BEST VEGAN MASHED POTATOES
Light and fluffy, this Vegan Mashed Potatoes recipe is made from scratch, is super easy to make, and seriously the best mashed potatoes ever! Recipe is customizable with a healthy butter or oil free option.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Side
- Method: boil, mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 1/2 lb. potatoes (russet, Yukon, or red), cut into 1 1/2 – 2 inch cubes
- 1/4 cup vegan butter (Miyoko’s pref.) or extra virgin olive oil, at room temp
- 3/4 – 1 cup unsweetened non-dairy milk (almond, cashew, oat, soy, etc.), at room temp
- salt + pepper, to taste
Instructions
Boil potatoes: In a large pot, add potatoes and fill pot with enough water to cover potatoes, there should be about 1 – 2 inches of water overtop. Bring to a boil, cover askew, reduce heat to low, and cook over a gentle boil for 15 – 20 minutes. Potatoes are done when fork tender. Remove from heat, carefully drain water.
Mash: Add the fat (butter/oil) right away, mash into the potatoes with a potato masher. Pour in the non-dairy milk and continue to mash until fluffy and creamy. Season to taste with salt and pepper.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.
Notes
Butter + Oil-free: Use 1/4 cup vegan sour cream in place of butter or oil. Alternatively, omit oil/butter and simply use non-dairy milk or Vegan Cream.
Find it online: https://simple-veganista.com/vegan-mashed-potatoes/