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.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings 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

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