Almond milk mashed potatoes are on the table in 30 minutes, made from scratch, and they taste like the real thing because they are the real thing. Dairy free, gluten free, low FODMAP, and creamy in all the right ways.
Four pounds of Yukon gold potatoes, unsweetened almond milk, dairy free butter, and salt. That is it. Simple ingredients, simple method, no dairy drama.
If quick and easy side dishes are what get dinner done at your house, you are in the right place. These potatoes pair with almost anything, but we love it with dairy free marry me chicken. Nobody will know its dairy free!
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- Instant Pot Instructions
- Ingredient Swaps
- Special Diet Variations
- Ways To Use Mashed Potatoes
- Storing and Reheating
- Low FODMAP Notes
- FAQs
- What To Serve With Almond Milk Mashed Potatoes
- More Loveable Side Dishes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Dairy free and gluten free with no specialty ingredients
- Low FODMAP and made with simple, pantry-friendly staples
- Creamy from scratch in just 30 minutes
- Works for weeknights and holiday meals equally well
- The whole family eats the same thing with zero modifications
What You'll Need
- Yukon Gold Potatoes - These are the move for creamy mashed potatoes. They have a naturally buttery flavor and mash up smooth without turning gluey. Russet potatoes will also work if that is what you have on hand.
- Unsweetened Almond Milk - This is what makes mashed potatoes with almond milk work. Use plain and unsweetened. Sweetened almond milk will throw off the whole flavor. Regular milk, lactose-free milk, or any milk you can tolerate works using the same amount.
- Dairy Free Butter - Swap for your favorite dairy free butter alternative. Cut it into tablespoon-sized pieces so it melts evenly into the warm potatoes.
- Kosher Salt - Used twice in this recipe. Once in the cooking water to season the potatoes from the inside out, and again when mashing. Both steps matter.
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: Prep the potatoes Add the peeled and evenly diced potatoes to a large pot. Cut them into equally sized pieces so they cook at the same rate. Uneven cuts mean some pieces will be mushy while others are still firm. Not the goal.
Step 2: Cook the potatoes Bring to a boil and cook for 10 to 15 minutes, or until the potatoes are fork tender.
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Step 3: Drain and dry Drain the potatoes in a colander. Add them back to the warm pot. That extra minute in the hot pot lets any residual moisture evaporate, which means your mashed potatoes will not be watery.
Step 4: Mash the potatoes Add the kosher salt, unsweetened almond milk, and dairy free butter to the warm potatoes. Mash with a potato masher until you reach your desired consistency. Serve immediately.
Tips and Tricks
Warm the almond milk before adding it. Cold milk added to hot potatoes will cool everything down and make the texture gluey. A quick 30 seconds in the microwave is enough.
Do not over-mash. The more you work the potatoes, the more starch releases, and the more pasty they get. Mash just until smooth and stop there.
Cut the potatoes the same size. Even cuts equal even cooking. It works like a charm every time.
Salt the water. This is not optional. It seasons the potato from the inside, and no amount of salt added at the end will fully make up for skipping this step.
Start with cold water. Adding potatoes to cold water and then bringing everything up to a boil together helps them cook evenly all the way through.
Have leftover mashed potatoes? Use them in Shepherd's Pie!
Instant Pot Instructions
Can you make mashed potatoes with almond milk in the Instant Pot? Yes, and it is a great option when the stovetop is already busy.
Step 1: Wash, peel, and cube the potatoes into roughly equal pieces.
Step 2: Add the potatoes to the Instant Pot liner. Pour in 1 cup of cold water. Add 1 tablespoon of kosher salt.
Step 3: Add the sealing ring to the cover. Set the valve to sealing. Cook on high pressure for 8 minutes. Let the pressure naturally release for 5 minutes, then do a quick release for any remaining pressure.
Step 4: Drain any remaining liquid. Add the unsweetened almond milk, dairy free butter, and 2 teaspoons of kosher salt. Mash with a potato masher until smooth and creamy.
Same result, one pot, and the Instant Pot does all the work. Need another side dish? My Instant Pot wild rice blend is a crowd-friendly, gut-friendly combination that comes together without much fuss.
Ingredient Swaps
- Potato Options - Russet potatoes work great and are a classic choice. Yukon golds just have a naturally creamier texture right out of the gate.
- Milk Options - Any milk you can tolerate works here. Regular milk, lactose-free milk, unsweetened oat milk, or unsweetened coconut milk from a carton will all give you creamy results. Avoid sweetened versions of any of these.
- Butter Options - Any dairy free butter alternative works. Earth Balance and Miyoko's are both solid options. Same amount, same method.
Special Diet Variations
Dairy Free Mashed Potatoes: This recipe is built to be fully dairy free using unsweetened almond milk and dairy free butter. No swaps needed.
Low FODMAP Mashed Potatoes: This recipe is already low FODMAP as written. Potatoes are naturally low FODMAP. Unsweetened almond milk is safe at 1 cup per meal. Use a dairy free butter or a low-lactose butter within the safe serving size.
Gluten Free Mashed Potatoes: Potatoes are naturally gluten free and this recipe contains no gluten ingredients. Just double-check your dairy free butter label if you are being extra careful.
Looking for more side dish recipes the whole family can enjoy? There are plenty more where this came from.
Ways To Use Mashed Potatoes
- Loaded Mashed Potato Bowls: op with chopped 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.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Place a serving on a microwave-safe plate and heat in 30-second intervals, stirring in between. Add a small splash of almond milk if the potatoes have thickened up. They come back to life easily.
Freeze: Mashed potatoes can be frozen in a freezer-friendly container for up to three months. Defrost overnight in the refrigerator before reheating. Add a splash of almond milk when reheating to restore the creamy texture.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Yukon Gold Potatoes - Safe and naturally low FODMAP. One of the most gut-friendly comfort foods around.
- Unsweetened Almond Milk - Safe at 1 cup (250 milliliters) per meal. Always use plain and unsweetened with no added ingredients that could be a trigger.
- Dairy Free Butter - Check the label on your specific brand. Many dairy free butter alternatives are low FODMAP at typical serving sizes. Coconut oil-based options are a safe bet.
- Kosher Salt - No FODMAP concerns.
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
Yes. Unsweetened almond milk works really well in mashed potatoes. It has enough body to create a creamy texture without adding sweetness or off-flavors. Just make sure it is plain and unsweetened.
Absolutely. Almond milk is low FODMAP at 1 cup per meal, and potatoes are naturally low FODMAP. This recipe is built with both in mind.
Not in any noticeable way. The flavor is mild, and the texture is creamy. If your family did not know, they would not know.
Yukon gold potatoes are a top choice because they have a naturally buttery, creamy texture. Russet potatoes are a great backup and mash up fluffy and smooth.
Usually from over-mashing or using cold milk. Mash just until smooth and warm the milk before adding it to the potatoes.
Yes. Make them up to two days ahead and store in the refrigerator. Reheat gently with a splash of almond milk to bring them back to creamy.
Yes. See the Instant Pot instructions section above for the full method. It works great when the stovetop is already full.
What To Serve With Almond Milk Mashed Potatoes
These mashed potatoes go with just about everything. My glazed ham steaks are a quick and easy protein that pairs perfectly here, especially for a weeknight dinner or a smaller holiday meal. For a cozy comfort food dinner, serve them alongside low FODMAP meatloaf with the sweet and savory glaze. That is the kind of plate that feels like home.
More Loveable Side Dishes
- Oven Roasted Vegetables
- Creamy Risotto
- Slow Cooker Rice Pudding With Coconut Milk
- Green Beans with Lemon Sauce
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 dairy free butter cut into tablespoons (Note 3)
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, unsweetened almond milk, and dairy free butter to the warm potatoes.
- Mash with a potato masher until desired consistency is reached. Serve immediately.
Notes
- Wash, peel, and cube the potatoes into equal-sized pieces.
- Add potatoes to the Instant Pot liner. Pour in 1 cup of cold water. Add 1 tablespoon of kosher salt.
- Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release any remaining pressure.
- Drain any remaining liquid. Add the unsweetened almond milk, dairy free butter, and 2 teaspoons of kosher salt. Mash until smooth and creamy.
Venessa Mandelkow says
These mashed potatoes are made all the time at our house!