Description
This Almond Milk Mashed Potato recipe is creamy, fluffy, and smooth with a dairy-free twist that still delivers classic mashed potato flavor.
Ingredients
Units
Scale
2 1/2 lbs potatoes, washed and peeled (~ 5 medium potatoes)
1/4 cup vegan butter, melted and warm
3/4 cup unsweetened, plain almond milk
1/2 tsp salt, plus 1 Tbsp for boiling potatoes
1/8 tsp black pepper
4 1/2 – 5 cups cold water
Instructions
- Fill a pot with 4 ½ – 5 cups of cold water. Chop the potatoes into 1-inch cubes. Place the chopped potatoes in cold water as you go to prevent them from oxidizing (turning brown).
- When finished, place the pot over medium-high heat, season with 1 Tbsp of salt and bring to a rolling boil. Cook the potatoes until fork tender for about 30 minutes. Once tender, drain the potatoes and add them back to the pot.
- Pour in the warm, melted vegan butter, then carefully mash the potatoes. Season with pepper and remaining salt, then slowly pour in the milk (¼ cup at a time). Use a spatula, large spoon, or whisk to gently incorporate using a folding or light beating motion for 30 seconds to 1 minute. Do not overmix.
- When the potatoes are smooth and fluffy, taste to adjust the salt, then serve.
- Prep Time: 20
- Cook Time: 30
- Category: Side Dish
- Cuisine: Irish
Nutrition
- Serving Size: 1 Serving
- Calories: 242
- Sugar: 3.1 g
- Sodium: 478.2 mg
- Fat: 6.4 g
- Carbohydrates: 42.3 g
- Protein: 4.9 g
- Cholesterol: 0 mg