Vegan Mashed Potatoes
Creamy vegan mashed potatoes made with just 4 ingredients: potatoes, vegan butter, plant milk and salt. Includes make-ahead tips and 5 flavor variations.
Equipment
Ingredients
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/3 cup vegan butter
- 1 teaspoon salt, plus more for salting the water
- 1 cup plain unsweetened plant-based milk, warmed
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch, salting the water generously.
- Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until fork-tender.
- Drain well, then return the potatoes to the warm pot for 1 minute to steam off excess water.
- Rice the potatoes for extra-creamy results, or mash them with a hand masher. Add in the vegan butter and salt, then stir gently until melted, taking care not to overmix.
- Stir in the warmed milk until creamy. Taste, adjusting for salt, then add in more milk if you want a looser texture.
Notes
I recommend using stick-style butter for best results, along with unsweetened soy or oat milk.
Nutrition
Serving: 1servingCalories: 240kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 376mgPotassium: 994mgFiber: 5gSugar: 2gVitamin A: 427IUVitamin C: 45mgCalcium: 65mgIron: 2mg