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 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.
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.
- 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
- Boil the potatoes until soft, drain and place back on medium burner.
- Mash potatoes with potato masher and gradually add the almond milk, garlic, cumin, and paprika.
- I let them cook for another 3-4 minutes to really integrate the ingredients.
- Season with salt and pepper.