Description
Make the fluffiest, amazing vegan mashed potatoes with this recipe
Ingredients
Scale
- 2 pounds Russet or Yukon gold potatoes (peeled and cut into 1-inch chunks)
- 1 tsp salt (divided)
- 1 cup plant milk (I like oat)
- 2 tbsp olive oil or plant-based butter
- Freshly ground black pepper
Instructions
- Russet and Yukon gold potatoes have lower moisture and higher starch content that makes them ideal for mashing. Other potatoes do not turn out as well as they need more mashing to break up which results in a gooey potato. I am also recommending to take the skins off prior to making (which I did not do in the video) as the key to a really great outcome is ricing them while hot which is harder to do with the skin on as it clogs the ricer… however you can do it that way too.
- In a larger pot, add the potatoes and then add enough cold water to cover by at least 2-3 inches. Add one tsp of salt after it comes to a boil and then let this simmer until done. Takes about 15 minutes. You will know they are done as a knife or fork goes easily into them. Drain potatoes in a colander and return to the stove for 1-2 min on medium heat to reduce the moisture.
- Warm the plant mylk, add the plant butter or olive oil and 1 tsp salt.
- Begin to rice the potatoes (see video above) and add to your bowl or pot. Go through all the poatoes.
- Lightly folding in, taking care not to mix too much, add the cream and butter. Adjust as you like with salt and pepper.
- If you can, warm the bowl you will be serving them in and serve immediately. If you would like to make ahead, loosely cover and keep in a warming oven at around 200.
- Add your favorite gravy and you are all set!!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Keywords: plantbased, Vegan