These Almond Milk Mashed Potatoes are a creamy, dairy‑free version of the classic comfort food. Made with just a few simple ingredients, they're buttery, fluffy, and easy to prepare in under 30 minutes. Perfect for weeknight dinners, holiday meals, or a comforting side!
Unsweetened plant-based milk creates a smooth texture while keeping the flavor light and savory.
Serve them with vegan gravy, roasted vegetables, or your favorite plant-based main!
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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.
See recipe card for quantities.
How to Make This Recipe
Vegan butter, fresh garlic, and almond milk create creamy mashed potatoes without any dairy!
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 and set aside.
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: Transfer to a serving dish and add more vegan butter and a pinch of flaky salt. Enjoy!
Substitutions & Variations
Potatoes: Yukon gold is my go-to pick but any variety will work. Choose Russet for fluffier potatoes and Yukon for creamier.
Garlic: Fresh minced garlic adds the best flavor, but garlic powder can be used instead.
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
Here are a few ways to serve vegan mashed potatoes:
- My favorite way to serve these mashed potatoes is with sweet and tangy baked balsamic tofu and crisp, garlicky air fryer broccolini.
- Serve them with rich, savory vegan gravy for classic mashed potatoes and gravy.
- Use them as a fluffy topping for a comforting vegan shepherd's pie.
- Enjoy them as a simple plant-based side with roasted vegetables and crispy tofu or tempeh.
- Spoon over warm stewed lentils or hearty vegan bean chili for a filling 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: 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.
Frequently Asked Questions
Overworking the potatoes can release too much starch, especially if using a food processor or using an electric mixer. Overcooking can also contribute to a gloopy texture. Mash gently and add almond milk gradually until you reach the desired creamy consistency.
Yes! Unsweetened soy milk, oat milk, or cashew milk all work well. Choose an unsweetened, plain variety to avoid altering the flavor of your mashed potatoes.
Adding too much liquid can make them runny. Mash and add the almond milk a little at a time until you reach the desired consistency.
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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Mari says
These are delicious! They make a nice change from the mundane. Thank you!
Liv says
Glad you enjoyed! 🙂