Mashed Potatoes are my everything, especially the creamy, buttery kind that just make your meal go from good to top notch!
With the Thanksgiving holiday just around the corner, Mashed Potatoes have definitely been on my mind. I know mashed potatoes are a classic and everyone makes them a different way. But after I went vegan a few years ago (I am now Vegetarian – you can read my story here) I had to do a little experimenting to make the potatoes just the way I like them. I thought I would share what I came up with in case anyone has some vegan guests over for Thanksgiving or is on the hunt for a recipe like this one.
Here’s how I like to make them!
First, I get my potatoes, the Yukon gold potatoes are my favorite because they tend to have a creamier texture. But of course the day I went to buy my potatoes they were out of the gold ones…bummer. It’s ok though because the russet potatoes work good too, it’s just a matter of preference.
Six medium-sized potatoes can serve up to 4 people, you can adjust accordingly for your family size. I know this may double especially around Thanksgiving!
Next, is prep for our brown beauties. I scrub, rinse, peel, and chop the potatoes. You can roughly chop because we’re going to put them in a pot to boil.
Note: The smaller your rough chops are the faster the potatoes will boil.
Put the potatoes in a large pot with cold water and a dash of salt, this helps them to cook evenly throughout.
Then, place the pot on the stove, on high heat, and bring the water to a rolling boil. Turn the temperature to medium heat and continue boiling the potatoes for about 15 minutes or until they are soft and you can poke a fork through them.
Once the potatoes are cooked through, oh so carefully drain the water. If you’re clumsy like me this part is important. I don’t know how many times I’ve splashed or burned myself. But we don’t have to talk about that. Moving on…
After that, I put my potatoes in a big mixing bowl. This part is optional, I only do this because I unknowingly bought “high maintenance” pots that scratch easy. A little annoying but I’ve adapted. In addition to the potatoes, in the bowl (or pot) is where you’re going to add the good stuff, oh yeah. We’re talking about salt, pepper, and – the part that makes this recipe vegan – Almond milk and vegan butter!
You can use other types of non-dairy milk but I have found the almond milk gives it the best savory, buttery taste. I use The Whole Foods 365 Unsweetened Almond Milk. You want to make sure it’s unsweetened because it will taste different. The butter I use is Earth Balance Soy Free Butter.
Disclaimer: This is not sponsored, it is simply what I use and what works best for me.
Then, on to the exercising portion of our dish, the mashing! Forearm workout at it’s finest ha. I like to use a hand-held masher because it gives me more control over the consistency that I’m looking for, but an immersion blender would work too.
Finally, once you reach that creamy consistency, you’re done. Simple and doesn’t take much time. You can add to a serving dish and enjoy!
Also, for me mashed potatoes have a partner, just like peanut butter goes with jelly, I believe mashed potatoes go with Corn! I just can’t have one without the other.
The corn takes even less time then the potatoes. First, I simply warm up a can of corn in a medium-sized pot on the stove, at medium heat. While it’s warming up I add some butter, salt and pepper, and Voila!
Now you have mashed potatoes and buttered corn, both vegan-friendly and both taste amazing! Enjoy!