How to Make Vegan Mashed Potatoes
Make creamy, buttery, and fluffy mashed potatoes without any dairy cream or butter!
Ingredients
- 3.5 lbs (about 9 medium) Potatoes
- 19 g (1 TBS) Salt
- Water to Cover
- 42 g (3 TBS) Earth Balance Spread
- 240 g (1 c) Silk Unsweetened Soymilk
- 3.2 g (1/2 tsp) Salt
- 0.6 g (1/4 tsp) Black Pepper
Instructions
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Start by peeling your potatoes. Cut the peeled potatoes into 1 1/2 inch pieces. Add them to a large saucepan and sprinkle the 1 TBS of salt on top. This is just to make the cooking water salty and very little of it will end up in your mashed potatoes.
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Add enough water to cover the potatoes by about one inch, then cover the pan and bring the water to a boil.
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Reduce the heat, and simmer covered for 10 to 20 minutes until your potatoes are fork tender. That means a fork should be able to easily pierce the potatoes with little resistance, but the potato pieces should still be holding their shape.
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Drain the potatoes in a colander, then add them back to the pan. Cook for several more minutes to dry them out.
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Add the Earth Balance to the unsweetened soymilk, and heat until the Earth Balance is mostly melted.
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Add the dried potatoes to a large mixing bowl, then add the warm milk mixture, the 1/2 tsp of salt, and the pepper.
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Mix on medium speed until well blended, then turn up the speed and beat on high for two minutes to whip the potatoes.
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Serve as desired.
Recipe Notes
- You can use any vegan butter if you do not have Earth Balance. If you do not want to add any butter at all, increase the non-dairy milk to 270 to 300 g (1 1/8 to 1 1/4 c). The mashed potatoes will not be as rich, but will still be good!
- Any unsweetened non-dairy milk will work if you do not have Silk, or if you can't use soy. Try to choose one that is pretty neutral in taste, though, as the flavor will come through in the mashed potatoes.