Here's a recipe for easy and utterly creamy vegan mashed potatoes. The spuds are mashed, then whipped until they are fluffy and soft as clouds. They are healthy but taste rich and decadent, exactly as the best mashed potatoes should. Vegan, soy-free and gluten-free.
You might also like these recipes for vegan Instant Pot mashed potatoes and vegan lima bean mashed "potatoes."
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. Once and for all.
And you'll be the 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: I microwave them.
It cuts down on the time quite a bit although if you have a preferred way of boiling your potatoes, do use that.
Helpful tips
- Use Yukon golds for your 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.
- You can boil your potatoes, if you want to take the long route or if you're afraid of microwaves. Peel the potatoes, dice them into 1-inch chunks, immerse them in a pot of cold water with an inch of water covering the potatoes, and bring to a boil. Once the potatoes come to a boil, lower the heat to a gentle simmer and cover the potatoes. Cook for exactly 10 minutes. After 10 minutes, drain the potatoes, and place a kitchen towel inside your pot to absorb any steam. Keep the pot covered until you're ready to mash your potatoes.
- For additional flavor (although these are perfect), add some roasted garlic to your creamy mashed potatoes.
- I use chives to garnish the potatoes most often, but rosemary goes with potatoes like peas with carrots. You could also go with oregano, or even basil for a different but delicious flavor.
- Serve these creamy vegan mashed potatoes with my vegan gravy or vegan mushroom gravy recipe. Or serve them with a pat of butter, for a decadent, delicious treat.
More vegan potato recipes
Recipe card
Creamy Vegan Mashed Potatoes
Ingredients
- 2½ pounds potatoes (yellow or red potatoes, halve or quarter into 1-inch pieces, depending on the size of the potato)
- 2 tablespoon vegan butter (melted)
- ½ cup raw cashews
- Salt and ground black pepper to taste
- 1 tablespoon chives (or parsley, for garnish)
Instructions
- Place the raw cashews in a high-powered blender with ¾ 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)
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Comments
No Comments