Vegan Mashed Potatoes
These Vegan Mashed Potatoes are so good, creamy and buttery, no one will ever guess that they’re not “the real deal”. No need to tell them… that’ll be your little secret!
When I first decided to go Vegan, I remember thinking that I would never again be able to eat decent mashed potatoes… and I was devastated there for a while. For seriously, how can one hope to make real good mashed potatoes without milk, butter, sour cream, or even chicken stock?
Well, as it turns out, the answer to that question is pretty simple: nutritional yeast!! You would not believe the amount of flavor and richness that a little bit of nutritional yeast confers to the mash!
To be honest, the addition of vegan butter helps too, in adding yet another level of depth and creaminess to this comforting side dish, but the nutritional yeast alone adds so much flavor, I wonder how I ever did without it!
Of course, there are also a few other rules to follow if you’re hoping to whip up a memorable mash, but I can guarantee you that adding tons of cream and butter aren’t one of them…
Let me prove that to you, if you will…
Peel, rinse and cut the potatoes into 2″ chunks
Be sure to choose a variety of potato that’s high in starch, such as Russets, Idaho or Yukon Gold. They will give you a lighter, fluffier mash and also absorb more flavor than their waxy counterparts.
Cover them in plenty of cold SALTED water
Just like pasta, potatoes absorb water — and salt — as they cook. Adding salt now will ensure that every single starch particle in the potatoes gets infused with salt, so you won’t need to add as much, if any at all, when you mash the potatoes, resulting in a mash that’s well and evenly seasoned. How much salt should you add to your water, you ask? Enough that it tastes like the sea, I answer.
Also, starting the potatoes in cold water will ensure that they cook evenly. If you were to start them in hot or boiling water, the outside would most probably fall apart before the center has even had a chance to cook. This would result in a mash that’s filled with all kinds of tiny hard lumps. No bueno!
Cook the potatoes until they practically fall apart
Cook the potatoes over high heat until the water comes to a boil, then lower the heat to a high simmer, cover and continue cooking until the potatoes are super tender and pretty much fall apart when you pierce them with a fork, about 20 minutes. This simple precaution will also ensure that you don’t end up with a bunch of hard lumps in your mash. Yeah, undercooked potatoes will do that…
Warm up that milk
It’s definitely best to add warm milk to your mash as opposed to cold; when warm, the milk will get absorbed more easily by the potatoes, and won’t cool everything down, either… So, while the potatoes are cooking, bring the milk to a slow simmer, then kill the heat and set it aside.
Drain those potatoes real good
When the potatoes are cooked, drain them and give them a minute or two to dry out in the colander, before returning them to the pot. This will ensure that your mash doesn’t have a washed-down, watery taste.
Don’t add all that milk at once
All potatoes aren’t created equal, and as such, the amount of liquid you’ll need to add to get the perfect consistency will greatly vary from one batch to the next. So start by adding a little bit more than half of that cup of warm milk, followed by the vegan butter, nutritional yeast and garlic.
Don’t overbeat your potatoes!
To get things started, begin by lightly mashing your potatoes with a potato masher, until all the ingredients are just combined and the potatoes are reduced to a rustic mash.
Then, switch to an electric mixer and whip the potatoes, starting with the mixer on low and progressively increasing to medium-high speed. It’s now time to adjust the consistency by adding more milk as you beat those potatoes into a smooth puree.
Since we all have different preferences when it comes to consistency, be sure to add that additional milk only a few tablespoons at a time and to beat well between each addition, until your preferred consistency is achieved.
Adjust seasoning only at the very end
Again, since no two mashes are created equal, it’s always best to wait until the very end to adjust the seasoning… Now that all is said and done, taste your mash and add a little more salt if you feel it needs it, as well as a few shakes of ground white pepper, if desired, then give the potatoes a final, light beating.
Serve without delay
Mashed potatoes are totally best served as soon as they are ready, so be sure to serve them as soon as you possibly can. The sooner, the better!
However, if you had no choice but to have them sit and wait for a little while, place your mashed potatoes in a covered saucepan, in a warm oven (if your oven has a “keep warm” function, use that, otherwise turn it on at the lowest possible setting, usually around 175°F).
Vegan Mashed Potatoes
- 3 lb starchy potatoes peeled and cut into 1″ chunks, about 8-10 medium/large
- 1 cup warm non-dairy milk of your choice, (you might not use it all)
- 1/4 cup vegan butter
- 1/4 cup nutritional yeast
- 1 garlic clove, minced
- Salt and ground white pepper to taste
- Peel, rinse and cut the potatoes into 2″ chunks.
- Place the potatoes in a medium saucepan, cover them with cold water and add enough salt so that your water tastes like the sea; it’s imperative that your water be fairly salty!
- Cook the potatoes over high heat until the water comes to a boil, then lower the heat to a high simmer, cover and continue cooking until the potatoes are super tender and pretty much fall apart when you pierce them with a fork, about 20 minutes.
- In a small pot, bring the milk to a low simmer, then kill the heat and set aside.
- When the potatoes are cooked, drain them and give them a minute or two to dry out in the colander, then return them to the pot.
- Add a little bit more than half of the warm milk, the vegan butter, nutritional yeast and garlic and mash with a potato masher until all the ingredients are well combined and the potatoes are reduced to a rustic mash.
- Switch to an electric mixer and whip the potatoes, starting on low and progressively moving on to high speed; stop to add more warm milk as needed, beating well between each addition, until the potatoes are completely reduced to a smooth puree and the desired consistency is achieved.
- Adjust seasoning by adding more salt if needed and a few shakes of ground white pepper if desired, then give the potatoes a final beating and serve without delay.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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