Here’s a recipe for easy and rather addictive Creamy Vegan Mashed Potatoes. The spuds are mashed, then whipped until they are fluffy and soft as clouds. They taste rich and decadent, exactly as the best mashed potatoes should. Vegan, soy-free and gluten-free.
Whether you — or your diners — like ’em lumpy or fluffy, mashed or riced, made with Yukons or russets, these Creamy Vegan Mashed Potatoes are going to settle the debate for you and silence any detractors. Once and for all.
And you’ll really be a winner all the way, because no one will know how easy they really are to make.
I spent years peeling and cutting and boiling my potatoes to get the perfect texture, but as strapped for time as I always am, I have learned, over the years, to take a nifty shortcut that has helped me cut down the hassle without compromising on the flavor.
If you’re a purist who is going to start shrieking “sacrilege” before you try these, you should probably stop reading now. Because here’s how I boil those taters: I microwave them.
Yessiree. I put them in a big bowl, cover them with water, bung them into that nifty little contraption, and zap them for 15 minutes. And if you don’t like the sound of that…well, what are you going to do?
I use Yukon golds for my creamy mashed potatoes because they are the best kind of spud to mash. They are already creamy and buttery, and they are small enough to easily microwave whole without being diced first. I peel them after they are boiled, which is so much easier, and sometimes I just leave on the peels, although you probably don’t want to do that if you want truly creamy potatoes.
You will need to whisk your potatoes to make them truly creamy and fluffy, and I do this with a handheld mixer with the whisk attachment. You can also put them into your stand mixer. This additional step is truly worth it because it results in a mashed potato that’s light and airy and absolutely divine. One thing to keep in mind is that when it comes to mashing potatoes, never ever use a food processor. If you do, what you’ll get is a gummy mess no one will want to eat. You could use it to glue your Thanksgiving hats, though.
These creamy vegan mashed potatoes are especially divine with my vegan mushroom gravy recipe. Or serve them with a pat of butter, for a decadent, delicious treat.
As always, let me know if you make this recipe, and if you’re on Instagram, be sure to tag it with #holycowvegan.
- 2 1/2 pounds Yukon gold potatoes (the potatoes I used were slightly larger than new potatoes, about an inch-and-a-half in diameter each, so I left them whole while boiling, but for larger potatoes you might want to halve)
- 2 tbsp vegan butter (melted)
- 1/2 cup raw cashews
- Salt and ground black pepper
- Chopped chives or parsley for garnish
Place the raw cashews in a high-powered blender with 3/4 cup of water and blitz until very smooth.
Place the potatoes in a microwave-safe bowl and cover with water. Cover with a microwave-safe lid or dish and zap 10-15 minutes on high or until a knife inserted in the center of a potato goes cleanly through. Since different microwaves work differently, I'd recommend starting out with 10 minutes and adding more time if needed.
- When the potatoes are cooked, take the bowl out of the microwave, being very careful not to burn yourself by spilling the hot water, and drain the potatoes. When cool enough to handle, peel and mash with a potato masher.
Add the melted butter, salt and ground black pepper to taste, and half the cashew cream. Mix well, then, using a handheld mixer, whip the potatoes for about two minutes, stopping frequently to mix with a spatula. If doing this in a stand mixer, use the whisk attachment. Add more of the cashew cream as you mix, until you get the consistency you like.
Check seasoning and add more salt and ground black pepper if needed. Scrape into a bowl and season with chives or parsley.
Serve with mushroom gravy (link in recipe notes below)