Almond Milk Mashed Potatoes
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!
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Servings: 8
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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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!
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!