The Best Vegan Mashed Potatoes
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5
184 reviews
Excellent
The Best Vegan Mashed Potatoes
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The Best Vegan Mashed Potatoes use roasted garlic, a mix of russet and Yukon Gold potatoes, coconut milk, vegan butter, and white miso paste for a creamy, savory, and fluffy side dish. Roasting the garlic softens its flavor, while the miso adds a subtle depth and umami. These mashed potatoes balance richness with a smooth texture suitable for serving alongside various meals.
Description
This recipe starts by roasting a whole head of garlic until soft and lightly caramelized, which infuses a mellow garlic flavor into the mash without harshness. A combination of starchy russet and buttery Yukon Gold potatoes provides a creamy interior and fluffy texture. Potatoes are peeled, chopped uniformly, and boiled in salted water until very tender.
The mixture of vegan butter, lite coconut milk, and white miso paste is warmed before being added to the hot potatoes to ensure easy incorporation and maximum creaminess. The miso paste contributes an umami boost, enhancing the potatoes’ savory profile. Black pepper is added to taste.
These mashed potatoes are served with extra melted vegan butter and garnished with freshly chopped chives or flat-leaf parsley. They can be reheated without becoming watery by warming the miso butter-milk mixture prior to combining. The recipe notes suggest substituting oat milk for coconut milk if necessary, emphasizing full-fat varieties to maintain creaminess.
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Ingredients
- 1 garlic large head
- olive oil for roasting garlic
- 2 pounds russet potatoes 910g
- 1 pound Yukon Gold potatoes 454g
- 1 heaping tablespoon kosher salt plus more to taste (See Note 1
- 3/4 cup coconut milk See Note 2, 180 mL, lite or reduced-fat
- 8 tablespoons (112g) vegan butter 1 stick
- 1 1/2 to 2 tablespoons White miso paste (See Note 3)
- black pepper freshly cracked, to taste
For serving
- vegan butter melted
- chives chopped, chopped fresh, or flat-leaf parsley
Instructions
- Roast the garlic: Preheat the oven to 400°F/200°C. Remove the outer papery layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a few drizzles of olive oil. Wrap in foil and then place directly on an oven rack. Roast for 35 to 40 minutes, or until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
- Meanwhile, take the vegan butter and miso paste out of the fridge to soften.
- Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size, so they’re roughly equal in size
- Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 heaping tablespoon of kosher salt (or 2 teaspoons sea salt) and stir to combine.Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.Drain the potatoes in a colander, then potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
- While the potatoes cook, place the softened butter in a small bowl and add the miso and mashed roasted garlic. Using a fork, cream together until well combined.
- When the potatoes are done cooking, add the miso-garlic butter to a small saucepan and turn to medium-low heat. Once the mixture is almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.
- Add the warm potatoes to a large bowl and mash them using a potato masher (do not use a blender, food processor, or immersion blender!). Add about ⅓ of the warm liquid mixture, then gently fold with a silicone spatula (or wooden spoon) a few times until the liquid is absorbed. Repeat with the next ⅓ of the warm liquid, fold again, and finish with the final ⅓ of the warm liquid. Be gentle and don't overmix, as it can make potatoes watery.
- Taste for seasonings, adding kosher salt and black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they're perfect.
- Garnish with chopped chives and serve warm. For extra indulgence, drizzle a little melted vegan butter on top of the potatoes right before serving.
- Important Note: If making ahead of time or reheating leftovers, heat mashed potatoes in a heat-proof casserole pan or bowl, loosely cover with a paper towel, and microwave on 50% power, NOT high power. Stir every a few minutes for even heating. Heating at full power destabilizes the starches in potatoes, making the potatoes soupy. Tip: When reheating, add a few pats of butter during the last ~30 seconds to melt, then stir through.
Notes
- Roast garlic by slicing the head to expose cloves, rubbing with olive oil, wrapping in foil, and baking at 400°F for 35-40 minutes until soft.
- Use a mix of russet and Yukon Gold potatoes for balance of creaminess and fluffiness.
- Warm the vegan butter and miso paste with coconut milk before mixing into hot potatoes to prevent texture issues.
- If allergic to coconut milk, full-fat oat milk can substitute; you may need slightly more liquid.
- Use Diamond Crystal kosher salt or adjust salt amount according to the salt type used.
- Reheat leftovers by warming miso butter-milk mixture separately before combining.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
2g
(100%)
Sodium
278mg
(12%)
Potassium
735mg
(16%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
5IU
(0%)
Vitamin C
19mg
(21%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Sodium | 278mg | 12% |
| Potassium | 735mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
184 reviews
Excellent
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