Presenting the richest, creamiest mashed potatoes with almond milk recipe; there's no dairy in sight here! In fact, these crowd pleasers are made with almond milk and roasted garlic.
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If you couldn't tell from my baker's potatoes or my perfect roast potatoes recipes, the humble potato is one of my favorite foods. I mean, aren't potatoes universally loved by everyone?
Unfortunately, butter and cream are the traditional sidekicks to this classic side dish. So, what can you substitute for milk and butter and still enjoy perfect mashed potatoes? The answer is almond milk - the flavor is subtly nutty. And, the end result is no less creamy and flavorful than mashed potatoes made with milk and butter. Winning!
Top Tip: You might also like this popular side dish: Cranberry Wild Rice Pilaf
Reasons You'll Love This Recipe
- If you're looking for a perfect mashed potato recipe that is creamy without all the dairy, this is it!
- Mashed potatoes with almond milk are the perfect side dish for your Thanksgiving or Christmas spread.
- Mashed potatoes are the ultimate gluten-free comfort food! What's not to love?
- Almond milk gives these mashed potatoes a nice nutty note that actually makes them taste so much better than mashed potatoes made with dairy.
🛒Ingredients
- Potatoes: The best potatoes for mashing are Yukon Gold, Russets and Maris Pipers. They have a high enough starch content to produce rich and creamy mashed potatoes.
- Almond Milk: While you could use any kind of milk for these mashed potatoes, almond milk gives them a subtle nutty flavor, while keeping the recipe dairy free.
- Olive Oil: We'll be using a small amount of olive oil to roast the garlic.
- Garlic: Roasted garlic is part of what makes these potatoes so special.
- Vegan Butter: Use your favorite plant based butter.
- Salt & Pepper: Salt enhances all the other flavors and pepper adds a bit of bite to the final dish.
- Chives: Chives are optional, but highly recommended. They work perfectly with the almond milk and roasted garlic.
👨🍳How To Make Mashed Potatoes With Almond Milk
- Preheat your oven to 400 F (205 C). Peel the papery outer leaves off of the garlic bulb and discard. Cut the top off the head of garlic, and brush it with a teaspoon of olive oil. Wrap the garlic head in aluminum foil and roast in the oven for 30-40 minutes.
- Alternatively, you can roast garlic in your air fryer. Preheat your air fryer to 380 F (190 C). Follow the same steps as you would for roasting garlic in the oven, but reduce the cooking time to 15-20 minutes.
- Peel your potatoes and cut them into 2 inch chunks. Put them in a saucepan and cover with cold water. Boil them for 15-20 minutes, or until they're fork tender.
- Drain the water and return your potato chunks to the pan you boiled them in. Set them aside for one minute so that any additional water can evaporate.
- Once the garlic has finished roasting, squeeze the cloves out of their skins, and add them to the pan with the potatoes.
- Mash your potatoes with a potato masher or a ricer (see photo above). If you don't own a ricer, I really recommend them - ricing your potatoes is the quickest and most efficient way to get creamy, silky vegan mashed potatoes.
- Now, stir in your almond milk and melted vegan butter. Sprinkle the salt and pepper in and stir well until everything is combined and the potatoes are nice and creamy.
- Garnish with chives and serve warm. Enjoy!
💡Recipe Variations
There's lots of ways to get creative with your mashed potatoes with almond milk. Here's a few suggestions:
Herbed Mediterranean Mashed Potatoes
- Add a teaspoon of dried Italian herbs, such as basil, oregano, and thyme, to the mashed potatoes.
- Mix in chopped sun-dried tomatoes and pitted Kalamata olives for a Mediterranean twist.
- Garnish with a drizzle of extra-virgin olive oil and fresh chopped parsley.
Spicy Curry Mashed Potatoes With Almond Milk
- Incorporate a tablespoon of your favorite curry powder into the mashed potatoes for an exotic kick.
- Mix in some finely chopped sautéed onions and bell peppers for added flavor and texture.
- For extra heat, add a pinch of red pepper flakes or cayenne pepper.
Roasted Vegetable and Nut Mashed Potatoes
- Roast a combination of vegetables like carrots, parsnips, and Brussels sprouts until caramelized.
- Blend the roasted veggies into the mashed potatoes for a rustic touch.
- Sprinkle toasted almond or walnut pieces on top for a delightful crunch.
Pesto and Spinach Mashed Potatoes
- Stir in a few tablespoons of vegan pesto sauce for a burst of basil and nutty flavor.
- Add finely chopped sautéed spinach for a pop of color and extra nutrients.
- Top with a sprinkle of vegan Parmesan cheese or nutritional yeast.
🍽️Serving Suggestions
🧡Mashed potatoes with almond milk are the perfect sidekick to vegan meatloaf.
🧡If you like vegan sausages, serve them over a creamy bed of mashed potatoes made with almond milk.
🧡If you're making a special holiday meal, you might like my mushroom wellington recipe. It's perfect with a creamy side of mashed potatoes.
🧡Try my popular meatballs in a spicy harissa sauce over mashed potatoes.
🧡These sticky shiitake mushrooms are amazing with a creamy mash. Ultimate comfort food.
❄️Storage Instructions
Refrigerator
Allow the mashed potatoes to cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer
To freeze, portion the mashed potatoes into airtight freezer-safe containers or resealable bags. Label with the date. Frozen mashed potatoes can be stored for up to 2-3 months.
Thawing
To thaw frozen mashed potatoes, transfer them to the refrigerator and let them thaw overnight. Reheat gently on the stovetop or in the microwave, adding a splash of almond milk and stirring occasionally to restore the creaminess.
Reheating
When reheating refrigerated mashed potatoes, place them in a saucepan over low heat. Add a splash of almond milk and stir constantly to prevent sticking. You can also reheat in the microwave, stirring every 30 seconds to ensure even heating.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
🙋Frequently Asked Questions
Yes, you can use water instead of milk in mashed potatoes, but keep in mind that the texture and flavor will be different. While milk adds creaminess and a subtle richness, using water will result in a less creamy consistency and milder taste. To compensate for the lack of creaminess, you might need to add a bit more fat, such as vegan butter or olive oil, to the potatoes. Additionally, seasoning and herbs can play a crucial role in enhancing the flavor when using water.
The best potatoes for mashed potatoes are starchy varieties like Russet or Yukon Gold. These potatoes have a high starch content and a lower moisture content, which results in a fluffy and smooth texture when mashed. Starchy potatoes easily absorb liquid and fats, creating creamy mashed potatoes.
In an airtight container mashed potatoes should stay fresh for up to three days. Be sure to let them cool fully before storing them in the fridge.
Craving More Easy Vegan Recipes?
Parsnip Puree With Roasted Garlic
Vegan Garlic Knots From Scratch
📖 Recipe
Mashed Potatoes With Almond Milk
Ingredients
- 2 pounds Yukon Gold or Maris Piper potatoes (about 6-8 potatoes) *peeled and cut into 2 inch chunks
- ½ cup almond milk
- 1 teaspoon olive oil
- 1 head garlic
- 2 tablespoons vegan butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chives (optional) *chopped finely
Instructions
- Preheat oven to 400 F (205 C). Peel the papery outer leaves off of the garlic bulb and discard. Cut the top off the head of garlic, and brush it with a teaspoon of olive oil. Wrap the garlic head in aluminum foil and roast in the oven for 30-40 minutes. *For roasting garlic in the air fryer see note 1
- Peel potatoes and cut into 2 inch chunks. Transfer them to a saucepan and cover with cold water. Boil for 15-20 minutes, or until the potatoes are fork tender.
- Drain the water and return the potato chunks to the pan. Set them aside for one minute so that any additional water can evaporate.
- Once the garlic has finished roasting, squeeze the garlic out of their skins, and add them to the pan with the potatoes.
- Using a potato masher, mash the potatoes. Alternatively, for silkier potatoes use a ricer (see post above.)
- Stir in almond milk and melted vegan butter. Sprinkle the salt and pepper in and stir well until everything is combined and the potatoes are nice and creamy. Garnish with chives and serve warm.
Notes
- To roast garlic in the air fryer: Preheat the air fryer to 380 F (190 C). Peel the papery outer leaves off the head of garlic and cut the top off. Brush with olive oil and wrap in tin foil. Air fry for 15-20 minutes or until the garlic is soft.
- In an airtight container vegan mashed potatoes should stay fresh for up to three days. Be sure to let them cool fully before storing them in the fridge.
- To freeze almond milk mashed potatoes, scoop individual portions of potatoes onto a parchment lined baking tray. Freeze for one hour, ideally overnight. Transfer the individual portions to a reusable freezer bag and write the date on the bag. The potatoes will stay fresh for 2-3 months.
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