Creamy Vegan Mashed Potatoes
These Vegan Mashed Potatoes are the ultimate comfort food! Creamy and buttery, they're the perfect side dish for any time of year. You need just 4 ingredients and they're ready in just 30 minutes!
Servings: 6 servings
Calories: 191kcal
Equipment
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 2 ½ teaspoons salt divided
- 3 tablespoons vegan butter plus more for serving, if desired
- ¼ - ½ cup reserved potato cooking water
- ¼ cup unsweetened, plain non-dairy milk
- ½ teaspoon black pepper
Instructions
- Peel the potatoes and remove any blemishes or dark spots. Chop them into a 1 to 1 ½ inch dice.
- Place the diced potatoes into a large pot with 2 teaspoons of salt. Cover with cold water by about an inch.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are easily pierced with a knife or fork, about 15 minutes.
- Turn off the heat. Reserve about 1 cup of the potato cooking water before draining the potatoes.
- Return the drained potatoes back to the hot pot and let them sit for 2 to 3 minutes to cook off any excess water.
- Using a potato masher, mash in the the vegan butter and remaining ½ teaspoon salt until the butter is fully melted.
- Add ¼ cup potato cooking water and mash until smooth and creamy.
- Stir in the milk and black pepper.
- Add any additional reserved cooking water or milk to reach the desired consistency. Taste and add any additional seasoning, as necessary.
- Serve with an extra pat of butter, if desired, and freshly cracked black pepper.
Notes
~ Chop the potatoes into same sized pieces so they cook evenly.
~ Start with the diced potatoes in cold water! This allows the potatoes to cook evenly. If you place the potatoes in already boiling water, the outsides will be done before the insides.
~ Salt the cooking water! Just like when cooking pasta, it's important to salt the water to achieve best flavor.
~ Save about 1 cup of the potato cooking water. This starchy water is perfect for creating super creamy mashed potatoes. You'll probably only use about ¼ cup, but it's best to have more if needed.
~ Drain the potatoes when they are tender and easily pierced with a knife or fork. But do not overcook! If they are falling apart, they've gone too far and run the potential of becoming water-logged.
~ Place the drained potatoes back into the hot pot and let them sit for 2 to 3 minutes to allow any excess water to cook off.
~ Add the butter and mash. Allow the butter to fully melt before adding any milk or the cooking water.
~ Start with a little bit of liquid and only add more as needed.
~ Taste and adjust seasoning before serving.
Nutrition
Calories: 191kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Sodium: 582mg | Potassium: 806mg | Fiber: 4g | Sugar: 2g