... How To Make Vegan Mashed Potatoes - Step By Step | Dance of Stoves

How To Make Vegan Mashed Potatoes - Step By Step

Vegan mashed potatoes, a very simple garnish that goes with any dish. It's so creamy, easy to make at home, and vibrant.

Photo of a bowl of mashed potatoes with chopped chives on top
This vegan mashed potato is a very inexpensive side dish that is easy to prepare and always triumphs because it is delicious. 

In addition, it goes with almost any dish, and I love to include it on special occasions such as Christmas feasts.

Also Read: Vegan Sloppy Joes Recipe

It is worth preparing the mashed potato at home and not resorting to the preparations sold in supermarkets, which are often loaded with preservatives and additives. 

Plus, it's a lot cheaper, you only need four ingredients, and it's ready in about 30 minutes or less.

Also Read: Cauliflower Rice Risotto

The classic potato puree is usually prepared with butter and cow's milk, but to make a vegan version, substitute the butter for extra virgin olive oil (although you can use another type of oil if you want) or for vegan butter and the cow's milk of any unsweetened vegetable milk.

This vegan version is much healthier, incredibly creamy, and the flavour is spectacular. 

Also Read: Pasta Primavera {Delicious Recipe!}

In addition, Who can find the four ingredients in any supermarket, or you probably already have them in your kitchen.

How to Make Vegan Mashed Potatoes - Step by Step
Step-by-step photos of how to make vegan mashed potatoes from scratch

  • Put the potatoes in a pot and add cold water (photo 1).
  • Cook over high heat until the water boils, and then cook over medium heat for about 15-20 minutes or until the potatoes, are tender (photo 2).
  • Strain the potatoes (photo 3).
  • To remove excess moisture from the potatoes, put the potatoes back in the pot and cook them over medium-high heat for about 2-3 minutes, frequently stirring (photo 4). This step is optional.
    Step-by-step photos of how to prepare homemade vegan mashed potatoes
  • Mash the potatoes with the help of a potato masher, a fork or a food processor (photo 5). You can also use a hand mixer.
  • Add the oil and stir until it is completely integrated with the potatoes (photo 6).
  • Add the salt and stir again (photo 7).
  • Finally, add the milk little by little and stir until it is perfectly integrated (photo 8). I like to add the milk in 2 or 3 batches. Serve immediately or store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for one month.

Advice

  • For the texture of your mashed potatoes to be ideal, it is best to use potatoes with a high starch content, although you can use any potato.
  • I like to peel the potatoes to get a creamier and more delicate texture, but you can leave them with skin if you want.
  • While you are peeling and chopping the potatoes, you can leave the peeled potatoes you are not using in a bowl of cold water to oxidise.
  • I prefer to add the salt once the potatoes are cooked, but you can add a handful of salt to the pot when you add the potatoes and the water. In that case, you would have to add less salt at the end.
  • I have read in several recipes that the ideal is not to use a hand mixer or a food processor because otherwise, the texture of the puree is a bit rubbery. In my experience, if you are patient, the surface is better if you use a potato masher, but it also works well with a hand mixer, so you can use it if it is more comfortable.
  • Instead of non-dairy milk, you can also add non-dairy cream, sour cream, vegan cream cheese, vegetable broth, water, or a mixture of several.
  • I like to use extra virgin olive oil more, but you can substitute it for some liquid if you don't drink oil (such as water, vegetable broth or vegetable milk) or for vegan butter or melted margarine.

Close up shot of a bowl of mashed potatoes with chopped chives on top
How to reheat mashed potatoes?

You have to put it in a saucepan or pot and cook over medium heat until hot, stirring from time to time. You may have to add a little more oil and milk if you find that it gets too dry.

Also Read: Thai Vegan Coconut Soup

Can mashed potatoes be frozen?

If possible. Although it is often said that potatoes do not freeze well, in my experience, it depends on the recipe itself and how you freeze them.

The recipe must contain fat, so if you make an oil-free version of this recipe, your puree may not be good if you freeze it.

Also Read: 10 Vegan Recipes In 30 Minutes Or Less

To freeze the puree, you have to store it in a freezer bag once it is cold, remove the air and put it in the freezer for about a month.

I prefer to store the puree in an airtight container to avoid plastic (although, in that case, the idea is to leave a little free space in case the puree expands in the freezer).

Also Read: Chocolate And Hazelnut Truffles

To reheat them, you can leave the container in the fridge the night before to thaw and reheat them the next day or even reheat the frozen mashed potatoes

Add a little more oil and milk if your puree is too dry.

Also Read: Homemade Quinoa Milk {Vegan + Gluten Free}

What can you add to mashed potatoes?

  • Chive
  • Jalapenos
  • Nutritional or beer yeast
  • Spices such as pepper, garlic powder, or onion powder
  • Fresh or dried herbs such as thyme, rosemary, or parsley
  • Roasted garlic
  • Tempeh bacon
  • Vegan cream cheese
  • Vegan Parmesan Cheese

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Photo from above of a bowl with homemade vegan mashed potatoes
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Vegan Mashed Potatoes

Small picture of a bowl of vegan mashed potatoes garnished with chives and pepper
Vegan mashed potatoes, a very simple garnish that goes with any dish. It's so creamy, easy to make at home, and vibrant.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 20 mins
  • Total: 30 minutes
  • Servings: 4-6 (1x), 8-12 (2x), 12-18 (3x)
  • Category: Garnish
  • Cuisine: Vegan, American

Ingredients SCALE (1x)

  • 2 pounds (1 kilogram) potatoes, peeled and diced into 1-inch or 2-cm cubes
  • Four tablespoons extra virgin olive oil or melted vegan butter
  • 1/2 teaspoon salt
  • 1 / 2–3 / 4 cup unsweetened non-dairy milk (125–200 ml), I used soy milk

Ingredients SCALE (2x)

  • 4 pounds (2 kg) potatoes, peeled and cut into 1-inch or 2-cm cubes
  • Eight tablespoons extra virgin olive oil or melted vegan butter
  • One teaspoon salt
  • 1–1 1/2 cup unsweetened non-dairy milk (250–400 ml), I used soy milk

Ingredients SCALE (3x)

  • 6 pounds (3 kilograms) potatoes, peeled and cut into 1-inch or 2-cm cubes
  • 12 tablespoons extra virgin olive oil or melted vegan butter
  • 1 1/2 teaspoon salt
  • 1 1 / 2–2 1/4 cup unsweetened non-dairy milk (375–600 ml), I used soy milk

Instructions

  1. Put the potatoes in a pot and add cold water (the potatoes have to be covered).
  2. Cook over high heat until the water comes to a boil, then cook over medium heat for about 15-20 minutes or until the potatoes are tender.
  3. Strain the potatoes.
  4. To remove excess moisture from the potatoes, you can put them back in the pot and cook them over medium-high heat for about 2-3 minutes, stirring frequently. This step is optional.
  5. Mash the potatoes with the help of a potato masher, a fork, a masher. You can also use a hand mixer.
  6. Pour in the oil and stir until it is completely integrated with the potatoes.
  7. Add the salt and stir again.
  8. Finally, add the milk little by little (ideally, it is hot so that the puree does not get cold, but it is not essential). I like to add it in 2 or 3 batches, mixing in between. Add more or less milk, depending on how thick you want the puree.
  9. Once you have stirred until you get a homogeneous consistency, you can serve the puree. I sprinkled some ground black pepper and chives on top for garnish, but it's optional.
  10. Store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for one month.

Notes

  • For the texture of your mashed potatoes to be ideal, it is best to use potatoes with a high starch content, although you can use any potato.
  • I like to peel the potatoes to get a creamier and more delicate texture, but you can leave them with skin if you want.
  • While you are peeling and chopping the potatoes, you can leave the peeled potatoes you are not using in a bowl of cold water to oxidise.
  • I prefer to add the salt once the potatoes are cooked, but you can add a handful of salt to the pot when you add the potatoes and the water. In that case, you would have to add less salt at the end.
  • I have read in several recipes that the ideal is not to use a hand mixer or a food processor because otherwise, the texture of the puree is a bit rubbery. In my experience, if you are patient, the surface is better if you use a potato masher, but it also works well with a hand mixer, so you can use it if it is more comfortable.
  • Instead of non-dairy milk, you can also add non-dairy cream, sour cream, vegan cream cheese, vegetable broth, water, or a mixture of several.
  • I like to use extra virgin olive oil more, but you can substitute it for some liquid if you don't drink oil (such as water, vegetable broth or vegetable milk) or for vegan butter or melted margarine.
  • The nutritional information has been calculated using 1/2 cup of unsweetened soy milk (125 ml).

Nutrition

  • Serving size: 1/6 of the recipe 
  • Calories: 217 
  • Sugar: 1.5 g 
  • Sodium: 205 mg 
  • Fat: 9.9 g 
  • Saturated fat: 1.4 g 
  • Carbohydrates: 29.5 g 
  • Fiber: 3.9 g 
  • Protein: 4.2 g
  • Keywords: vegan mashed potatoes, mashed potatoes, mashed potato recipe

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