Vegan Mashed Potatoes (No Butter or Milk!)
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5.0
9 reviews
Excellent
Vegan Mashed Potatoes (No Butter or Milk!)
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Amazing vegan mashed potatoes without butter or milk? You bet! Tangy, plain, dairy-free yogurt gives these healthy vegan mashed potatoes the nostalgic flavor and extra creaminess of sour cream, without dairy. They're so good no one will miss the butter! Gluten-free, low-fat, and oil-free/WFPB.
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Ingredients
- 3 pounds potatoes, a combination of Yukon golds and russets
- fine sea salt
- ⅓ to ⅔ cup plain, unsweetened vegan yogurt, room temperature Such as cashew, soy or almond yogurt. See Notes.
- up to ½ teaspoon garlic powder
- black pepper, to taste
Instructions
- Wash and peel the potatoes, or partially peel the golds if you prefer some texture in mashed potatoes. Cut into similarly sized 1-inch thick pieces. Place potatoes in a large stock pot, and add enough water so the potatoes are covered by about 1 inch. Stir 2 teaspoons salt into the water. *Alternatively, cook the potatoes in broth in an Instant Pot as described in this no-drain mashed potatoes recipe (link opens in a new tab).
- Bring to a boil. Reduce heat to medium, and simmer the potatoes for about 12 minutes or until a knife inserted in the center slides in easily. Test several pieces to make sure the potatoes are done. Drain the potatoes in a colander, and immediately return to the warm pot.
- With a potato masher, give the potatoes a brief initial mash, just until they're chunky. Add about ⅓ cup plain yogurt, ¾ teaspoon salt, and a scant ½ teaspoon garlic powder to the pot. Mash again to fully incorporate the ingredients.
- Taste and season with black pepper and additional yogurt, salt, and garlic as desired. The amount of yogurt needed depends on the consistency of the yogurt, how tangy it is, and your personal preference.
- Serve warm with chopped chives or mushroom gravy.
Notes
- Selecting a yogurt - it's important to use unflavored and unsweetened yogurt. For store-bought, Forager and Kite Hill both make delicious plain dairy-free options. For homemade, try my cashew yogurt, tofu yogurt, or almond yogurt.
- Storing and reheating - store leftover vegan mashed potatoes in the refrigerator for up to 4 days. Reheat briefly in the microwave or on the stovetop, and add a splash of unsweetened milk or extra yogurt when reheating to return the mashed potatoes to their original creamy texture. Stir gently.
- Mashed potatoes also freeze well. Store in an air tight container in your freezer for up to 2 months. Thaw overnight in the fridge, then reheat as described above. Enjoy!
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
1g
(2%)
Cholesterol
0mg
(0%)
Sodium
308mg
(13%)
Fiber
3g
(12%)
Vitamin A
0IU
(0%)
Vitamin C
37mg
(41%)
Calcium
32mg
(3%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 308mg | 13% |
| Fiber | 3g | 12% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 37mg | 41% |
| Calcium | 32mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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