Plant-based Mashed Potatoes with Almond Milk (15 Tips to make the Perfect)
Discover how to make perfectly creamy and fluffy mashed potatoes with almond milk. This post provides step-by-step instructions and tips for a healthier, dairy-free alternative to traditional mashed potatoes. Experience a new level of deliciousness while catering to various dietary needs.
Optionally chop the upper part of the garlic head, brush with olive oil, and bake. Roast garlic in the oven at 400° F / 200° C for 35-40 minutes until the cloves are practically dry and incredibly soft. If adding baked garlic remove some of the top layers of garlic and cover it up with foil to keep it warm.
Wash the potatoes thoroughly. Cut the potatoes into about the exact sizes and put them in a large saucepan.
Cover with liquid. Fill it with vegetable stock (or water) with added garlic powder if not roasted garlic. Bring to boil until the potatoes are soft. It should take about 20 minutes or so.
Prepare the vegan butter. Meanwhile, warm the almond milk and stir in the vegan buttermilk; otherwise, let it thaw at room temperature.
Drain the potatoes until they lose all the moisture, and let them cool down until you can handle them without burning yourself. Peel the skins off if you want the creamiest potatoes, or leave some skins on for added texture and nutrition.
Mash the potatoes. In the same saucepan where you boiled the potatoes, start mashing the potatoes with a potato masher and adding almond milk (or soy milk) with the melted or soft vegan butter, little by little, while you keep mashing the potatoes.
Mince the garlic. If you are using the roasted garlic, mince it with a garlic mincer or a fork, and add it to the mix. Mix thoroughly.
Adjust with salt and pepper or more vegan butter to serve.
Garnish. Chop fresh chives and sprinkle on top of it. Our favorite way to eat them is with our shiitake mushroom gravy. Serve warm.