These vegan mashed potatoes are thick, creamy, light, and fluffy. Featuring dairy-free substitutes and wholegrain mustard, they're a staple vegan side dish.
1.2kgpotatoes, peeled and chopped into similar-sized chunks(Maris Piper / Yukon Gold / Désirée – see notes)
50gplant-based butter
100mlplant-based milk
1teaspoonwholegrain mustard
2tablespoonsnutritional yeast
Good handful of fresh chives, finely sliced
Salt and pepper, to taste
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Instructions
Place the chopped potatoes in a large pan and cover with an inch of cold water. Add a good pinch of salt, then cover with a lid and bring to a boil. (This method is best for even cooking but can take around 10 minutes longer, so just use boiled water from a kettle if you're in a hurry).
Once boiling, remove the lid and reduce the heat. Simmer for 15 minutes or until the potatoes are soft enough to pierce with a sharp knife.
Once soft, drain the potatoes in a colander over the sink. Return to the pan and leave to steam-dry for a couple of minutes.
After a couple of minutes, add the plant-based butter, plant-based milk, mustard, nutritional yeast, salt, and pepper. Mash well with a potato masher (if using a potato ricer, process the potatoes first before adding the other ingredients). Adjust the seasoning to your taste – more mustard for zing, more nutritional yeast for cheesiness etc. Also, add a little more milk if the mash seems too thick.
Once the potatoes are smooth and well-seasoned, add the chopped chives and mix in with a wooden spoon. Whip up the potatoes lightly to make them extra-fluffy.
Serve hot and enjoy.
Notes
Potatoes: I often use fluffy Maris Pipers. These are a great all-rounder and readily available in the UK, much like Yukon Golds in North America. Red-skinned varieties such as Désirée, Mozart, or Laura are also a good choice. I’d avoid waxy varieties such as Charlotte and Jersey Royals.Potato skins: I do peel the potatoes for mash to make it creamy, but there are plenty of great nutrients that you’ll retain by including the skins. Plant-based milk: I’m going to go out on a limb here and say that you could use any plant-based milk for vegan mashed potatoes. I usually have oat milk lying around. Other dairy-free products: This recipe uses plant-based milk and plant-based butter, but you could also try products such as vegan crème fraiche or make your own cashew cream.Salt and pepper: Mashed potatoes can take on a fair amount of salt and pepper. Just add a little at a time until you’re happy with the amounts.Mix up the greens: Replace the chives with spring onions (to create what's known as 'champ' in Northern Ireland) or cooked kale/cabbage (known as 'colcannon').Mustard: Wholegrain mustard is my preference, but you can also use Dijon or English. If you’re not a mustard fan, just leave it out. If you’re unsure, start small and then add more to suit your taste.Olive oil: If you don’t want to use plant-based milk and/or butter in your mash, I’d highly recommend trying out a good-quality extra-virgin olive oil. Start with a couple of tablespoons and then add more to suit your taste.Gluten-free: If you need your mashed potatoes to be 100% gluten-free, be sure to use a plant-based milk that is certified or labelled as such.Storage: You can store these mashed potatoes in the fridge for up to four days or in the freezer for up to six monthsIf you liked this recipe, you might also enjoy:
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan mash, vegan potato recipe, vegan side dish
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