The Best Damn Vegan Mashed Potatoes
User Reviews
4.8
The Best Damn Vegan Mashed Potatoes
Description
This vegan mashed potato recipe relies on Yukon Gold potatoes, chosen for their creamy texture and naturally buttery flavor. Potatoes are peeled or halved and boiled with salt until tender, ensuring they mash smoothly without lumps. Vegan butter adds a creamy richness while garlic provides savory depth; it can be raw, roasted, or lightly sautéed, depending on preference.
After mashing thoroughly, salt and black pepper are adjusted to taste, and fresh chives can be stirred in as a garnish or flavor enhancer. The preparation yields fluffy, smooth mashed potatoes suitable for pairing with gravies or as a standalone side.
Optionally, roasting garlic to squeeze the softened cloves into the mash creates a milder, sweeter garlic flavor. Leftovers keep refrigerated for a few days and can be reheated gently.
Ingredients
- 6-8 medium potato if large, cut in half, Yukon gold variety
- 1 tsp salt divided, sea salt
- water to cover
- 1/2 tsp salt sea salt
- 1/2 tsp black pepper ground
- 5-6 cloves garlic or sub minced garlic sautéed for 3 minutes in olive oil, raw or roasted
- 3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
- 1/4 cup chive for topping // optional, fresh
Instructions
- For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
- Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
- Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
- Mash your potatoes using a potato masher until fluffy.
- Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
- Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.
Notes
- Use organic potatoes to reduce pesticide exposure, especially if leaving skins on.
- Roast garlic by cutting off the top, rubbing with olive oil, wrapping in foil, and baking at 400°F for 50-60 minutes; squeeze cloves out after cooling.
- Nutrition info approximates 6 Yukon Gold potatoes and the lower amount of vegan butter listed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 247 | 12% |
| Carbohydrates | 40.5g | 14% |
| Protein | 4.9g | 10% |
| Fat | 8.3g | 13% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 3.8g | 19% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 956mg | 40% |
| Potassium | 958mg | 20% |
| Fiber | 3.2g | 13% |
| Sugar | 1.6g | 3% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 43mg | 48% |
| Calcium | 42.8mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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