Get the Recipe: Vegan Mashed Potatoes
These vegan mashed potatoes are so rich, creamy, smooth, and flavorful! This quick and easy recipe is great as a side dish for Thanksgiving or Christmas. Nobody can ever tell they are vegan!
Ingredients
- 8 large potatoes, see note
- 1 tsp sea salt
- ½ tsp black pepper
- 5 garlic cloves, roasted
- 3 tbsp vegan butter, such as Earth Balance
- fresh thyme, optional garnish
Instructions
- First, wash and dry the potatoes. Peel them if desired.. Slice into 1 inch cubes.
- Place the potatoes in a large saucepan. Cover fully with water.
- Bring to a boil. Boil for 20 to 25 minutes, or until the potatoes are very tender. Add slightly more water as needed.
- Next, drain the potatoes in a strainer. Return the potato chunks to the hot saucepan. Add in the sea salt, pepper, roasted garlic cloves, and vegan butter. Use a potato masher or fork to mash.
- For very smooth potatoes, add the mixture to a blender or food processor.
- Finally, serve these vegan mashed potatoes! Top with fresh thyme if desired.
Notes
- Wash and dry the potatoes.
- Use Yukon gold or Russet potatoes for this recipe.
- For creamier mashed potatoes, peel them. For a more hearty texture, do not peel them.
- I love using Earth Balance vegan buttery sticks.
- Boil until the potatoes are very tender.
- For extra creamy potatoes, blend them in a blender or food processor.
- Store leftovers in the fridge for up to 4 days.
Calories: 395kcal, Carbohydrates: 76g, Protein: 9g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Sodium: 675mg, Potassium: 1815mg, Fiber: 10g, Sugar: 3g, Vitamin A: 411IU, Vitamin C: 85mg, Calcium: 59mg, Iron: 3mg