Vegan Mashed Potatoes with Almond Milk

Vegan Mashed Potatoes Almond Milk

Vegan mashed potatoes with almond milk, so easy and yummy.

It was last Friday and I was supposed to go out to a friend’s house. I was planning on making a dessert and bring it over but, by the time I got my act together, all the grocery stores were closed. :S

In a slight panic, I opened my fridge and saw that it was pretty empty. Shoot.

But I did have potatoes and leftover gravy from my vegan lentil loaf with mushroom gravy that I had made a couple of days back. Aha! Mashed potatoes anyone? Not as exciting as dessert, I know, but maybe just as delicious?

I didn’t have much (vegan) butter to make a creamy texture so I added some olive oil and almond milk instead. The vegan mashed potatoes  almond milk recipe was born. 🙂

Serves: 6-8

Ingredients for Vegan Mashed Potatoes Almond Milk

  • 3 pounds (about 7-8 medium sized) golden potatoes
  • 4 cloves garlic + 1 tablespoon olive oil
  • 1 tsp salt
  • 1/2 cup almond milk
  • 2 tablespoon vegan butter
  • 2 tablespoon olive oil
  • 1 tablespoon thyme
  • salt and pepper to taste

Directions for Vegan Mashed Potatoes Almond Milk

  1. Pre-heat oven to 400 degrees.
  2. Place garlic cloves onto a sheet of foil paper and drizzle with the olive oil. Wrap up and bake for about 15-20 minutes.
  3. Place potatoes in a pot and cover with cold water add the salt and bring to a boil. Cook until you can poke them with a fork easily.
  4. Once the potatoes are cooked, remove the skin and add the roasted garlic + the remaining ingredients.
  5. Mash everything and enjoy!

Note: Be VERY careful is using a blender to mash the potatoes, you run the risk of making them glue-like. I know because I have made this mistake in the past. For more tips on how to make mashed potatoes see here.



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