Life’s most perfect side dish is creamy dairy free almond milk mashed potatoes. They are perfect for the holiday menus or as a side dish on a weeknight. Minimal ingredients and a small amount of work for delicious homemade mashed potatoes.
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Why You'll Love This Recipe
- Simple Easy Recipe
- Flavorful Potato Side Dish
- Gluten Free, Low FODMAP, Dairy Free
Featured Ingredients
- Yukon Gold Potatoes - Yukon golds are my favorite, but any starchy potatoes will work! Russets or red potatoes are additional options.
- Unsweetened Almond Milk - Keep the dairy at bay, and use unsweetened almond milk. Make sure it is unsweetened so you don’t end up with sweet mashed potatoes.
- Butter - Salted butter is best and a low lactose option. If you want to keep these potatoes dairy free, use a butter substitute or olive oil.
- Kosher Salt - My favorite salt to use in cooking.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing.
As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Wash and peel the potatoes. Dice into equally sized pieces. This will make sure the potatoes cook evenly. Place potatoes into a large pot and cover with cold water. Add a tablespoon of kosher salt.
Step 2: Cook the potatoes over medium-high heat. Bring the water to a boil. Boil for 10-15 minutes or until potatoes are fork-tender.
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Step 3: Drain the potatoes. Put the cooked potatoes back into the warm pot. This will help evaporate any additional moisture.
Step 4: Add the unsweetened almond milk, salt, and cubed butter. With a potato masher, mash until the potatoes are the consistency you want.
Tips and Tricks
Gently warm the almond milk in a small saucepan or microwave to keep the potatoes from turning cold faster. Do not boil it.
If mashed potatoes look dry, stir in a splash of unsweetened almond milk before reheating.
Have leftover mashed potatoes? Use them in Shepherd's Pie!
Ingredient Swaps
- Potatoes - Use a different kind of potato like russets or red potatoes.
- Water - Swap out the water for chicken stock. This will give the potatoes a rich flavor profile.
- Butter - Use a dairy free spread instead of butter.
Variations
- Loaded Mashed Potato Bowls: To create a loaded potato bowl, add chopped-up cooked bacon, gluten free chicken nuggets, shredded cheddar cheese, green onion tops, corn, and dairy free sour cream.
- Sweet Potatoes Mash: Swap in peeled, diced sweet potatoes and Yukon gold potatoes for another option.
Instant Pot Cooking Method
If you have an Instant Pot, don’t snooze on using it for mashed potatoes! It is life-changing.
Step 1: After peeling and dicing potatoes, place them in a steamer basket under the trivet. Cover the potatoes with water, up to the max fill line.
Step 2: Add the cover, make sure the sealing ring is in place, and set to sealing. Cook on high pressure for 8 minutes. Do a quick release of the pressure and drain. Place potatoes back in the pot. Add the milk, butter, and salt. Mash with a potato masher and set the heat to keep warm.
Storing and Reheating
Store: Keep any leftover potatoes in an airtight container in the refrigerator.
Reheat: Reheat leftovers in the microwave, with an additional splash of unsweetened almond milk or a tablespoon of butter.
Freeze: Leftovers will freeze in a freezer-friendly container for up to four months.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- White Potatoes - Safe at ¼ cup or 75 grams per meal.
- Unsweetened Almond Milk - Safe at 1 cup or 240 grams per meal.
- Butter - Safe at 1 tablespoon or 19 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Make sure to purchase unsweetened almond milk. Any other type, vanilla or sweetened, will cause the potatoes to be sweet and will not work.
Technically, yes, but you will risk having the gummy, gluey, and not-perfect creamy texture we all know and love with mashed potatoes.
Yes! It is a delicious way to add flavor to your potatoes. It is also a great way to use any leftover chicken stock in your fridge. Even if you do not have enough, add what you can to your water amount.
Potatoes are one of my favorite low-FODMAP foods! According to the Monash University App, both white and red potatoes are safe at ¼ cups or 75 grams per meal.
What To Serve With Mashed Potatoes
Mashed potatoes are the perfect side dish topped with low FODMAP gravy for a holiday meal plan or weeknight dinners.
Serve mashed potatoes underneath a stack of gluten free Swedish meatballs or low FODMAP beef stew along with a side of corn pudding, green bean casserole, or crockpot mac and cheese for a cozy meal.
Additional Low FODMAP Side Dishes
- Oven Roasted Vegetables - Carmelized seasoned vegetables.
- Creamy Risotto - Creamy rice side dish made with arborio rice and white wine.
- Sweet Potato Mash - Bright, beautiful orange-colored dish topped with pecans and bacon.
Still looking for side dish recipes? Discover something new, or look for an old favorite!
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Almond Milk Mashed Potatoes
Ingredients
- 4 pounds yukon gold potatoes (Note 1)
- 1 tablespoon salt for cooking water
- 2 teaspoons kosher salt for cooked potatoes
- 1 cup unsweetened almond milk (Note 2)
- 4 tablespoons butter - salted cut into tablespoons
Instructions
- Wash and peel the potatoes.
- Using a sharp knife and cutting board, cut the potatoes into equally sized potatoes.
- Fill a large pot with cold water. Enough to cover the potatoes. Add the diced potatoes to the pot.
- Add a tablespoon of kosher salt to the water. Bring the pot to a boil. Cook the potatoes for 10-15 minutes or until the potatoes are fork tender.
- Drain potatoes in a colander. Put cooked potatoes back into the large pot. This will cause any residual moisture to evaporate.
- Add 2 teaspoons of kosher salt, almond milk, and butter to the warm potatoes.
- With a potato masher, mash the potatoes until desired consistency is reached. Serve immediately.
Venessa Mandelkow says
These mashed potatoes are made all the time at our house!