Vegan Mashed Potatoes without Vegan Butter
This recipe is for a delicious and creamy vegan mashed potatoes recipe that uses alternative ingredients to create a flavorful and velvety texture without compromising on taste.
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.