Rosemary Almond Mashed Potatoes

Rosemary Almond Mashed Potatoes

While looking out my kitchen window the other day, I noticed our rosemary was the only herb that was withstanding the winter. The rosemary started to call me, so I put my boots on, went outside, and picked some of the healthier twigs. Thinking of what to make, I started boiling some red potatoes and added a couple of fresh rosemary twigs to the boiling water. After the potatoes were thoroughly cooked; I had a bite to see if they tasted anything like rosemary. There was a hint of rosemary flavor, in which I knew, I had to add more to make the potent herb flavor standout.

Lastly, I added unsweetened almond milk and a couple of tablespoons of vegan butter for a creamy mash! These mashed potatoes were a hit, and they can be the perfect side for where your dinner calls for it! I hope you all love it!

Until next time friends, Namaste. ♥

Rosemary Almond Mashed Potatoes

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Rosemary Almond Mashed Potatoes
5 from 2 votes

Rosemary Almond Mashed Potatoes

6-ingredient Rosemary Almond Mashed Potatoes that are fluffy, creamy, and flavored with rosemary! A perfect side to any dinner meal! 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 89 kcal
Author Eat. Love. Namaste.


  • 3 cups red potatoes cubed
  • 1 tbsp olive oil
  • 2 fresh rosemary sprigs
  • 1-2 tsp fresh rosemary minced
  • pinch of salt and black pepper plus more to taste
  • 2 tsp vegan butter
  • 1/2 cup unsweetened almond milk*


  1. Peel the bad parts of the red potato skins and cut the potatoes into cubes. Add the potatoes to a pot and cover with water. 

  2. Add a pinch of salt and black pepper, 2 fresh rosemary twigs and give it a quick stir. Add olive oil on top (do not stir; this will reduce the foam when cooking). 

  3. Bring the water to a boil over medium-high heat and cooked the potatoes until tender and easy to pierce with a fork.

  4. Once thoroughly cooked, remove from the heat, discard the rosemary twigs and water. Add the potatoes to a medium-size bowl and mash with either a fork or masher. 

  5. Add vegan butter, almond milk, freshly minced rosemary and continue mashing.  Taste and add additional salt and black pepper as needed. Serve immediately. 

Recipe Notes

* Start off by adding 1/4 cup of almond milk to your mashed potatoes at a time until desired creaminess.

Nutrition Facts
Rosemary Almond Mashed Potatoes
Amount Per Serving (1 g)
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 66mg3%
Potassium 255mg7%
Carbohydrates 9g3%
Fiber 1g4%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 4.9mg6%
Calcium 43mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.