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Creamy Vegan "Sour Cream" Mashed Potatoes with Almond Milk

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This vegan mashed potato recipe came about by accident after I found a non-dairy sour cream on sale at the grocery store and I was trying to figure out what to do with it. Many trials and variations later, I've arrived at the perfect non-dairy and vegan version of this classic favorite!

Personally, I really love the creaminess and flavor of Yukon gold potatoes for this side dish. However, if you want a more traditional texture, feel free to use regular baking (Russet) potatoes.

For the sour cream, I like Kite Hill, but you can use any vegan sour cream that has a flavor you like, or you can make it from scratch. If I were going to make it myself, I would probably try this recipe. I also really like the flavor of almond milk with this recipe, but I've tried these vegan mashed potatoes with coconut milk, too, and it worked well. Almost any non-dairy milk should work in this recipe.

I like Kite Hill's vegan sour cream, but use any vegan sour cream that you like the flavor of in these creamy vegan mashed potatoes.

If you're a garlic fan, you can also add roasted garlic to these potatoes (the flavor works better with Russet potatoes, in my opinion). To roast a head of garlic, remove the outer layers of skin, and cut about 1/2 an inch off the top of the head to reveal the cloves. Place the head of garlic on aluminum foil and rub olive oil on the cloves. Wrap the foil around the garlic and roast in a 375-degree oven for 30-40 minutes, or until fork-tender. Once the garlic has cooled, you'll be able to push the cloves out of their individual skins, and mash them right into the potatoes for vegan garlic mashed potatoes!

Making mashed potatoes is so quick and easy with this recipe, and they're the perfect creamy dairy-free side for a Thanksgiving or Christmas feast. The whole family can enjoy this one!

Creamy Vegan "Sour Cream" Mashed Potatoes

Yield12 servings

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Ingredients

  • 3 lbs. Yukon gold potatoes (approx. 12 medium potatoes), or Russet potatoes (approx. 6 medium potatoes), peeled and chopped into 1-inch pieces

  • 1/2 cup vegan sour cream (such as Kite Hill), plus more for serving (optional)

  • 3 tbsp. vegan butter (such as Earth Balance)

  • 1/4 cup to 1/2 cup unsweetened almond milk (or other non-dairy milk), optional

  • salt & pepper to taste

  • 1/4 cup fresh chives, chopped

Instructions

  1. Place your potatoes in a large pot or saucepan and cover with water. Bring to a boil and boil for about 15 minutes, until the potatoes are fork-tender.

    Use enough water to cover the potatoes.
  2. Drain the potatoes, then return them to the pan and mash them using a potato masher.

    Potatoes mashed with a potato masher.
  3. Add in the sour cream and butter as you continue to mash the potatoes.

    The mashed potatoes will become creamier as you mix in the vegan butter and sour cream
  4. Add salt and pepper to taste. You can also add more butter or sour cream to achieve your desired flavor. Mix well.

  5. Add non-dairy milk gradually until you reach the texture and consistency you want (optional). Add about 3/4 of the chives (3 tablespoons). Stir everything well.

  6. Transfer the potatoes to a serving dish and garnish with the remaining chives. Top with additional sour cream, if desired.

Notes & Hints

Russet potatoes are more commonly used for "classic" mashed potatoes, but I love the flavor and creamy texture of Yukon gold potatoes in this recipe! Use whichever one you prefer.

If you're a garlic fan, you can also add roasted garlic to these potatoes (the flavor works better with Russet potatoes). See instructions for roasting garlic in the intro text for this recipe.

Leftovers: Store in an airtight container in the refrigerator.

Reheat: Reheat in a pan on the stove over medium-low heat, adding non-dairy milk to keep it from drying out.

StephSunshine

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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.