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.
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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!