Unbelievable Vegan Mashed Potatoes Recipes

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THE BEST DAMN VEGAN MASHED POTATOES



The Best Damn Vegan Mashed Potatoes image

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

6-8 medium yukon gold potatoes ((if large, cut in half)*)
1 tsp sea salt ((divided))
Water to cover
1/2 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves raw or roasted garlic ((or sub minced garlic sautéed for 3 minutes in olive oil)*)
3-4 Tbsp vegan butter ((such as Earth Balance // melted/softened))
1/4 cup fresh chives ((for topping // optional))

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



Vegan Mashed Potatoes image

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

2 pounds russet potatoes
8 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh thyme
¼ cup olive oil
1 pinch salt and ground black pepper to taste

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



Unbelievable Vegan Mashed Potatoes image

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

3 russet potatoes, peeled and cut into chunks
1 bay leaf
½ cup soy milk (such as Silk®)
2 tablespoons vegan mayonnaise (such as Vegenaise®)
2 tablespoons vegan margarine (such as Earth Balance®)
1 tablespoon vegan grated Parmesan-style topping (such as Go Veggie®
salt and ground black pepper to taste

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



Vegan Mashed Potatoes image

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

2 pounds Yukon Gold potatoes
Kosher salt
1/2 cup olive oil
1 large shallot, peeled, halved, and thinly sliced lengthwise
Black pepper

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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