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    Home » Holiday Favorites

    Creamy Vegan Mashed Potatoes With Almond Milk

    Published:Nov 12, 2021· Modified: Nov 30, 2021 by Keri Bevan

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    Presenting the richest, creamiest vegan mashed potatoes recipe; there's no dairy in sight here! In fact, these crowd pleasers are made with almond milk and roasted garlic.

    mashed potatoes with almond milk and butter.
    vegan mashed potatoes with almond milk
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    • Instructions
    • Download My Free Vegan Grocery List
    • Frequently Asked Questions
    • Recipe

    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!

    • roasted garlic for mashed potatoes.
    • boiling potatoes for vegan mashed potatoes.
    • mashed potatoes with almond milk.

    Instructions

    • 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!
    mashed potatoes with almond milk.
    vegan mashed potatoes with almond milk

    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.

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    Frequently Asked Questions

    Can you make mashed sweet potatoes with almond milk?

    Yes, absolutely! Just swap the white potatoes for sweet potatoes. You might want to add a pinch of cinnamon and nutmeg and omit the roasted garlic.

    How do you freeze vegan 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.

    If You Liked This Recipe, You Might Like These Easy Vegan Side Dishes

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    Recipe

    mashed potatoes with almond milk

    Vegan Mashed Potatoes With Almond Milk

    Keri Bevan
    These vegan mashed potatoes with almond milk are delightfully creamy and silky. Roasted garlic gives them an added flavor boost. These are sure to be a real crowd pleaser!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 160 kcal

    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

    1. 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.

    Nutrition

    Calories: 160kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 164mgPotassium: 658mgFiber: 4gSugar: 1gVitamin A: 182IUVitamin C: 31mgCalcium: 52mgIron: 1mg
    Keyword mashed potatoes with almond milk, vegan mashed potatoes
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    Welcome to my vegan kitchen! I hope you enjoy my collection of simple, flavorful vegan recipes.

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    Welcome!

    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

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