rustic feel. Choose the kitchen tool based on the results you’re after.
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