Almond Milk Mashed Potatoes

These almond milk mashed potatoes are creamy, buttery, and fluffy without any dairy. Made with Yukon Gold potatoes, vegan butter, garlic, and unsweetened almond milk, they're an easy side dish ready in under 30 minutes.

Unsweetened almond milk keeps the potatoes creamy without adding sweetness or overpowering their classic savory flavor.

Serve them for weeknight dinners or alongside your favorite Thanksgiving and holiday dishes.

Ingredients

Here's what you'll need to make these almond milk mashed potatoes:

Yukon Gold Potatoes: Yukon gold potatoes make the creamiest mashed potatoes because of their naturally buttery texture.

Vegan Butter: I used salted butter from Violife, but Earth Balance works well too. If using unsalted butter, adjust the salt to taste.

Unsweetened Almond Milk: Almond milk adds creaminess without making the potatoes taste sweet. Be sure to use unsweetened.

Garlic: Fresh garlic adds savory flavor and is briefly cooked in the vegan butter before adding the potatoes.

See recipe card for quantities.

How to Make This Recipe

Start the potatoes in cold, salted water and add the almond milk gradually for the best creamy texture.

The full written recipe can be found in the recipe card below.

Step 1: Add to cold water with a ½ teaspoon of the salt. Bring to a boil and cook chopped potatoes for 10-15 minutes, or until they're fork-tender. Drain well, then let the potatoes sit in the colander for 3-5 minutes to allow excess moisture to evaporate.

Step 2: Add the vegan butter over medium-heat to the pot. Once melted, add the garlic and cook until fragrant (don't burn it!).

Step 3: Return the potatoes to the pot with the garlic and butter, and add in a pinch of salt and pepper, then use a potato masher and mash about halfway.

Step 4: Slowly start adding the almond milk while mashing.

Step 5: Keep going until you reach your ideal level of creaminess. You might need more than 1 cup.

Step 6: Taste and adjust the salt and pepper as needed. Transfer to a serving dish and top with additional vegan butter, flaky salt, or chopped green onions, if desired.

Substitutions & Variations

Use a different potato: Yukon Gold potatoes are my favorite for a creamy, buttery texture. For lighter and fluffier mashed potatoes, use Russet potatoes instead.

Use another plant-based milk: Unsweetened soy, oat, or cashew milk can be used instead of almond milk. Choose a plain, unsweetened variety so it doesn't change the savory flavor of the potatoes.

Leave the skins on: Skip peeling the potatoes for a more rustic texture and less prep.

Add caramelized onions: Fold caramelized onions into the finished mashed potatoes for an extra savory, slightly sweet flavor.

Add fresh herbs: Chives, parsley, rosemary, or thyme are all delicious additions, especially for a holiday meal.

Serving Ideas

For an easy weeknight dinner, serve these mashed potatoes with sweet and tangy Baked Balsamic Tofu and crisp, garlicky Air Fryer Broccolini.

For a cozy meal, pair them with hearty Vegan Three Bean Chili or serve them alongside crispy tofu, tempeh, lentils, or roasted vegetables.

For Thanksgiving and holiday dinners, top them with rich, savory Vegan Gravy and serve alongside herby Vegan Stuffing, creamy Vegan Green Bean Casserole, or Maple Roasted Brussels Sprouts and Carrots with caramelized edges.

Tips & Tricks

Starting the potatoes in cold water helps prevent them from getting gluey. Simply cover them with cold tap water before bringing it to a boil.

For perfectly seasoned mashed potatoes, generously salt the water you boil the potatoes in. This infuses the flavor right into the potatoes that can't be matched by just adding salt at the end.

Boil your potatoes until they're fork-tender! Chopping them into evenly sized pieces really helps them cook at the same rate. Be sure to poke a few potatoes before draining, nobody wants to bite into a half-cooked chunk of potato!

After draining, let the potatoes sit in the colander for about 3-5 minutes to dry out. Any leftover moisture will result in watery, soggy mashed potatoes.

Let your almond milk come to room temp before mixing it in! Warmer ingredients blend way more smoothly into the potatoes than cold ones. I like to leave it out on the counter while the potatoes are boiling.

Mash by hand. Avoid using a hand mixer, immersion blender, food processor, or other electric tool. Overworking the potatoes releases too much starch and can make them gluey or gummy.

Storage

Storage: Store leftovers in an airtight container and store in the fridge for 3 to 5 days.

Reheating: Warm leftovers in a pot over medium-low heat, giving them a good stir now and then. Add a splash of almond milk if they need a little loosening up!

Freezing: Once cooled, transfer mashed potatoes to a freezer-safe container and freeze for up to 2 months.

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