These almond milk mashed potatoes are the kind of side dish that works for everything from busy weeknights to holiday dinners. They're creamy, dairy free, and made with just a few ingredients, so you can get homemade mashed potatoes on the table without overthinking it.
Let's be real…sometimes the side dishes steal the whole show. If you're planning a full spread, check out my Side Dish Recipes for more ideas, including gluten free stuffing and dairy free green bean casserole. They're classic favorites made a little more approachable, so everyone at the table can dig in.
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Why You'll Love This Recipe
- Creamy Texture - Smooth and fluffy without regular milk.
- Simple Ingredients - Just a few pantry staples.
- Dairy Free - Made without butter or milk.
- Works Anytime - Great for holidays or weeknights.
- Low FODMAP Friendly - Fits into low FODMAP portions.
What You'll Need
- Yukon Gold Potatoes - My go-to for creamy mashed potatoes. Russet or red potatoes also work.
- Unsweetened Almond Milk - Keeps these dairy free. Make sure it's unsweetened so the potatoes don't turn sweet.
- Dairy Free Butter - Use your favorite butter substitute, or swap in olive oil.
- Kosher Salt - Simple and reliable for seasoning.
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. Cover with cold water and add a tablespoon of kosher salt so they cook evenly and start building flavor.
Step 2: Cook the potatoes Bring the pot to a boil over medium-high heat, then cook for 10-15 minutes, or until the potatoes are fork-tender.
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Step 3: Drain and dry Drain the potatoes, then return them to the warm pot for a minute or two to let any extra moisture cook off.
Step 4: Mash the potatoes Add the unsweetened almond milk, salt, and dairy free butter, then mash until smooth or your desired consistency.
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 - Swap in russet or red potatoes.
- Cooking Liquid - Use chicken stock instead of water for more flavor.
- Butter - Use a bit of garlic infused olive oil for a low FODMAP garlic mashed potato option.
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.
Instant Pot Cooking Method
Use an Instant Pot for a hands-off option that still gives you creamy mashed potatoes.
Step 1: Prep the potatoes Add the peeled and diced potatoes to a steamer basket on the trivet. Add water to the pot, making sure it does not go above the max fill line.
Step 2: Cook and mash Secure the lid, make sure the sealing ring is in place, and set the valve to sealing.
Cook on high pressure for 8 minutes, then quick release the pressure. Drain, return the potatoes to the pot, and add the almond milk, butter, and salt. Mash to your desired consistency and set 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 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.
- 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
These mashed potatoes are the perfect side dish topped with low FODMAP gravy for a holiday meal plan or weeknight dinners.
These creamy mashed potatoes pair well with quick, reliable proteins. Try them with Dairy Free Marry Me Chicken, or Slow Cooker Beef Stew. Add a simple green salad or roasted vegetables to round out the meal. It's one of those easy sides that makes dinner feel done.
More Loveable Side Dishes
- Oven Roasted Vegetables - Carmelized seasoned vegetables.
- Creamy Risotto - Creamy rice side dish made with arborio rice and white wine.
- Slow Cooker Rice Pudding With Coconut Milk - A creamy, dairy free dessert option.
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!