Creamy Vegan Mashed Potatoes
These easy vegan mashed potatoes are super creamy, perfectly fluffy, and absolutely delicious! Just like mom used to make...but they're totally dairy-free!
Servings: 6
Calories: 288kcal
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1 to 2 inch pieces
- ½ cup full-fat coconut milk
- 5 tablespoons vegan butter
- ½ cup unflavored and unsweetened non-dairy milk (such as almond, soy or cashew), or as needed
- 1 teaspoon salt, or to taste
- Black pepper, to taste
Instructions
- Place the potatoes into a colander and rinse them with cold water for about 30 seconds.
- Place the potatoes into a large pot and cover them with cold water.
- Place the pot over high heat and bring the water to a boil. Lower the heat and allow the potatoes to boil until easily pierced with a fork, about 15 minutes. Don't overcook the potatoes.
- While the potatoes cook, combine the coconut milk and butter in a small container. Warm it up in the microwave (or alternatively in a small pot on the stove), just until the butter melts.
- Place the other non-dairy milk in a separate container and heat it until warm to the touch.
- Once the potatoes are done boiling, drain them into a colander and rinse them with warm water for about 30 seconds.
- Return the potatoes to the pot.
- Use a potato masher to mash the potatoes just until fully broken up.
- Pour in the coconut milk mixture and continue mashing. Slowly begin adding the other non-dairy milk, adding just as much as needed for the potatoes to reach your desired consistency.
- Season the potatoes with salt and pepper to taste.
Nutrition
Calories: 288kcal | Carbohydrates: 36.8g | Protein: 4.4g | Fat: 14.4g | Saturated Fat: 7.2g | Sodium: 518mg | Potassium: 979mg | Fiber: 5g | Sugar: 3.3g | Calcium: 61mg | Iron: 2mg