Vegan Mashed Potatoes
Author:The best vegan mashed potatoes! Mashed with vegan butter, garlic and herb-infused soy milk, they are rich and packed with flavour. Serve these perfect dairy-free mashed potatoes at any time of the year. They are easy enough for weeknight dinners and special enough for the holidays!
Ingredients
- 2.5 lb (1.13 kg) potatoes , I like to use Yukon Gold
- 4 cloves garlic
- 2 teaspoons salt , plus more to taste
- enough water to cover
- 1 cup (240 mls) soy milk , it must be unsweetneed and unflavoured
- 6 tablespoons vegan butter , plus a bit more for the serving
- 6 leaves fresh sage
- 2 sprigs fresh thyme
- ½ teaspoon freshly ground black pepper , plus more to taste
INSTRUCTIONS
- Peel the potatoes and cut into chunks. Add to a large pan. Peel the garlic cloves and add them to the potatoes with the salt, then cover with cold water. About an inch over the potatoes.
- Place a lid on the pan and bring to a boil then simmer until the potatoes are really tender and a knife inserts into them easily. It will take 25 to 30 minutes depending on how big the potato chunks are.
- Meanwhile, while the potatoes are cooking, add the milk, butter, sage, thyme and pepper to a small pan and place over medium heat until hot and the butter is melted. Turn off and set aside to allow the flavours to infuse while the potatoes finish cooking.
- Drain the potatoes. At this point, you can remove the garlic cloves if you want just a hint of garlic flavour, or leave them in and mash them up with the potato for a more powerful garlic flavour.
- Either return to the pan and roughly mash with a potato masher or a handheld electric whisk, or transfer them to a stand mixer and roughly mash (but not totally) with the paddle attachment.
- When roughly mashed, remove the herbs from the milk mixture and discard them, then pour the milk mixture into the potatoes and beat again really well until super-soft and creamy. It might feel like too much liquid at first but it will incorporate before you know it.
- Taste and add more salt and pepper if it needs it. I tend to add an extra teaspoon of salt and half teaspoon of pepper at this stage. Beat well after adding it and taste again. Tweak as needed.
- Serve with a little more butter, a sprinkle of freshly cracked black pepper and some chopped parsley or chives if you have them.
NOTES
Storing leftovers: Make sure the potatoes have cooled to room temperature then transfer to an airtight container. They can then be stored in the fridge for up to 3 days.
NUTRITION
Serving: 1servings | Calories: 248kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 897mg | Potassium: 866mg | Fiber: 4g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 41mg | Calcium: 85mg | Iron: 2mg
