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
- Potato masher
Ingredients
- 3 lbs yukon gold potatoes cut into 1-inch chunks
- ½ cup almond milk
- ¼ cup plant-based butter (4 tablespoons) I used Country Crock's avocado oil butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1½ teaspoons kosher salt
Instructions
- Place the potatoes into a medium pot and cover with cold water. The water should sit at least 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, in a microwave-safe bowl or glass, combine the almond milk, plant-based butter, olive oil, and garlic. Heat in the microwave until the butter fully melts, about 1 minute.
- Carefully drain the potatoes and place in a large bowl. Add the warm almond milk mixture and the kosher salt. Mash until thick and creamy.
- 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: 340kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 2gSodium: 816mgPotassium: 1153mgFiber: 6gSugar: 2gVitamin A: 6IUVitamin C: 54mgCalcium: 66mgIron: 2mg
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