Almond Garlic Mashed Potatoes Boast Flavor without Butter


This garlic mashed potatoes recipe was an entry in our 3-Course Recipe Contest, submitted by reader Sarah Chaney. She uses almond milk along with a blend of spices – paprika, cumin, salt, and pepper – to create flavorful potatoes without any added fat.

Almond Garlic Mashed Potatoes Recipe - made with almond milk and spices for flavor without dairy, butter, or oil! Vegan, gluten-free.

Almond Garlic Mashed Potatoes Boast Flavor without Butter

For a creamy texture, Sarah used Almond Plus Protein AlmondMilk to create this recipe. That brand is no longer available, and it can be hard to find protein almond milks (Silk makes a protein almond milk blend). But you can use regular almond milk or even homemade almond milk or creamer (unsweetened) for this recipe.

If you do opt to use a milk alternative that contains added protein, be sure not to mix the mashed potatoes too much. Added protein can make them more gummy.

Sarah also skips butter and oil with her almond garlic mashed potatoes. You can finish your serving with a dollop of dairy-free butter, if desired. Or for a more infused flavor, you can coo the garlic cloves, cumin, and paprika in a tablespoon or two of olive oil, over low heat, before adding them to your mashed potatoes.

Almond Garlic Mashed Potatoes Recipe - made with almond milk and spices for flavor without dairy, butter, or oil! Vegan, gluten-free.

Special Diet Notes: Almond Garlic Mashed Potatoes

By ingredients, this garlic mashed potatoes recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, oil-free, added  sugar-free, vegan, and vegetarian.

Almond Garlic Mashed Potatoes
Prep time
Cook time
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This recipe is super easy to make and tastes delicious. I will never have mashed potatoes with dairy again!! The almond flavor with the garlic and cumin works perfectly together. I can eat the whole thing!!
Recipe type: Side
Cuisine: American
Serves: 8 servings
  • 10 potatoes, peeled and cut into fourths
  • 1 cup unsweetened almond milk (see post above for notes)
  • 3 garlic cloves, smashed or crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  1. Boil the potatoes until soft, drain and place back on medium burner.
  2. Mash potatoes with potato masher and gradually add the almond milk, garlic, cumin, and paprika.
  3. I let them cook for another 3-4 minutes to really integrate the ingredients.
  4. Season with salt and pepper.
Nutrition Information
Serving size: ⅛ recipe Calories: 193 Fat: .9g Saturated fat: .1g Carbohydrates: 42.8g Sugar: 3.1g Fiber: 6.7g Protein: 4.8g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • You can use any brand of unsweetened almond milk for similar results. I’m not personally a fan of almond milk in mashed potatoes (this is a contributed recipe), but a lot of people are. You can substitute another type of unsweetened milk beverage, or even broth, if that’s what you have on hand.

  1. I don’t have dairy issues but I was intrigued by the recipe. I’ve always wanted to find a healthier alternative to cream for mashed potatoes and shamefully enough, I never thought of using a dairy substitute – such as almond milk. This will definitely be something I try out in the very near future. Thanks for sharing it.

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