Vegan Mashed Potatoes
Buttery and creamy, without butter or cream! No plant-based Thanksgiving is complete without a bowl of vegan mashed potatoes.
Ingredients
- 1 lb 8 ounces 24 ounces yukon gold potatoes, cut in half & peeled
- 3 tablespoons vegan butter
- ¾ cup coconut milk
- 2 cloves garlic finely minced
- ½ - 1 teaspoon sea salt to taste
Instructions
- Bring a pot of salted water or vegetable broth to boil. Add potatoes, and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- Drain the potatoes completely through a strainer or sieve and then place into a bowl.
- Using your potato masher, mash the potatoes for a few seconds until broken up.
- In a small separate bowl, place the coconut milk and the vegan butter and microwave for 45 seconds until hot and melted together.
- Add the coconut milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mashed all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy.
- Serve with black pepper (optional) and an extra pat of butter. Enjoy!
Video
Notes
- Store vegan mashed potatoes in the fridge for up to 3 or 4 days. When you’re ready to eat them again, warm them in a pan set over low heat, adding coconut milk or broth to thin, if needed. You can also heat them in the microwave until they’re warmed through.
- To freeze, keep mashed potatoes in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator, then warm them up using the instructions above.
Nutrition
Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 946mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg