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vegan mashed potatoes with almond milk in blue bowl
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5 from 5 votes

Vegan Mashed Potatoes with Almond Milk

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 196kcal
Author: Alison Corey

Ingredients

  • 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

Instructions

  • 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!

Notes

Expert Tips for Making Vegan Mashed Potatoes
  • Make sure the 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. The potatoes are done if they easily pierce all the way through.
  • For a chunkier consistency, mash the potatoes with a potato masher.
  • Use 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 a boil in cold water. If you add potatoes to boiling water, they will likely 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 wish to creamier mashed potatoes, use 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.
  • These mashed potatoes with almond milk will keep in the refrigerator for 3-4 days, or 2-3 months in the freezer.

Nutrition

Calories: 196kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 293mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 36mg | Calcium: 54mg | Iron: 1mg