The Best Vegan Mashed Potatoes
These mashed potatoes are completely vegan *duh* but they are just fluffy and incredible!
Ingredients
- 3 to 4 Yukon gold potatoes peeled and chopped, about (26 ounces)
- ½ cup nondairy milk unsweetened and unflavored
- ½ cup vegan sour cream
- 3 tablespoons vegan butter divided
- ¼ teaspoon salt or to taste
- ¼ teaspoon garlic powder or to taste
- Chives for garnish
Instructions
- In a medium pot add the potatoes and cover with 3 cups of water. Add some salt like you would salt pasta water. Boil for 30 minutes, or until fork tender.
- Once done boiling drain excess water and remove from heat.
- Add in nondairy milk, vegan sour cream, 2 tablespoons (28g) vegan butter, salt, and garlic powder.
- Use a potato masher or back of a fork to mash until it reaches your desired consistency. Some people prefer very whipped creamy smooth mashed potatoes and others prefer a bit of texture, so mash to your preference. A tip I learned from my friend Sara (@thebetterfoodguru) is to use a whisk to whip up the mashed potatoes!
- Transfer into warm serving dish. Add the remaining tablespoon of vegan butter on top of the mashed potatoes in little cubes. They will melt and add extra buttery-goodness on top. Add the chives and enjoy.
Video
Notes
• Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
Nutrition
Serving: 192gCalories: 226kcalCarbohydrates: 34.8gProtein: 3.9gFat: 8.3gSaturated Fat: 6.3gSodium: 671mgFiber: 2.6g
Tried this recipe?Let us know how it was!