These ultra creamy vegan mashed potatoes with almond milk and garlic are the perfect side dish for your holiday gathering, or anytime of year when you’re in the mood for decadent comfort food.
Just like Green Bean Casserole, good old mashed potatoes are a classic comfort food! When planning your Thanksgiving or holiday meal, it goes without saying that mashed potatoes are a must! At least that’s true in my house.
When I told my husband I was in the mood for some classic garlic mashed potatoes, he lit up! Then he went on to tell me that when he was a kid, he would create a mashed potato mountain that included a gravy river, and floating peas on his Thanksgiving plate.
When I served these with dinner, I had the vegan gravy and even made a side of peas so he could relive his childhood! The kids took one from his book, and enjoyed playing with their food too!
All joking aside, these mashed potatoes are ultra creamy, rich, decadent and delicious. Needless to say, there weren’t any leftovers!
The great thing about classic recipes like this one, is that you can easily adapt it to be vegan with just a few tweaks. This recipe is based on my mom’s classic, and all I needed to do to make it vegan was to make a few substitutions.
I guarantee your omnivore friends and family won’t even know these are vegan and made with almond milk!
With one entire head of garlic, they are as rich and flavorful as it gets!
Why you’ll love these Vegan Mashed Potatoes with Almond Milk…
- Creamy texture
- Rich flavor
- Simple and Quick
- Kid and omnivore approved
- Yukon Gold Potatoes have a thin skin and yellow flesh. They have a creamy texture and a medium starch content. They are not as dry and fluffy as russet potatoes, and create a creamy texture when mashed.
- Unsweetened Almond Milk is used in place of regular milk or cream.
- Vegan Butter provides a luscious creaminess.
- A Head of Garlic is added for loads of flavor.
- Add Salt and Pepper to taste. I recommend ½ teaspoon salt and ¼ teaspoon of fresh cracked pepper.
- Chives are sprinkled on top. They add a pop of color and a subtle flavor.
For complete directions and quantities scroll to the bottom of the post to the recipe card.
Tools and Equipment
- Vegetable peeler or pairing knife to peel the skin off of the potatoes.
- Cutting board to chop the potatoes into chunks.
- Large pot to boil the potatoes.
- Potato masher, ricer or food mill to mash the potatoes.
How to Make Vegan Mashed Potatoes with Almond Milk – Step by Step
Step 1: Preheat oven to 400 F. Wash and peel potatoes. Chop into large even chunks. Transfer to a large pot and cover with 2 inches of cold water. Stir in salt. Bring to a boil. Then reduce heat to a simmer. Do not cover. Check for doneness around 10 minutes by inserting a fork. If the fork easily pierces the potatoes then they are done. It will take anywhere from 10-20 minutes depending on the size of your chunks.
Step 2: While potatoes are boiling, remove some of the outer layer of skin from the garlic head. Wrap in aluminum foil. (Optional: Drizzle with 1 teaspoon of olive oil before wrapping in aluminum foil.) Place on baking sheet and roast in preheated oven at 400 F for 30 minutes.
Step 3: When garlic head is roasted, gently press cloves out of the skins, and mash smooth with a fork.
Step 4: When potatoes are done, reserve ½ cup of starchy potato water, and drain the rest. Using a potato masher, combine roasted garlic, vegan butter, almond milk, and salt and pepper.
Mash until smooth or desired consistency is reached. If potatoes need more liquid, add the reserved water. For a creamier consistency use a ricer or food mill.
Step 5: Sprinkle with fresh chopped chives, and serve warm!
Top Tips for Making Vegan Mashed Potatoes
- Make sure potatoes are fully cooked before mashing. Potatoes are done when tender all the way through. You can test that they are done by piercing them with a fork. If it easily pierces all the way through, then the potatoes are done.
- For a chunkier consistency mash with a potato masher.
- Use a quality unsalted vegan butter. I like Earth Balance or Miyoko’s. Using unsalted butter allows you to season your potatoes to your taste.
- Be sure to use unsweetened almond milk. Sweetened or vanilla flavored almond milk will result in a very unfavorable flavor.
- Bring your potatoes to boil in cold water. If you add potatoes to boiling water chances are they will cook unevenly.
- Don’t transfer to a food processor. You don’t want to overwork your potatoes or too much starch will be released. If you want creamier potatoes try a ricer or food mill.
- Slightly warming your almond milk and butter or bringing it to room temperature before adding them to your potatoes will allow them to incorporate with the potatoes better. Cold milk and butter will cool down the potatoes.
How to Serve and Keep
Serve warm. You can keep them warm by placing a dish towel over the top, or keep them in a slow cooker on low heat.
I recommend serving with vegan gravy, or a pat of vegan butter, and sprinkled with fresh chives.
These mashed potatoes with almond milk will keep in the refrigerator for 3-4 days.
How to Reheat
The best way to reheat them is to place them in an oven safe dish covered with aluminum foil. Place in preheated oven at 375 degrees F for 20-30 minutes or until warmed through. Time will depend on the amount of potatoes you have.
If you prefer to microwave, transfer to a microwaveable bowl, and cover. Microwave at 50% power for 5 minutes, stirring occasionally.
You can also reheat using the slow cooker, and placing on low heat for 2-4 hours.
Or using the stovetop, transfer to a pot, and heat on medium-low, stirring occasionally. Add a bit more vegan butter or almond milk, for added creaminess.
How do you freeze vegan mashed potatoes?
While most potatoes don’t freeze well, mashed potatoes do because they have a high enough fat content. Here’s the best way to do it as recommended by The Kitchn.
Step 1: Scoop one cup individual portions onto a parchment lined baking sheet. Freeze overnight, or for at least an hour. You want the potatoes to be completely frozen.
Step 2: Transfer the individual servings to a freezer safe bag. Label with the date. If you prefer not to make individual servings, then transfer the entire amount to a freezer safe bag or container.
They will hold up for 2-3 months.
Variations on Vegan Mashed Potatoes with Almond Milk
Different potato varieties: You can sub out Yukon Gold potatoes for Russet, or red skins. For a fluffier, starchier texture both russet and red skins will do the job well. They are starchier than Yukon Golds, which results in that thick, fluffy consistency. Whereas, Yukon Golds are creamier, and yield a smooth creamy texture.
Olive oil instead of butter: If you prefer not to use vegan butter, sub in olive oil. While most of the recipes on my site don’t include oil or vegan butters, for something like this decadent holiday side dish, it is essential to include some fat to make them light and creamy. If you don’t want to include oil or vegan butter, I suggest unsweetened coconut cream, although it may have a slight coconut undertone.
Use your favorite herbs: Chives are a classic topping, but you can opt to serve these with fresh thyme, rosemary, parsley, or your favorite fresh herbs.
Check out these other vegan potato recipes!
- Vegan Sweet Potato Casserole
- Vegan Potato Salad
- Sweet Potato Brussel Sprout Hash
- Air Fryer Potato Wedges with Herbs
If you’ve tried these vegan mashed potatoes, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Mashed Potatoes with Almond Milk
- 6 Yukon Gold Potatoes washed, peeled, and cut into chunks
- ½ cup unsweetened almond milk
- 1 head garlic
- ¼ cup vegan butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon chives fresh, finely chopped
- Preheat oven to 400 F. Wash and peel potatoes. Chop into large even chunks. Transfer to a large pot and cover with 2 inches of cold water. Stir in salt. Bring to a boil. Then reduce heat to a simmer. Do not cover. Check for doneness around 10 minutes by inserting a fork. If the fork easily pierces the potatoes then they are done. It will take anywhere from 10-20 minutes depending on the size of your chunks.
- While potatoes are boiling, remove some of the outer layer of skin from the garlic head. Wrap in aluminum foil. (Optional: Drizzle with 1 teaspoon of olive oil before wrapping in aluminum foil.) Place on baking sheet and roast in preheated oven at 400 F for 30 minutes.
- When garlic head is roasted, gently press cloves out of the skins, and mash smooth with a fork.
- When potatoes are done, reserve ½ cup of starchy potato water, and drain the rest. Using a potato masher, combine roasted garlic, vegan butter, almond milk, and salt and pepper. Mash until smooth or desired consistency is reached. For extra smooth potatoes use a ricer, or food mill to reach desired consistency.
- Sprinkle with fresh chopped chives, and serve warm!
- Potatoes will keep for 3-4 days in the fridge.
- Reheat in the oven, on stove-top or in the microwave.
- You can freeze by transferring to a freezer safe container. Freeze for 2-3 months.
I made these vegan mashed potatoes for a HUGE crowd and guess what? No one seem to notice it was Vegan! They were that darn good! Loved them! I am looking forward to new vegan recipes to try!
Have a great day!
Thank you! So glad you and your friends and family loved the mashed potatoes!
It was so good!! My whole family loved it! Love that it is healthy too!
This is a great diet friendly, allergu friendly side dish perfect for the holidays! So creamy and delicious.
What a creamy mash potato. This looks gorgeous and delicious. Can’t wait to make one in my kitchen.
These potatoes are so creamy – you could never know that they are vegan.