These creamy, almond milk mashed potatoes are an iconic side dish for weeknight dinners or those big holiday meals. Made with almond milk, these vegan mashed potatoes are warm and comforting, and perfect for anyone regardless of their dietary needs.
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Table of Contents
Why You’ll Love This Recipe
- Warm: There is something so soothing and warm about this side dish, and with roasted garlic mashed potatoes on the table, it’s great with just about anything!
- Nostalgic: For generations, this dish has remained a staple for holiday feasts, and now you can keep that tradition going.
- Flavor-packed: Roasted garlic gives these vegan mashed potatoes another layer of wonderful flavor!
Nutrition For Mental Health
Did you know that potatoes are 77% water? One hundred grams of boiled potatoes contain 1.9 grams of protein, 20.1 grams of carbohydrates (1.8 grams of fiber), and 0.1 grams of fat. Potatoes are a good source of vitamins C and B6, folate, and potassium. Supplementing with a high dose of vitamin B6 reduced self-reported anxiety and caused a trend towards reduced depression.
Ingredients + Substitutions
Don’t worry if you don’t have the exact ingredients you need. This section can help you find a proper substitution to keep you from running to the store.
- Potatoes: I use Russet potatoes in this recipe, but it could easily be made with Yukon Gold potatoes, or really any other type of spud.
- Milk: Unsweetened almond milk is great for this recipe, though any dairy-free unsweetened milk should do nicely!
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Vegan Almond Milk Mashed Potatoes
This recipe for almond milk mashed potatoes is as easy as it gets, though you need to allow for added time to roast the garlic in the oven. Trust me, it’s worth it.
Roasted Garlic
- Preheat oven to 400°F/205°C.
- Peel the loose outer papers off the bulbs of garlic. (No need to peel the cloves completely, just remove any loose bits.) Cut off the top 1/4 of the bulb so garlic flesh is exposed. Wrap bulbs in aluminum foil, drizzle with oil, and bake for 30-40 minutes, until garlic bulbs are light brown and soft.
- Let cool until they are easy to handle.
Mashed Potatoes
- Wash potatoes and peel half of them, and chop into fourths.
- Add potatoes and 1 teaspoon of salt to a pot of water and bring it to a boil. Turn down to a simmer and cook for about 15 minutes (until the potatoes are fork-tender). Drain potatoes and return to the pot (off the heat) for excess moisture to evaporate.
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- Mash the potatoes using a potato masher. (You can do this in the same pot you just cooked them in or in a mixing bowl.)
- Squeeze the roasted garlic out of its paper into the pot, then add vegan butter, ground black pepper, remaining salt, and almond milk to the potatoes, and combine thoroughly.
- Serve with chopped chives on top, butter, or vegan gravy.
Servings Ideas
I absolutely love serving these gluten-free, dairy-free mashed potatoes even for a regular weeknight dinner. When making a feast, you can serve them with my whipped sweet potatoes, roasted carrots and sweet potatoes, pumpkin chili, lentil sloppy joes, or mini veggie pot pies. For a light and refreshing meal opener, try my arugula citrus salad. And of course, don’t forget dessert – my banana pumpkin muffins and pecan banana muffins are a great choice, or my eggless pumpkin pie. Serve my orange mocktail too, and let everyone have a fancier drink with the meal!
Make sure to check out this resource for flavorful vegan Christmas recipes.
Storage Tips
You can safely enjoy these dairy-free mashed potatoes for up to 3 days when storing them in the fridge and for up to 3 months when frozen. When reheating, you may need a little more almond milk and vegan butter to revive their texture.
FAQ
Yes, you can, though make sure it is unsweetened almond milk.
Some say full-fat canned coconut milk is a good choice, but it can impart coconut flavors. That’s why I chose unsweetened almond milk as my dairy-free choice.
Any dairy-free milk that is unsweetened can render these roasted garlic mashed potatoes nice and creamy. Failing that, you can always use vegetable broth to help get them to a creamy texture.
More Vegan Holiday Recipes
If you tried this Almond Milk Mashed Potatoes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Almond Milk Mashed Potatoes
Equipment
Ingredients
- 2 large garlic bulbs, roasted
- 2 tablespoons olive oil, (for roasting garlic)
- 2 pounds russet potatoes, peel half + cut into fourths
- water to cook potatoes
- 1/4 cup almond milk
- 1 1/2 teaspoons salt, to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup vegan butter, chopped
- 1/4 cup fresh chives, for topping
Instructions
Roasted Garlic
- Preheat oven to 400°F/205°C.
- Peel the loose outer papers off the bulbs of garlic. (No need to peel the cloves completely, just remove any loose bits.) Cut off the top 1/4 of the bulb so garlic flesh is exposed. Wrap bulbs in aluminum foil, drizzle with oil, and bake for 30-40 minutes, until garlic bulbs are light brown and soft.
- Let cool until they are easy to handle.
Mashed Potatoes
- Wash potatoes and peel half of them, and chop into fourths.
- Add potatoes and 1 teaspoon of salt to a pot of water and bring it to a boil. Turn down to a simmer and cook for about 15 minutes (until the potatoes are fork-tender). Drain potatoes and return to the pot (off the heat) for excess moisture to evaporate.
- Mash the potatoes using a potato masher. (You can do this in the same pot you just cooked them in or in a mixing bowl.)
- Squeeze the roasted garlic out of its paper into the pot, then add vegan butter, ground black pepper, remaining salt, and almond milk to the potatoes, and combine thoroughly.
- Serve with chopped chives on top, butter, or vegan gravy.
Video
Notes
You can safely enjoy these dairy-free mashed potatoes for up to 3 days when storing them in the fridge and for up to 3 months when frozen. When reheating, you may need a little more almond milk and vegan butter to revive their texture.
Nutrition
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Reference
Field, D. T., Cracknell, R. O., Eastwood, J. R., Scarfe, P., Williams, C. M., Zheng, Y., & Tavassoli, T. (2022). High-dose Vitamin B6 supplementation reduces anxiety and strengthens visual surround suppression. Human psychopharmacology, 37(6), e2852. https://doi.org/10.1002/hup.2852
These are the best ever.
Thanks!