Remember when I made Coconut Cream Pie French Toast a few weeks ago? The same source inspired this vegan mashed potato recipe: watching Food Network while working out. Apparently, it’s my zen place.
Tyler Florence made a version of mashed potatoes that I had never seen before. Tyler Florence cooked potatoes with whole milk and cream, resulting in the creamiest mashed potatoes that I had ever seen. Dairy is not for me. I decided to make a vegan version of the dish to see if that worked without cream.
It turns out that if you cook your potatoes in plain unsweetened almond milk, they will taste like almonds and become a bit mealy. Yick. It’s time to start over. You now know.
The best vegan mashers were a huge success. You don’t have to cook them with anything else than water. The type of potato and the mix-ins make everything different.
These mashers require five simple ingredients:
Yukon gold potatoes vegan Butter
Roasted garlic or hubby. hubba)
Sea Salt
Black Pepper
This results in a super creamy, dairy-free mashed potato with a garlicky sweetness, lots of S+P, and a light herbaceous touch from the chives. Please give me a fork; I am going to dig in.
These taters are a must-have. They’re:
Thick
Fluffy
Creamy
Buttery
Airy light
Garlicky
Herbaceous
Overall satisfying
This mashed potato recipe is perfect with some vegan butter, chives, and salt. They would also pair nicely with my 6 Ingredient Mushroom Gravy.
The Inquiring chef inspired me to turn these into potato pancakes, but I never got that far. I ate the other half with that spoon. OOPS. Sorry, but no.
Ingredients
- Eight medium Yukon gold potatoes (if larger, cut them in half).
- 1 tsp of sea salt (divided).
- Water to Cover
- Half a teaspoon of sea salt
- 1/2 tsp ground black pepper
- 5-6 cloves of raw or roasted garlic (or substitute minced garlic sauteed in olive oil for 3 minutes)
- 3-4 Tbsp of vegan butter (such as Earth Balance // melted/softened).
- Use 1/4 cup chopped fresh chives as a topping (optional).
Instructions
- Peel your potatoes now for creamier mashed potatoes. If you prefer, halve the potatoes, place them in a large pot or saucepan, and cover them with a little water.
- Add 1 tsp sea salt to the pot and bring it to a boil (as per original recipe // adjust for changes in batch size) and then cook on high heat for 25-30 mins or until tender. When pierced by a sharp knife, they should easily slide off.
- As the potatoes cook, you can chop your chives and measure out your vegan butter.
- Drain your potatoes once they are tender, and then place them in the pot, off the heat, for 1 minute. This will help to evaporate any extra water.
- Use a potato masher to mash your potatoes until they are fluffy.
- Stir in the vegan butter, black pepper, salt and garlic. Adjust seasonings to taste.
- Top with chives, if desired. Stir and serve with your favorite gravy or mushroom sauce. The leftovers can be stored in the refrigerator covered for a few more days. It is not freezer-friendly.
