The Perfect Vegan Mashed Potatoes
It took some time to perfect, but these are without a doubt the perfect vegan mashed potatoes. They are smooth, rich, buttery, and irresistible. Serve for a crowd or for your weeknight dinners with the family.
Why this recipe works
These mashed potatoes are super easy to make and everyone in your family will love them. They are dairy-free, gluten-free, and vegan. I use the Primal Kitchen Mushroom Gravy which saves me loads of time and is delicious.
The Problem with Vegan Mashed Potatoes
Mashed potatoes are definitely comfort food, but without the butter and milk or heavy cream how do you make them taste good? I find that most vegan versions lack the flavor and creaminess of their dairy-filled counterparts. After much testing, I found a secret ingredient that solves all of those problems, vegan cream cheese! Adding vegan cream cheese results in fluffy, delicious, and creamy mashed potatoes, without the dairy.
Ingredients
Potatoes: The potatoes you use matter. For creamy mashed potatoes I recommend you use russet or Yukon gold potatoes. They have a higher starch content, which is good because the starch granules swell during the boiling process which creates fluffy mashed potatoes.
Vegan cream cheese: I used Kit Hill vegan cream cheese, but any vegan cream cheese will work.
Potato water: This is the water in which you cooked the potatoes. I like using this water instead of plant milk, because sometimes depending on the plant milk the mashed potatoes have a weird aftertaste. The potato water contains some of the potato starch which adds to the creaminess of the mashed potatoes.
Vegan butter: Use your favorite vegan butter.
Mushroom gravy: The Primal Kitchen Mushroom Gravy is delicious. Made without soy, canola, gluten, or grains. It is Whole 30 approved, keto certified and certified organic paleo. It is made with cashew butter which makes it classically creamy. If you would like to try it, use the code DORAPRIMAL at checkout for a 10% discount.
Step by Step Instructions
- Wrap a whole head of garlic and foil and bake it at 400°F for 20 minutes.
- Place cut potatoes in cold salted water.
- Simmer until tender, 15 minutes.
- Drain potatoes but reserve 1 1/2 cups of the potato water.
5. Add butter to potato ricer, and pour 1/2 of the potatoes in there.
6. Rice the potatoes and butter.
7. Add roasted garlic and keep rising.
8. Add cream cheese, salt, and pepper and mix to combine
Serving
Serve hot topped with the mushroom gravy or keep the potatoes warm in a crockpot or instant pot in the warm setting until ready to serve.
Storing
You can store leftover mashed potatoes in the fridge for up to three days. You can make all sorts of recipes with leftover mashed potatoes like this vegan shepherd’s pie and these mashed potato pancakes.
FAQ
For creamy mashed potatoes I recommend you use russet or Yukon gold potatoes. They have a higher starch content, which is good because the starch granules swell during the boiling process which creates fluffy mashed potatoes
Mashing the potatoes too much or too vigorously results in gummy potatoes. The best tool to use is a potato ricer, fork, or potato masher.
More Vegan Sides
The Perfect Vegan Mashed Potatoes
Ingredients
- 1 head garlic, top cut off
- 2 tablespoons Primal Kitchen Extra Version Olive oil
- 4 russet potatoes, medium peeled cut into 1 inch slices. (3lbs.)
- 1 head garlic
- 1 stick vegan butter 8 oz
- 5 tablespoons vegan cream cheese
- 1 cup Potato water (water in which the potatoes were cooked)
- 1 jar Primal Kitchen Vegan Mushroom Gravy
Instructions
- Preheat oven to 400F. Place a head of garlic on a sheet of aluminum foil, close it up, and baskr at 400Ffor 20 minutes
- Fill a medium pot with cold water. Place sliced potatoes in the pot and bring to a simmer slowly. Simmer for 15 to 20 minutes or until tender.
- Drain potatoes, but reserve 1 cup of the potato cooking water.
- Pass the potatoes, garlic, and butter through the potato ricer, or mash with a fork. Place in a pot.
- Add butter and potato water and stir slowly to incorporate the butter.
- Add the vegan cream cheese and stir. Season with salt and pepper to taste.
- Heat a pot over low heat. Add the mushroom gravy and heat for about 2 minutes.
- Drizzle the mashed potatoes with the gravy and serve. Enjoy!
Video
Notes
- The potatoes you use matter. For creamy mashed potatoes I recommend you use russet or Yukon gold potatoes. They have a higher starch content, which is good because the starch granules swell during the boiling process which creates fluffy mashed potatoes.
- Potato water is the water in which you cook the potatoes. I like using this water instead of plant milk, because sometimes depending on the plant milk the mashed potatoes have a weird aftertaste. The potato water contains some of the potato starch which adds to the creaminess of the mashed potatoes.
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
