Vegan Mashed Potatoes

These Vegan Mashed Potatoes are a low-fat and healthy side dish. We prepare this dish by using the proper cooking guidelines. You can prepare this dish with potatoes, plant-based milk, and different spices. These simple items are enough to uplift the recipe’s flavor and aroma. You can enjoy it at any gathering, Christmas, or function. You can change the recipe’s ingredients according to your choice. I used vegan sour cream as an alternative for a creamy flavor. You can also save these Vegan Mashed Potatoes (details mentioned below). Let’s make this simple recipe together.

Why do people like this dish?

• This dish is popular due to several factors (listed below).
• It is a kid’s friendly and gluten-free dish
• Preparation time requires only 10-20 minutes
• It is a fluffy, moist, and rich (in flavors) dish
• Loaded with different flavors like buttery, savory, and garlic
• A perfect recipe for potato lovers
• Low or cheap prices items are used

Equipment

• Sharp knife
• Colander
• Pot
• Spatula
• Potato masher
• Small dish

Ingredients

• Yunk Gold Potatoes 2 pounds
• Plant-based milk 3/4 cup
• Vegan Butter 3-4tbsp

Spices

• Nutritional Yeast 1/4 cup
• Vegetable broth powdered form 1tbsp
• Garlic powder 1 tsp
• Fine powder of onion 1tsp
• Chopped Dill 1tbsp
• Yellow Mustard 1tsp
• Freshly crushed black pepper 1/2tsp
• Salt to taste

Ingredient Notes

Potatoes:

• We used Yukon gold potatoes to make smooth mashed potatoes. Instead of this, you can use white or russet potatoes.

Plant-based milk:

• I also used oat milk, but you can use alternatives like cashew, soy, or almond milk.

Vegan Butter:

• We use normal-temperature, unsalted, and softened butter.

Spices:

• I used powdered form spices. You can use whole spices. Crushed into a blender and save it in a jar. Use it later when needed.

Instructions

Stovetop

1. Wash the potatoes with fresh and normal water.
2. Remove its outer brown layer with a knife and discard their waste.
3. Next, cut it into cube sizes. Transfer into a pot.
4. Cover the pot with normal water or until the potatoes are completely soaked in water.
5. Place this pot on a high-flame burner.
6. Heat it for 16-18 minutes or until it’s boiled.
7. After that, shift into a colander to remove extra water.
8. Leave the boiled potatoes in a colander for 5 to 7 minutes so, excessive steam remove.
9. Meanwhile, add plant-based milk, vegetable broth, black pepper, nutritional yeast, garlic powder, dill, onion
10. powder, yellow mustard, and salt to the warm pot.
11. Next, add potatoes to the same pot.
12. Combine it with broth and spices with the aid of a spatula.
13. With the potato masher, mash potatoes so all spices mix well.
14. Add an extra plant-based milk if the potatoes seem to be dry.
15. If the amount of milk increases, heat it over a slow flame so that extra milk evaporates.
16. The creamy and tasty potatoes are ready to eat.
17. Serve in a serving small dish.
18. Decorate it with fresh parsley, or green spring onions.

Instant Pot

1. Add washed and chopped potatoes in an instant pot.
2. Cover the pot with water until all the potatoes are dispersed in water.
3. Cook it for ten minutes at high flame pressure.
4. After that, remove the instant pot lid to release the steam.
5. Next, add all spices like plant-based milk, yellow mustard, garlic powder, salt, nutritional yeast, dill, vegetable broth, onion powder, and black pepper to the instant pot.
6. Use a hand to combine all ingredients.
7. Now, mash it properly with the help of a potato masher.
8. The yummy dish is ready.

Serving Suggestions

• Enjoy with main dishes for instance, lentil shepherd’s pie, tofu nuggets, maple balsamic brussels sprouts, vegan green bean casserole, lentil mushroom stew, stuffed mushrooms, vegan Wellington, Portobello steaks, and stuffed squash.
• Serve as a snack with sandwiches, vegan grilled veggie burgers, or tacos.
• For the breakfast option, spread it over the bread and enjoy.

Tips

• Swap the dairy-free milk with vegan cream.
• You can add roasted garlic or onions for added taste.
• Replace the oat milk with sour cream for a creamy flavor.
• Top these mashed potatoes with extra herbs, spices, or vegan cream cheese.
• You can strain the mashed potatoes with the fine strainer to get a smooth potato puree.
• Mash the potatoes with a simple blender or potato ricer.
• We add warm or room-temperature milk to avoid mashed potatoes cold before serving.
• Use only unflavored and unsweetened milk.

Storage Information

Fridge:

• We store the leftover mashed potatoes in a sealed box or jar and refrigerate it for 4 to 5 days.

Freezer:

• You can freeze the potatoes for over three to four months without worrying about their taste.

Reheating:

• You can reheat this dish in a pot with a splash of extra oat milk or in the microwave oven to keep potatoes moist.

FAQs

Can I replace the Vegan butter with other oil?

• You can use neutral-flavored oil or canola oil. All these cooking options give a rich flavor.

How can we use the remaining potatoes?

• Leftover stuffing can be reused in pancakes, lentil shepherd’s pie, sandwiches, as a pizza layer, and in Wellington.

Nutritional Facts Per Serving Amount

Total Amount 6-8 Servings
Total Calories 148kcals
Carbohydrates 29g
Protein 5g
Dietary Fiber 4g
Sugar 2g
Total Fat 1g
Sodium 453mg
Iron 1mg