Whip up the creamiest side ever with these Almond Milk Mashed Potatoes—a dairy-free twist on the classic that’s smooth, fluffy, and full of cozy flavor.
Almond milk mashed potatoes are gaining popularity as a delicious dairy-free alternative to traditional mashed potatoes. They're perfect for those following vegan or lactose-free diets, and they offer a unique, subtly nutty flavor that complements the creamy texture of the potatoes.
Perfect for family dinners—this almond milk mash is kid-approved and allergy-friendly!
For more dairy-free side dishes, check out our Crispy Cauliflower Bites, Honey Roasted Parsnips and Carrots, and Vegan Baked Beans Recipe.
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💖 Why This Recipe Works
- Creamy Texture Without Dairy: Almond milk provides a smooth, rich consistency that's comparable to traditional mashed potatoes.
- Health-Conscious Choice: Lower in calories and fat, making it a guilt-free comfort food.
- Versatile Flavor: The subtle nuttiness of almond milk pairs well with various herbs and spices.
⭐ Star Ingredients
- Potatoes: I’ve tested this with both Yukon Golds and Russets, and honestly? You can’t go wrong. Yukon Golds give you that naturally buttery, dense mash, while Russets fluff up like a dream. I often mix the two for the ultimate creamy-meets-fluffy texture. Choose what suits your style!
- Unsweetened Almond Milk: Go for the unsweetened kind to avoid any weird sweetness surprises. I like using a barista-style almond milk—it’s a little thicker and adds that silky finish you’d usually get from cream. It blends in beautifully without stealing the potato spotlight.
- Vegan Butter (or other fats): Vegan butter gives you that classic richness, but don’t stop there—olive oil adds a peppery depth, coconut oil brings a hint of sweetness, and avocado oil makes it extra smooth and luxe. I switch it up depending on the meal I’m pairing with. Fat is flavor, and you’ve got options!
- Garlic: Raw, roasted, or sautéed—garlic is my go-to for layering flavor. I love roasting a few cloves in the oven while the potatoes boil, then mashing them right in. It gives the mash that mellow, sweet-savory lift that makes people go “ooooh.”
💡Pro tip: Mix Yukon Gold and Russets for the best of both worlds—flavor and fluff.
Substitutions & Variations
- Milk Alternatives: Swap almond milk with oat, soy, or cashew milk for different flavor profiles.
- Butter Alternatives: Use olive oil or coconut oil instead of vegan butter for a different richness.
- Herb Infusions: Incorporate rosemary, thyme, or chives for added aroma and taste.
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika for heat.
- Cheesy Flavor: Mix in nutritional yeast for a vegan cheesy twist.
- Texture Variation: Leave some potato chunks for a rustic feel.
- Roasted Garlic & Caramelized Onion Boost: Stir in roasted garlic cloves or caramelized onions for a savory depth that balances the subtle sweetness of the almond milk—total flavor glow-up!
Pair these mashed potatoes with our German Fried Cabbage With Bacon Bits or Zucchini Lasagna Rolls With Eggplant for a hearty meal.
🔪 How To Make Almond Milk Mashed Potatoes
- Step 1: Start by cutting the potatoes into small, even pieces. Place the cut potatoes in a large pot.
- Step 2: Cover the potatoes with water. Add a pinch of salt to the water to season the potatoes as they cook. Bring the water to a boil over high heat. Let the potatoes boil for about 25 minutes. They should be tender enough to pierce easily with a fork.
- Step 3: Once the potatoes are cooked, drain the water using a colander. Return the drained potatoes to the pot. Using a hand mixer or a potato masher, whip the potatoes.
- Step 4: Pour in warm almond milk and add the vegan butter. Season the mixture with salt and freshly ground black pepper to taste.
- Step 5: Continue mashing the potatoes again. If you prefer a smoother texture, use the mixer at a medium speed.
- Step 6: When ready to serve, transfer the mashed potatoes to a serving dish. Garnish with freshly chopped herbs like parsley or chives for a burst of color and freshness.
💡Hint: For extra creaminess, warm the almond milk before adding it to the potatoes.
- For chunkier mash, use a hand masher and leave the skins on.
- For smooth mash, use a ricer or mixer and peel the potatoes fully.
👩🍳 Expert Tips And Troubleshooting
- Too runny? Simmer it gently to reduce moisture or stir in instant potato flakes or mashed cauliflower to thicken things up.
- Lumpy texture? Usually a sign your potatoes weren’t hot or soft enough. Make sure they’re fork-tender and warm before mashing.
- Extra creamy goal? Swap the masher for a potato ricer or use a hand mixer on low for that whipped, restaurant-style feel.
- Cheeky bonus tip: Want garlic flavor without the fuss? Use a garlic press right into the mash—no pre-chopping needed.
💭 FAQs
Not all potatoes mash the same—and trust me, it matters! Here’s a quick guide to help you choose the right type depending on the texture you’re after:
Yukon Gold: Buttery, creamy, and naturally rich—these are my go-to for a dense, velvety mash. They also hold their shape well, so great if you like a bit of texture.
Russet (a.k.a. Idaho potatoes): Super starchy and fluffy, these whip up into the classic cloud-like mashed potatoes we all know and love.
Red potatoes: Less starchy and more waxy, they’ll give you a chunkier, rustic mash—delish if you’re into skins-on and hearty textures.
Yes! These almond milk mashed potatoes are a lighter, dairy-free alternative to traditional mashed potatoes. Using unsweetened almond milk and vegan butter (or heart-healthy fats like olive oil) cuts down on saturated fat and calories. They’re perfect if you’re looking for healthy mashed potatoes that still taste rich and comforting.
Store in an airtight container in the fridge for 3–4 days.
This mash freezes well in a zip-top bag—just thaw overnight before reheating.
Yes, you can make them in advance; reheat gently on the stovetop or microwave, adding a splash of almond milk if needed to restore moisture.
🍽 More Tasty Veggie Sides
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💖 Serving Suggestions
Here are some great dishes to serbe with Almond milk mashed potatoes:
- With Roasted Carrots: The sweetness complements the creamy potatoes.
- Alongside Baked Beans: A hearty, protein-rich pairing.
- Topped with Roasted Garlic Mushrooms: Adds an earthy depth.
- Next to Crispy Brussels Sprouts: For a crunchy contrast.
- Accompanied by a Four Bean Salad: Balances the richness with freshness.
- With Air Fryer Corn on the Cob: A classic, comforting combination.
Almond milk pairs beautifully with earthy herbs (like thyme), roasted garlic, and even a hint of nutmeg if you’re feeling bold!
Almond Milk Mashed Potatoes
Ingredients
- 4 Potatoes
- ¼ Cup Almond Milk
- 3 tablespoon Vegan Butter
- Salt (to taste)
- Black Pepepr (to taste)
Instructions
- Start by cutting the potatoes into small, even pieces. Place the cut potatoes in a large pot.
- Cover the potatoes with water. Add a pinch of salt to the water to season the potatoes as they cook. Bring the water to a boil over high heat. Let the potatoes boil for about 25 minutes. They should be tender enough to pierce easily with a fork.
- Once the potatoes are cooked, drain the water using a colander. Return the drained potatoes to the pot. Using a hand mixer or a potato masher, whip the potatoes.
- Pour in warm almond milk and add the vegan butter. Season the mixture with salt and freshly ground black pepper to taste.
- Continue mashing the potatoes again. If you prefer a smoother texture, use the mixer at a medium speed.
- When ready to serve, transfer the mashed potatoes to a serving dish. Garnish with freshly chopped herbs like parsley or chives for a burst of color and freshness.
Notes
- Keep the Potatoes Hot: For creamier mashed potatoes, keep them warm by covering the pot with a lid while you prepare the other ingredients.
- Add Roasted Garlic: Roast a few garlic cloves and mash them into the potatoes for a rich, savory flavor that’ll take your dish to the next level.
- Use a Potato Ricer: If you want ultra-smooth mashed potatoes, use a potato ricer instead of a masher or mixer.
These almond milk mashed potatoes are a regular win at our table—so creamy without the dairy! Tried a fun twist? Let me know how you made it your own!