Vegan Mashed Potatoes Recipe

Introduction

Vegan mashed potatoes are a creamy, comforting side dish perfect for any meal. This recipe uses a flavorful garlic and onion puree to add depth without dairy. It’s easy to make and sure to satisfy everyone at the table.

Ingredients

• 1/3 cup diced onion
• 5 garlic cloves, minced
• 3 lbs russet potatoes
• 1 1/2 cups vegan butter, softened
• 4 tablespoons unsweetened unflavored almond milk
• Salt and pepper, to taste

Instructions

1. Step 1: Rinse and scrub the russet potatoes, then place them in a large pot.
2. Step 2: Cover the potatoes with hot water, add generous salt, and bring to a boil.
3. Step 3: Boil the potatoes until a fork easily pierces through, about 15-20 minutes.
4. Step 4: While the potatoes cook, heat a teaspoon of olive oil in a skillet over medium heat and sauté the diced onion and minced garlic.
5. Step 5: Cook until the onion is translucent and the garlic is softened, about 5 minutes.
6. Step 6: Transfer the garlic and onion mixture to a blender or food processor; add the almond milk and puree until smooth and paste-like.
7. Step 7: Drain the potatoes and mash them in a large bowl. Stir in the garlic-onion puree, vegan butter, salt, and pepper until fully combined and creamy.

Tips & Variations

• For extra creaminess, warm the almond milk before blending to help it incorporate better.
• Try adding fresh herbs like chives or rosemary to brighten the flavor.
• You can substitute almond milk with any other unsweetened plant milk you prefer.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of almond milk if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes can be used, but russet potatoes provide the fluffiest texture for mashed potatoes.

How do I make them creamier without dairy?

Adding vegan butter and unsweetened plant milk helps create a creamy texture. Warm the milk before mixing for better absorption.

Vegan Mashed Potatoes Recipe

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★★★★★

4.7 from 401 reviews

A creamy and comforting recipe for Vegan Mashed Potatoes featuring russet potatoes blended with a flavorful garlic and onion puree, vegan butter, and unsweetened almond milk. This dairy-free scramble offers a perfect side dish for any meal, boasting rich taste and smooth texture without any animal products.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 3 lbs russet potatoes
• 1/3 cup diced onion
• 5 garlic cloves, minced

Liquid & Fats

• 1 1/2 cups vegan butter, softened
• 4 tablespoons unsweetened unflavored almond milk
• 1 teaspoon olive oil

Seasonings

• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare Potatoes: Rinse and scrub the russet potatoes thoroughly to remove any dirt. Place them in a large pot for boiling.
2. Boil Potatoes: Cover the potatoes with hot water, ensuring they are fully submerged, and generously salt the water. Bring to a rolling boil over high heat.
3. Cook Until Tender: Boil the potatoes until a fork or knife pierces through easily, indicating they are soft and cooked through, approximately 20-25 minutes depending on size.
4. Sauté Onions and Garlic: While the potatoes cook, heat a teaspoon of olive oil in a skillet over medium heat. Add the diced onions and minced garlic, sautéing for about 5 minutes until the onions become translucent and the mixture is softened.
5. Make Garlic-Onion Puree: Transfer the sautéed garlic and onions to a blender or food processor. Add the unsweetened almond milk and blend until a smooth paste is formed.
6. Mash Potatoes: Drain the cooked potatoes and transfer them to a large bowl. Mash them with a potato masher or fork until smooth but still slightly textured.
7. Combine and Season: Stir in the garlic-onion puree, softened vegan butter, salt, and pepper. Mix well until all ingredients are fully combined and creamy. Adjust seasoning as needed, and serve warm.

Notes

• For creamier mashed potatoes, add more almond milk gradually until the desired consistency is reached.
• Russet potatoes work best for mashing due to their high starch content.
• Sautéing the garlic and onions enhances their flavor which blends smoothly into the potatoes.
• Use vegan butter that is soft but not melted for better texture and incorporation.
• This recipe is naturally gluten-free and can be made with any plant-based milk to suit preferences.

Keywords: vegan mashed potatoes, dairy-free mashed potatoes, vegan side dish, mashed potatoes recipe, plant-based potatoes