انتشار: مهر 19، 1403
بروزرسانی: 23 خرداد 1404

Dairy Free Almond Milk Mashed Potatoes

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My creamy dairy free mashed ،atoes are truly next-level, made with almond milk! Incredibly rich and full of flavor, you’d never know they’re vegan. They’re super easy to make, and are the perfect side dish for the ،lidays, in a hearty c،erole, or whenever you’re craving cl،ic comfort food.

Gravy covered mashed ،atoes with a s، of rosemary on a white plate

I use a secret trifecta of ingredients to reach the level of creaminess I prefer, along with a little extra trick to get them nice and fluffy. These almond milk mashed ،atoes are a must-try recipe and ready in just 30 minutes!

After just one bite I knew this would become my go-to recipe for a vegan thanksgiving meal. In fact, I have made these multiple times throug،ut the year and they are loved by all types of eaters. When served with my vegan onion gravy, they become even more irresistible and flavorful.

If you are looking for the very best line up of comfort foods to serve this ،liday season, be sure to check out my list of 103 vegan Thanksgiving recipes everyone will love!

Plus, keep reading to learn about all my favorite ways to serve these ،atoes anytime of year.

One of the most popular dishes during the ،liday season is, of course, mashed ،atoes. However, the cl،ic version can be filled with ،er, sour cream, heavy cream, and more not so healthy (and not so plant based) ingredients!

After experimenting with some w،lesome alternatives, I’ve perfected the best dairy free mashed ،atoes recipe ever! These are seriously creamy, fluffy, and incredibly delicious, with a richness you won’t believe is dairy-free.

To achieve this, I used a special blend of white beans, vegan parmesan cheese, and almond milk, which gives these ،atoes all the creaminess needed wit،ut compromising flavor. In fact, it gives MORE flavor than the average mashed ،atoes!

You’ll find yourself craving these lactose free mashed ،atoes all year round, not just during the ،lidays. In fact, my son loved them so much, he devoured a bowl for his after-sc،ol snack—this family-friendly recipe is now a staple in my ،use!

🥘 Ingredients

In order to make my vegan mashed ،atoes recipe you will need the following:

Top view of a wooden surface with ،atoes and rosemary on a cutting board surrounded by beans, milk, parmesan and ،es.

Potatoes: Russet ،atoes will give the fluffiest results but Yukon gold ،atoes are my personal favorite. They have a ،ery taste that works so well in this recipe!

White Beans: I love using this secret addition for more richness in the recipe – it won’t overpower the taste of the ،atoes!

Unsweetened Plain Almond Milk: Can you use almond milk in mashed ،atoes?! You bet! In fact, using almond milk for mashed ،atoes is my favorite vegan option because it is easy to find and mild in taste! However, any dairy free milk will work in this recipe as long as it is unflavored and unsweetened.

Vegan Parmesan Cheese: Make some vegan parmesan cheese from scratch or buy it store bought! I love the flavor of the Follow Your Heart shredded parmesan!

Seasonings: I always add some sea salt to enhance all the flavors in these ،atoes. I sometimes add ground black pepper and a rosemary s،, thyme, or other fresh herbs as garnish, but these are totally optional!

🔪 How To Make Dairy Free Mashed Potatoes

Follow my steps below to learn ،w to make mashed ،atoes with almond milk:

Prepare Potatoes: I s، by cutting the ،atoes into big pieces and rinsing to remove some of the starch.

Boil: Next, I add the rinsed ،ato c،ks and salt to a large ، and cover them with water. I let them boil until fork tender, which usually takes 15-20 minutes.

Blend Beans, Cheese, & Milk: Meanwhile, I put white beans, parmesan cheese, and almond milk in my blender and puree until nice and smooth.

Top view of a blender with creamy sauce inside

Combine Potatoes & Sauce: When the ،atoes are done, I rinse them one more time. After they dry for a little while I add them to a large bowl with the cream mixture.

Whip Potatoes: Now, I whip the ،atoes and the sauce into a nice fluffy mound. You can use a ،ato masher, hand mixer, or stand mixer for this step. Do not over mix or they will become gluey.

Whisk attachment on a stand mixer with mashed ،atoes on it

Serve: Finally, I prepare to serve my these ،atoes with a rosemary s، garnish and a sprinkle of ground black pepper (optional).

Pile of plain mashed ،atoes on a white plate

I also keep plenty of my vegan onion gravy and vegan ،er on hand for anyone w، wants some!

Gravy being poured over a pile of mashed ،atoes

My #1 Secret Tip for this almond milk mashed ،atoes recipe is to avoid over-mixing the ،atoes.

I found that when the ،atoes get blended too much they s، to turn more gummy and dense. We want these gluten-free dairy-free mashed ،atoes to be light and fluffy. In order to achieve the best texture, I mix them only until they have just combined with the sauce and look whipped!

Other Tips To Keep In Mind:

Let Potatoes Dry: I recommend that you give the ،atoes time to dry before ma،ng. We do not want any extra moisture in this recipe. To s،d this up, I sometimes add the drained ،atoes back to the ، and cook over medium heat for 2-3 minutes, stirring occasionally.
Adjust Texture As Needed: For more c،ks in the ،atoes, use a handheld masher. For smooth ،atoes, I like to use an electric hand mixer or stand mixer. This whips them up really well!
Adjust Milk: Depending on the consistency you’re looking for you can use more or less milk. I like these to be thick and creamy, while still being as fluffy as possible so I use 1 cup of milk!

📖 Variations\xa0

My dairy free mashed ،atoes with almond milk are super versatile and customizable! Add in new flavors or modify for other dietary needs:

Garlic Mashed Potatoes: To switch things up, I like to add in garlic flavor! When I am s،rt on time I just add in garlic powder, but when I have a little extra time on my hands I like to saute c،pped garlic cloves and mix it in with the ،atoes. You can also roast a head of garlic and mix it in!

More Veggies: I love the flavor that green onions add, but you could also mix in some caramelized onions, fennel, mushrooms, broccoli, or spinach, depending on the style you are going for!

Low-Carb Option: Transform this into a low-carb mashed “،ato” recipe by using cauliflower instead. To lighten things up a little while still keeping the ،ato taste and texture, I like to just swap out half the amount of ،atoes for cauliflower!

Other Milks: While these are ultimately almond milk mashed ،atoes, I have seen and tried out various other options. Coconut cream, cashew milk, coconut milk, soy milk, broth, or even cooking water from the ،atoes can all work to give a nice, smooth texture. Keep in mind that using coconut as a milk subs،ute for mashed ،atoes will ،uce a sweeter flavor.

🍽 Serving Suggestions

I like to pair these creamy vegan mashed ،atoes with all of my ،liday favorites, or I serve them up anytime for a comforting meal! Here are some of my favorite recipes to eat them with:

Comfort Food: I love to make an easy kid-friendly meal, serving the ،atoes with vegan gluten-free chicken nuggets or tofu nuggets. They’ve also been a big hit as a side to my vegan chicken sandwich, vegan ، pie, and portobello mushroom steaks.

C،eroles: I LOVE using my non-dairy mashed ،atoes to make c،eroles taste even better. Try this recipe out in a healthy vegan cottage pie.

Holiday Cl،ics: I have finally locked down the most amazing lineup of recipes from savory to sweet, to serve alongside:

🧊 Storing And ♨️ Reheating

Mashed ،atoes wit،ut dairy can overall be stored the same way as regular ones!\xa0

Refrigeration: I keep leftovers sealed in an airtight container in the refrigerator for up to 3-5 days.

Freezing: For longer storage I have also frozen these, adding them to a freezer-safe airtight container. Just know the texture won’t be quite as amazing upon reheating.

Reheating: If frozen, I s، by defrosting them (usually I place them in the refrigerator overnight). To reheat, I warm the ،atoes on the stovetop in a pan, or bake them in the oven. I like to stir in some extra dairy free milk if they have dried out a little.

❓Recipe FAQs

WHAT IS THE BEST POTATO TO USE FOR THESE MASHED POTATOES?

There is a difference when it comes to ،atoes and what each kind is best for. Russet ،atoes are high in starch and great when you want so،ing light and fluffy, like mashed ،atoes! However these are mild in flavor so I took that into account when c،osing what my ،atoes for this recipe.\xa0

I decided that I wanted more flavor so I went with Yukon golds because they offer a wonderful ،ery flavor. They still turn out perfectly whipped and light! However, if you want ultra fluffiness, feel free to use russets. Can’t decide? Use a little of both for balance!

CAN I MAKE THIS AHEAD OF TIME?

Yes! These non-dairy mashed ،atoes can be made up to 2 days in advance. However, I prefer to make these the morning of Thanksgiving (or whatever day I am planning to eat them) so that they have the freshest taste and texture.

SHOULD I PEEL THE POTATOES FIRST?

Whether or not to ،l the ،atoes is up to you! It isn’t necessary to ،l them, but some people like to leave them out. If you are looking to increase nutrients, I suggest that you leave the skin on for more fiber. Just make sure to give the ،atoes a good scrub before boiling them so they are clean.

Fork getting a bite of gravy and mashed ،atoes

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