THE BEST DAMN VEGAN MASHED POTATOES
5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.
Provided by Minimalist Baker
Categories Side
Time 40m
Number Of Ingredients 8
Steps:
- For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
- Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
- Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
- Mash your potatoes using a potato masher until fluffy.
- Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
- Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 247 kcal, Carbohydrate 40.5 g, Protein 4.9 g, Fat 8.3 g, SaturatedFat 2.3 g, Sodium 956 mg, Fiber 3.2 g, Sugar 1.6 g, UnsaturatedFat 5.7 g
VEGAN MASHED POTATOES
This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA.
Provided by Jess2011
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
- Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41.7 g, Fat 13.7 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 1.8 g
UNBELIEVABLE VEGAN MASHED POTATOES
As I recently became vegan, I remembered the creaminess of dairy mashed potatoes. I was not satisfied with other vegan mashed potato recipes, so I created my own. These are as good, if not better, than the mashed potatoes I used to make. No one would ever believe they are vegan.
Provided by Inbloom2316
Categories Mashed Potatoes
Time 26m
Yield 4
Number Of Ingredients 7
Steps:
- Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- Combine soy milk, vegan mayonnaise, vegan margarine, Parmesan-style topping, salt, and pepper in a microwave-safe bowl. Heat in 30-second intervals until margarine is melted, 1 to 2 minutes.
- Pour soy milk mixture over potatoes in the bowl; mash until smooth with a potato masher.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 31.9 g, Fat 9.9 g, Fiber 4.6 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 166.5 mg, Sugar 2.9 g
VEGAN MASHED POTATOES
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it's swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also fry a rosemary sprig in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.
Provided by Ali Slagle
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
- Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
- While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
- Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about 1/2 cup.) Taste, season with salt, then stir in 1/4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.
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