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Creamy Vegan Mashed Potatoes
Creamy vegan mashed potatoes will never fail as a classic side dish or even a main course! You need just simple ingredients and 20 minutes, and the whole family will be going back for seconds. Completely dairy-free, oil-free and gluten-free.
Start by boiling the potatoes for around 15 minutes, until fully softened and tender.
Drain the potatoes but retain 1/4 cup of the water.
Transfer the potatoes to a mixing bowl and mash with a potato masher until almost fully puréed. Then, add the cooking water, coconut milk, tamari, nutritional yeast, garlic granules and celery salt. Continue mashing until a fully smooth and creamy consistency is achieved..
- In my experience, Russet potatoes are the variety which leads to the creamiest result.
Calories: 162kcal, Carbohydrates: 28g, Protein: 7g, Fat: 3g, Saturated Fat: 3g, Sodium: 398mg, Potassium: 957mg, Fiber: 6g, Sugar: 1g, Vitamin C: 24mg, Calcium: 66mg, Iron: 7mg