Almond Milk Mashed Potatoes

5 from 1 vote

Almond Milk Mashed Potatoes

These almond milk mashed potatoes are the best vegan mashed potatoes I have ever made. They are perfectly fluffy, with a hint of garlic. Serve them with your favorite entree!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Keyword: almond milk, dairy free, garlic mashed potatoes, maris piper, mashed potatoes, potatoes, vegan, yukon gold

Servings:

Calories: 184kcal

Author: Tonje

Equipment

Pot
Potato Masher
Colander

Ingredients

2 pounds potatoes (Yukon Gold or Maris Piper)
4 garlic cloves
¼ teaspoon salt
¼ teaspoon pepper
½ cup unsweetened almond milk

Instructions

Peel and dice the potatoes, and add them to a large pot. Cover with water.
2 pounds potatoes
Bring the potatoes to a boil over medium heat, and allow them to simmer until the potato cubes are soft enough to easily pierce with a fork.
Drain off the excess water, and use a potato masher to mash the potato cubes until they are fluffy.
Add almond milk, seasoning and grated garlic to the mash. Adjust these ingredients to taste.
4 garlic cloves, ¼ teaspoon salt, ¼ teaspoon pepper, ½ cup unsweetened almond milk

Video

Notes

Store leftover almond milk mash in a refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a microwave or on the stove.
Omit the garlic if you prefer. You can also add any extra seasoning like nutmeg.
Ensure that the potatoes are really soft before you start mashing them.
Make sure to use unsweetened almond milk.

Nutrition