Mashed Potatoes With Almond Milk
These 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!
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.
Nutrition
Calories: 160kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 164mgPotassium: 658mgFiber: 4gSugar: 1gVitamin A: 182IUVitamin C: 31mgCalcium: 52mgIron: 1mg
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