Vegan almond milk mashed potatoes

This vegan almond milk mashed potatoes recipe is incredibly creamy, flavorful, and fluffy. This beloved mashed potatoes recipe is easy to make and suitable for different diets including vegan, vegetarian, gluten-free, and whole 30.

Mashed potatoes are a great side dish for everyday meals and special holidays like thanksgiving. This homemade comfort food goes with every entree and is loved by kids and adults.

The ingredients to make mashed potatoes are readily available and everybody loves potatoes. Now let's make this beloved healthy mashed potatoes recipe that is classically made with dairy milk, cream, butter, and cheese completely vegan and dairy free. 

Jump to:

• Ingredients
• Instructions
• Tips and tricks
• Substitutions and variations to this recipe
• Storage and reheat
• What to serve with it
• Recipe

Ingredients

• Baking potatoes. I used yellow potatoes. You may use other starchy baking potatoes like Yukon gold or russets potatoes. These types of potatoes make the dish creamier.
• Milk. Make sure to use unsweetened almond milk. Almond milk adds a nutty delicious flavor to the dish.
• Oil. I used avocado oil. You may use olive oil.
• Seasonings. Onion and garlic powder. Salt and pepper to taste.
• Garnish. Parsley flakes, paprika, and almonds.

Instructions

1. Peel and quarter the potatoes in the same size so that they cook evenly.

2. Spread the potatoes in a large pot evenly and cover the bottom of the pot with enough water. Do not need to submerge the potatoes in the water. Sprinkle some salt to your taste over the potatoes and bring the water to a boil. Then, lower the heat to medium and cover the pot with a lid (I used a plate) and let the potatoes cook for about 30 minutes or until easily breakable with a fork.

Note. Place a heavy object like a cast iron skillet over the lid so that no steams scapes and potatoes cook faster with little water.

3. Once the potatoes are fully cooked (test them with a fork), open the lid and let the excess water evaporate over high heat. It takes a few minutes. Watch out so the potatoes do not get burned.

4. Turn off the stove and while the potatoes are hot in a hot pot, take a fork and mashed them to a smooth consistency. Since potatoes are cooked perfectly and are hot, they easily break apart!

5. Transfer the mashed potatoes into a bowl and season it with pepper and onion and garlic powder. Then, warm up the almond milk in a microwave for a few seconds and add it in.

6. Then add avocado oil and mix everything well.

7. Taste it and adjust for seasonings if needed. Then, garnish it with parsley flakes, paprika, and almonds. Serve and enjoy!

Tips and tricks

• I prefer to boil the potatoes in less water as possible. This way potatoes come out cooked dry and fluffy and have lots of room to absorb the almond milk and other ingredients. But feel free to cook the potatoes the way you are comfortable.
• Place a heavy object like a cast iron skillet over the lid so that no steams scapes and potatoes cook faster with little water.
• Taste as you go and adjust for seasonings. Add more almond milk if mashed potatoes look dry to you.
• The key to fluffiness is to mash the potatoes while they are hot and add warm almond milk to them.
• Make a double batch of this recipe and save some for later.
• Peel the potatoes for a creamy and even look.
• Mash the potatoes enough for a creamy silky consistency. Do not overdo it. Otherwise, it will become a gummy-like texture.
• Add in spices and herbs you like the best.
• Adjust the amount of seasonings in the recipe to your taste.

Substitutions and variations to this recipe

• Use fresh garlic and onion instead. Make sure to chop them finely and cook them in oil before adding them to mashed potatoes.
• Make other variations to this recipe by using sweet potatoes with sweet spices like nutmeg and cinnamon.
• Use other types of plant-based milk such as soy milk or oat milk.
• Use other types of dairy-free, plant-based vegan fat such as vegan cream, vegan butter, and vegan cheese.
• Add spices or herbs of your choice. Cayenne pepper, ginger, cumin, rosemary, chive, thyme.
• Add in some finely chopped cooked or fresh vegetables like carrots, peppers, broccoli, or cauliflower. 

Storage and reheat

Store this vegan almond milk mashed potatoes in an air-tight container in the fridge for 3 days. Heat it in a microwave or stovetop. If the mashed potatoes look dry, add in some almond milk.

You may freeze it for up to 3 months in a safe freezer bag and defrost it in the fridge the night before and heat it the same way as above.

What to serve with it

Serve this vegan almond milk mashed potatoes side dish with:

• Chicken. Juicy chicken breast kabobs in oven, dill chicken, sweet and sour chicken.
• Salmon. Baked frozen salmon.
• Beef. Eggplant casserole with ground beef, ground beef burger patty.

I am sure you will love this vegan almond milk mashed potatoes as much as we do. It just as delicious as classic mashed potatoes and it is so simple and quick to make as a great side dish.

Please let me know in the comment below how you did it, I love to hear from you!

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Find more tasty potato recipes:

• Gluten-free potato soup
• Potato salad without eggs