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Almond milk mashed potatoes.
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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 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: almond milk, dairy free, garlic mashed potatoes, maris piper, mashed potatoes, potatoes, vegan, yukon gold
Servings: 4
Calories: 184kcal
Author: Tonje



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


  • 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



  • 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.


Calories: 184kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 200mg | Potassium: 969mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 2mg