We grew up eating mashed potatoes regularly. At least 3 times a week our family was eating mashed potatoes with something. Potatoes in general were popular in our house. Whether scalloped, baked, fried, grilled, in potato salads, as twice baked potatoes, we ate them any way we could get them! These vegan mashed potatoes are based off of the ones I grew up eating.
Switching traditional mashed potatoes for vegan mashed potatoes was a really simple switch, just swapping unsweetened almond milk for regular milk and vegan butter for regular butter. For my go-to mashed potatoes, I start with 5 pounds of russet potatoes, peeled and cut into even chunks (about an inch or so big). Add them to a large pot and cover with water. Boil for 30 minutes or until they are fork-tender. Drain the pot and add the potatoes to a large bowl. Add 8 tablespoons of vegan butter, let it melt a bit in the potatoes, add ¼ cup of unsweetened almond milk and salt and pepper to taste. Mix with a potato masher or beater. If you want the potatoes to be creamier add a bit more butter. Be sure to overmix or the potatoes will get gummy!
I will eat mashed potatoes as a side with just about anything. It is especially delicious under chili, with stuffed peppers, vegan shepherd's pie or vegan meatloaf.
Vegan Mashed Potatoes
Ingredients
- 5 pounds russet potatoes, peeled and cut into 1 inch cubes
- 8 tablespoons vegan butter
- ¼ cup unsweetened almond milk
- salt and pepper to taste
Instructions
- Add potatoes to a large pot, cover with water. Boil for 30 minutes or until fork-tender.
- Drain the potatoes. Put them in a large bowl and add the butter. Let the butter melt for a minute and add the unsweetened almond milk. Add salt and pepper to taste. Mash with a potato masher or mixer. Add more butter if needed. Be sure not to overmix.
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