Description
These creamy dairy-free mashed potatoes are rich, fluffy, and full of flavor—without any milk or butter! Olive oil, almond milk, and vegetable broth create a silky-smooth texture, making them the perfect side dish for any meal.
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold for creaminess or Russet for fluffiness)
- 2 tablespoons olive oil
- 2 cloves garlic, minced (or roasted for extra flavor)
- ½ cup unsweetened almond milk
- ¼ cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh herbs (optional, for garnish)
Instructions
- Prepare the Potatoes: Peel the potatoes for a smoother texture or leave the skins on for a rustic feel. Cut into equal-sized pieces and rinse with cold water to remove excess starch.
- Boil the Potatoes: Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and return them to the pot to release excess moisture.
- Mash the Potatoes: Use a potato masher or hand mixer to begin mashing. Add olive oil, minced garlic, almond milk, and vegetable broth. Continue mashing until smooth or slightly chunky, depending on preference.
- Season and Serve: Stir in salt and black pepper to taste. Garnish with fresh herbs if desired. Serve warm and enjoy!
Notes
For extra creaminess, use cashew or oat milk instead of almond milk.
Roast the garlic beforehand for a richer, more caramelized flavor.
Coconut cream adds an ultra-smooth texture without an overpowering coconut taste.
If using a food processor, avoid over-blending to prevent a gluey consistency.
- Method: Boiling, Mashing
- Cuisine: American
Nutrition
- Serving Size: Per Serving
- Calories: ~150
- Sodium: ~400mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
Keywords: dairy-free mashed potatoes, vegan mashed potatoes, creamy mashed potatoes, holiday side dish, easy mashed potatoes