Dairy Free Mashed Potatoes With Almond Milk
This mashed potatoes with almond milk recipe has just 3 simple ingredients and is the perfect side dish for both holiday meals and weeknight dinners.
No one at the dinner table would ever know these aren’t classic mashed potatoes loaded with whole milk, heavy cream, and real butter. These creamy potatoes have a rich, buttery flavor, and taste like the real thing, but are completely dairy-free.
They’re delicious served with creamy sun dried tomato pesto chicken or any meal with a sauce.
Ingredients
To make this creamy mashed potato recipe, you’ll need
- Yukon gold potatoes – when cooked these have a very creamy texture that results in the creamiest mashed potatoes.
- Unsweetened almond milk – the flavor of almond milk is fairly neutral, so use your favorite brand.
- Vegan butter – for extra richness and flavor.
- Kosher salt and black pepper – to taste.
- Fresh herbs (optional) – such as parsley or chives, to garnish.
How to Make Mashed Potatoes With Almond Milk
Step 1. Bring a large pot of salted water to a boil. Add in the cubed potatoes and cook for 15-20 minutes or until fork tender. Drain the potatoes and add them back to the pot.
Step 2. Using a potato masher or fork, mash the potatoes until you’ve reached your desired texture. You can also use a food processor or hand mixer if you’d like more of a whipped texture.
Step 3. Mix in the almond milk and 4 tablespoons of the vegan butter. Season to taste with kosher salt and freshly ground black pepper. Add a pat of vegan butter (the last tablespoon) on top before serving. Optional: Top with fresh herbs.
Make It Your Way: Substitutions & Variations
​Please remember that recipes are just a starting point.
How can you make these dairy-free mashed potatoes using what you already have? Here are some ideas…
- No Yukon gold potatoes? – you can use other types of potatoes such as russet potatoes, red potatoes, waxy potatoes or white potatoes. For sweet potatoes, try my vegan mashed sweet potatoes recipe.
- No unsweetened plain almond milk? – use another neutral dairy-free milk such as oat milk or soy milk. I’d avoid using coconut milk because the flavor is too strong.
- Make it extra creamy – in addition to the milk, you can add in a couple tablespoons of dairy-free Greek yogurt or vegan cream cheese (Kite Hill has a chive flavor that would taste amazing here).
- Add-ins – roasted garlic, garlic powder, or onion powder.
How to Serve
Mashed potatoes are a great side dish served with any kind of entree, but especially one that has a sauce such as
- Honey Garlic Lemon Pepper Chicken Thighs
- Coconut Lime Chicken
- Lemon Butter Fish
- Coconut Chickpea Curry
- BBQ Salmon Bites
- Braised Beef
- Lemon Chicken
- or at Thanksgiving dinner
How to Store
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
More Side Dishes
- Vegan Mashed Sweet Potatoes
- Honey Roasted Parsnips & Carrots
- Sauteed Broccoletti
- Warm Potato Asparagus Salad With Roasted Garlic Vinaigrette
Dairy Free Mashed Potatoes With Almond Milk
Ingredients
- 2 pounds Yukon gold potatoes peeled and cut into cubes
- ½ cup almond milk or another milk alternative, see notes
- 5 tablespoons vegan butter divided
- diamond crystal kosher salt to taste
- freshly cracked black pepper
- optional: fresh parsley or chives
Instructions
- Bring a large pot of salted water to a boil. Add in the cubed potatoes and cook for 15-20 minutes or until fork tender. Drain the potatoes and add them back to the pot.
- Using a potato masher or fork, mash the potatoes until you've reached your desired texture. You can also use a food processor or hand mixer if you'd like more of a whipped texture.
- Mix in the almond milk and 4 tablespoons of the vegan butter. Season to taste with kosher salt and freshly ground black pepper. Add the last tablespoon of vegan butter on top before serving. Optional: Top with fresh herbs.