Mashed potatoes are a classic comfort food that everyone loves. They’re creamy, warm, and oh-so-delicious. However, if you’re following a vegan diet, you might think that you need to skip this beloved side dish altogether since it traditionally calls for butter and milk. But don’t despair!
There’s a way to make vegan mashed potatoes without sacrificing any of the classic flavors. In fact, this dish has been around for centuries and can be enjoyed any time of the year, making it perfect for holidays, special occasions, or just a simple weeknight dinner.
Vegan Mashed Potatoes without Vegan Butter
If you’re looking for a delicious and creamy vegan mashed potatoes recipe but prefer to skip the vegan butter, this recipe is for you. It uses alternative ingredients to create a flavorful and velvety texture without compromising on taste. Let’s dive into the details:
Ingredients Needed:
To create this delightful recipe, you’ll need a handful of essential ingredients that come together harmoniously. Check them out below:
- 4 large russet potatoes: Peeled and cut into chunks.
- 1/2 cup unsweetened plant-based milk: Choose your favorite variety such as almond, soy, or oat milk.
- 2 tablespoons extra-virgin olive oil: Adds richness and flavor.
- 2 cloves garlic: Minced or finely chopped.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Adds a hint of spiciness.
- Chopped fresh herbs (optional): Such as parsley, chives, or thyme, for garnish.
Equipment Needed:
To bring this recipe to life, make sure you have the following equipment at your fingertips:
- Large pot: For boiling the potatoes.
- Potato masher or fork: To mash the potatoes.
- Large mixing bowl: For combining the ingredients.
- Whisk or spoon: To mix the ingredients.
- Saucepan or microwave-safe dish: To heat the plant-based milk and olive oil.
- Knife and cutting board: For chopping the garlic and herbs.
How to Prepare Vegan Mashed Potatoes without Vegan Butter
Now let’s get down to the nitty-gritty. Here are the steps to prepare vegan mashed potatoes without vegan butter.
Step 1: Boil the Potatoes
- Place the peeled and cut potatoes into a large pot and cover them with cold water.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes or until the potatoes are fork-tender.
Step 2: Heat the Plant-Based Milk and Olive Oil
- While the potatoes are boiling, in a saucepan or microwave-safe dish, heat the plant-based milk and olive oil together until warm. You can do this on the stovetop or in the microwave.
- Be careful not to overheat the mixture; it should be warm but not boiling.
Step 3: Mash the Potatoes
- Drain the cooked potatoes and transfer them to a large mixing bowl.
- Add the minced garlic, salt, and black pepper to the bowl.
- Pour the warm plant-based milk and olive oil mixture over the potatoes.
- Using a potato masher or fork, mash the potatoes until smooth and creamy. Alternatively, you can use an electric mixer on low speed for a smoother consistency. Be careful not to overmix, as it can make the potatoes gummy.
Step 4: Adjust Seasonings and Serve
- Taste the mashed potatoes and adjust the seasonings if needed. Add more salt or pepper according to your preference.
- If desired, sprinkle chopped fresh herbs over the mashed potatoes for added freshness and presentation.
- Serve the vegan mashed potatoes warm as a side dish or as a base for other recipes.
Tips and Tricks To Know
- Choose starchy potatoes like russet potatoes for the fluffiest and creamiest texture.
- Avoid overworking the potatoes as it can make them gummy. Mash them just until smooth and creamy.
- You can add additional flavorings such as nutritional yeast, vegan parmesan cheese, or sautéed onions to enhance the taste of the mashed potatoes.
Serving Suggestions
- Serve the vegan mashed potatoes alongside your favorite plant-based protein, such as roasted vegetables, grilled tofu, or vegan meat alternatives.
- Use them as a filling for vegan shepherd’s pie or as a topping for vegan pot pies.
- Pair them with a mushroom or lentil gravy for a comforting and hearty meal.
Storage Options and Shelf Life:
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
- When reheating, add a splash of plant-based milk to help restore the creamy texture. Heat them on the stovetop over low heat or in the microwave, stirring occasionally.
- It’s important to note that reheated mashed potatoes may have a slightly different texture than freshly made ones, but they will still be tasty.
Additional Variations
- Roasted Garlic Mashed Potatoes: For extra flavor, roast a head of garlic by cutting off the top, drizzling it with olive oil, and wrapping it in foil. Roast in the oven at 400°F (200°C) for about 40 minutes or until the cloves are soft. Squeeze the roasted garlic cloves into the mashed potatoes before mashing and mix well.
- Herbed Mashed Potatoes: Add chopped fresh herbs like rosemary, thyme, or chives to the mashed potatoes for a burst of freshness and aroma.
- Creamy Cauliflower Mash: Replace a portion of the potatoes with steamed or boiled cauliflower florets for a lighter and lower-carb version of mashed potatoes. Follow the same instructions and adjust the seasoning as needed.
Frequently Asked Questions (FAQ)
Can I use a different type of potato?
Sure, consider trying different potato varieties for mashed potatoes, texture may vary.
Can I use a different type of oil?
Of course! If you don’t like the recommended oil, use mild-flavored alternatives like avocado, coconut, or vegetable oil.
Can I use store-bought mashed potato flakes?
Sure thing! If you want tastier and creamier mashed potatoes, it’s best to make them from scratch with freshly cooked potatoes instead of using instant mashed potato flakes.
Can I make this recipe ahead of time?
Yes, store them in the refrigerator and reheat them before serving. Add a bit of plant-based milk to restore creaminess if needed.
Can I freeze mashed potatoes?
You can freeze mashed potatoes, but they might change texture. To do so, put them in a freezer-safe containeror zip-top bag for up to 2-3 months. Thaw them in the fridge overnight and reheat gently.
Vegan Mashed Potatoes without Vegan Butter
Equipment
- Large pot
- Potato masher or fork
- Large mixing bowl
- Whisk or spoon
- Saucepan or microwave-safe dish
- Knife and cutting board.
Ingredients
- 4 large russet potatoes peeled and cut into chunks
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced or finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh herbs optional
Instructions
- Boil the potatoes in a large pot of water for 15-20 minutes, or until fork-tender.
- While the potatoes are boiling, heat the plant-based milk and olive oil in a saucepan or microwave-safe dish until warm.
- Drain the potatoes and transfer them to a large mixing bowl.
- Add the minced garlic, salt, and black pepper to the bowl.
- Pour the warm plant-based milk and olive oil mixture over the potatoes.
- Mash the potatoes until smooth and creamy.
- Taste the mashed potatoes and adjust the seasonings if needed.
- Sprinkle chopped fresh herbs over the mashed potatoes for added freshness and presentation.
Notes
- Choose starchy potatoes like russet potatoes for the fluffiest and creamiest texture. Avoid overworking the potatoes as it can make them gummy. Mash them just until smooth and creamy.
- You can add additional flavorings such as nutritional yeast, vegan parmesan cheese, or sautéed onions to enhance the taste of the mashed potatoes. Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
- When reheating, add a splash of plant-based milk to help restore the creamy texture. Heat them on the stovetop over low heat or in the microwave, stirring occasionally.
- It’s important to note that reheated mashed potatoes may have a slightly different texture than freshly made ones, but they will still be tasty.
