Best Vegan Mashed Potatoes
User Reviews
5.0
12 reviews
Excellent
Best Vegan Mashed Potatoes
Report
There are hands down, the BEST Vegan Mashed Potatoes. Creamy, easy to make with roasted garlic and a little bit of coconut milk. This is the only dairy-free recipe that you need and it won't disappoint.
Share:
Ingredients
- 2 lb Yukon gold potatoes peeled and cubed
- 1 head garlic
- 1 teaspoon olive oil
- 1 ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon vegan butter
- ¼ c coconut milk
- 2 tablespoon parsley chopped
Add to Shopping List
Instructions
- Preheat the oven to 450 F. Cut the top off garlic head, leaving the cloves exposed, drizzle it with olive oil and sprinkle with ¼ teaspoon of salt and pepper. Place garlic exposed cloves facing up on a parchment lined baking sheet and roast for 25 minutes. Remove from the oven and let the garlic cool. Once garlic is cool to the touch, squeeze the cloves out of the skins.
- Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook on a medium heat for 15-20 minutes until potatoes are soft.
- Drain the potatoes, add roasted garlic, vegan butter, coconut milk and using an old-fashioned potato masher, mash the potatoes until desired consistency.
- Adjust the salt, add more if needed and you cab also add more coconut milk for creaminess.
- Transfer the potatoes to a serving bowl, sprinkle with chopped parsley and serve immediately.
Notes
- Milk. While this recipe uses coconut milk to add creaminess, you can also use other non-dairy milk. Almond milk, soy milk, oat milk, or cashew milk are all excellent options. If you don't mind dairy, you a regular milk.
- Making ahead of time. Make the potato mash the day before, store it covered in the fridge, and reheat before serving. Add about ⅓ cup of liquid like coconut milk or almond milk and bake at 350 F for about 30 minutes.
- Storage. To store the leftover mashed potatoes, place them in an airtight container and refrigerate. They can last for up to three days in the fridge.
- Reheating. When you’re ready to reheat the mashed potatoes, transfer them to a baking dish and spread them out evenly. To rehydrate the potatoes, add about ⅓ cup of non-dairy milk, such as coconut milk or almond milk, and make sure that the creamy texture is maintained.
- Loosely cover the baking dish with foil and bake at 350 F for about 30 minutes. It is important to check the temperature of the potatoes, for safety reasons, it should be 165 F.
- Thawing is not necessary if the mashed potatoes are stored in the fridge. However, if you freeze the leftovers, thaw them in the refrigerator overnight before reheating.
- Freezing. As for freezing, it is possible but not highly recommended for this recipe. The reason is the texture of the potatoes can become grainy and watery when thawed.
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
19.1g
(6%)
Protein
2.7g
(5%)
Fat
13.1g
(20%)
Saturated Fat
5.6g
(28%)
Sodium
824mg
(34%)
Potassium
443mg
(13%)
Fiber
1.7g
(7%)
Sugar
1.2g
(2%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 19.1g | 6% |
| Protein | 2.7g | 5% |
| Fat | 13.1g | 20% |
| Saturated Fat | 5.6g | 28% |
| Sodium | 824mg | 34% |
| Potassium | 443mg | 9% |
| Fiber | 1.7g | 7% |
| Sugar | 1.2g | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
