The Fluffiest Vegan Mashed Potatoes

Name: The Fluffiest Vegan Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 5 lbs (2.25 kg) russet potatoes (about 6 large ones); 1/2 tsp salt for water; 1/2 cup (125 mL) vegan butter; 1 tub (340 g) of vegan sour cream (I used Tofutti); 1/2 cup (125 mL) vegan cheddar shreds (I used daiya); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt (or to taste)

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 8

Author : Lisa Le

Ingredients

Remove All · Remove Spices · Remove Staples

5 lbs (2.25 kg) russet potatoes (about 6 large ones)1/2 tsp salt for water1/2 cup (125 mL) vegan butter1 tub (340 g) of vegan sour cream (I used Tofutti)1/2 cup (125 mL) vegan cheddar shreds (I used daiya)1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp salt (or to taste)

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Instructions

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Step 1

Peel your potatoes, roughly chop into 1-2 inch pieces, and put them in a pot with cold water. Cook for about 25 minutes on high until fully cooked and fork tender.

Step 2

Drain well and let sit in the strainer for about 2 minutes to let excess moisture steam out.

Step 3

Transfer back to the pot (element turned off), and mash well (or use a potato ricer!) until all chunks are broken up. Be careful not to over-mash.

Step 4

Add vegan butter, vegan sour cream, vegan cheddar, garlic powder, onion powder, and mix until well incorporated. Add salt to taste, stir well, and serve!

Step 5

You can prep this a day or two in advance, put in a baking dish and bake for about 15 minutes at 350F to heat through before serving! Makes for easy holiday meal prep.