Is Oat Milk Good In Mashed Potatoes?

You shouldn’t skip these if you’re looking for the Best Vegan Mashed Potatoes. Less than 30 minutes later, it was ready—light, fluffy, and silky!

This is not your typical recipe for mashed potatoes. I’ve tried a ton of recipes and variants, and I think I’ve come up with the best one yet. I added vegan mayo to this dish, which gives it a distinctive flavor. These mashed potatoes are superior to all other dairy-based mashed potatoes because of just one small change.

These potatoes have a richness from the use of unsweetened oat milk that will keep you going back for more. You and your taste buds will be in side dish nirvana if you sprinkle on some salt and garlic powder.

Can I make my mashed potatoes with oat milk instead of whole milk?

Heavy cream, cream cheese, powdered milk, half-and-half, sour cream, Greek yogurt, garlic and butter, chicken broth and butter, coconut milk, almond milk, soy milk, and oat milk are the greatest alternatives to milk in mashed potatoes.

Let’s go through each in more depth below, including the conversion ratios for each and why they both make excellent options for mash.

Heavy cream

For mashed potatoes, heavy cream works well as a substitute for milk. Whole milk can be substituted with heavy cream because it also gives mashed potatoes a beautiful, rich, smooth creaminess.

Many folks won’t want to substitute this component for milk if they’re aiming for a lighter mash. Use heavy cream instead if you want to make the most opulently rich and creamy mashed potatoes possible.

Cream cheese

Another excellent milk substitute for mashed potatoes is cream cheese. If you don’t have any milk on hand, use cream cheese to make an ultra-creamy mash dish.

I typically prepare mashed potatoes without milk by mixing equal parts cream cheese and butter.

Powdered milk

Powdered milk can be used in its place if whole milk is not readily available. To make one cup of milk that you can use in your recipe, mix 4 teaspoons of powdered milk with 1 cup of water.

1:1 substitution is appropriate. Thus, use 4 tablespoons of powdered milk and 1 cup of water for each cup of whole milk called for in a recipe.

Half and half

When cooking mashed potatoes, half and half can also be used in place of milk. The mash gets a beautiful, smooth creaminess from the half and half. 14 cup of half and half should be used for every pound of mashed potatoes.

Sour cream

When creating mash, another simple milk substitute is sour cream. Typically, sour cream is combined with heavy cream, half-and-half, or some sort of milk.

To produce rich, velvety mashed potatoes in the style of a restaurant, combine heavy cream and sour cream.

For every pound of potatoes, I’ve had terrific success using 1/4 cup of sour cream and 1/4 cup of heavy cream.

Greek yogurt

The greatest option for a lighter mashed potato recipe is greek yogurt. If you want a recipe that is healthier, try Greek yogurt.

For each pound of potatoes, add 3/4 cups of greek yogurt along with herbs like chives, dill, thyme, or parsley to make greek yogurt mashed potatoes.

Mayo

You can use mayo for milk if you don’t have any in your mashed potatoes. A recipe for extremely wet and creamy mashed potatoes uses mayo.

For every pound of potatoes, use roughly 1/2 cup of mayonnaise along with other components like butter and seasonings like white pepper or black pepper and salt.

Garlic and butter

You can still create garlic mashed potatoes if you don’t have any milk. You only need creamy Yukon gold potatoes, butter, minced garlic, and salt to taste to make a meal like this.

For each pound of potatoes, use 1 teaspoon of garlic powder, 4 tablespoons of butter, and 2 chopped garlic cloves.

Chicken broth and butter

Butter and chicken broth can also be used in place of milk in mashed potatoes. For each pound of potatoes, you will need around 1/2 cup of chicken stock with butter, your preferred seasonings, minced garlic, salt, and pepper.

Coconut milk

Coconut milk is an excellent option if you’re looking for a non-dairy alternative to milk in mashed potatoes. You might be surprised to learn that coconut milk creates delightfully smooth dairy-free mashed potatoes.

For every pound of Yukon gold potatoes (or other potato of your choice) used in the recipe, use approximately 1/2 cup of full-fat, plain, unsweetened coconut milk. Potatoes that taste like they were cooked with heavy cream will be the end result—rich, creamy potatoes!

Almond milk

When making mashed potatoes, almond milk is a fantastic plant-based alternative to full milk. If you want a vegan dish, unsweetened almond milk and vegan butter are your best bet.

For every pound of potatoes, use 1/4 cup of unsweetened almond milk. You won’t be able to tell that this recipe doesn’t use whole milk, I assure you!

Soy milk

In order to create a rich, creamy, and tasty mash recipe, soy milk can also be used in place of whole milk. For every pound of potatoes, you should use around 1/3 cup of soy milk.

Although soy milk has a little beany flavor, it is readily covered up by the addition of spices, seasoning, or herbs. For the best results, make sure to use basic, unsweetened soy milk.

Oat milk

Another non-dairy option for milk in mashed potatoes is oat milk. If you want to make a recipe that is extremely creamy, use oat milk because it is creamier and has a thicker texture than most other plant-based milks.

Remember that oat milk is also more ‘oaty’ than mild, so for fantastic results, you must add other flavors like spices, butter, or even mayonnaise.

For every pound of potatoes required for the recipe, use approximately 1/4 cup of oat milk.

Any Cream

Milk can be substituted with any type of cream, including heavy, half-and-half, and light cream. To add cream, gradually incorporate it into the cooked potato chunks until you have the appropriate consistency.

How Much Cream to Use: When using cream, you just need to use a fourth of the usual amount of milk.

The flavor of your mashed potatoes will be stronger the creamier it is.

You may get heavy cream powder, did you know that? Here are a few top picks that are sold on Amazon.

Buttermilk

In your recipe, use the same amount of buttermilk as milk. If you use a whole buttermilk product rather than a low-fat one, you will notice a strong taste associated with this ingredient.

Sour Cream

Creamy mashed potatoes can be made with this tart substitute for milk. Just be careful to stick to the ratio of 1/2 cup sour cream to every cup of milk called for in the recipe.

Greek Yogurt

Your potatoes will become fluffy and light thanks to this ingredient. The calories in this delicious side dish are reduced by substituting Greek yogurt for milk. Replace one cup of milk with half a cup of Greek yogurt.

Is milk required for making mashed potatoes?

Without the addition of milk, mashed potatoes are just as delicious and fluffy. They are a simple, crowd-pleasing addition to your Thanksgiving table or midweek meals because they can be made dairy- or soy-free.

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Even when I explore new tastes and cuisines, I still frequently return to one of my childhood favorites: mashed potatoes. I never quite make them the same way twice because they’re so simple to create.

They may be made vegan, dairy-free, garlicky, herb-filled, or loaded up like you might see at a steakhouse with only a few minor substitutions. This is probably the reason I haven’t included many mashed potato recipes on the site; they just serve as a side dish to the main course and have a different appearance each time.

Why make mashed potatoes without milk?

Perhaps you forgot you were out of milk until the very last minute, or perhaps you or a guest don’t consume dairy products. Whatever your motivation for wanting to learn how to make mashed potatoes without milk, it is a side dish that is simple enough for almost anybody to make and goes well with weeknight meals as well as special occasions like Easter, Thanksgiving, and Christmas.

Can oat milk be substituted for milk in recipes?

Your best choice for substituting oat milk in sweet recipes is to start with a higher-fat, unflavored variety. On the box, these are often marked as “extra-creamy” (hint: Planet Oat sells one), but to be certain, look at the nutrition information.

To replace regular milk in custards, mousses, buttercreams, and ganaches, use oat milk in a 1:1 ratio (yes, really). The final product will be lighter than if you had used whole milk, as one might anticipate, but the structure will be sturdy.

The difficulty with baked goods is: Non-dairy baked items can lack the coveted golden-brown finish, which can only be achieved when a certain quantity of fat and sugar is present. Check the dish you’re cooking for opportunities to add more fat (add a tablespoon of oil or butter per cup of oat milk for a fat level that’s similar to whole milk) or just brush some oat milk on the pastry and sprinkle some turbinado sugar on top to help it brown (which will make for a sparkly effect).

Almond milk can be used to produce fast mashed potatoes.

Yes! You can use water if you’re out of milk or would prefer to! I advise you to simply mash the extra water into the potatoes in the Instant Pot rather than draining it. simple and effortless

To make them extra creamy, you can use any dairy-free milk, including full-fat canned coconut milk or almond milk.

Yes! The vegan butter is not necessary. If you do, you might discover that you want to use more salt in this recipe because vegan butters are already salted.

This is a result of pounding the potatoes too thoroughly. Just enough to make them creamy, then stop. Use neither an immersion blender nor a stand mixer since the potatoes will be overworked.

Yes, these potatoes can be prepared up to 48 hours in advance. If you are making them ahead of time, save the butter addition until just before serving and after reheating. This will make them feel revitalized.

Can oat milk be boiled?

There are a few things to bear in mind if you’ve ever considered heating oat milk the same way you would cow milk.

Can oat milk be boiled? Oat milk can thicken and turn slimy when it is heated to a boil. When creating sauces and cooking, this feature may be useful, but drinking it straight may not be the best use for it. For ordinary use, oat milk should only be warmed to below 160F.

Learn more about oat milk, how it’s prepared, how to prevent it from thickening, and some fantastic heating advice in the sections below.

Does oat milk work well in cooking?

Our list of the best substitute milks for baking happens to have oat milk at the top. So many of the flavor profiles in baked products pair well with the flavor of lightly toasted oats. Try using it in vanilla or chocolate cakes and cupcakes, add a hint of oats to banana bread, or combine with berries in muffins. You can add it in cornbread to create a slightly salty baked dish.

Stephen Williamson, co-founder and CEO of the oat milk manufacturer Forager Project, claims that you may use oat milk in place of any dairy milk while baking since it closely mimics the viscosity of dairy milk. Before using, shake the oat milk thoroughly to ensure that everything is well-blended and that you can fully appreciate the milk’s smooth, creamy texture.

How is oat milk thickened?

Blend in 2 tablespoons of chocolate hazelnut spread, like Nutella, almond butter, or peanut butter.

The list of flavors I’ve thought of but haven’t yet experimented with is truly vast and includes coconut, caramel, apple, chai, dutch cocoa, cherry, green tea, turmeric golden milk, maple, pineapple, and mango.

What are the health benefits of oat milk?

  • Caloric Limit
  • Free Of Cholesterol
  • Quick and simple to make
  • Free of soy, dairy, nuts, and coconut
  • And there are no emulsifiers or other additions; it is naturally thick.
  • No carrageenan, guar gum, or xanthan gum is allowed!

(Some commercial brands do contain these components, in addition to added sugar; some companies do not obtain oats that are organic or certified glyphosate-free; if you want complete control over the ingredients used in your finished product, create your own.)

Where can you buy it?

Oatmilk is now more prevalent than ever in health food stores, big-box retailers like Target, Whole Foods, Kroger, Walmart, Safeway, Giant, and Wegmans, as well as big and small coffee shops all across the US, Canada, and the rest of the world.

There are several brands, including Quaker Oat Beverage, Silk, Elmhurst, Califa Oat Barista Blend, Pacific, Planet Oat, Mooala, and Oat Dream (the forerunner, which has been popular in Sweden for over two decades).

Starbucks now sells it in a few locations in the US and the UK, and So Delicious has even introduced oatmilk ice cream and yogurt!

Can you make homemade oat milk?

Simply puree all of the ingredients in a blender, filter out the oats (or don’t, if you like), and eat. It is less expensive than store-bought, and it may be made more quickly and affordably than almond or soy milk.

Oat milk produced at home can be kept in the fridge in a closed container for up to five days. You just need to shake the container if it separates.

What kind of oats do I use? Will steel cut work?

Because they don’t require an additional soaking step, I prefer to use old-fashioned rolled, quick, or Irish oats, but steel-cut are also suitable.

Start by soaking the raw oats in a dish of water for at least an hour for steel-cut oats (or you can soak overnight).

Rinse thoroughly to get rid of any sliminess. Then follow the recipe’s instructions exactly as if you were using rolls.

Is oat milk gluten free and vegan? Does it have any vitamins?

Although oats are inherently gluten-free, it’s a good idea to double-check any recipe before feeding it to someone who has food allergies or is on a particular diet.

In order to prevent cross-contamination with wheat goods, many people with Celiac disease avoid oats or only purchase brands that declare “certified gluten free” on the label.

Oat milk is vegan, lactose-free, and low in fat. The majority of commercial products are fortified, meaning they include the same vitamins and minerals as cow’s milk.

Cotton’s oat Yes, oatmilk is a great source of calcium, which helps build bones, as well as vitamin D, vitamin B12, and riboflavin. In fact, oatmilk has more calcium than the same amount of skim milk.

However, the homemade version doesn’t include filler elements like chicory root and instead adds more protein or fiber.

Consequently, if you’re making your own and want the additional heart-healthy fiber, protein, iron, magnesium, and B vitamins from the nutritional powerhouse oats, I’d suggest either choosing the unstrained version or eating the leftover oat pulp rather than throwing it away. (See immediately beneath.)

Can I use the leftover oat pulp?

Yes, you can use it as a thickener for smoothies or sauces, to add more nutrients to muffin or bread batter, toss with fruit and sugar for a snack, or even as a face mask!

Can you heat up oatmilk? Or cook the oats first?

Oatmeal milk can be cooked like any other nondairy milk in the majority of commercial brands.

When heated, the homemade version will thicken, but I’ve discovered that adding the optional oil keeps it from thickening excessively and making it unusable as a creamer or in an oat milk latte.

This vegan milk is a fantastic option for sauces, gravies, and other recipes that call for natural thickening because it thickens when cooked.

Back in the day, I used to enjoy cooking oatmeal and blending it afterward to give it more creaminess. If you search my website, you may still see these recipes as well as one I initially posted in 2010 for making oatmilk!