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    Home » Sides » The Perfect Vegan Mashed Potatoes

    The Perfect Vegan Mashed Potatoes

    Published: Oct 20, 2021 · Modified: Nov 21, 2021 by Dora S. · This post may contain affiliate links.

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    bowl of mashed potatoes and mushroom gravy on a light pink napkin

    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.

    bowl of mashed potatoes and mushroom gravy on a light pink napkin

    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

    cream cheese, butter, garlic and russet potatoes on a white background

    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

    from left to right garlic being placed on foil, potatoes in a pot of water, pot of water boiling, potatoes drained
    1. Wrap a whole head of garlic and foil and bake it at 400°F for 20 minutes.
    2. Place cut potatoes in cold salted water.
    3. Simmer until tender, 15 minutes.
    4. Drain potatoes but reserve 1 1/2 cups of the potato water.
    from left to right butter in a potato ricer, potatoes and butter being riced, a hand squeezing roasted garlic, cream cheese added to mashed potatoes

    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.

    bowl of mashed potatoes with mushroom gravy on a light pink napkin

    FAQ

    What potatoes are best for mashed potatoes?

    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

    Why are my mashed potatoes gummy?

    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.

    bowl of mashed potatoes topped with mushroom gravy with a potato and jar of gravy in the background

    More Vegan Sides

    • Roasted Balsamic Green Beans
    • Tomatillo Poblano White Beans (The Ultimate Vegan Cookbook for Your Instant Pot)
    • Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)
    • The Perfect Vegan Mexican Brown Rice
    Save Recipe Go to Recipe Box
    5 from 1 vote

    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.
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Diet: Vegan
    Servings: 5 servings
    Calories: 242kcal
    Author: Dora S.

    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
    Prevent your screen from going dark

    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

    Serving: 1portion | Calories: 242kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 762mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

    « Smoky Chipotle Vegan Tomato Soup
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