Fresh garlic and onion are what take these mashed potatoes to the next level of flavor!
Step 3: In a small skillet, saute the garlic and onion until softened. Once the garlic and onion are done, add them to a blender with the plain almond milk. Blend the mixture until it becomes a paste like texture.
While you can technically skip this step, we do this to make the mashed potatoes completely smooth. If you don’t mind little bits of onion, you can skip this step.
What can I substitute for milk in mashed potatoes?
Almond milk is an easy replacement for milk when making vegan mashed potatoes. Be sure that you buy almond milk marked plain and unsweetened: we don’t want sweetener or vanilla flavoring here!
Step 4: Place the cooked potatoes in a bowl and use a fork or potato masher to mash them up. Add in the softened vegan butter, garlic/onion mixture, and salt and pepper to taste.
These potatoes are creamy, delicious, and have a great depth of flavor from the fresh garlic and onion puree. That is one of the secrets to how good these are!
I have made these many times, and no one could even guess that they weren’t regular mashed potatoes.
Noone would ever guess that these are vegan!
What is a good substitute for butter in mashed potatoes?
For vegan butter, I prefer to use Earth Balance brand. Although I myself am not vegan, I still prefer vegan butter and buy it regularly.
Earth Balance even makes “butter” sticks that look just like the butter you would normally buy. That’s what I used to put a pat of vegan butter on the mashed potatoes in the pictures.
These potatoes are super creamy and buttery and full of flavor. If you don’t like skins in your mashed potatoes, you can always peel the potatoes first.
Are you planning your Thanksgiving menu?
Be sure to give these vegan mashed potatoes a try and let me know how you like them!
More Vegan Thanksgiving Recipes
Cranberry Sauce
Vegan Stuffing
Sweet Potato Casserole with Pecan Crumble(sub vegan milk and butter to make vegan)
Cranberry Blueberry Crisp
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and followBuild Your Bite on Pinterestfor all the latest delicious recipes!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
The best vegan mashed potatoes recipe you'll ever eat!
Ingredients
⅓ cup diced onion
5 large garlic cloves, minced
3 lbs russet potatoes
1 ½ cups vegan butter, softened
4 tablespoons unsweetened unflavored almond milk
salt and pepper, to taste
Instructions
Rinse and scrub the russet potatoes and place in a large pot
Cover potatoes with hot water and bring to a boil, salt generously (I used 2 teaspoons)
Boil potatoes until a fork can go all the way through
While potatoes are boiling, sautee diced onion and garlic in a skillet with a teaspoon of olive oil
Cook garlic and onions until softened (about 5 minutes on medium heat or until onion is translucent)
Puree garlic and onion mixture with the almond milk in a blender or food processor until it reaches a paste texture
Once potatoes are soft, mash them in a large bowl or pan and add garlic/onion puree, vegan butter, and salt and pepper to taste ( I used an additional 1 teaspoon each of salt and pepper)
Instead, I use almond milk (or coconut), vegan butter (or ghee if you prefer), salt, pepper, and garlic powder, and top them with chives for a punch of flavor. This potato recipe will make all of your Thanksgiving dinner dreams come true!
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.
The test made a few things clear: soy milk, at its best, tastes closest to cow's milk. Oat tastes like a sweetly nutty cereal milk while almond tastes like the water left in your sink after washing the breakfast dishes.
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.
There are several ingredients that you can add to your potatoes that will quickly thicken them. They include flour, cornstarch, powdered milk, instant potato flakes, potato starch, arrowroot, tapioca, or parmesan cheese.
Garnish With Herbs. Speaking of delicious green things, both woody herbs like sage, rosemary, and thyme, and leafy herbs like dill can add freshness to this starchy side. A herb-based sauce like pesto swirled into mashed potatoes is another way to add vibrant flavor.
Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.
Overworking the Potatoes When Mashing or Whipping Them
Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
Cooking your potatoes in very generously salted water—about a tablespoon of water per pound of potatoes—means the potatoes will be seasoned all the way through. Once mashed, they'll need a lot less salt on the back end.
Any plant-based or dairy free milk is a great substitute for regular milk in mashed potatoes. For an even creamier mashed potato, use cashew cream, which is similar in consistency to heavy cream. For a richer option when you're short on time, use full fat coconut milk.
Dairy Substitutes:Plant-Based Milk: Options like almond, soy, oat, coconut, or cashew milk can replace dairy milk in most recipes, maintaining moisture and texture.
Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.
Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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