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.
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!
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.