Perfect Vegan Mashed Potatoes
Complete any meal or holiday dinner with a side dish of flavorful, creamy, and unbelievably fluffy vegan mashed potatoes!
Servings: 6 - 8 servings
Calories: 186kcal
Equipment
- 1 Large pot
- 1 Potato masher, ricer, food mill, or handheld electric mixer
Ingredients
- 3 lb. russet potatoes, peeled and chopped into 2-inch (5-cm) pieces (1361 g)
- 1/2 c + 1 Tbsp. unsweetened, unflavored non-dairy milk such as almond, cashew, or soy, plus more as needed (133 ml)
- 1/3 c. + 1 Tbsp. vegan butter or margarine, plus more for topping (85 g) (I use Earth Balance brand)
- 1 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste (I usually add an extra 1⁄8 tsp.)
- A pinch or two of chopped fresh parsley for garnish (optional)
Instructions
- Place the potatoes in a pot and cover with water. Set over medium-high heat and bring the water to a boil. Meanwhile, measure out the milk and butter and set aside so that they’re room temperature by the time they’re added to the potatoes.
- Continue boiling the potatoes until they are very fork-tender, 10–12 minutes.
- Drain potatoes well and return them to the pot.
- Add the milk, butter, salt, and pepper and mash thoroughly with a potato masher, ricer or food mill until potatoes are smooth yet fluffy. Alternatively, you can use an electric handheld mixer to do the job. Be careful not to over-mix, as this can lead to overly gooey, glue-like mashed potatoes!
- For creamier mashed potatoes, add an extra tablespoon or two of milk. Add extra salt and pepper to taste.
- For a prettier presentation, transfer the mashed potatoes to a serving bowl and add a couple additional tablespoons of butter to the top. For a hint of color, add a pinch of freshly chopped parsley to the surface as well. Serve immediately.
Notes
- For light and fluffy mashed potatoes, be sure to use russet potatoes in this recipe.
- The potatoes can be peeled, chopped, and stored completely covered in water in an airtight container in the fridge for 3–4 days before using. When ready to cook, allow the potatoes to sit at room temperature for 30–60 minutes before draining and placing in a pot with fresh water to boil.
- To ensure your potatoes do not get overworked (which can result in a gooey, glue-like texture) be sure to only add room temperature or slightly warm milk and butter to the potatoes just before mashing. Cold ingredients aren’t as easily incorporated and tend to require extra mashing.
- I wouldn’t recommend using oat milk for this recipe, as the extra starch (and added oils typically found in oat milk) can negatively affect the end result of the mashed potatoes. Original flavored and unsweetened almond, cashew or soy milk are my top choices for this recipe.
- For extra smooth mashed potatoes, use a ricer or food mill rather than a regular potato masher. However, if you like or don’t mind a potato lump here and there, a traditional potato masher is the way to go! A handheld electric mixer will work, as well.
- These mashed potatoes can be made up to an hour before serving. Simply keep them in the pot near the warm stove, and cover with a lid or plastic wrap until you need them. They should stay very hot this way. When ready to serve, mash in an extra tablespoon or two of warm dairy-free milk if they appear to have dried out a bit.
- This recipe is naturally gluten free, but check all ingredient labels to be sure.
- Homemade vegan mashed potatoes will keep well for up to 5 days in the fridge. To store, let them cool at room temperature, then transfer to a container with a lid and refrigerate. They are easy to reheat in the microwave.
Nutrition
Calories: 186kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g