Vegan Mashed Potatoes
The ultimate comfort food, these Vegan Mashed Potatoes are creamy, fluffy, and utterly satisfying. Perfect for a cozy dinner or a festive gathering, this easy recipe will make your taste buds dance. You won't believe how simple it is to enjoy a deliciously creamy mashed potato without any dairy!
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.