Mashed potatoes are a dish I love, but truth be told, I normally only make them during the fall and winter months. This is a classic recipe, and although there’s a few tips for success, they’re relatively easy to make especially if you have some help in peeling the potatoes!
Mashed potatoes are one of those dishes you’d love to make ahead but they are best served immediately after making them. You can prepare the potatoes hours in advance and let them sit in water on the stove so they’re ready to boil. You could if absolutely necessary make them in advance then warm them before serving but you may need to loosen them up with a little more vegan milk or cream as they can get stodgy as they sit.
What you’ll need:
- Starchy potatoes like Yukon gold or Russets.
- Vegan butter.
- Vegan half and half (or vegan cream mixed with plain unsweetened vegan milk in equal parts).
- Vegan sour cream.
- Salt. Potatoes need salt. I used Diamond Crystal kosher salt which is softer in flavor than most so if using a harsher salt, you may need less when adding more as you mash. It’s best to taste as you go as you can always add more, but you can’t take it away.
I like to add some cracked pepper on top before serving but that’s optional. These are amazing for the holidays, as a topping for a vegan shepherds pie or to elevate any midweek meal! Get mashin!
Perfect Vegan Mashed Potatoes
8
servings15
minutes20
minutesThe creamiest dreamiest vegan mashed potatoes you’ll ever eat!
Ingredients
3 pounds Yukon Gold potatoes, peeled and roughly cubed (see notes)
1 tablespoon plus 2 teaspoons kosher salt
4 tablespoons vegan butter
1 cup vegan half and half (see notes)
1/3 cup vegan sour cream
1/4 teaspoon freshly ground pepper
Directions
- Place the peeled and cubed potatoes in a large pot and cover with cold water and add the tablespoon of salt. Bring to a boil, then simmer for 20 minutes until a fork pierces the potatoes easily.
- When fully cooked, drain the potatoes and immediately add the vegan butter so it begins to melt. Add the remaining ingredients and using a hand mixer or potato masher, whip or mash until light and fluffy.
- Taste to adjust salt if needed (potatoes need a lot of salt). I use Diamond Crystal brand Kosher salt which is a bit softer in flavor so it’s best to taste as you go as you can always add more but you can’t take it away.
- Serve immediately or keep warm by placing a bowl on top of simmering water for up to an hour until ready to serve. Stir by hand to lighten them up before serving and you may need to add a little more half and half if they thicken too much. Sprinkle some more cracked pepper on top if desired.
Notes
- Yukon Gold are my preferred potatoes but russets or other starchy potatoes will work.
- Vegan half and half is more readily available but can still be hard to find. If you can find vegan heavy cream, you can use half that and half plain vegan unsweetened milk to make your own half and half. If you only have vegan plain milk, that will work but the potatoes will not be as creamy.
- Use your favorite vegan sour cream. I like Tofutti or Violife brand.
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