Vegan Mashed Potatoes
There’s something truly special about a bowl of Vegan Mashed Potatoes. I remember coming home from school, the aroma of creamy potatoes wafting through the air, instantly warming my heart. Mashed potatoes have always been a comfort food for me, and when I transitioned to a vegan lifestyle, I was determined not to miss out on this classic dish. With just a few simple ingredients, I was able to recreate that buttery goodness without any dairy. The secret? A splash of almond milk and a generous drizzle of olive oil. This dish has a way of bringing people together around the dinner table, sharing stories, laughter, and of course, second helpings. Whether it’s a cozy family gathering or a festive holiday meal, these Vegan Mashed Potatoes are bound to impress.
Recipe Snapshot
30 mins
15 mins
15 mins
Medium
210 kcal
3 g
Keto, Gluten-Free, Low FODMAP
8 g
Potato Masher
What We Adore About This Vegan Mashed Potatoes
Comfort Food Redefined
The first reason I absolutely adore this recipe for Vegan Mashed Potatoes is its versatility. These creamy mashed potatoes can be served with just about any dish, from stews to roasted vegetables, making them a perfect side for any meal.
Healthier Alternative
Another reason is that this recipe is a healthier twist on a classic. By using olive oil instead of butter and almond milk instead of cream, you’re still getting that rich, creamy texture without the added saturated fats. You can enjoy your mashed potatoes without the guilt!
Kid-Friendly
This recipe is also incredibly kid-friendly. Kids love the fluffy texture and the creamy flavor. They won’t even notice that it’s vegan! It’s a great way to sneak in some plant-based goodness without compromising on taste.
Easy Preparation
Preparation is a breeze! You simply boil the potatoes, mash them up, and mix in your olive oil and almond milk. In no time, you have a delicious dish that looks and tastes like you spent hours in the kitchen.
Perfect for Meal Prep
These Vegan Mashed Potatoes are perfect for meal prep, too. They store well in the fridge and can be reheated easily. You can make a big batch on the weekend and enjoy them throughout the week.
Celebrate Vegan Cooking
Lastly, this recipe shows that vegan cooking can be just as satisfying and delicious as traditional cooking. It proves that we don’t have to sacrifice flavor for dietary restrictions. These Vegan Mashed Potatoes will satisfy everyone at the table.
Ingredients Required for Vegan Mashed Potatoes
The ingredients for Vegan Mashed Potatoes are all about simplicity and flavor. You don’t need a long list of fancy ingredients to make this dish shine. Instead, you’ll find high-quality, wholesome ingredients that work harmoniously together to create a comforting and delicious side dish.
- 5 pounds russet potatoes – These starchy potatoes are the backbone of your dish, providing the perfect creamy texture when mashed.
- Salt and freshly ground black pepper – Essential for enhancing the flavor of the potatoes. These seasonings are crucial to making your dish pop.
- 3/4 cup olive oil or vegan butter – This adds richness and creaminess to your mashed potatoes without any dairy.
- 1 1/2 cups unsweetened almond milk – Make sure it’s hot for that perfect creamy consistency. You can adjust the amount for the desired texture.
How to Prepare Vegan Mashed Potatoes
Making Vegan Mashed Potatoes is a straightforward process that’s as enjoyable as it is rewarding. Let’s dive into the steps that will lead you to creamy perfection!
- Start by peeling and cutting the russet potatoes into 2-inch pieces. This ensures they cook evenly and become tender much faster. Remember not to skip the peeling step; it’s crucial for achieving that smooth texture.
- In a large Dutch oven or stockpot, add the cut potatoes and 2 tablespoons of salt. Cover them with cold water, making sure the water is about an inch above the potatoes. This is essential for even cooking.
- Bring the pot to a boil over medium-high heat, partially covering it with a lid. Keep an eye on it, as you want to avoid boiling over. After about 10 to 15 minutes, check the potatoes by piercing them with a paring knife—they should be tender and easily break apart.
- Once they’re cooked, carefully drain the potatoes in a colander. Give them a gentle shake to remove any excess water. This step is vital, as too much water can make your mashed potatoes watery instead of creamy.
- Return the drained potatoes to the empty pot and wipe it dry with a towel. This keeps the potatoes from becoming too watery as you mash.
- Using a potato masher, begin mashing the potatoes until they reach a smooth and fluffy consistency. It’s okay if they’re still a little chunky; some prefer their mashed potatoes with a bit of texture!
- Next, fold in the olive oil or vegan butter using a rubber spatula. This will help incorporate the fat, giving the potatoes a rich flavor and creamy texture.
- Now it’s time to add the almond milk. Do this slowly, starting with half a cup, and stir until you achieve your desired consistency. If you like your mashed potatoes a bit creamier, feel free to add more almond milk, one tablespoon at a time.
- Finally, season your Vegan Mashed Potatoes to taste with additional salt and pepper. I usually go with about 2 teaspoons of salt and 1 teaspoon of pepper for the perfect balance. Serve warm and enjoy!
Things Worth Knowing
- Choose the right potatoes: High-starch potatoes like russet or Yukon gold are ideal for achieving that fluffy texture.
- Warm your almond milk: Always add hot almond milk to the potatoes to keep them warm and make them creamier.
- Don’t over-mash: Over-mashing can lead to a gummy texture, so mash just until smooth and fluffy.
- Season after mashing: Adjust your seasoning after you’ve added the milk and oil for the best flavor.
Recipe Notes about Vegan Mashed Potatoes
These tips will help you master your Vegan Mashed Potatoes for a perfect dish every time. Let’s make sure you’re well prepared!
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing: If you want to freeze the mashed potatoes, make sure to portion them in freezer-safe bags. They can last for up to 3 months.
- Pairing: These mashed potatoes pair beautifully with roasted vegetables, vegan gravy, or plant-based proteins like lentils or tofu.
- Variations: Feel free to add roasted garlic, herbs like chives, or nutritional yeast for extra flavor.
What Complements This Vegan Mashed Potatoes
When it comes to serving Vegan Mashed Potatoes, the possibilities are endless. Here are some ideas to inspire you:
- Roasted vegetables: Serve alongside a medley of seasonal roasted vegetables for a colorful and nutritious meal.
- Vegan gravy: Drizzle some homemade vegan gravy for an extra layer of flavor.
- Vegan meatloaf: Pair with a hearty vegan meatloaf for a comforting dinner.
- Salads: A fresh salad can lighten up the meal and add a refreshing crunch.
- Casseroles: Use as a creamy topping for a vegetable casserole for an indulgent treat.
- Family gatherings: These mashed potatoes are perfect for holidays or family gatherings, bringing everyone together.
- Easy meal prep: They store well, making them an ideal dish for meal prep throughout the week.
FAQ
Conclusion
In summary, Vegan Mashed Potatoes are an absolute must-try for anyone looking to enjoy comfort food without any dairy. They’re creamy, fluffy, and perfect for any occasion. I encourage you to whip up a batch and experience the joy of this delicious dish. You won’t regret it!
Vegan Mashed Potatoes
Equipment
- Potato Masher
Ingredients
- 5 pounds russet potatoes
- Salt and freshly ground black pepper
- 3/4 cup olive oil or vegan butter
- 1 1/2 cups unsweetened almond milk
Instructions
- Start by peeling and cutting the russet potatoes into 2-inch pieces. This ensures they cook evenly and become tender much faster. Remember not to skip the peeling step; it’s crucial for achieving that smooth texture.
- In a large Dutch oven or stockpot, add the cut potatoes and 2 tablespoons of salt. Cover them with cold water, making sure the water is about an inch above the potatoes. This is essential for even cooking.
- Bring the pot to a boil over medium-high heat, partially covering it with a lid. Keep an eye on it, as you want to avoid boiling over. After about 10 to 15 minutes, check the potatoes by piercing them with a paring knife—they should be tender and easily break apart.
- Once they’re cooked, carefully drain the potatoes in a colander. Give them a gentle shake to remove any excess water. This step is vital, as too much water can make your mashed potatoes watery instead of creamy.
- Return the drained potatoes to the empty pot and wipe it dry with a towel. This keeps the potatoes from becoming too watery as you mash.
- Using a potato masher, begin mashing the potatoes until they reach a smooth and fluffy consistency. It’s okay if they’re still a little chunky; some prefer their mashed potatoes with a bit of texture!
- Next, fold in the olive oil or vegan butter using a rubber spatula. This will help incorporate the fat, giving the potatoes a rich flavor and creamy texture.
- Now it’s time to add the almond milk. Do this slowly, starting with half a cup, and stir until you achieve your desired consistency. If you like your mashed potatoes a bit creamier, feel free to add more almond milk, one tablespoon at a time.
- Finally, season your Vegan Mashed Potatoes to taste with additional salt and pepper. I usually go with about 2 teaspoons of salt and 1 teaspoon of pepper for the perfect balance. Serve warm and enjoy!
Notes
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing: If you want to freeze the mashed potatoes, make sure to portion them in freezer-safe bags. They can last for up to 3 months.
- Pairing: These mashed potatoes pair beautifully with roasted vegetables, vegan gravy, or plant-based proteins like lentils or tofu.
- Variations: Feel free to add roasted garlic, herbs like chives, or nutritional yeast for extra flavor.
