These Almond Milk Mashed Potatoes are the perfect dairy-free version of the classic side dish we all know and love! With just a few simple ingredients, they’re incredibly easy to make, and super creamy. Trust me, no one will ever guess they're vegan!
These vegan mashed potatoes are the perfect side dish, whether you're vegan or juat dairy-free, or simply looking to add more plant-based dishes to your meals!
They’re easy to make, buttery, perfectly salted, and impossible to not eat straight from the pot.
Serve with balsamic tofu and air fryer broccolini for the most comforting plant-based meal ever!
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Ingredients
This easy 6-ingredient side dish is perfect for cozy weeknight dinners, date nights in, or special Holiday gatherings like Easter, Thanksgiving, or Christmas.
Super fluffy, perfectly creamy, buttery, and savory— plus, they reheat well!
Yukon Gold Potatoes: I'm all about Yukon gold potatoes when it comes to mashed potatoes! But if you’ve got russets, white potatoes, or whatever else hanging out in your pantry, go for it.
Vegan Butter: Butter is a non-negotiable when it comes to mashed potatoes. It brings that rich, creamy, salty, buttery goodness that makes them actually worth eating. I used salted butter from Violife (so good!), but Earth Balance is another solid option. If you're using unsalted, just be sure to adjust the salt to taste!
Garlic: Fresh minced garlic is best but if all you've got is garlic powder, you can use that!
Unsweetened Almond Milk: Almond milk is the magic ingredient that makes mashed potatoes extra creamy! It adds that smooth, luscious texture without impacting the flavor.
Salt and pepper: Obviously, a must! Bonus points for fresh herbs like chives or finely chopped green onion.
See recipe card for quantities.
Helpful Equipment
Mashed potatoes should not be difficult to make.
I've made this recipe as simple as possible and it only requires a large pot, potato peeler, and a potato masher.
How to Make This Recipe
Made with plenty of vegan butter, fresh garlic, and creamy almond milk, these mashed potatoes are so rich you won’t miss the dairy one bit!
The full written recipe can be found in the recipe card below.
Step 1: Wash, peel, and cube the potatoes, trying to keep the pieces as uniform as possible so they cook evenly. Add to cold water with a ½ teaspoon of the salt. Bring to a boil and cook for 10–15 minutes, or until they're fork-tender.
Step 2: Drain the cooked potatoes in a colander and let them sit for 3–5 minutes. While that's happening, 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 mash about halfway.
Step 4: Slowly start adding the almond milk while mashing.
Step 3: Keep going until you reach your ideal level of creaminess. You might need more than 1 cup. Taste and adjust salt and pepper to your preference.
Step 4: Transfer to a serving dish and add more vegan butter and a pinch of flaky salt. Enjoy!
Note: Skip electric tools! Over-mixing with a blender or mixer makes the potatoes gummy, not the fluffy texture we want!
Substitutions & Variations
Potatoes: Yukon gold is my go-to pick but any variety will work. Choose Russet for fluffier potatoes, Yukon for creamier, and red potatoes for heartier.
No almond milk? No problem! I went with almond milk for this mashed potato recipe, but feel free to use soy, cashew, or even coconut milk (it adds a hint of flavor!). Just make sure you're using the unsweetened kind.
Change up the seasonings by adding add garlic powder, onion powder, fresh herbs, dried herbs or whatever you enjoy!
Want cheesy mashed potatoes? Yum! Add a spoonful of nutritional yeast or a sprinkle of vegan parmesan cheese for a delicious dairy-free cheesy flavor.
Go rustic and leave the skins on for a more rustic feel and less prep.
If you have the time to caramelize onions, that would be an incredible addition!
Serving Ideas
Whether you’re dressing them up for a holiday feast or keeping it cozy for a weeknight dinner, here are some delicious ways to serve vegan mashed potatoes!
My favorite way to serve these mashed potatoes is with balsamic tofu and air fryer broccolini (pictured!)
Serve them alongside vegan gravy, lentil loaf, vegan green bean casserole, and vegan sweet potato casserole for a vegan-friendly holiday feast!
Use them as a fluffy topping for a veggie-packed shepherd’s pie.
As a side dish served with roasted vegetables and crispy tofu or tempeh. This bbq tofu goes well!
Spoon over warm stewed lentils or vegan chili for a delicious hearty dinner.
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.
I know it's tempting, but do not use an electric tool like a handheld mixer, immersion blender, or a stand blender or food processor. The heavy mixing turns them into gooey and gummy mashed potatoes. Not exactly the texture we're going for!
Storage
Storage: Let the mashed potatoes cool completely, then pop them into 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. To reheat, place the frozen mash in a covered oven-safe dish and bake at 350°F for about 20 minutes, stirring occasionally until hot and creamy.
Frequently Asked Questions
Yukon Gold potatoes are my go-to! They have the best flavor and texture.
If you use unsweetened and unflavored almond milk, the taste blends right in and won’t be noticeable.
Yes! Soy, cashew, or even coconut are great options! I would avoid oat milk as it's a little sweeter.
Yes, just reheat gently with a splash more almond milk to loosen them up.
Holiday-Worthy Side Dishes
Looking for other recipes to serve during your Holiday feast? Try these:
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Recipe
Almond Milk Mashed Potatoes
Ingredients
- 4 large Yukon Gold Potatoes about 2 ½ pounds
- 1 teaspoon Kosher Salt more as needed, see note
- 1 cup Unsweetened Almond Milk room temperature, more as needed
- ¼ cup Vegan Butter I used salted
- 3 Garlic Cloves minced
- ¼ teaspoon Black Pepper more to taste
- Finely Minced Chives or green onions
Instructions
- Wash, peel, and cube the potatoes, trying to keep the pieces as uniform as possible so they cook evenly.
- Measure out the almond milk and set aside to come to room temperature.
- Add the cubed potatoes to cold water and add a ½ teaspoon of the salt. Bring to a boil and cook for 10–15 minutes, or until they're fork-tender. Give a few a quick poke to make sure they're all perfectly cooked through.
- Drain the cooked potatoes in a colander and let them sit for 3–5 minutes to release excess water. This simple step makes for fluffier, creamier, and smoother mashed potatoes.
- Add the vegan butter over medium-heat to the pot. Once melted, add the garlic and cook until fragrant (don’t burn it!).
- Return the potatoes to the pot with the garlic and butter, and add in a pinch of salt and pepper, then mash about halfway.
- Slowly start adding the almond milk while mashing, and keep going until you reach your ideal level of creaminess. You might need more than 1 cup.
- Taste and adjust salt and pepper to your preference.
- Top with fresh herbs like chives or finely chopped green onions and dig in!
Notes
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