Almond Milk Mashed Potatoes
Mashed potatoes are my absolute favorite side dish. The creamy, smooth potato mash is so good that I sometimes serve it to myself with extra add-ins as a dinner!
Mashed potatoes are also perfect for a vegan or vegetarian diet. With the right add-ins, they can make for a delicious, nutritious, and filling meal. These mashed potatoes are so creamy and luxurious without a single drop of dairy.
I dare to say these are the best-mashed potatoes I have ever made! Read on as I share my recipe for the best potato mash I have ever made.
Which Potatoes To Use
When it comes to choosing potatoes, most people use starchy russets for mashed potatoes. With their high starch and low water content, they are good for making French fries, baking, and mashing.
However, I choose Yukon gold potatoes. They are naturally creamy when mashed, never grainy, and have a slightly buttery flavor.
My Tips For Perfect Mashed Potatoes
Mashed potatoes are essentially an easy dish, but I have found some new tips and tricks (at least new for me) that ensure the best potatoes ever.
Start cooking potatoes in cold water; this will ensure the potatoes are cooked evenly. If you start in hot water, the outsides of the potatoes will cook faster while the middles will be hard and crunchy.Â
Warm fat and milk; this may seem like a fussy step, but it is worth it. Warm fat (vegan butter or oil) and milk will blend more easily into the warm potatoes, making them creamier and softer.
Use a potato masher; if your potatoes are cooked properly and the oil and milk are warm, you should have no problem mashing your potatoes into the right consistency with just a potato masher (like the one I use available on Amazon).
Avoid using a blender or a food processor as they can make your potatoes gluey.
How To Rescue Ruined Mash Potatoes
Mashed potatoes are a very simple dish, but there are loads of ways to potentially mess up a batch. It can seem like a disaster when your mashed potatoes turn out lumpy, watery, too salty, or even gluey.
To Fix Runny Potatoes
As you start to mash them, you will notice immediately if your potatoes are watery. Scoop out the watery potatoes into a pan and set over low heat to evaporate excess liquid.
If the potatoes are still watery, you can add either cornstarch, potato starch, or instant potatoes a teaspoon at a time to help the potatoes thicken to your preferred consistency.
To avoid this completely, when cutting the potatoes, make sure you do not cut them too small. This will indeed allow you to cook potatoes faster, but the small cuts will soak up more water.
My mom always cooks whole potatoes in the skin, and her mashed potatoes are always superb.
To Fix Lumpy Potatoes
Lumpy potatoes will happen if you submerge potatoes in hot water, instead of heating these along with water. If you by accident drop your potatoes in heated water, don’t worry; you can fix this issue.
Scoop the lumpy potatoes into a pan and add a splash of almond milk. Cook the potatoes over low heat, stirring and mashing until you have soft potatoes. You may need to add a bit more milk as you go to smooth out those lumps.
To Fix Gluey Potatoes
This is the toughest potato issue to fix because there is no going back from a gluey potato.
The best thing to do is to create a distraction with lots of cheese. Stir in the desired dairy-free cheese and transfer the potatoes into a baking dish.
Top with more cheese and some breadcrumbs and bake until the gratin is puffed and golden-brown on top.
This is not ideal, but at least you will not have to throw your mashed potatoes. To avoid this, mash your potatoes gently and do not use a food blender or similar kitchen tools.
Mashed Potatoes Add-Ins
Mashed potatoes are a great side dish by themselves, but they also pair nicely with so many add-ins.
My favorite combos are:
- Mashed potatoes with rutabaga
- With leeks and carrots
- Cooked celery root (Just mash these two together for an outstanding dish)
Besides these, you can add greens, and mash them with the potatoes. Besides giving color, flavor, and textural contrast, the greens make the mashed potatoes a lot more nutritious.
Almond Milk Mashed Potatoes
Preparation time: 10 minutes
Cooking time: 15 minutes
Serve: 4
Ingredients
- 3 large Yukon gold potatoes
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
1. Peel and cut potatoes into equal pieces, so they all cook at the same time.
2. Place the potatoes into a pot filled with water.
3. Bring the water to a boil and cook the potatoes until fork-tender.
4. Drain the potatoes.
5. Heat almond milk and olive oil in a sauce pot.
6. Pour the milk mixture over the mashed potatoes and season them with salt and pepper.Â
7. Mash the potatoes using a potato masher until smooth and creamy.
8. Serve warm.
Almond Milk Mashed Potatoes
These mashed potatoes with almond milk are just as fluffy and creamy as the original recipe!
Ingredients
- 3 large Yukon gold potatoes
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Peel and cut potatoes into equal pieces, so they all cook at the same time.
- Place the potatoes into a pot filled with water.
- Bring the water to a boil and cook the potatoes until fork-tender.
- Drain the potatoes.
- Heat almond milk and olive oil in a sauce pot.
- Pour the milk mixture over the mashed potatoes and season them with salt and pepper.
- Mash the potatoes using a potato masher until smooth and creamy.
- Serve warm.
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