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!
Course Side Dish
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 208kcal
Author Sonia! The Healthy Foodie
Ingredients
3lbstarchy potatoes peeled and cut into 1" chunksabout 8-10 medium/large
1cupwarm non-dairy milk of your choice(you might not use it all)
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.