Vegan Mashed Potatoes

Creamy and buttery mashed potatoes made of only 4 ingredients.
The best side dish for every meal, easy and simple recipe.

Why you should make this recipe:

• made of only 4 ingredients: vegan butter and milk, potatoes and spices (salt, pepper, nutmeg)
• easy and quick to prepare
• creamy and tender in taste, with fresh parsley and a dbuttery sauce
• without animal products, but tastes exactly like the classic and will surprise everyone (even non-vegan people)
• a perfect side dish to every savory dish

The secret for creamy mashed potatoes:

1. Boil the potatoes until soft. As there should be no pieces in the puree, you have to cook the potatoes in salted water for 15-20 minutes, until they are soft and could be crushed with your hands.
2. Strain the potatoes. You can use a potato ricer or a manual straining machine.
3. Vegan butter is stirred into the warm potato mixture.
4. Hot soy milk or another rich and thick plantbased milk is slowly added in with a whisk to make the mashed potatoes creamier. It is important to add the milk in portions, as the amount of starch it the potatoes can vary and therefore the amount of milk needed can easily be adjusted.
5. Keep it warm. Now you should keep the mashed potatoes warm until they are ready to be served, preferably by filling them into a bowl, closing the bowl with foil and placing it on a lightly simmering water bath. If the puree becomes too cold, it loses its creaminess.

If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!

Print Recipe

Vegan Mashed Potatoes

Creamy and buttery mashed potatoes made of only 4 ingredients. The best side dish for every meal, easy and simple recipe.

Course: Side Dish

Servings: 4 people

Author: Lena

Ingredients

• 600 g floury potatoes
• 50 g vegan butter or margarine
• 300 ml thick plantbased milk for example soy or oat milk
• 1 pinch ground nutmeg
• salt and pepper

Instructions

• Peel the raw potatoes, wash them briefly and cut them into large cubes.
• Cook the potatoes in salt water until soft (15-20 minutes) and strain them off. Add the pot with the potatoes to the stove for another minute, so that the rest of the water can evaporate. Then take it off the stove.
• Heat the vegan milk.
• Press the hot potatoes through the potato press. Don't use a blender for this step. Then stir in the butter and season with salt, pepper and nutmeg.
• Add the hot milk gradually with a whisk until the mashed potatoes become fluffy. The portional addition of the milk is important, as the amount of starch in the potatoes can vary and therefore also the amount of milk needed.
• Now you should keep the puree warm until you serve it, preferably by filling it in a bowl, closing it with foil and putting it on a slightly simmering water bath. When the puree gets too cold, it loses its creaminess.
• Serve the mashed potatoes with melted vegan butter and chopped parsley.

What to serve the mashed potatoes with?

Easy and vegan bean patties

Mediterranean One-Pot oven vegetables with beans

Vegan Chicken Nuggets with a crispy crust

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