While Renee’ and I have been digging into the magic of mashed potatoes lately, I realized that I needed to cover a recipe that would suit a vegan palate.
Some recipes will translate over to a fully animal product-free plant-based side dish without too much trouble, and this is one of them.
If you happen to be cooking for someone following a vegan or vegetarian lifestyle, these Vegan Mashed Potatoes are a nice comfort food that accompanies plenty of entrees.
Add these Vegan Mashed Potatoes to Grilled Tomatoes or Asparagus and Green Beans with Tomatoes. *Adjust to plant-based ingredients as needed.
I really like mashed potatoes with our Cranberry Sauce because the cranberries cut the richness of the yummy ingredients in these potatoes.
Looking for more vegan side dishes and mains? Here’s a list of 24!
I wouldn’t add oil instead of vegan butter because I find that it doesn’t incorporate into the mashed potatoes well and instead of fluffy, they are oily and dense.
If you have a secret to blending in an olive oil and ending up with fluffy mashed potatoes, please let me know.
- 6 medium Russet potatoes
- ¼ cup vegan butter, at room temperature
- ¼ cup almond (or soy or oat) milk, at room temperature
- 2 t salt
- More salt and black pepper to taste
- Measure out your butter and milk so it comes to room temperature.
- Peel potatoes and cut into quarters. This is a great time to compost your peels.
- Place potatoes into a large pot or large saucepan and cover with cold water. Add 1 t of salt to the water.
- Over medium-high heat, bring to a boil and cook until tender, around 15 minutes.
- Drain potatoes and rinse. Add to a large mixing bowl.
- Mash potatoes by putting potatoes through a food mill or potato masher (or potato ricer, or strainer, or hand mixer).
- Don’t overbeat or the potatoes will become gummy. Beat just long enough to remove lumps.
- Gradually stir in room temp milk, then fold in the butter with a wooden spoon.
- Add your fresh herbs, 1 t of salt, vegan cheddar cheese, or other toppings, if desired.
- Serve immediately. If the rest of your meal isn’t quite ready, keep covered on low heat so they stay warm. Add a T of your favorite milk if they start to dry out and fold in gently.
- Topping ideas: lemon pepper, sun-dried tomatoes, capers, chopped black olives, sauteed mushrooms, dried chives, green onion, or tajin seasoning.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 958mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 5g
The bottom line
If you’ve found this recipe because you are desperately searching for a good meal to make for a vegan friend or loved one, I think that these Vegan Mashed Potatoes will make a good side dish for almost anything.
If mashed potatoes just seem too heavy, we have a yummy list of Vegan Appetizers you can try, too.
Need more inspiration? Try this list of AIr Fryer Vegan Recipes for fast and easy.
Don’t have an air fryer? How about a slow cooker? Set it and forget it early in the day, and you are set to plate some luscious recipes by evening with these Vegan Slow Cooker recipes.
Even if you are just taking the first steps into a plant-based diet, there is some beautiful food out there you can add to a plate that gradually has less meat on it day after day and still feel satisfied!
Be well, friends. You deserve good food!