This Almond Milk Mashed Potato recipe is creamy, fluffy, and smooth with a dairy-free twist that still delivers classic mashed potato flavor.

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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

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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.

Keywords: mashed potatoes