The Best Damn Vegan Mashed Potatoes
https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.
Servings4
Ingredients
- 6-8 medium yukon gold potatoes (if large, cut in half)*
- 1 tsp sea salt (divided)
- Water to cover
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
- 3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
- 1/4 cup fresh chives (for topping // optional)
Instructions
- For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
- Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
- Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
- Mash your potatoes using a potato masher until fluffy.
- Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
- Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.
Notes
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
*Nutrition information is a rough estimate calculated with 6 yukon gold potatoes and the lesser amount of Earth Balance vegan butter.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
*Nutrition information is a rough estimate calculated with 6 yukon gold potatoes and the lesser amount of Earth Balance vegan butter.
Nutrition (1 of 4 servings)
Serving: 1 servingCalories: 247Carbohydrates: 40.5 gProtein: 4.9 gFat: 8.3 gSaturated Fat: 2.3 gPolyunsaturated Fat: 1.9 gMonounsaturated Fat: 3.8 gTrans Fat: 0 gCholesterol: 0 mgSodium: 956 mgPotassium: 958 mgFiber: 3.2 gSugar: 1.6 gVitamin A: 133 IUVitamin C: 43 mgCalcium: 42.8 mgIron: 1.8 mg
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