Easy Mashed Potatoes With Almond Milk (Vegan)
Creamy garlic mashed potatoes with almond milk (vegan and Whole30). These fluffy almond milk mashed potatoes taste buttery despite being dairy-free!
Servings: 4
Ingredients
- 1 pound gold potatoes peeling optional
- ¼ Cup unsweetened almond milk
- 1-2 cloves raw garlic 15g, chopped
- 2 Tablespoons avocado oil alt. butter or oil of choice
- ¼ teaspoon sea salt + more to salt the cooking water
Instructions
- Set one quart of salted water to boil, then chop the potatoes (optionally peel them beforehand) into ½" pieces of roughly the same size.
- Once the water is at a roiling boil, add the potatoes lightly boil them with the lid slightly askew for roughly 15 minutes (I recommend setting a timer). Some people say to add the pieces to cold water when boiling potatoes for mashed potatoes, but I've made them both ways and noticed no difference in the doneness of the potatoes, so cook as desired.
- While they cook, chop and then sautée your garlic cloves in avocado oil until softened, and set aside the infused oil on a cool burner. You'll know your potatoes are cooked once they're soft enough to pierce through with a fork.
- Once cooked, drain the potato pieces and put them in a large bowl (do NOT use a blender or food processor, or you'll ruin the texture), scrape in the oil and garlic, then add the salt and almond milk and mash everything until fluffy. Leave some small chunks, if that's what you prefer, but be careful not to stir too much or you'll activate the potato starch and make your almond milk mashed potatoes into a very nice glue. Your mashed potatoes are now ready to eat and top with chopped chives or parsley for a touch of color.
Notes
Adding Texture: for even more texture in the final dish, you can bake potatoes for mashed potatoes and even leave on the peels, creating more crunchy bits, and do less mashing for the final dish.
Almond Milk or Oat Milk for Mashed Potatoes? You can really use any milk substitute for mashed potatoes, even oat milk or coconut milk or water, but the best substitute for milk in mashed potatoes is by far almond milk. It adds a mildly nutty, creamy flavor without the extra calories or dairy.