ObiHomemade Vegan Mashed Potatoes Recipe
I think it’s hard to see anyone(in America) whether vegan or non-vegan that’ll say they don’t know how to make mashed potatoes, but the key question is ‘how many people can actually make really enjoyable mashed potatoes?’, especially when that mashed potato is vegan mashed potatoes, the number drastically drops. It’s simple, most people are used to very basic mashed potatoes because they’ve always thought of it as a very simple recipe to make.
Anyways, whether you’re a pro at making vegan mashed potatoes or this is your very first time, I can guarantee that at the end of this article you would have learnt something that’ll take your vegan mashed potatoes from a zero to a ten.
It all starts with choosing the right potatoes. Yukon golds are the secret here. They have a great natural creaminess that gives you that classic mashed potato feel without drying out. They’re soft enough to mash perfectly, but still hold a light fluffy texture that makes every bite feel just right. Though Russet potatoes are equally great, I usually prefer Yukon golds because of the aforementioned reasons.
There are many more little tweaks I apply to my vegan mashed potatoes by choosing the ingredients I think are the best at giving that perfect creaminess we all crave from mashed potatoes. The complete simple recipe guide below would do the jobs.
Homemade Vegan Mashed Potatoes Recipe
Equipment
- Large pot
- Potato peeler
- Chef’s knife
- Colander
- Potato masher or electric hand mixer
- Measuring cups and spoons
Ingredients
- 2 lbs 7 medium Yukon Gold or Russet potatoes peeled and chopped
- 4 tbsp vegan butter
- 1 cup unsweetened oat milk or almond milk warm
- 4 cloves cloves garlic minced (optional for garlic mashed potatoes)
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 2 tbsp nutritional yeast optional for buttery flavor
- Fresh chives or parsley for garnish optional
Instructions
Boil the Potatoes
- Add the peeled, chopped potatoes to a large pot and cover with cold water.
- Add 1 teaspoon of salt to the water.
- Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are very tender.
Drain the Potatoes
- Drain the potatoes in a colander and allow excess steam to escape for 1 to 2 minutes (this helps them absorb flavors better).
Mash
- Return the potatoes to the pot or a large bowl.
- Add vegan butter and begin mashing while the potatoes are still hot.
Add Warm Vegan Milk
- Slowly pour in the warm oat/almond milk while mashing until you reach the desired creamy consistency.
Season
- Add black pepper, additional salt if needed, and nutritional yeast (if using).
- Mix until smooth and fluffy.
Serve
- Garnish with chopped chives or parsley.
- Serve hot with your favorite vegan gravy or main dish.
Nutrition
Obi
