Learn how to make my mom’s creamy vegan mashed potatoes. This whole food plant-based version is free of oil and butter, but full of flavor! Printable recipe is below the video.
Creamy Vegan Mashed Potatoes
Servings
8
servingsPrep time
10
minutesCooking time
35
minutesIngredients
6 to 8 pounds Yukon gold potatoes, halved or quartered
1 small or half of one large cauliflower head, roughly chopped
1 cup water
2 to 3 teaspoons granulated garlic
2 to 3 teaspoons granulated onion
1 tablespoon dried chives
½ to 1 cup soy milk (or other plant milk) as needed
Optional: 1 to 2 teaspoons salt substitute
Optional: white pepper to taste
Directions
- Add potatoes, cauliflower, and water to a 6 quart or larger Instant Pot. *See notes for stovetop directions.
- Cook at high pressure for 17 minutes and allow a natural pressure release.
- Add spices and a bit of soy milk.
- For more rustic potatoes: Mash everything with a potato masher and add more milk as needed to reach your desired consistency.
- For smooth and creamy potatoes: Use an immersion blender to puree the potatoes, adding milk as needed to help blend. Be careful not to add too much milk or you will end up with soup. Take your time blending so you can use less liquid.
- Serve immediately with gravy (we like this easy fat free Dr. McDougall gravy), store in the refrigerator for up to 4 days, or freeze for later use.
Notes
- Stovetop directions: Add potatoes and cauliflower to a large pot with enough water to fully cover them. Bring to a boil and then lower the heat to simmer for 10 to 20 minutes (depending on how small you chop everything). Use a fork to test for doneness. If you can mash a potato against the side of the pot, it’s ready to go. Drain the water and return the potatoes and cauliflower to the pot, then add spices and as much plant milk as needed to either mash or blend the potatoes to your desired consistency.
If you like this recipe, you might also like my easy California Blend Soup.
