Dairy Free/ Gluten-Free/ Potatoes/ Vegetarian & Vegan

Almond Milk Mashed Potatoes (Whole30, Vegan)

Vegan and whole30, these almond milk mashed potatoes are made with olive oil for a rich and buttery side dish that's dairy-free.
Almond milk mashed potatoes in a blue bowl.

Last Updated on September 14, 2021 by Betty Davies

These dairy-free mashed potatoes are made with almond milk and extra virgin olive oil for a rich and buttery side dish that’s vegan and whole30 approved. Simple to make, these almond milk mashed potatoes are a versatile side and perfect for everyday dinners and special occasions.

Overhead shot of almond milk mashed potatoes garnished with chopped chives.

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This creamy mashed potato recipe is ideal if you are dairy-free, vegan or on a round of whole30. Made with almond milk and extra virgin olive oil, they are rich in flavor, and you won’t miss the butter!

Perfectly fluffy, and far from bland, they are simple and quick to make. This versatile potato side dish is great to serve with so many main meals, whether it’s a quick and easy dinner after a busy day, or for a larger feast like Thanksgiving or Christmas.

Be sure to try my Wholegrain Mustard Mash and Roasted Garlic Mashed Potatoes too!

Why you will love this recipe!

  • Quick and easy: Just boil the potatoes then mash together with the other ingredients. There’s nothing complicated at all!
  • Make ahead: Mashed potatoes make a great make ahead side dish. They store well and are easily reheated.
  • Dietary info: These almond milk mashed potatoes are dairy-free, gluten-free and vegan. They are also suitable for those on whole30.
Almond milk mashed potatoes topped with chopped chives.

Ingredients

  • Potatoes: Peel the potatoes and boil them in salted water before mashing. Use starchy potatoes for the fluffiest and lightest mash.
  • Almond Milk: Almond milk is a great plant-based alternative to dairy milk. Use unsweetened and you won’t know the difference.
  • Extra Virgin Olive Oil: The oil replaces the butter that is traditionally used in mashed potatoes. Extra virgin olive oil adds a distinct flavor and buttery richness. You can use a light tasting olive oil if you prefer.
  • Salt and Pepper: To season. Added to taste.

How to make almond milk mashed potatoes

Be sure to scroll down for the full recipe!

  • Boil the potatoes til tender (photo 1).
  • Drain and set to one side (photo 2).
  • Add the almond milk, olive oil and seasonings to the pot and gently warm (photo 3).
  • Add the potatoes back to the pot and mash together (photo 4).
Four process shots to show how to make the recipe.

Recipe Variations

These almond milk mashed potatoes are delicious just as they are, but you can easily adjust the recipe to suit your tastes.

  • Use a different milk. Almond milk works great for these dairy-free mashed potatoes, and oat milk is another good plant nased option. If not dairy-free, then dairy milk will work well.
  • Use a different oil. Extra virgin oil adds a rich flavor. If you don’t like the stronger taste of extra virgin olive oil, you can use regular or lite, or avocado oil makes a great substitute.
  • Add different seasonings. This potato mash recipe is seasoned simply with salt and pepper. You can easily stir in fresh herbs, grated parmesan or mustard for a different flavor.

Frequently Asked Questions

Can you make them ahead of time?

Yes! Mashed potatoes are a great make ahead side dish, so they are a great option if you are planning to serve them as part of a big feast. Let them cool completely before refrigerating in an airtight container.

Reheat them on a low-medium heat on the stovetop, and add in a couple of tablespoons of almond milk to loosen them back up. Stir occasionally til heated through.

Can you taste the almond milk?

I was actually pleasantly surprised by this recipe! I’m quite picky when it comes to plant based milks, but you really can’t tell the difference in this recipe. The flavor of the extra virgin olive oil adds a rich flavor, and you really can’t taste the almond milk at all. The texture is still super light and fluffy too, I promise you won’t know the difference!

How do you fix watery mashed potatoes?

If your potatoes are too watery, it’s generally because too much milk or oil was added to them. The amounts worked perfectly for me, but if your potatoes are smaller than average, you may want to decrease the amounts. To fix overly watery mash, heat them in a microwave for a minute at a time, stirring between each cook, until you have your desired consistency.

Close up of the vegan mashed potatoes in a blue bowl.

Serving Suggestions

These almond milk mashed potatoes are are a great addition to any meal. They work great with stews, seafood, meats, chicken and veggie dishes. Try them with:

Recipe Notes and Tips

  • Add the potatoes to cold water and bring them up to a boil. If you add them to already boiling water they won’t cook through evenly.
  • Cook the potatoes in heavily salted water so that they take on flavor right from the beginning.
  • Don’t overcook or undercook the potatoes. They should be fork tender but not falling apart.
  • Warm the almond milk and oil before adding and mashing the potatoes, but don’t boil or simmer it. When warm, the potatoes will absorb the liquids more easily so you don’t over mash them.
  • Don’t over mash the potatoes. This can cause them to become stodgy and gluey in texture.
Overhead close up of potato mash in a bowl.

More Potato Side Dishes

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Almond milk mashed potatoes in a blue bowl.

Almond Milk Mashed Potatoes (Whole30, Vegan)

Vegan and whole30, these almond milk mashed potatoes are made with olive oil for a rich and buttery side dish that's dairy-free.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 148kcal
Author: Betty Davies

Ingredients

  • 3 large Russet or Yukon Gold potatoes
  • ½ cup almond milk (120ml)
  • ¼ cup extra virgin olive oil (60ml / 4 tablespoons)
  • ¼ teaspoon each salt and black pepper. Add more to taste.

Instructions

  • Peel and chop the potatoes.
  • Add to a pot of cold salted water and bring to a boil. Simmer til fork tender (10-15 minutes).
  • Drain the potatoes and set to one side.
  • Add the almond milk, oil and salt and pepper to the pan and heat on the stovetop. Don't let it boil, it just needs to be warm.
  • Add the potatoes to the milk and oil mix and mash together.
  • Taste and season if needed.

Notes

  • Add the potatoes to cold water and bring them up to a boil. If you add them to already boiling water they won’t cook through evenly.
  • Cook the potatoes in heavily salted water so that they take on flavor right from the beginning.
  • Don’t overcook or undercook the potatoes. They should be fork tender but not falling apart.
  • Warm the almond milk and oil before adding and mashing the potatoes, but don’t boil or simmer it. When warm, the potatoes will absorb the liquids more easily so you don’t over mash them.
  • Don’t over mash the potatoes. This can cause them to become stodgy and gluey in texture.

Nutrition

Calories: 148kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 129mg | Potassium: 358mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg

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