Almond Milk Mashed Potatoes
These almond milk mashed potatoes are thick, creamy, and so easy to make! Yukon gold potatoes do all the heavy lifting with their fluffy texture and superb taste.
Equipment
- Medium pot
- Sieve or colander
- Large Bowl
- Potato masher
Ingredients
- 2 lbs yukon gold potatoes cut into 1-inch chunks
- ⅓ cup almond milk
- 3 tablespoons olive oil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher salt
Instructions
- Place the potatoes into a medium pot and cover with cold water. The water should sit about an inch above the potatoes.
- Turn on medium-high heat and bring the water to a boil. Let the potatoes boil for 12 to 14 minutes or until fork-tender. While the potatoes boil, microwave the almond milk until warm,
- Carefully drain the potatoes and place in a large bowl. Add the warm almond milk, seasonings, and two tablespoons of olive oil. Mash until thick and creamy. If you want it to be creamier add one more tablespoon of olive oil.
- Enjoy immediately!
Notes
- Store the mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave until heated through.
Nutrition
Calories: 192kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 376mgPotassium: 768mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 36mgCalcium: 38mgIron: 1mg
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