Almond milk mashed potatoes

Almond milk mashed potatoes are an easy and versatile side dish for any occasion. These creamy mashed potatoes are the ultimate comfort food!

Ingredients

Potatoes - for the softest mashed potatoes, it is best to use floury potatoes.

Oat milk - I use almond milk when making this recipe. Almonds have a slightly creamy taste, which is why it is a great substitute for milk in mashed potatoes.

You can also choose not to add any extra milk at all. Save some of the cooking liquid and add it little by little until your puree has the desired thickness.

Do you prefer the classic way? Then go to my recipe for mashed potatoes with milk.

Oil - a little oil instead of butter makes the potatoes nice and creamy. Choose a neutral oil such as sunflower oil to avoid overpowering the taste.

How to make almond milk mashed potatoes

Peel the potatoes and cut them into equal cubes. This is important because it allows them to cook at the same time.

Rinse them and put the potato cubes in water in a large pan. Make sure the potatoes are completely submerged.

Bring the water to a boil and simmer the potatoes until tender (this takes about 15-20 minutes). Check if the potatoes are done by pricking them with a fork.

Drain the potatoes and return them to the pan. Add the milk and oil to the pan and mash the potatoes with a potato masher until you have a smooth puree.

Season the mashed potatoes with some salt and pepper, and add a little water if necessary.

What to serve it with

Mashed potatoes with almond milk is delicious as a base for a Dutch stamppot and a side dish. Because of its neutral taste, this dish goes with almost everything!

• Hachee. A classic combination is hachee, braised red cabbage with apple, and a creamy puree!
• Swedish meatballs with some cranberry jam.
• It is also amazing with French dishes like coq au vin and boeuf Bourguignon.
• Use it as a layer in a casserole, such as a shepherd's pie.
• Stovetop beef stew

Don't throw away leftover mashed potatoes! Transform them into Pommes dauphine! You can also use them to make potato croquettes, boerenkool stamppot or Pommes Duchesse.

Equipment

To make this recipe, you will need a large pan, a colander, and a potato masher.

Storage

Mashed potatoes without milk will keep well covered in the refrigerator for about three days. Just be sure to let the mashed potatoes cool completely before putting them in the refrigerator.

You can also freeze it if you want to keep it longer. In the freezer, mashed potatoes will keep for about four months.

Before serving, let the mashed potatoes thaw slowly in the refrigerator and warm it up in a saucepan or in the microwave.

If the potatoes have become a little dry during storage, you can add some more oat milk or water if necessary.

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