Vegan Mashed Potatoes
Creamy, buttery, and comforting, these Vegan Mashed Potatoes are the perfect dairy-free side dish to impress your guests.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold Potatoes Sub russet if absolutely needed, but Yukon is best.
- 3-4 cloves Garlic Raw or roasted, you choose.
- 1/2 cup Unsweetened Plant Milk Oat, Almond, or Soy milk works.
- 1/4 cup Vegan Butter or Olive Oil Miyoko’s plant butter is recommended.
- 1.5 tsp Sea Salt Plus extra to taste.
- To Taste Cracked Black Pepper White Pepper is an optional substitute.
Instructions
Preparation
- Peel and chop the Yukon Gold potatoes into chunks and place them in a large pot.
- Cover the potatoes with cold, salted water.
- Bring the water to a boil over high heat, which should take about 12 to 15 minutes until the potatoes are fork-tender.
- Drain the potatoes thoroughly and let them steam-dry in the pot for a minute.
Mashing
- Mash the potatoes using a regular masher.
- Gradually pour in the warm plant milk, mixing gently.
- Add in the vegan butter or olive oil and mash until smooth.
- Taste and season with more salt, pepper, or additional milk if too dry.
Notes
Warm all ingredients before use for the best texture. Avoid over-mixing as it can lead to gluey potatoes. Store leftovers in a lidded dish and reheat with extra plant milk to maintain creaminess.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 36gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 1g
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