Vegan mashed potatoes, a very simple garnish that fits with any dish. It is very creamy, easy to prepare at home and is incredibly rich. This vegan mashed potato is a very cheap garnish, easy to prepare and always successful because it is delicious. Also, it sticks with almost any dish and I personally love to include it on special occasions such as Christmas feasts.
It is worth preparing the mashed potato at home and not resorting to the preparations sold in supermarkets, often loaded with preservatives and additives. Plus, it’s much cheaper, only 4 ingredients are needed, and it’s ready in about 30 minutes or less.
Classic mashed potatoes are usually prepared with butter and cow’s milk, but to make a vegan version, simply substitute butter for extra virgin olive oil (although you can use another type of oil if you want) or vegan butter and cow’s milk for any type of unsweetened vegetable milk.
This vegan version is much healthier, incredibly creamy, and the taste is spectacular. In addition, the 4 ingredients can be obtained in any supermarket or you probably even already have them in your kitchen.
The Best Vegan Mashed Potatoes Very Yummy
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Garnish
- Method: Main Course
- Cuisine: Vegan, American
- 1 kilo of potatoes ( 2 pounds), peeled and diced into cubes about 2 cm or 1 inch
- 4 tablespoons of extra virgin olive oil or melted vegan butter
- 1/2 teaspoon of salt
- 1/2 – 3/4 cup unsweetened vegetable milk ( 125 – 200 ml), I used soy milk
- Put the potatoes in a pot and add cold water (the potatoes have to be covered).
- Cook over high heat until the water boils and then cook over medium heat for about 15-20 minutes or until the potatoes are tender.
- Strain the potatoes.
- To remove excess moisture from the potatoes, you can put them back in the pot and cook over medium-high heat for about 2-3 minutes, stirring frequently. This step is optional.
- Crush the potatoes with the help of a potato masher, a fork, a masher. You can also use a hand mixer.
- Add the oil and stir until it has completely integrated with the potatoes.
- Add the salt and stir again.
- Finally, add the milk little by little (ideally, it should be hot so that the puree does not cool, but it is not essential). I like to add it in 2 or 3 batches, mixing in between. Add more or less milk depending on how dense you like the puree.
- Once you have stirred until you have a homogeneous consistency, you can serve the puree. I put a little ground black pepper and chives on top to decorate, but it is optional.
- Store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.
- Serving Size: 1-6
- Calories: 217
- Sugar: 1.5 g
- Sodium: 205 mg
- Fat: 9.9 g
- Carbohydrates: 29.5 g
- Fiber: 3.9 g
- Protein: 4.2 g
Keywords: Vegan Mashed Potatoes