Easy vegan mashed potatoes made with staple ingredients. A true crowd-pleaser!
Recipe by Yup, it's Vegan on December 11, 2018
Prep time: PT10M
Cook time: PT25M
Total time: PT40M
Rating
5 stars (7 reviews)
Keywords
vegan mashed potatoes
Ingredients
2 lb starchy potatoes (quartered (see note))
2 tbsp olive oil
2 tbsp coconut oil
4 cloves garlic (minced)
1/2 cup chopped fresh parsley ((optional))
Categories
sides
Cuisine
American
dairy-free
gluten-free
nut-free
refined sugar-free
soy-free
vegan
vegetarian
Steps
Add the potatoes to a large pot and fill with water several inches above the potatoes. Salt the water generously - about 1 tablespoon of salt per 8 cups of water. Bring to a boil. Boil until the potatoes are completely tender, approximately 15-20 minutes depending on the size. Reserve about 1 cup of the cooking water and then drain the potatoes. Once cool enough to handle, remove the peels.
Meanwhile, in a small saucepan or skillet, heat the olive oil and coconut oil over medium-low heat until the coconut oil is fully melted. Add the garlic, and cook, stirring frequently, for about 3 minutes or until the mixture is a little frothy and the garlic is just starting to get some color. Remove from the heat.
Add the cooked potatoes to a mixing bowl and mash them using an extruding masher (or a ricer if you're so lucky). Mash them just until smooth, about 2 minutes. Stir in the oil and garlic mixture, just until evenly combined. Then, stir about 1/3 to 1/2 cup of the reserved potato cooking water, a little at a time, until the desired texture is reached. If using, stir in the chopped parsley.
The final step is to season your vegan mashed potatoes to taste with salt and pepper. The potato water is salted heavily, but I often find that these still need another good dose of salt to really bring out the earthy flavor of the potatoes. If you're unsure if they're salty enough, they're probably not salty enough! Finally, serve warm with a great vegan gravy.
Nutitrion
Serving Size: 1 eighth recipe
Calories: 179 kcal
Carbohydrates: 32 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 3 g
Sugar: 1 g
Unsaturated Fat: 4 g
Reviews
Lori on 2020-12-24 (5 stars): Delish! Used vegan butter instead of coconut oil.
Lesley on 2020-10-20 (5 stars): Wow! I can't believe I am just discovering this recipe! Using the potato water as the liquid is ingenious! Even if you are just vegetarian instead of vegan the water could substitute for at least SOME of the dairy in potatoes, cutting both fat and calories. Thanks so much for this!
Emma on 2020-06-17 (5 stars): I'm deeply impressed with this recipe. It's vegan but I'm not giving up any flavor or deliciousness. And the lack of annoying wonky ingredients is a huge plus! Great work developing this one.
Becca on 2019-11-03 (5 stars): These are the BEST! I love that there are no weird vegan "aftertastes" from margarine or non-dairy milk. Just garlic potatoey yum! This is the vegan mashed potato recipe that I would definitely serve to carnivores.
Sereta on 2019-03-11 (5 stars): Thank you so much for sharing this was an awesome mashed potatoes.
Katie on 2019-01-09 (5 stars): Thank you! I'm relieved to find a recipe for vegan mashed potatoes that doesn't use almond milk or coconut milk because I don't like the taste of either one. I love how airy and soft I was able to make these by adding more of the potato water. I don't think I'll go back to making them another way!
Bryan on 2018-12-17 (5 stars): Is it okay if I make this and eat it by myself? I love mash potatoes and this recipe looks really good so I think I'll devour it before anyone else can get a taste haha thank you!
