Description
Here’s an easy recipe for Vegan Mashed Potatoes, one of my favorite comfort foods! Without needing animal products, this recipe comes together very quickly (in about 30 minutes total). The gravy is also easily frozen for quick prep! A time-saving, delicious, and vegetarian/vegan Thanksgiving recipe.
Ingredients
Scale
- 1 TBS sea salt
- 5 small Yukon Gold potatoes, organic if possible (peeling optional)
- One fourth cup of vegan butter, melted and divided (with a bit reserved for topping)
- Tiny dash of apple cider vinegar, optional
- 1–2 tsp salt
- 2 small garlic cloves, peeled and grated
- A few cranks of pepper
- 1 cup unsweetened plant milk (like almond), divided
Instructions
- Bring a large pot of salted water to boil. Once boiling, add potatoes and boil until a fork can easily pass through. Depending on the size of your potatoes this can take anywhere from 6-15 minutes. Try not to overcook them as this can cause a “gluey” texture. As soon as they’re soft enough, add to a large bowl of ice water to cool for 5 minutes. Twist skins off and discard. Set peeled potatoes aside.
- Add potatoes to a large bowl with all but 2 TBS of butter, vinegar if using (I like a slight tang), 1 tsp salt, and garlic. Mix to combine, using a fork to mash the potatoes together. Taste the mixture, as you’ll likely need to add the second tsp of salt to balance flavors.
- When you have a nice mash going, begin to drizzle milk in to combine. You may not need all of the milk, but remember that as the potatoes cool they will absorb the liquid and firm up.
Notes
Mashed potatoes will keep for 4 days in the fridge.
- Prep Time: 15
- Cook Time: 15
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: One fourth of recipe
- Calories: 224 calories
- Sugar: 7g
- Sodium: 210 mg
- Fat: 3.5g
- Saturated Fat: .5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3.3g
- Protein: 5.2g
- Cholesterol: 0mg