Ingredients
- 2 pounds russet potatoes, peeled and cut into 1–2 inch cubes
- 3 garlic cloves, peeled
- 1 teaspoon salt (for boiling water)
- 1/4 cup extra virgin olive oil
- 1/2 cup unsweetened almond milk, warmed
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- Additional salt, to taste
Instructions
- Peel and cube potatoes into 1–2 inch pieces. Rinse and place in a large pot with garlic cloves.
- Cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer 15–20 minutes, until fork-tender.
- Drain and return potatoes to pot. Let sit over low heat for 1–2 minutes to evaporate moisture.
- Mash potatoes and garlic until mostly smooth.
- Slowly add warm almond milk and olive oil while mashing until creamy and lump-free.
- Stir in black pepper and adjust salt to taste.
- Fold in chopped chives and transfer to serving dish.
Notes
- Use Yukon Gold potatoes for a naturally buttery flavor.
- Swap olive oil with vegan butter for extra richness.
- Try oat milk for a sweeter, creamier variation.
- Use a hand mixer for ultra-smooth texture.
- Enhance flavor with roasted garlic, caramelized onions, or smoked paprika.
- Sprinkle with nutritional yeast for a cheesy flavor without dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
