Dairy Free Almond Milk Mashed Potatoes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My creamy dairy free mashed potatoes 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 holidays, in a hearty casserole, or whenever you’re craving classic comfort food.
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 potatoes 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 throughout 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 holiday 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 potatoes anytime of year.
👩🏽🍳 Why I Absolutely Love This Recipe
One of the most popular dishes during the holiday season is, of course, mashed potatoes. However, the classic version can be filled with butter, sour cream, heavy cream, and more not so healthy (and not so plant based) ingredients!
After experimenting with some wholesome alternatives, I’ve perfected the best dairy free mashed potatoes 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 potatoes all the creaminess needed without compromising flavor. In fact, it gives MORE flavor than the average mashed potatoes!
You’ll find yourself craving these lactose free mashed potatoes all year round, not just during the holidays. In fact, my son loved them so much, he devoured a bowl for his after-school snack—this family-friendly recipe is now a staple in my house!
🥘 Ingredients
In order to make my vegan mashed potatoes recipe you will need the following:
Potatoes: Russet potatoes will give the fluffiest results but Yukon gold potatoes are my personal favorite. They have a buttery 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 potatoes!
Unsweetened Plain Almond Milk: Can you use almond milk in mashed potatoes?! You bet! In fact, using almond milk for mashed potatoes 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 potatoes. I sometimes add ground black pepper and a rosemary sprig, 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 how to make mashed potatoes with almond milk:
Prepare Potatoes: I start by cutting the potatoes into big pieces and rinsing to remove some of the starch.
Boil: Next, I add the rinsed potato chunks and salt to a large pot 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.
Combine Potatoes & Sauce: When the potatoes 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 potatoes and the sauce into a nice fluffy mound. You can use a potato masher, hand mixer, or stand mixer for this step. Do not over mix or they will become gluey.
Serve: Finally, I prepare to serve my these potatoes with a rosemary sprig garnish and a sprinkle of ground black pepper (optional).
I also keep plenty of my vegan onion gravy and vegan butter on hand for anyone who wants some!
💭 Expert Tips
My #1 Secret Tip for this almond milk mashed potatoes recipe is to avoid over-mixing the potatoes.
I found that when the potatoes get blended too much they start to turn more gummy and dense. We want these gluten-free dairy-free mashed potatoes 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 potatoes time to dry before mashing. We do not want any extra moisture in this recipe. To speed this up, I sometimes add the drained potatoes back to the pot and cook over medium heat for 2-3 minutes, stirring occasionally.
- Adjust Texture As Needed: For more chunks in the potatoes, use a handheld masher. For smooth potatoes, 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
My dairy free mashed potatoes 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 short on time I just add in garlic powder, but when I have a little extra time on my hands I like to saute chopped garlic cloves and mix it in with the potatoes. 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 “potato” recipe by using cauliflower instead. To lighten things up a little while still keeping the potato taste and texture, I like to just swap out half the amount of potatoes for cauliflower!
Other Milks: While these are ultimately almond milk mashed potatoes, I have seen and tried out various other options. Coconut cream, cashew milk, coconut milk, soy milk, broth, or even cooking water from the potatoes can all work to give a nice, smooth texture. Keep in mind that using coconut as a milk substitute for mashed potatoes will produce a sweeter flavor.
🍽 Serving Suggestions
I like to pair these creamy vegan mashed potatoes with all of my holiday 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 potatoes 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 pot pie, and portobello mushroom steaks.
Casseroles: I LOVE using my non-dairy mashed potatoes to make casseroles taste even better. Try this recipe out in a healthy vegan cottage pie.
Holiday Classics: I have finally locked down the most amazing lineup of recipes from savory to sweet, to serve alongside:
- Vegan Turkey
- Vegan Dinner Rolls
- Vegan Gluten-Free Green Bean Casserole
- Easy Air-Fryer Carrots Recipe
- Air Fryer Brussels Sprouts
- Pumpkin Apple Pie
- Vegan Sweet Potato Casserole
🧊 Storing And ♨️ Reheating
Mashed potatoes without dairy can overall be stored the same way as regular ones!
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 start by defrosting them (usually I place them in the refrigerator overnight). To reheat, I warm the potatoes 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 potatoes and what each kind is best for. Russet potatoes are high in starch and great when you want something light and fluffy, like mashed potatoes! However these are mild in flavor so I took that into account when choosing what my potatoes for this recipe.
I decided that I wanted more flavor so I went with Yukon golds because they offer a wonderful buttery 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 potatoes 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 peel the potatoes is up to you! It isn’t necessary to peel 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 potatoes a good scrub before boiling them so they are clean.
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Dairy Free Almond Milk Mashed Potatoes
My dairy free mashed potatoes are truly next-level, made with almond milk! Incredibly creamy, rich, and full of flavor, you'd never know they’re vegan. They’re super easy to make and perfect for serving as a side dish for the holidays, in a hearty casserole, or whenever you're craving classic comfort food.
Servings: 6
Calories: 282kcal
Ingredients
- 2 pounds potatoes see note
- ½ teaspoon sea salt
- 1 ½ cups white beans about one 15 ounce can (drained and rinsed)
- 1 ½ cups vegan parmesan cheese
- 1 cup almond milk can sub another plant based milk if you prefer
- ground black pepper optional for garnish
- rosemary sprig optional for garnish
- Serve with Caramelized Onion Gravy
Instructions
- Cut potatoes into big pieces, rinse to remove some of the starch.
- Put them with the salt in a pot and cover with water. Boil for about 15-20 minutes until tender.
- Meanwhile, put white beans, cheese, and milk in a blender and puree until nice and smooth.
- When the potatoes are done, rinse them one more time. Allow them to dry a bit then put them in a bowl with the creamy sauce.
- Use a potato masher, hand mixer or stand mixer to whip the potatoes and the creamy sauce into a nice fluffy mound. Do not over mix or they will become gluey.
- Serve with caramelized onion gravy and optional pepper and rosemary sprig.
Notes
- You can use any potato, Russet are the fluffiest but Yukon gold are my favorite flavor for these because they are so buttery in taste.
- You can sub with another plant based milk but make sure it is creamy.
- The portions are for a side dish size.
Nutrition
Calories: 282kcal | Carbohydrates: 32g | Protein: 11g | Fat: 8g | Sodium: 448mg | Potassium: 947mg | Fiber: 5g
