vegan mashed potatoes

5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.

The Best Damn Vegan Mashed Potatoes

6-8 medium yukon gold potatoes ((if large, cut in half)*)

tsp sea salt ((divided))

Water

tsp sea salt

tsp black pepper

garlic garlic

butter

chives ((for topping // optional))

For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.

Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.

While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.

Mash your potatoes using a potato masher until fluffy.

Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

https://www.youtube.com/watch?v=8gegyxhQmcA

5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.

Full Recipe: https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/
 
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The Best Damn Vegan Mashed Potatoes | Minimalist Baker Recipes

<p>Vegan mashed potatoes, the perfect side dish for any time of the year. They're rich, creamy, full of flavor, so easy to make and also dairy-free!</p>

Vegan Mashed Potatoes

potatoes (1 kg), Russet

tbsp extra virgin olive oil butter

milk

Feel free to peel your potatoes or leave the skins on. Then cut them into into 1-inch cubes (about 2.5 cm) and transfer to a large pot full of cold water. 

Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender.

Return the potatoes to the pot and cook over medium-high heat for about 2-3 minutes, stirring occasionally, to help cook off some of the remaining steam within the potatoes. This step is optional.

Mash the potatoes using a potato masher or a fork. You can also use an immersion blender if you want.

Add the oil and stir with a spoon until well combined.

Finally, pour in the milk a little at a time until it&#8217;s fully incorporated. I prefer to add hot milk, but milk at room temperature or even cold milk is also okay. Use more or less milk, depending on the consistency you&#8217;re looking for.

Serve immediately (I added some ground black pepper and chopped chives on top for garnish, but it&#8217;s completely optional) or keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.

I tried this earlier. Simply delicious, I included the chives. I love the simple recipes. Thanks.

Really enjoyed this. Only issue was that we found that boiling the potatoes might be better for this recipe.

I loved this simple recipe, which is just what I'd wanted for an Easter dinner for one (I halved it)! I used red potatoes, which worked great. I also added 1/4 teaspoon pepper, and for richer flavor I added 1 tablespoon of nutritional yeast. (Last, I went with cashew milk and used the high-end amount shown in the recipe.)

Love this!!!  First time making vegan mashed potatoes.  I was craving my normal buttery mashed potatoes. This recipe was so satisfying. I added some nutritional yeast.  Still really good.

https://content.jwplatform.com/videos/T4o0yXXN.mp4

Vegan mashed potatoes, the perfect side dish for any time of the year. They’re rich, creamy, full of flavor, so easy to make and also dairy-free!

Vegan Mashed potatoes

Easy vegan mashed potatoes made with staple ingredients. A true crowd-pleaser!

lb starchy potatoes (quartered (see note))

olive oil

coconut oil

garlic (minced)

parsley

Add the potatoes to a large pot and fill with water several inches above the potatoes. Salt the water generously - about 1 tablespoon of salt per 8 cups of water. Bring to a boil. Boil until the potatoes are completely tender, approximately 15-20 minutes depending on the size. Reserve about 1 cup of the cooking water and then drain the potatoes. Once cool enough to handle, remove the peels.

Meanwhile, in a small saucepan or skillet, heat the olive oil and coconut oil over medium-low heat until the coconut oil is fully melted. Add the garlic, and cook, stirring frequently, for about 3 minutes or until the mixture is a little frothy and the garlic is just starting to get some color. Remove from the heat.

Add the cooked potatoes to a mixing bowl and mash them using an extruding masher (or a ricer if you're so lucky). Mash them just until smooth, about 2 minutes. Stir in the oil and garlic mixture, just until evenly combined. Then, stir about 1/3 to 1/2 cup of the reserved potato cooking water, a little at a time, until the desired texture is reached. If using, stir in the chopped parsley.

The final step is to season your vegan mashed potatoes to taste with salt and pepper. The potato water is salted heavily, but I often find that these still need another good dose of salt to really bring out the earthy flavor of the potatoes. If you're unsure if they're salty enough, they're probably not salty enough! Finally, serve warm with a great vegan gravy.

Vegan Loaded Mashed Potato Bowls

recipe Creamy Garlic Mashed Red Potatoes (made in advance)

Tbsp avocado oil

baby carrots

mushrooms

spinach

Heat the avocado oil over medium-high heat for 2-3 minutes.

Add the carrots and sauté for about 10 minutes.

Add the mushrooms to the pan and continue to sauté for another 10 minutes.

Add the spinach and sauté for another 5 minutes.

Place the&nbsp;Creamy Garlic Mashed Red Potatoes in each bowl and heat up in the microwave.

Add the cooked carrots, mushrooms, and spinach to each bowl.

Serve and enjoy!

Vegan Mashed Potatoes are a must for any dairy-free eaters. You can still get creamy, "cheesy" mashed potatoes without using cow's milk or butter. These dairy free mashed potatoes are the perfect vegan side dish for any meal, and the flavor is unbeatable!

Cheesy Vegan Mashed Potatoes Recipe (Dairy Free)

potatoes (about 2 lbs, peeled and cubed)

vegan butter

almond milk

Bob's Red Mill Nutritional Yeast

chives

salt

black pepper

Bring a large pot of salted water (at least 3 quarts) to a rolling boil.

Add in the cubed potatoes and stir.

Allow to boil for 20 minutes or until fork tender. Stir occasionally.

Drain and add potatoes to a large bowl.

Use a potato masher or large fork to mash the potatoes to your liking (I like some texture. *SEE NOTE)

Stir in the vegan butter, almond milk, nutritional yeast, chives, and salt and pepper.

Enjoy!

These vegan mashed potatoes are perfectly creamy and fluffy with a few easy pantry tricks! A perfect plant-based version of this famous side dish.

Yukon gold potatoes (yellow potatoes)*

refined coconut oil

garlic cloves,

chives,

Black pepper,

Kosher salt

Peel and roughly chop the potatoes into 2-inch chunks. (Optionally, you can skip peeling if you like skin-on mashed potatoes like we do!)

Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.

Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and reserve a bit of the potato cooking water.

Meanwhile, heat the olive oil in a small saucepan over low heat. Add the whole garlic cloves and simmer for about 3 minutes until fragrant. Discard the garlic.

Return the potatoes to the pot. Add the garlic-infused oil, coconut oil, 1/2 teaspoon kosher salt and plenty of fresh ground pepper. Mash with a potato masher until the desired texture is reached. (If you find the potatoes are too dry, you can add a small drizzle of the starchy potato water. Just be careful not to add too much or the texture will become waterlogged.)

A simple &amp; classic recipe for dairy-free mashed potatoes. You won&#039;t believe how delicious they are!

The Best Vegan Mashed Potatoes

potatoes

oat milk

pepper

Peel and cut the potatoes into 1&quot; size pieces. Place them in a saucepan and add just enough water to cover the potatoes.

Cover the pot and bring to a boil. Let the potatoes boil about 10 minutes, checking every few minutes for doneness. Potatoes are done when a fork can be inserted easily. Do not overcook!

Drain the water from the pot, and add the butter. Use a masher to squash the potatoes thoroughly. Add half the oat milk and the salt and pepper, mash it in. Mash in the last half of the oat milk, and the potatoes are done.

Made with a combination of creamy coconut and almond milk and vegan buttery spread, these are seriously the best dairy free mashed potatoes. The recipe is super easy to make and these creamy, garlic mashed potatoes are sure to please every guest at your table. Plus, they can even be made in the slow cooker or Instant Pot!

The Best Dairy Free Mashed Potatoes

potatoes,

garlic cloves, peeled (2 teaspoons minced garlic)

unsweetened dairy free milk

coconut yogurt*

Salt & pepper,

chives (optional)

Place potatoes and garlic cloves in a large saucepan or stockpot and cover completely with water. Bring to a boil.

Cook until potatoes are tender and break easily with a fork. Remove from heat, drain and return to pot.

Add milk, yogurt and buttery spread. Mash with a potato masher or mix with a hand mixer until smooth.

Adjust seasoning with salt &amp; pepper to taste and top with chives before serving.

These ultra creamy vegan mashed potatoes with almond milk and garlic are the perfect side dish for your holiday gathering, or anytime of year when you&#039;re in the mood for decadent comfort food.

Vegan Mashed Potatoes with Almond Milk

Yukon Gold Potatoes (washed,

garlic

tsp salt

tsp pepper

tbsp chives (fresh, finely chopped)

Preheat oven to 400 F. Wash and peel potatoes. Chop into large even chunks. Transfer to a large pot and cover with 2 inches of cold water. Stir in salt. Bring to a boil. Then reduce heat to a simmer. Do not cover. Check for doneness around 10 minutes by inserting a fork. If the fork easily pierces the potatoes then they are done. It will take anywhere from 10-20 minutes depending on the size of your chunks.

While potatoes are boiling, remove some of the outer layer of skin from the garlic head. Wrap in aluminum foil. (Optional: Drizzle with 1 tsp of olive oil before wrapping in aluminum foil.) Place on baking sheet and roast in preheated oven at 400 F for 30 minutes.

When garlic head is roasted, gently press cloves out of the skins, and mash smooth with a fork.

When potatoes are done, reserve 1/2 cup of starchy potato water, and drain the rest. Using a potato masher, combine roasted garlic, vegan butter, almond milk, and salt and pepper. Mash until smooth or desired consistency is reached. For extra smooth potatoes use a ricer, or food mill to reach desired consistency.

Sprinkle with fresh chopped chives, and serve warm!

https://content.jwplatform.com/videos/TcxoiXUk.mp4

These ultra creamy vegan mashed potatoes with almond milk and garlic are the perfect side dish for your holiday gathering, or anytime of year when you're in the mood for decadent comfort food.

These vegan almond milk mashed potatoes require just 15 minutes of hands on time and are completely fool proof! All you&#039;ll need is 7 ingredients and you&#039;ll have the creamiest potatoes. Make them in the Instant Pot or on the stovetop!

Almond Milk Mashed Potatoes

gold potatoes

vegan butter (room temperature)

cashew sour cream (room temperature)

unsweetened plant-based milk (room temperature)

garlic powder

Remove the cashew sour cream, almond milk and vegan butter from refrigerator so it can come to room temperature while potatoes cook.

Rinse the gold potatoes well and peel, if desired.

Place the trivet in the bottom of the Instant Pot and add in 1 cup of water (for steaming).

Place all of the gold potatoes on top of the trivet in the Instant Pot.

Twist on the lid and set the valve on the lid to SEAL. Cook on manual high pressure for 12 minutes.

After the instant pot has naturally released pressure for 10 minutes (the screen should read L10), manually release the rest of the pressure and remove lid. 

Carefully drain the remaining water out of the bottom of the Instant Pot and remove the trivet.

Add in the vegan butter, almond milk, cashew sour cream, salt and garlic powder and mash with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.

Add additional salt to taste. Serve immediately.

Storage: Allow to cool completely, then store in an airtight container in the refriferator for up to 3-5 days.

Instant Pot Instructions

Chop the potatoes into quarters.

Add potatoes to a large pot and cover completely with cold water.

Cover the pot with the lid and bring the potatoes to a boil over medium heat. Cook the potatoes until they are easily pierced with a fork without resistance, about 12-15 minutes.

Once soft, drain the excess water out of the pot and mash the potatoes directly in the pot with the vegan butter, almond milk, cashew sour cream, salt and garlic powder with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.

Stovetop Instructions

Vegan and whole30, these almond milk mashed potatoes are made with olive oil for a rich and buttery side dish that&#39;s dairy-free.

Almond Milk Mashed Potatoes (Whole30, Vegan)

large Russet or Yukon Gold potatoes

almond milk ((120 milliliters))

extra virgin olive oil

Peel and chop the potatoes.

Add to a pot of cold salted water and bring to a boil. Simmer til fork tender (10-15 minutes).

Drain the potatoes and set to one side.

Add the almond milk, oil and salt and pepper to the pan and heat on the stovetop. Don&#39;t let it boil, it just needs to be warm.

Add the potatoes to the milk and oil mix and mash together.

Taste and season if needed.

These cheesy vegan mashed potatoes are going to rock your world. They are warm, creamy, healthy, and amazingly delicious. Serve them for any meal of the day and they will be a huge hit with everyone!

Cheesy Vegan Mashed Potatoes

russet potatoes,

garlic cloves, peeled

1-1/2 tablespoons homemade low-fat eggless mayo

almond

onion powder

1 tablespoon nutritional yeast flakes

Parsley flakes

Cheese Sauce (recipe below)

potatoes, peeled & diced

carrots, diced

onion, chopped

broth

raw cashews, (or 1/2 c white beans)

4 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

paprika

cayenne pepper, optional

Wash and dice potatoes and peel garlic.

Place potatoes and garlic in a large saucepan....

Place potatoes and garlic in a large saucepan. Add enough water to cover potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook about 20 minutes, until potatoes are tender.

When they are ready, remove the potatoes from...

When they are ready, remove the potatoes from heat and drain all the water out by placing them in a colander.

Place the potatoes in a large bowl with...

Place the potatoes in a large bowl with all the other ingredients (except the cheese sauce)–mayo, plant milk, and spices. You’ll want a bowl big enough for mixing well. Sometimes I even just put them back in the big stock pot I cooked them in to save on clean up with dishwashing.

Next, mash the potatoes up with a hand...

Next, mash the potatoes up with a hand mixer or potato masher. I personally love to use a hand mixer to get them nice and creamy. It’s also called the lazy girl way out because a potato masher takes so much more work.

Taste and adjust any ingredients to get them...

Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.

Lastly, add in 3/4 cup of the Cheese...

Lastly, add in 3/4 cup of the Cheese Sauce and mix well. Drizzle the final 1/4 cup of the sauce over the top of the potatoes.

Serve as a side with my Vegan Meatloaf. Talk...

Serve as a side with my Vegan Meatloaf. Talk about comfort food, and these are perfect for holiday dinners!

https://mediavine-res.cloudinary.com/video/upload/hnupsragj00bcd31pn1l.mp4

These healthy side dishes are absolutely delicious! Each one of the simple vegan recipes listed here is oil-free and dairy-free. At my house, many times, we make a whole meal out of just two or three of these dishes!

Healthy Side Dishes - Vegan

The best Vegan Fluffy Buttermilk Mashed potatoes ever! Creamy, light, fluffy and better than dairy and yet, oil-free! Dairy-free and made with yukon gold potatoes!

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