Jump to Recipe
These Creamy Vegan Mashed Potatoes are made with Almond Milk but are just as creamy, buttery, and delicious. No one would even know this potato side dish is vegan. Don't forget the Vegan Gravy!
Jump to:
- Ingredients
- How to Make This Recipe
- Recipe Variations
- Serving Ideas
- Storage
- Frequently Asked Questions
- More Thanksgiving Recipes
- Recipe
- Reviews
This dairy-free mashed potato recipe leaves no one craving or missing the milk! Almond milk and canned coconut milk are added for that extra creaminess. While the vegan butter and olive oil provide a rich, buttery flavor!
These almond milk mashed potatoes are so creamy and flavorful — without a single drop of cream or butter!
These creamy vegan mashed potatoes are the best side dish for Thanksgiving, Christmas or any day of the year. Serve it with your favorite roasted vegetable and a vegan protein for a tasty, balanced meal.
Ingredients
Yukon Gold Potatoes:I love usingYukon Goldsfor my mashed potatoes. They are super creamy when boiled and mashed. You could also use russet potatoes or white potatoes or whatever you’d like!
Vegan Butter: Vegan butter adds a creamy, salty and buttery flavor! Mashed potatoes are nothing without butter. I recommend Earth Balance.
Extra Virgin Olive Oil:I love adding a small amount of extra virgin olive oil to add richness!
Garlic: I used fresh garlic cloves but you can use garlic powder if desired.
Unsweetened Almond Milk:Almond milk is what’s going to help our mashed potatoes become super creamy and luscious! You can also use soy milk, oat milk or your favorite non-dairy milk alternative. Just make sure it’s unsweet.
Canned Coconut Milk: I enjoy adding canned coconut milk as well to add extra creaminess but my veganheavy cream recipewould also work well or thisvegan sour cream recipe.
Fresh Chives or Thyme: Just for garnish but a nice addition!
How to Make This Recipe
This creamy mashed potato recipe is the perfect buttery side dish for weeknight dinners, meal prep, and Holiday meals!
Step 1: Peelandchopthe potatoes.
Step 2: Add to a large pot filled with cold water. Bring to a boil.Boil until fork tender,about 10-15 minutes. Drain the potatoes and return them to the pot. Set aside.
Step 3: Melt the butter in a pan on low heat. Add the olive oil and garlic and cook until the garlic is golden brown and fragrant.
Step 4: Add the melted garlic butter, almond milk, canned coconut milk, salt, and pepper and mash the potatoes until smooth and creamy.
Taste and adjust the following: Salt, black pepper, and vegan butter. Top with chives or fresh thyme and extra vegan butter!
Recipe Variations
Use different milk: I chose to use almond milk for this mashed potato recipe but you can use soy milk, oat milk or double up on the canned coconut milk to make it extra creamy and rich!
Use only butter: If you don't want to add olive oil, simply leave it out! Just add another tablespoon of vegan butter to replace it.
Use only olive oil: If you don't have vegan butter, replace it with olive oil!
Add more seasonings: You can add garlic powder, onion powder, fresh herbs, dried herbs or whatever seasonings you'd like!
Make them cheesy: Want cheesy mashed potatoes? Add nutritional yeast or vegan parmesan cheese for a nice dairy-free cheesy flavor.
Serving Ideas
I love adding a huge spoonful of almond milk mashed potatoes and vegan gravy to my holiday meal. It's truly the perfect side dish! But mashed potatoes aren't just for the Holidays. Here are a few of my favorite ways to serve them:
Serve as a side dish on Thanksgiving, Christmas or any day of the year along with Vegan Sweet Potato Casserole with Marshmallows, Roasted Shaved Brussels Sprouts, and Homemade Vegan Stove Top Stuffing.
Serve with a vegetable and vegan protein for a satisfying balanced meal.
Top with Vegan Gravy!
Make a Vegan Shepherd's Pie or Make a Vegan Version of the KFC Bowl!
Serve with a Vegan Meatloaf made from lentils or impossible meat or Vegan Steak!
Tips & Tricks
Make sure you boil them until they are fork-tender! It helps if you chop your potatoes all the same size so they evenly cook. Nothing worse than an undercooked potato.
Don't over-mash! If you mash the potatoes for too long, they might become pasty or gummy. Only mash them until you've achieved the desired texture!
Use room-temperature almond milk and butter.When these ingredients are warmer, they meld with the potatoes much better than when they are cold. I recommend leaving them on the counter while the potatoes cook.
Storage
Storage: Allow to cool completely then store in an airtight container in the fridge for up to 3 to 5 days.
Reheating: Add the leftover mashed potatoes to a pot on medium-low heat until warmed through, stirring occasionally. You may need to add a splash of almond milk to loosen it up!
Freezing: Allow the mashed potatoes to cool completely then transfer to a freezer-safe container for up to 2 months.Place frozen mashed potatoes in a covered oven-safe dish and heat in a 350F oven for 20 minutes, stirring occasionally to reheat.
Frequently Asked Questions
Can I make mashed potatoes ahead of time?
Yes! Let cool completely then store in an airtight container in the fridge until ready to serve. Simply reheat and fluff them with a serving fork! You may need to add a tablespoon or two of almond milk to loosen them back up.
Can this mashed potato recipe be oil-free?
Sure! Simply leave out the butter and olive oil. You'll need to compensate and add more salt and pepper.
Can you taste the almond milk?
Nope! Make sure you are purchasing unsweetened plain almond milk and you won't be able to tell the difference.
More Thanksgiving Recipes
- Vegan Sweet Potato Casserole with Marshmallows
- Homemade Vegan Stove Top Stuffing
- The BEST Eggless Pumpkin Pie
- Roasted Shaved Brussels Sprouts
Please leave a 5-star rating in the recipe card below or leave areview in the comments section. Subscribe to my newsletterand follow along onInstagramfor more recipes and updates.
Recipe
Almond Milk Mashed Potatoes
TheseCreamy Vegan Mashed Potatoesare made withAlmond Milkbut are just ascreamy, butteryanddelicious. No one would even know this potato side dish is vegan!
5 from 7 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Author: Liv King
Ingredients
- 3 pounds Yukon Gold Potatoes
- 3 tablespoons Vegan Butter
- 1 tablespoon Olive Oil
- 3-4 Garlic Cloves minced
- ½ cup Almond Milk unsweetened
- ½ cup Canned Full Fat Coconut Milk
- ½ teaspoon Kosher Salt more to taste
- ¼ teaspoon Black Pepper more to taste
- Chives or Fresh Thyme for garnish
Instructions
Peel and chop the potatoes. Add to a large pot filled with cold water. Bring to a boil. Boil under fork tender, about 10-15 minutes depending on how large you cut the potatoes.
Drain the potatoes and return them to the pot. Set aside.
Melt the butter to a pan on low heat. Add the olive oil and garlic and cook until garlic is golden and fragrant.
Add the melted garlic butter, almond milk, canned coconut milk, salt and pepper and mash the potatoes until smooth and creamy.
Taste and adjust the following: Salt, black pepper and vegan butter.
Top with chives or fresh thyme and a pat of vegan butter. Enjoy!
Notes
Important Note about Salt:Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Storage: Allow to cool completely then store in an airtight container in the fridge for up to 3 to 5 days.
Use room temperature almond milk and butter.When these ingredients are warmer, they meld with the potatoes much better than when they are cold. I recommend leaving them on the counter while the potatoes cook.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!
Disclosure:This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
