These fluffy vegan mashed potatoes are infused with the intense and savory flavor of truffle oil. They're perfect on their own or smothered in you favorite vegan gravy.
- 3 pounds golden potatoes, peeled and cut into 2-inch pieces
- ¼ cup vegan butter
- ½ to 1 cup unflavored and unsweetened non-dairy milk
- 1 garlic clove, minced
- 1 tablespoon white truffle oil
- 1 teaspoon salt, plus more to taste (I actually used 1 ½ teaspoons)
- Black pepper to taste
- Chopped fresh chives, (optional), for serving
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Place the potatoes into a large pot and cover them with water.
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Place the pot over high heat and bring the water to a boil.
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Allow the potatoes to cook for 12 to 14 minutes, just until fork tender. Don't overcook them.
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Remove the potatoes from heat and drain them into a colander.
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Return the potatoes to the pot. Add the vegan butter, ½ cup of milk, garlic, truffle oil, and salt.
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Mash the potatoes to your desired consistency with a potato masher. Add up to an additional ½ cup of milk, as needed.
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Taste-test and season with additional salt and pepper to taste.
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Serve with chives and vegan gravy, if desired.