Vegan Mashed Potatoes
Bringing you major warm, cozy, and comforting vibes with our favorite Vegan Mashed Potatoes! These are the most creamy, flavorful mashed potatoes and I know they will be your new favorite side dish. So easy too!
Servings: 4 servings
Ingredients
- 1 1/2 pounds gold potatoes peeled and chopped
- 1/2 cup non-dairy milk
- 4 tablespoons vegan butter
- 2 garlic cloves minced
- Kosher salt and pepper to taste
- Optional garnish: Extra virgin olive oil and minced parsley
Instructions
- Place the potatoes in a soup pot and cover them with water by an inch. Bring to a boil and let it cook until potatoes are fork tender, about 15 minutes (adjust depending on the size of your potatoes).
- Once the potatoes are done, drain the water. While still hot, add in all the remaining ingredients.
- Mash with a potato masher then transfers to a serving platter. Drizzle with a bit of extra virgin olive oil and garnish with parsley.
Notes
- Storing leftovers: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Vegan mashed potatoes will be kept for a month or two in a freezer-safe container. I like to use a freezer bag because they lie flat in the freezer. There’s no need to thaw them before reheating.
- Reheating: To reheat individual portions, use the microwave. If you have larger amounts, heat them in a heavy pan or skillet on the stove over low heat or put them into a baking dish, cover with foil, and heat them at 350°F until heated through.
- What to Consider: to make an extra creamy mashed potato, add 1/4 cup of vegan cream cheese.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 698mg | Potassium: 766mg | Fiber: 4g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 2mg