Almond Milk Mashed Potatoes
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.
Servings: 6 Servings
Calories: 225kcal
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
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.
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
Calories: 225kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 664mg | Potassium: 660mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg
