Description
Rich and creamy mashed potatoes no one will guess are vegan! The best dairy free mashed potatoes are made simply, with just 3 ingredients.
Ingredients
Units
Scale
Tools Needed
Ingredients
- Salt
- 2 lbs baking potatoes (Idaho, etc.), peeled and quartered
- 1 cup non-dairy milk* – I used unsweetened original soy milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Topping
- 1 tablespoon vegan butter for melting
- 2–3 pats of vegan butter for presentation
- chives
Instructions
- Boil the potatoes: Fill a large pot about ¾ of the way with water and heat to high, until it boils.
- Wash potatoes and pat dry with a towel. Peel potatoes and slice into quarters.
- Add salt to the water—this will season the potatoes and cook their starches for a creamier potato.
- Add quartered potatoes.
- Decrease heat to medium. The lower heat will allow potatoes to cook gently, and not become gluey. Cook potatoes until lightly tender, but firm (about 15-20 minutes). You don’t want mushy potatoes here.
- Prepare the butter + milk mixture. Set a small saucepan over medium heat.
- Add vegan butter and non-dairy milk. Stir while cooking until butter is melted. Turn off the heat.
- Mash the potatoes: Drain the potatoes, making sure to remove nearly every bit of water.
- Using a potato masher, mash the potatoes up just a bit. Then, slowly add the butter + milk mixture in small increments while mashing. Continue until potatoes are mashed to your liking and no butter + milk mixture remains. I like mine mostly smooth, with a few small chunk of potatoes throughout. You can mash for quite a bit if you like yours very smooth and creamy.
- Season: Sprinkle salt and pepper to taste evenly over the mashed potatoes. Using the potato masher, fold the salt and pepper evenly throughout the mashed potatoes.
- Serve: Transfer to a serving dish. Using a spoon, smooth into a mostly even layer. Then, dip the spoon into the mashed potatoes, moving in a swirl to create beautiful indents throughout. Melt 1 tablespoon butter in the microwave or on a small sauté pan. Pour melted butter into the swirls. Place a few pats of butter over the mashed potatoes. Top with chives, salt and pepper. Serve and enjoy!
Notes
Storing Instructions: Cool completely, then store mashed potatoes in an airtight container in the refrigerator for 2-3 days.
Adapted from allrecipes.
*Make sure to use an unflavored vegan milk to avoid any odd sweetness in the mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes, Dinner
- Method: Stovetop
- Cuisine: American
