The BEST Vegan Mashed Potatoes (+ Variations!)
User Reviews
5
The BEST Vegan Mashed Potatoes (+ Variations!)
Description
The recipe begins by boiling peeled and cut russet potatoes with whole garlic cloves until tender. After draining, the potatoes and garlic are returned to the pot, then mashed together with plant-based milk and vegan butter to achieve desired creaminess. Seasoning with salt and black pepper completes the dish.
The inclusion of garlic cooked alongside the potatoes produces a delicate garlic flavor spread evenly throughout the mash. Using warm plant-based milk helps maintain serving temperature and smooth mixing. The vegan butter adds richness, simulating traditional mashed potato texture.
This vegan version provides a classic side dish suitable for those avoiding dairy. It pairs well with various mains or can be customized by infusing the milk with herbs or adjusting seasoning. Attention to removing excess water after draining helps prevent a soupy mash, leading to ideal consistency.
Testing different plant milks is recommended for preferred flavor, and warming the milk with herbs like rosemary can add subtle aromatic notes to the mash.
Ingredients
- 4 pounds russet potato washed and cut into 1-inch pieces
- 5 garlic cloves
- 1 cup plant-based milk unflavored, unsweetened
- ¼ cup vegan butter
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot over medium-high heat, add 1-inch potatoes and whole garlic cloves, and completely submerge them in water. Bring to a boil and cook for 25 minutes or until potatoes are completely tender.
- When potatoes are completely tender, drain out the water with a colander. Place the potatoes and garlic back into the pot, add plant-based milk, vegan butter, salt, and pepper.
- Mash potatoes and garlic with a potato masher or a large and sturdy fork until you reach your desired consistency.
Notes
- Warm the plant-based milk before adding to keep mashed potatoes hot and aid smooth mixing.
- Infuse vegan milk with herbs such as rosemary by simmering with sprigs, then strain before use for extra flavor.
- To avoid watery mashed potatoes, after draining, return the potatoes to heat and stir to evaporate excess moisture before mashing.
- Test new plant-based milk types on a small portion first to ensure tasting preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 76mg | 3% |
| Potassium | 1087mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 50mg | 56% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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