Vegan Mashed Potatoes
This rustic recipe will not yield a perfectly smooth mash—there will be small chunks of potato studded throughout. The tradeoff is that you will keep all the nutritious, flavorful potato skin, the texture will be light and fluffy, and it can be prepared and served quickly without special tools like a masher!
The secret to this recipe is in the technique. Based on my experience as a pastry chef, I tried cutting the potatoes while warm with two knives, the same way you cut butter into flour to make pastry dough. The advantage of this is that you don’t need special tools like a ricer or masher, and that you keep a really fluffy, light texture.
When cold weather comes, always make plenty extra to keep on hand to whip up quick, hearty dinners! These are amazing for leftovers, as they are extremely versatile. Go above and beyond leftover turkey sandwiches over the holidays and try spreading the potatoes over beyond meat and kubocha squash filling to make a quick vegan Shepherd’s Pie like I do!
“The Best Vegan Mashed Potatoes” by Anita Shepherd
(Makes 2 quarts)
3.5 lbs russet potatoes
2 tsp sea salt
1/4 tsp ground black pepper
2 Tbp vegetable oil like safflower
1/2 cup unsweetened plain almond milk
1 cup Anita’s Yogurt
Rinse potatoes, place in a large pot and cover with water. Place over heat and boil until potatoes are pierced easily with a fork and skins begin to split. Drain potatoes in a colander and transfer to a mixing bowl. Use two butter knives to cut potatoes into pea-sized pieces (like cutting butter into flour to make pastry dough). Add the remaining ingredients and fold into the potatoes with a rubber spatula until mixture is smooth. Take care not to over-mix and make the potatoes gluey and heavy.
Serve warm with your favorite accompaniments!
Optional recipe add-ins:
- 1/4 cup roasted garlic cloves
- Substitute a bright, fruity olive oil for the safflower oil to give it a sweeter flavor
- 1 tsp chopped rosemary leaves