Almond milk mashed potatoes
This vegan mashed potatoes with almond milk recipe is incredibly creamy, flavorful, and fluffy. It is vegetarian, gluten-free, and whole 30.
Ingredients
- 1.5 lb of yellow potatoes
- ½ cup of almond milk
- 3 tbsp. of avocado oil
- ½ tsp of onion powder
- ½ tsp. of garlic powder
- ½ tsp. salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Peel and quarter the potatoes in the same size so that they cook evenly.
- Spread the potatoes in a large pot evenly and cover the bottom of the pot with enough water. Do not need to submerge the potatoes in the water. Sprinkle some salt to your taste over the potatoes and bring the water to a boil. Then, lower the heat to medium and cover the pot with a lid (I used a plate), and let the potatoes cook for about 30 minutes or until easily breakable with a fork. Note. Place a heavy object like a cast iron skillet over the lid so that no steams scapes and potatoes cook faster with little water.
- Once the potatoes are fully cooked (test them with a fork), open the lid and let the excess water evaporate over high heat. It takes a few minutes. Watch out so the potatoes do not get burned.
- Turn the stove off and while the potatoes are hot in a hot pot, take a fork and mashed them to a smooth consistency. Since potatoes are cooked perfectly and are hot, they easily break apart!
- Transfer the mashed potatoes into a bowl and season it with pepper and onion and garlic powder. Then, warm up the almond milk in a microwave for a few seconds and add it in.
- Then add avocado oil and mix everything well.
- Taste it and adjust for seasonings if needed. Then, garnish it with parsley flakes, paprika, and almonds. Serve and enjoy!
Notes
Tips and tricks
- I prefer to boil the potatoes in less water as possible. This way, potatoes come out cooked dry and fluffy and have lots of room to absorb the almond milk and other ingredients. But feel free to cook the potatoes the way you are comfortable.
- Place a heavy object like a cast iron skillet over the lid so that no steams scapes and potatoes cook faster with little water.
- Taste as you go and adjust for seasonings. Add more almond milk if mashed potatoes look dry to you.
- The key to fluffiness is to mash the potatoes while they are hot and add warm almond milk to them.
- Make a double batch of this recipe and save some for later.
- Peel the potatoes for a creamy and even look.
- Mash the potatoes enough for a creamy silky consistency. Do not overdo it. Otherwise, it will become a gummy-like texture.
- Add in spices and herbs you like the best.
- Adjust the amount of seasonings in the recipe to your taste.
- Use fresh garlic and onion instead. Make sure to chop them finely and cook them in oil before adding them to mashed potatoes.
- Make other variations to this recipe by using sweet potatoes with sweet spices like nutmeg and cinnamon.
- Use other types of plant-based milk such as soy milk or oat milk.
- Use other types of dairy-free, plant-based vegan fat such as vegan cream, vegan butter, and vegan cheese.
- Add spices or herbs of your choice. Cayenne pepper, ginger, cumin, rosemary, chive, thyme.
- Add in some finely chopped cooked or fresh vegetables like carrots, peppers, broccoli, or cauliflower.
Nutrition
Serving: 1gCalories: 521kcalCarbohydrates: 75gProtein: 9gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 18gSodium: 619mgFiber: 8gSugar: 6g
Tried this recipe?Let us know how it was!