Description
Enjoy a comforting bowl of vegan mashed potatoes made creamy and flavorful with unsweetened almond milk, vegan butter, and garlic. This easy, 30-minute recipe yields four satisfying servings perfect as a side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds of potatoes, peeled and cubed
Dairy Alternatives & Flavorings
- 1/2 cup of unsweetened almond milk
- 1/4 cup of vegan butter
- 2 cloves of garlic, minced
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Boil Potatoes: In a large pot, add the peeled and cubed potatoes and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain Potatoes: Drain the cooked potatoes thoroughly and return them to the pot to prepare for mashing.
- Add Dairy Alternatives and Garlic: Add the unsweetened almond milk, vegan butter, and minced garlic to the potatoes to infuse creaminess and flavor.
- Mash Potatoes: Using a potato masher, mash the potatoes until smooth and creamy, ensuring all ingredients are well combined.
- Season: Season the mashed potatoes with salt and pepper according to your taste preferences, mixing well to distribute the seasoning evenly.
- Serve Warm: Serve the vegan mashed potatoes warm as a comforting side dish to your favorite meal.
Notes
- For extra creaminess, warm the almond milk and vegan butter before adding to the potatoes.
- You can substitute almond milk with any other plant-based milk like oat or soy milk.
- Roasting the garlic beforehand will add a sweeter, milder garlic flavor if desired.
- Adjust salt and pepper gradually to suit your taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
