The Creamiest Vegan Mashed Potatoes
This recipe makes the creamiest vegan mashed potatoes that are perfect for Thanksgiving or Christmas for the whole family – no dairy necessary!
Mashed potatoes are, in my opinion, the best dish on the holiday table. While there are lots of flavor variations you can make (garlic, rosemary, cayenne, etc.), creamy and buttery is pretty much a guaranteed home run for any palette.
Surprise your family this holiday season when they realize the best and creamiest mashed potatoes they’ll ever have were made completely vegan!
Being the one vegan at the holiday dinner...
As I’m sure many of you know or have experienced, when you’re the only vegan in the family, nearly every aspect of the holiday dinner needs to be adjusted just for you.
Even the veggie dishes are usually drenched in cow’s butter!
And while we can be extremely accommodating, us vegans need more to eat at Thanksgiving than bread and salad.
Sometimes even worse than the lack of vegan friendly food is the ridicule and judgement vegans face from family members who think it’s a sin not to eat meat.
The same ones who can’t seem to grasp the concept of vegan milk or butter. “How do they milk the oats?!”
This holiday season, it’s time to show those family members how much more delicious foods like mashed potatoes can be with all plant-based ingredients – nothing that came from udders!
How to make creamy vegan mashed potatoes
…To be honest, the same way you would make nonvegan mashed potatoes:
Boil the potatoes until very soft, then mash them up with some nondairy milk, vegan butter, and seasoning! Ta-daa!!
The process is really no different, which is why there’s no need for any reluctance around veganizing this holiday staple – especially when they taste even better this way!
The secret to making these vegan mashed potatoes the creamiest is using a bit of oat milk – just like how oat milk makes coffee super creamy – and lightly using a handheld blender at the end of mashing.
First, let’s start with the milk. I do find oat milk to be the best for making the creamiest mashed potatoes, but honestly using almond or soy milk makes them creamy as well! As long as you’re using unflavored, unsweetened nondairy milk, you’re golden!
Now, I do like to use an immersion blender towards the end of mashing the potatoes. I find it makes the mashed potatoes insanely creamy everytime and does so super quickly when you’re in a hurry.
But, it’s totally not necessary. As long as your potatoes are cooked completely, a spoon or fork will do the trick just as well!
I also don’t like to mash or puree the potatoes completely – I like leaving tons of potato chunks for texture. It’s up to you how much to mash!
These vegan mashed potatoes will replace your family’s outdated recipes that touted the use of cow’s milk and butter to make them creamy. Plant-based ingredients will make them even better! Try these out topped with easy vegan gravy this holiday season!
Creamiest Vegan Mashed Potatoes
Ingredients
- 2 lbs Yukon gold potatoes or about 8 medium potatoes
- ½ cup oat milk or unflavored, unsweetened non dairy milk
- 4-5 tbsp vegan butter
- 2½ tsp salt or more to taste
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Thoroughly wash the potatoes and peel them if you prefer without the skin. Place potatoes in a large pot and fill up with water until they are about 1 to 2 inches submerged. Bring the water to a boil and cook until the potatoes are very soft and able to be pierced easily through with a fork. ~25 mins.
- Drain the potatoes and add them in a large mixing bowl,or rinse and dry the pot and place them back in. Using a masher or large wooden spoon, start roughly mashing up the potatoes until each one is broken up. Mix in the oat milk, vegan butter, and spices until well combined with the potatoes.
- Continue to mash and stir the potatoes until you reach desired creaminess/chunkiness. Alternatively, use an immersion blender towards the end to get creamy potatoes quickly. Taste and adjust the salt and pepper as needed, then serve!
