Easy, creamy, and dairy-free almond milk mashed potatoes are a must-have at your holiday table! They have the perfect texture and buttery flavor of traditional mashed potatoes. Easy to make in under 30 minutes on either the stovetop or in the Instant Pot. The ultimate comfort food made with just 5 simple ingredients!
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Jump to:
- You'll Love These Almond Milk Mashed Potatoes!
- Ingredients & Variation Notes
- How to Make Mashed Potatoes with Almond Milk
- Storage, Reheating, and Freezing
- Make Ahead and Serving
- Other Expert Tips for Success
- Recipe FAQs
- Other Favorite Side Dish Recipes for Thanksgiving
- Best Creamy Almond Milk Mashed Potatoes
You'll Love These Almond Milk Mashed Potatoes!
Here are the top 5 reasons you'll love these non-dairy mashed potatoes:
- Unsweetened almond milk gives the same creamy taste and creamy texture as traditional mashed potatoes!
- These almond milk mashed potatoes work for many dietary needs, especially lactose intolerant and dairy-sensitive guests. The recipe is gluten-free, vegan, soy-free, and lactose-free.
- They can be made in the instant pot or on the stovetop! A great option when oven space is hard to find during the holiday season.
- Perfect easy Thanksgiving side dish for holiday meals.
- A quick and easy homemade side dish that can be prepared in less than 30 minutes for a side for many easy weeknight dinners.
Ingredients & Variation Notes
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Potatoes: Use starchy mashed potatoes with a low moisture content like Yukon Gold potatoes, Russet, or Idaho potatoes.
- Unsweetened almond milk: Plain oat milk is a great substitute for plain almond milk.
- Vegan butter: Use vegan butter for the best creamy mashed potatoes. Extra virgin olive oil works as a variation.
- Salt and black pepper: Season to taste.
- Garlic: Adding garlic to mashed potatoes gives them the best flavor. Minced garlic cloves, roasted garlic, or even garlic powder work well in this recipe.
How to Make Mashed Potatoes with Almond Milk
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Peel and wash potatoes. Cut potatoes into eighths for larger potatoes, or quarters for smaller ones.
Step 2 - Stovetop Directions or Instant Pot Directions
To make stovetop mashed potatoes, place potatoes into a large pot and cover with water. Cook potatoes in boiling water until tender, about 15 to 20 minutes, or until easily pierced with a fork.
To make Instant Pot mashed potatoes, place potatoes into the Instant Pot and cover them with water. Cover the Instant Pot and turn the valve to seal. Pressure cook on manual high pressure for 10 minutes, then quickly release the pressure.
Step 3 - Drain the Potatoes
Drain potatoes in a colander and rinse with cold water. Return the potatoes to the pot.
Step 4 - Season, Butter, and Mash
Add butter, garlic, and 1 cup of non-dairy milk to the cooked potatoes. Use a hand mixer, electric mixer, potato ricer, or potato masher to mix potatoes until smooth.
Add in an additional ½ cup of dairy-free milk if needed.
Taste with a clean spoon and add salt and pepper to taste. Serve hot with additional vegan butter and chopped rosemary or other fresh herbs on top if desired.
Storage, Reheating, and Freezing
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Drizzle 1 to 2 tablespoons of oat or almond milk over the leftover potatoes and microwave in 60-second increments, stirring in between increments, until heated through.
- Freezing: Freeze leftovers in a freezer-safe container for up to 2 months. Help to keep texture by adding in extra vegan butter and non-dairy milk.
Make Ahead and Serving
- Make Ahead: To make this recipe up to 2 days ahead, follow the recipe directions by cooking and draining the potatoes. On the day of, reheat the cooked potatoes and mix in milk, butter, garlic, and seasonings.
- Serving: Almond milk mashed potatoes are the perfect side dish for any main dish like crispy breaded chicken, air fryer turkey breast, or pork tenderloin. Add a veggie side dish like roasted Brussels sprouts, roasted carrots, steamed broccoli, garlic green beans, or sauteed asparagus and you will have one delicious meal! These potatoes are also delicious when served topped with crock pot roast with carrots.
Other Expert Tips for Success
- Potato choice is important: Select a starchy potato like Yukon Gold potatoes or Idaho russet potatoes that hold up well and will produce a great texture.
- Adjust milk as needed: This recipe calls for one cup of dairy-free milk but you may need to add more as you mix the potatoes. Depending on your texture preference you may add up to half of a cup more to get that creamy mashed potato consistency.
Recipe FAQs
Greek yogurt, sour cream, or heavy cream are ways to thicken this recipe without using milk. Select dairy-free products if needed.
These dairy-free mashed potatoes freeze very well. Help to keep the creamy texture by adding in extra vegan butter and almond milk and freezing in a freezer-safe container for up to 2 months.
Cut large potatoes into even quarters before cooking for more consistent cooking results.
The best types of potatoes to use for mashed potatoes starchy potatoes with low moisture content, like Yukon Gold potatoes.
Potatoes like Russet potatoes and Idaho potatoes are also great potato choices for mashed potatoes.
Waxy potatoes like red potatoes, new potatoes, or fingerlings yield a softer texture more appropriate for potato salad or potato soup recipes.
The best milk alternative for whole milk in mashed potatoes is unsweetened plain almond milk or plain unsweetened oat milk. They have a neutral flavor, produce the creamiest potatoes, and produce the best results.
These almond milk mashed potatoes use plant-based milk like almond or oat milk to give this recipe a delicious creamy taste.
Other good dairy-free milk alternatives are full-fat coconut milk, coconut cream, cashew, soy milk, or rice milk. These options each have a different flavor that may impact the taste.
Chicken stock or vegetable broth can also be used, however, I have not tested these ingredients.
To create a rich and buttery flavor, use butter or vegan butter. I do not recommend coconut oil.
Olive oil, sour cream, or cream cheese also work as butter alternatives, but the flavor may impact the taste.
Other Favorite Side Dish Recipes for Thanksgiving
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Best Creamy Almond Milk Mashed Potatoes
Equipment
- potato masher (Amazon affiliate link)
- 5-qt. stock pot (Amazon affiliate link)
Ingredients
- 3 pounds organic Yukon Gold potatoes washed, peeled and cut into quarters
- 2 tablespoon vegan butter
- 1 cup unsweetened plain almond milk may add up to 1 cup more. Sub with plain oat milk
- 2 cloves garlic grated
- salt and pepper to taste
Instructions
Preparation
- Peel and wash potatoes. Place the potatoes in a large stock pot and cover with water. Bring water to a roiling boil.3 pounds organic Yukon Gold potatoes
Stovetop Directions
- Reduce the heat to simmer and cook for about 15 to 20 minutes or until easily pierced with a fork. Drain potatoes in a colander and place in a large bowl.
Instant Pot Directions
- Place potatoes into the Instant Pot pot and cover them with water. Return the pot to the appliance and then place the lid on top. Turn the valve to seal.
- Pressure cook on manual high pressure for 10 minutes. Quickly release the pressure before draining the potatoes into a colander.
Preparing the Cooked Potatoes
- Add butter, garlic, and 1 cup of non-dairy milk into bowl. Use a potato masher to mix potatoes until smooth. Add in additional ½ cup of non-dairy milk if needed. Taste with a clean spoon and add salt and pepper to taste. Serve hot and top with additional vegan butter.2 tablespoon vegan butter, 1 cup unsweetened plain almond milk, 2 cloves garlic, salt and pepper
Notes
- Select Yukon Gold or Idaho Russet potatoes for the best texture and consistency.
- You may need to add more non-dairy milk for a creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, drizzle some dairy-free milk over leftover potatoes and microwave in 60-second increments, stirring halfway, until heated through.
- Freeze leftover mashed potatoes in a freezer-safe container for up to 2 months. Help to keep texture by adding in extra vegan butter and dairy-free milk.
- Make up to 2 days ahead, by following the recipe directions up through cooking and draining the potatoes. On the day of, reheat the cooked potatoes and mix in milk, butter, garlic, and seasonings.
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