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Close up of butter melting on mashed potatoes.

Almond Milk Mashed Potatoes

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! 
5 from 7 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Author: Liv King

Ingredients
 

  • 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

Instructions

  • 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!

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. 
 
Storage: Allow to cool completely then store in an airtight container in the fridge for up to 3 to 5 days.
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.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!