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.
- 6 Yukon Gold Potatoes washed, peeled, and cut into chunks
- ½ cup unsweetened almond milk
- 1 head garlic
- ¼ cup vegan butter
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp 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 tsp 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!
Nutrition facts are an estimate.
- 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.
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