The Creamiest Vegan Mashed Potatoes Recipe | Foodal (2024)

FAQs

What is the best non-dairy substitute for milk in mashed potatoes? ›

Plant butter is a vegan butter made from plants, and it's a great substitute for milk in mashed potatoes. It is high in healthy fats and has a creamy texture that makes it perfect for mashed potatoes. The ratio of Plant Butter to milk in mashed potatoes is 1:1.

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

Ingredients for creamy mashed potatoes

Heavy Cream – This adds to the richness of the perfect potatoes. Crème Fraîche – I love adding something tart so it cuts some of the richness.

Unsweetened Almond Milk: Almond milk is what's going to help our mashed potatoes become super creamy and luscious! You can also use soy milk, oat milk or your favorite non-dairy milk alternative. Just make sure it's unsweet.

Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds. Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy.

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Can I use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Overcooking was a pitfall I addressed when developing my recipe for the Fastest, Easiest Mashed Potatoes. The typical strategy for cooking spuds to mash is to cut them into chunks, with some recipes calling for a rinsing step after the cook to rid the potatoes of the excess starch that causes a gluey texture.

In terms of nutrition, soy milk is the closest non-dairy substitute for cow's milk. This is because it contains a similar amount of protein to cow's milk, but it contains half the amount of fat, calories, and carbohydrates. An average 100ml portion contains 44 calories, 1.9g of fat, and 3g of carbohydrate.

Almond milk is a great substitute for dairy milk in mashed potatoes. Use an unsweetened plain almond milk for the best flavor. What is a substitute for butter in mashed potatoes? You can use plant-based butter or olive oil to substitute the butter for a dairy-free alternative in mashed potatoes.