Vegan Mashed Potatoes
Creamy vegan mashed potatoes made with plant-based milk and vegan butter. This easy dairy-free recipe takes just 30 minutes for the perfect comfort food side dish.
Equipment
- large pot
- colander
- mixing bowl
- potato masher
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsweetened, unflavored plant-based milk, warmed
- 1/4 cup vegan butter plus more for serving
- 1 1/2 teaspoons kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the potato chunks in a large pot and cover them with cold water by 1 inch.
- Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are very tender and pierce easily with a fork.
- Drain the potatoes thoroughly in a colander and return them to the warm pot over the low heat for 1 minute, stirring gently to allow any excess moisture to evaporate.
- Transfer the potatoes to a large mixing bowl and add the warmed plant-based milk, vegan butter, salt, and pepper.
- Use a potato masher to mash the potatoes until smooth and creamy, with all the ingredients fully incorporated. For a fluffier texture, use a hand mixer on low speed for 1-2 minutes.
- Taste and adjust seasoning with more salt and pepper if desired. Serve immediately with an extra pat of vegan butter on top.
Notes
For a fluffier texture, use a hand mixer on low speed for 1-2 minutes. Taste and adjust seasoning with more salt and pepper if desired.