Dairy Free Mashed Potatoes With Almond Milk

5 from 1 vote

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.

Author: Lindsey Jenkins

Prep Time 10

Cook Time 15

Total Time 25

Servings

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.

Notes

Make It Your Way: Substitutions & Variations

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.