These Creamy Vegan Mashed Potatoes are made with Almond Milk but are just as creamy, buttery, and delicious. No one would even know this potato side dish is vegan. Don't forget the Vegan Gravy!
This dairy-free mashed potato recipe leaves no one craving or missing the milk! Almond milk and canned coconut milk are added for that extra creaminess. While the vegan butter and olive oil provide a rich, buttery flavor!
These almond milk mashed potatoes are so creamy and flavorful — without a single drop of cream or butter!
These creamy vegan mashed potatoes are the best side dish for Thanksgiving, Christmas or any day of the year. Serve it with your favorite roasted vegetable and a vegan protein for a tasty, balanced meal.
Yukon Gold Potatoes: I love using Yukon Golds for my mashed potatoes. They are super creamy when boiled and mashed. You could also use russet potatoes or white potatoes or whatever you’d like!
Vegan Butter: Vegan butter adds a creamy, salty and buttery flavor! Mashed potatoes are nothing without butter. I recommend Earth Balance.
Extra Virgin Olive Oil: I love adding a small amount of extra virgin olive oil to add richness!
Garlic: I used fresh garlic cloves but you can use garlic powder if desired.
Unsweetened Almond Milk: Almond milk is what’s going to help our mashed potatoes become super creamy and luscious! You can also use soy milk, oat milk or your favorite non-dairy milk alternative. Just make sure it’s unsweet.
Fresh Chives or Thyme: Just for garnish but a nice addition!
How to Make This Recipe
This creamy mashed potato recipe is the perfect buttery side dish for weeknight dinners, meal prep, and Holiday meals!
Step 1: Peel and chop the potatoes.
Step 2: Add to a large pot filled with cold water. Bring to a boil. Boil until fork tender, about 10-15 minutes. Drain the potatoes and return them to the pot. Set aside.
Step 3: Melt the butter in a pan on low heat. Add the olive oil and garlic and cook until the garlic is golden brown and fragrant.
Step 4: Add the melted garlic butter, almond milk, canned coconut milk, salt, and pepper and mash the potatoes until smooth and creamy.
Taste and adjust the following: Salt, black pepper, and vegan butter. Top with chives or fresh thyme and extra vegan butter!
Use different milk: I chose to use almond milk for this mashed potato recipe but you can use soy milk, oat milk or double up on the canned coconut milk to make it extra creamy and rich!
Use only butter: If you don't want to add olive oil, simply leave it out! Just add another tablespoon of vegan butter to replace it.
Use only olive oil: If you don't have vegan butter, replace it with olive oil!
Add more seasonings: You can add garlic powder, onion powder, fresh herbs, dried herbs or whatever seasonings you'd like!
Make them cheesy: Want cheesy mashed potatoes? Add nutritional yeast or vegan parmesan cheese for a nice dairy-free cheesy flavor.
I love adding a huge spoonful of almond milk mashed potatoes and vegan gravy to my holiday meal. It's truly the perfect side dish! But mashed potatoes aren't just for the Holidays. Here are a few of my favorite ways to serve them:
Serve as a side dish on Thanksgiving, Christmas or any day of the year along with Vegan Sweet Potato Casserole with Marshmallows, Roasted Shaved Brussels Sprouts, and Homemade Vegan Stove Top Stuffing.
Serve with a vegetable and vegan protein for a satisfying balanced meal.
Top with Vegan Gravy!
Make a Vegan Shepherd's Pie or Make a Vegan Version of the KFC Bowl!
Serve with a Vegan Meatloaf made from lentils or impossible meat or Vegan Steak!
Tips & Tricks
Make sure you boil them until they are fork-tender! It helps if you chop your potatoes all the same size so they evenly cook. Nothing worse than an undercooked potato.
Don't over-mash! If you mash the potatoes for too long, they might become pasty or gummy. Only mash them until you've achieved the desired texture!
Use room-temperature almond milk and butter. When these ingredients are warmer, they meld with the potatoes much better than when they are cold. I recommend leaving them on the counter while the potatoes cook.
Storage: Allow to cool completely then store in an airtight container in the fridge for up to 3 to 5 days.
Reheating: Add the leftover mashed potatoes to a pot on medium-low heat until warmed through, stirring occasionally. You may need to add a splash of almond milk to loosen it up!
Freezing: Allow the mashed potatoes to cool completely then transfer to a freezer-safe container for up to 2 months. Place frozen mashed potatoes in a covered oven-safe dish and heat in a 350F oven for 20 minutes, stirring occasionally to reheat.
Frequently Asked Questions
Yes! Let cool completely then store in an airtight container in the fridge until ready to serve. Simply reheat and fluff them with a serving fork! You may need to add a tablespoon or two of almond milk to loosen them back up.
Sure! Simply leave out the butter and olive oil. You'll need to compensate and add more salt and pepper.
Nope! Make sure you are purchasing unsweetened plain almond milk and you won't be able to tell the difference.
More Thanksgiving Recipes
Almond Milk Mashed Potatoes
- 3 pounds Yukon Gold Potatoes
- 3 tablespoons Vegan Butter
- 1 tablespoon Olive Oil
- 3-4 Garlic Cloves minced
- ½ cup Almond Milk unsweetened
- ½ cup Canned Full Fat Coconut Milk
- ½ teaspoon Kosher Salt more to taste
- ¼ teaspoon Black Pepper more to taste
- Chives or Fresh Thyme for garnish
- Peel and chop the potatoes. Add to a large pot filled with cold water. Bring to a boil. Boil under fork tender, about 10-15 minutes depending on how large you cut the potatoes.
- Drain the potatoes and return them to the pot. Set aside.
- Melt the butter to a pan on low heat. Add the olive oil and garlic and cook until garlic is golden and fragrant.
- Add the melted garlic butter, almond milk, canned coconut milk, salt and pepper and mash the potatoes until smooth and creamy.
- Taste and adjust the following: Salt, black pepper and vegan butter.
- Top with chives or fresh thyme and a pat of vegan butter. Enjoy!
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