There's a secret to making easy creamy vegan mashed potatoes and no you don't need any dairy to make it silky and delicious!
Vegan soul food recipes aren't complete without this side dish staple!
Topped with our easy vegan gravy recipe, and served long side some fried oyster mushrooms or vegan lentil loaf makes one curvy FILLING vegan meal! On a healthy vegan weight gain diet, this will def stick to your ribs!
So what is the secret to making creamy vegan mashed potatoes? It's all in using the RIGHT potatoes, the RIGHT tools, and the RIGHT technique.
What Potatoes are best for making mashed potatoes?
When making mashed potatoes you want to go for a potato that is starchy.
Yukon Gold (what I used for this recipe) and Russets are the best choice. White and red potatoes are more waxy and can become gummy and dense when mashing.
Use the Right Tools
By far a potato ricer is a life saver when making mashed potatoes.
A potato masher is fine as well however I have converted to using a potato ricer and I will NEVER use anything else.
What you DO NOT want to do is use a hand mixer or food processer. This will overwork your potatoes and will break down the starch turning your beautiful Yukon Golds into something gummy and dense.
Techniques for Making Vegan Mashed Potatoes
As far as technique you want to make sure you cut your potatoes a nice medium size. Don't cut them too small as they can run the risk of over boiling.
Potatoes are prominently made up of carbs which are carbon + hydrogen and carbs hold water so be mindful. Other wise you could end up with soggy wet mashed potatoes. YUCK!
Also adding warm milk (vegan of course) to your mashed potatoes (please never use cold liquid) helps things absorb better so you won't over mix your mash.
Do you see a pattern here? How all the tools and techniques are to help you to prevent over mixing?
How to Make Creamy Vegan Mashed Potatoes
*Please read detailed and printable recipe card below for full ingredients and instructions.
- Peel and cut your potatoes and boil until potatoes are fork tender. (Steps 1 & 2)
- Melt vegan butter and add plant based milk until milk mixture is warm. (Steps 3 & 4)
- Pass your potatoes through a potato ricer into a pot and add your warm milk mixture, vegan sour cream and seasonings.(Steps 5 & 6)
- Stir to combine and serve. (Steps 7 & 8)
SUBSTITUTION, COOK, & STORAGE TIPS
- As mentioned above, Yukon and Russet are the best potatoes to use. But you may used whatever potatoes you have on hand. You can also keep on the skin for a more "rustic" mash potato.
- This is a basic vegan mashed potatoes recipe but if you desire, feel free to add roasted garlic!
- Store your dairy free mashed potatoes in an air tight container for up to 3 to 4 days. I would not freeze these mashed potatoes unless you add lots more vegan butter to it, as the fat will help it freeze better.
WANT MORE? Subscribe to my NEWSLETTER and follow along on Pinterest, Facebook, and Tik Tok for the latest updates.
Creamy Vegan Mashed Potatoes
Ingredients
- 3 lb Yukon Gold or Russet Potatoes (about 8 potatoes; 3 large, 4 medium, & 1 small is what I used) note 1
- water (for boiling potatoes)
- 1 tablespoon salt (for water)
- 5 tablespoon vegan butter (cubed)
- ¾ cup plant based milk
- ¼ cup cold vegan sour cream (optional) note 2
- salt and pepper to taste
- 1 batch homemade Easy Vegan Gravy Recipe (optional)
Instructions
- Peel and cut potatoes into even cubes. In a large pot, add cubed potatoes, 1 tablespoon salt, and water so it's just above potatoes. Bring water to a boil, then boil for 15 minutes until potatoes are soft and you can easily pierce through them with a fork. Drain really well in colander and set aside.
- Meanwhile, melt vegan butter in a separate saucepan over medium high heat. Add plant based milk and heat until just before simmer - do not let it boil. Remove from the stove and set aside.
Potato Ricer Method
- Pass cooked potatoes through a potato ricer back into your pot. Add hot milk butter mixture, cold vegan sour cream (opt), salt, and pepper. Gently stir until mixed through. DO NOT OVER MIX.
Potato Masher Method
- Add cube potatoes back into your pot. Add hot milk butter mixture, cold vegan sour cream (opt), salt, and pepper. Using your potato masher, mash potatoes together until smooth. DO NOT OVER MIX.
- Transfer into a serving bowl. Top with our Easy Vegan Gravy Recipe and serve immediately.
Notes
- POTATOES: These are the best type of potatoes to use for a creamy mash (see blog post above for detailed explanation. ) But you may used whatever potatoes you have on hand. You can also keep on the skin for a more "rustic" mash potato.
- VEGAN SOUR CREAM: You don’t have to use this ingredient but it does add a great creamy texture to your mashed potatoes. Just make sure your vegan sour cream is cold when you add it to your mashed potatoes.
- ADDITIONS AND SUBSTITUTIONS: This is a basic vegan mashed potatoes recipe but if you desire, feel free to add roasted garlic!
Nutrition
As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Leave a Reply