Creamy plant-based mashed potatoes that are made without any oil or dairy. This recipe makes for delicious mashed potatoes that are garlicky and full of flavor. Additionally, they are the perfect side dish that isn’t loaded with unhealthy fats like traditional mashed potatoes. Plus, they are completely vegan and wfpb.
If you are looking for the BEST plant-based mashed potatoes, then here you go! This recipe is so amazing, definitely one that everyone will love. It's creamy, garlicky and bursting with flavor. Also, they are so incredibly easy to make!
Mashed potatoes are seriously one of the best side dishes and such a great comfort food. However, traditional recipes are typically loaded with unhealthy fats and dairy. This recipe is dairy-free and contains no oil. Just simple, healthy ingredients. In fact, you don't even notice the lack of dairy products.
This recipe goes great alongside plant-based meatloaf, roasted veggies and it so good with a warm slice of plant-based, oil-free cornbread.
If You Like Plant-Based Mashed Potatoes...
Try These Other Tasty Side Dishes
If you try this plant-based mashed potato recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!
Plant-Based Mashed Potatoes (no dairy and oil-free)
Creamy mashed potatoes that are simply made without any oil or dairy. This recipe makes for delicious mashed potatoes that are garlicky and full of flavor, making them the perfect side dish. Plus, they are completely plant-based, vegan and wfpb.
Ingredients
- 5 lbs russet potatoes
- 3 garlic cloves
- 1/2 cup almond milk (+ more depending on how creamy you want it)
- 1/4 cup nutritional yeast
- 2 tsp salt (more or less to taste)
- 1/2 tsp black pepper (more or less to taste)
Instructions
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Thoroughly wash potatoes. Then, peel the skins using a vegetable peeler.
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Chop potatoes into cube size pieces. Put them into a stock pot and cover with water. Boil on medium to high heat for 20-30 minutes, depending on how small you chopped the potatoes. The potatoes should be soft enough to easily stick a fork through it.
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Once they are soft, remove from heat and drain the remaining water.
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Add the potatoes and almond milk to a standing mixer and mix until fluffy. Alternatively, you can use an immersion blender, add the almond milk and blend them straight in the stockpot.
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Once they are fluffy, add remaining ingredients and mix to combine.
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Serve!
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