Vegan mashed potatoes. Perfect as is, with gravy, or with a giant scoop of vegan butter. These vegan mashed potatoes reheat incredibly — no gumminess or over-mixing to worry about. Feel free to make them a day in advance and reheat over medium heat with a little extra vegan butter.
Light and fluffy, these easy vegan mashed potatoes made from scratch using an Instant Pot, or made on the stovetop, are seriously the best mashed potatoes ever! Recipe can easily be halved or doubled. Vegan mashed potatoes, the perfect side dish for any time of the year. You can cook Vegan mashed potatoes using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Vegan mashed potatoes
- Prepare 3 of russett potatoes.
- You need of Vegan butter.
- It’s of Soy milk.
- It’s of Salt.
- You need of Pepper.
They're rich, creamy, full of flavor, so easy to make and also dairy-free! Potatoes are boiled with thyme, rosemary, and plenty of garlic then mashed with olive oil in this vegan recipe for the classic side dish. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and rich.
Vegan mashed potatoes instructions
- Peel potatoes and cut into cubes.
- Add to pot with water and boil until potatoes are fork tender.
- Drain potatoes and add to mixer with whisk attachment. Whip potatoes with soy milk and butter until smooth. Add butter, soy milk, salt and pepper to taste and desired texture..
These mashed potatoes are so fluffy, flavorful, and buttery – but totally vegan, of course! We used to make Instant Pot mashed potatoes pretty exclusively, until I mastered this stove-top boiling method. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes Saucepan option. Vegan Gluten-free Soy-free Nut-free Pressure cocker Recipe.