Mashed Potatoes With Almond Milk Recipe: A Dairy-Free
Mashed potatoes are a timeless comfort food, often associated with creamy, buttery goodness. For those seeking a dairy-free alternative or a healthier twist, mashed potatoes with almond milk offer a delicious and nutritious solution. This recipe retains the creamy texture and rich flavor of traditional mashed potatoes while incorporating almond milk, making it perfect for vegans, those with lactose intolerance, or anyone looking to cut back on dairy.
Mashed Potatoes With Almond Milk Recipe
Mashed potatoes are a staple in many households, served as a versatile side dish for everything from holiday feasts to weeknight dinners. Traditional recipes rely on butter and milk for creaminess, but almond milk—a plant-based, low-calorie option—makes a fantastic substitute. Not only does almond milk keep the dish lighter, but it also adds a subtle nutty undertone that enhances the natural flavors of the potatoes. This recipe is quick, easy, and customizable, ensuring you can enjoy fluffy, flavorful mashed potatoes without compromising on taste or dietary preferences.
Mashed Potatoes With Almond Milk Recipe
Equipment
- Large pot
- Colander
- Potato masher or electric mixer
- Large mixing bowl
- Measuring cups and spoons
- Peeler
- Knife
- Cutting board
Ingredients
- 2 pounds russet or Yukon gold potatoes
- 1 cup unsweetened almond milk
- 2-3 tbsp vegan butter (optional for added creaminess)
- 2 teaspoons salt (adjust to taste)
- 1 teaspoons garlic powder (optional for flavor)
- Freshly ground black pepper (to taste)
- Fresh chives or parsley (optional for garnish)
Instructions
Preparation
- Peel the potatoes and cut them into roughly 1-inch chunks for even cooking.
- Rinse the potatoes in cold water to remove excess starch.
Cooking
- Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes in a colander and return them to the pot.
Mashing
- Add the vegan butter (if using), 1 cup of almond milk, remaining salt, and garlic powder to the pot with the potatoes.
- Use a potato masher or an electric mixer to mash the potatoes until they reach your desired consistency. Add more almond milk if necessary to achieve a creamier texture.
- Season with freshly ground black pepper to taste.
Serving
- Transfer the mashed potatoes to a serving bowl.
- Garnish with freshly chopped chives or parsley if desired.
- Serve hot
Notes
Ingredients
- 2 pounds of Yukon Gold or Russet potatoes
- ½ to ¾ cup unsweetened almond milk (adjust based on desired consistency)
- 2 tablespoons olive oil or vegan butter
- 2 garlic cloves (optional, for extra flavor)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Potatoes:
- Peel the potatoes (if desired for a smoother texture) and cut them into evenly sized chunks to ensure even cooking.
- Cook the Potatoes:
- Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender.
- Drain and Mash:
- Drain the potatoes and return them to the pot. Allow them to sit for a minute to evaporate any excess water.
- Mash the potatoes using a potato masher or ricer for a smoother consistency.
- Add Almond Milk and Olive Oil:
- Warm the almond milk slightly to prevent cooling the potatoes. Gradually add the almond milk and olive oil (or vegan butter) to the mashed potatoes.
- Stir well until the mixture is creamy. Adjust the almond milk quantity based on your preferred consistency.
- Season to Taste:
- Add salt, black pepper, and mashed or finely minced garlic (if using). Mix thoroughly.
- Serve and Garnish:
- Transfer the mashed potatoes to a serving dish. Garnish with fresh parsley or chives for a burst of color and flavor.
Nutrition Information (Per Serving)
Serves 4-6
- Calories: ~150
- Carbohydrates: ~30g
- Protein: ~3g
- Fat: ~4g
- Fiber: ~3g
- Sodium: ~200mg (varies based on salt addition and almond milk brand)
Why You’ll Love This Recipe
- Dairy-Free: Perfect for those with lactose intolerance or following a vegan diet.
- Low-Calorie Alternative: Almond milk is a lighter choice compared to heavy cream or milk.
- Customizable: Adjust seasonings, add herbs, or incorporate roasted garlic for additional flavor.
- Quick and Easy: Requires minimal prep and cooking time, making it a go-to side dish for any meal.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.
