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
Servings: 6 servings
Calories: 148kcal
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