How To Make The Perfect Vegan Mashed Potatoes Recipe
I absolutely love this recipe because it strikes the perfect balance between creamy comfort and plant-based finesse, making it a guilt-free indulgence that doesn’t skimp on flavor. Plus, the optional nutritional yeast adds a fantastic cheesy hint that takes these mashed potatoes to the next level, and let’s be real, who doesn’t love a little extra flavor boost?
I adore taking classic dishes and turning them into vegan masterpieces, and this spectacularly easy mashed potatoes recipe does just that—vegan kids and adults alike can enjoy its creamy, dreamy texture and flavor. But what does it mean to say this dish is easy?
It means you can whip it up in no time at all, even if you’re using it as a side for a fancy holiday dinner. And that’s not to mention its accessibility: aside from the potatoes, which are affordable and available year-round, the rest of the ingredients are cupboard staples.
Ingredients
Yukon Gold Potatoes:
The buttery flavor is enhanced by the creamy texture, which is rich in carbohydrates.
Unsweetened Almond Milk:
Free of dairy, low in calories, creamy without being too flavorful.
Vegan Butter:
Mimics traditional butter; adds richness and smoothness.
Plant-based.
Garlic Powder:
Depth, mild garlic aroma, savory flavor profile enhancement.
Nutritional Yeast (Optional):
Loaded with B vitamins, delightful dairy notes, and umami sensations.
Ingredient Quantities
- 2 pounds (about 4 large) Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup vegan butter
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon nutritional yeast for a cheesy flavor
- Optional: Chopped fresh chives for garnish
Instructions
1. Put the Yukon Gold potatoes, peeled and cut into chunks, into an extra-large pot and add enough cold water to cover.
Potatoes need to be cooked in plenty of water. Otherwise, they will absorb water while cooking and become gluey.
2. Take the water to a national boiling point at high heat, then transfer the vessel to a medium heat setting, before allowing a smooth, low boil for 15 uneventful minutes punctuated by the occasional potato bubble. Preferably use Yukon gold potatoes, which have a creamy consistency when boiled.
3. Eliminate the water from the potatoes and put them back in the pot. Return the pan to the stove over low heat. The reason for this operation—evaporating residual moisture—is crucial to the quality of the next step.
4. In a small saucepan, warm the unsweetened almond milk over low heat so that it doesn’t boil.
5. Using a potato masher or ricer, mash the potatoes until they reach the smoothness you desire. You may, of course, use both the masher and the ricer if you enjoy an ultra-smooth potato. A ricer in particular is great for that. If you have a food mill, you could use that too. Don’t forget—the potatoes should still be hot when you mash them. If they are cool or lukewarm at all, they will not become the smooth mashed potatoes you might be after.
6. Include the warmed almond milk and vegan butter with the mashed potatoes.
7. Add the elements of flavor—garlic powder, salt, and pepper—and stir well. This is not the time to be dainty or to be afraid of using some muscle. You want the mixture to be homogeneous before it goes into the pot.
8. If you want to, you can add the nutritional yeast to give the potatoes a cheesy taste and mix well.
9. If needed, taste and adjust the seasoning, adding more salt or pepper to reach your desired level of flavor.
10. Serve hot the mashed potatoes, with garnished fresh chives neatly chopped, if that is your desire.
Equipment Needed
1. Extra-large pot
2. Small saucepan
3. Potato peeler
4. Knife
5. Potato masher or ricer (optional: food mill)
6. Spoon or spatula for stirring
7. Measuring cups
8. Measuring spoons
9. Cutting board
10. Ladle or slotted spoon for serving
FAQ
- Can I use a different type of potato?Certainly! Even though Yukon Gold potatoes are usually the ones picked for their creamy texture, it is also possible to use Russet or red potatoes. If you choose to use either of these two kinds of potato, adjust the cooking time as necessary.
- Is it necessary to peel the potatoes?No, you can leave the skins on for texture and nutrients; just be sure to clean them thoroughly.
- Can I use a different plant-based milk?Absolutely! This recipe will work out great with any of the following unsweetened, plant-based milks:
— Soy milk
— Oat milk
— Cashew milk - How do I make the mashed potatoes creamier?Include a little more vegan butter or plant-based milk, adding it in small increments, and continue mashing until the consistency is to your liking.
- Is it possible to make this recipe without butter?It is possible to boost the moisture by increasing the quantity of almond milk, or use olive oil to achieve a buttery flavor substitute.
- How do I store leftovers?Keep in an air-tight container in the fridge for no more than three days. To warm, use the stovetop or microwave, adding sufficient non-dairy milk to maintain a creamy texture.
- Can I freeze vegan mashed potatoes?Indeed, freezing for no more than a month is acceptable. When reheating, do so after thawing in the refrigerator and giving it a good stir for even texture.
Substitutions and Variations
Potatoes, Yukon Gold: For a fluffier texture, substitute with Russet potatoes.
Almond milk, unsweetened: Substitute soy milk, oat milk, or coconut milk for a similar creamy consistency.
Plant-based margarine: Use a different oil such as canola or avocado oil for a flavor shift in your recipes.
Garlic powder: For a more potent garlic flavor, use minced fresh garlic or roasted garlic.
Miso paste: One teaspoon of nutritional yeast. This is still very good.
Pro Tips
1. Choose the Right Potatoes: Stick with Yukon Gold potatoes for this recipe as their natural buttery flavor and creamy texture are perfect for mashing. Russets can also be used, but you’ll get a fluffier rather than creamy result.
2. Start with Cold Water: Always place potatoes in cold water before bringing them to a boil. This ensures that they cook evenly inside and out. Adding them directly to boiling water can result in uneven cooking.
3. Don’t Skip Evaporation: After draining, placing the potatoes back on the stove for a few minutes helps any remaining moisture evaporate, which prevents watery mashed potatoes and enhances the final texture.
4. Warm the Add-Ins: Warming the almond milk and vegan butter beforehand prevents them from cooling down the potatoes, which can hinder the creamy texture. Heat them separately and then mix thoroughly with the mashed potatoes to maintain their warmth.
5. Season Gradually: As flavors can intensify slightly after the potatoes sit, it’s a good idea to start with a conservative amount of salt and pepper. Taste as you mix and add more if necessary, especially after adding the nutritional yeast if you’re using it. This lets you tailor the seasoning precisely to your taste.
How To Make The Perfect Vegan Mashed Potatoes Recipe
My favorite How To Make The Perfect Vegan Mashed Potatoes Recipe
Equipment Needed:
1. Extra-large pot
2. Small saucepan
3. Potato peeler
4. Knife
5. Potato masher or ricer (optional: food mill)
6. Spoon or spatula for stirring
7. Measuring cups
8. Measuring spoons
9. Cutting board
10. Ladle or slotted spoon for serving
Ingredients:
- 2 pounds (about 4 large) Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1/4 cup vegan butter
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon nutritional yeast for a cheesy flavor
- Optional: Chopped fresh chives for garnish
Instructions:
1. Put the Yukon Gold potatoes, peeled and cut into chunks, into an extra-large pot and add enough cold water to cover.
Potatoes need to be cooked in plenty of water. Otherwise, they will absorb water while cooking and become gluey.
2. Take the water to a national boiling point at high heat, then transfer the vessel to a medium heat setting, before allowing a smooth, low boil for 15 uneventful minutes punctuated by the occasional potato bubble. Preferably use Yukon gold potatoes, which have a creamy consistency when boiled.
3. Eliminate the water from the potatoes and put them back in the pot. Return the pan to the stove over low heat. The reason for this operation—evaporating residual moisture—is crucial to the quality of the next step.
4. In a small saucepan, warm the unsweetened almond milk over low heat so that it doesn’t boil.
5. Using a potato masher or ricer, mash the potatoes until they reach the smoothness you desire. You may, of course, use both the masher and the ricer if you enjoy an ultra-smooth potato. A ricer in particular is great for that. If you have a food mill, you could use that too. Don’t forget—the potatoes should still be hot when you mash them. If they are cool or lukewarm at all, they will not become the smooth mashed potatoes you might be after.
6. Include the warmed almond milk and vegan butter with the mashed potatoes.
7. Add the elements of flavor—garlic powder, salt, and pepper—and stir well. This is not the time to be dainty or to be afraid of using some muscle. You want the mixture to be homogeneous before it goes into the pot.
8. If you want to, you can add the nutritional yeast to give the potatoes a cheesy taste and mix well.
9. If needed, taste and adjust the seasoning, adding more salt or pepper to reach your desired level of flavor.
10. Serve hot the mashed potatoes, with garnished fresh chives neatly chopped, if that is your desire.