Perfect vegan mashed potato. Mash is one of those foods, that to me, is like nectar to the gods. I can't remember the first time I tried it, or a time when it has never been one of my favourite foods, however, I will eat it straight from the pan. That's how much I love it.
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When I was little, we didn't have a lot of spare money, so my mum would stew up a little mince with an onion and a carrot, and we would have this over mash. I still remember it tasting so good though as we ate it out of bowls, steaming hot, blowing on the spoons trying to cool it off. I suppose it is honestly the ultimate comfort for me. It is plain, simple and so delicious.
Mashed Potato is a curious dish, in that it is like the British version of rice or pasta: we serve it with a multitude of dishes. Bangers and Mash. Crowning a Shepherds Pie. With vegan gravy and veg. On Christmas Day. At Thanksgiving, with my vegan meatloaf.
How do you make Vegan Mashed Potato?
Well, that's pretty easy! I like to add a dash of milk (soy and unsweetened are my favourite) and vegan butter (salted) to start the mashing process off. Once you're happy that you have the correct consistency, then you can add yours seasonings. Some people love to add chopped chives, mustard, garlic powder or roast fresh garlic, others like a pinch of nutmeg or a handful of grated vegan cheese.
Ingredients
- Potatoes. I like to use red potatoes as I think they have a creamy texture.
- Vegan Butter or Olive Oil
- Soy Milk, unsweetened. You can also use almond milk, cashew milk or oat milk but do ensure whatever dairy-free milk you used is unsweetened.
- Sea Salt
- Black Pepper
Method
- Use a red skinned potato if available, they have a creamier, but firmer texture. I love russet potatoes.
- Peel and boil the potatoes in a large saucepan until just soft.
- Drain and discard the cooking water.
- Put tablespoons of the butter in a pan, only adding soy milk (or use almond milk) when the butter has melted.
- Season with salt, pepper, AND paprika. The paprika adds a delicate smokiness to the potato, but also a beautiful rich colour.
- Add potatoes back to the pan and mash using a potato masher to the desired consistency.
What's the Best Type of Potato Masher?
- I like to use the old fashioned style metal mashers, rather than the modern ones that come in fancy twisty shapes. Ebay sells lots of vintage ones, but you can buy a comparable new one on Amazon, here.
- You could also use a potato ricer, these give you a fabulously creamy mash, but are a bit of a faff to use. A similar gadget is a mouli or food mill.
- Some people use an electric hand-whisk to give you a super smooth, almost puree-like mash. I don't particularly like super-creamy mash though, I prefer my potato to have a little texture.
I think it's worth bearing in mind that, whatever texture you love your mashed potato, there's a gadget to help achieve it, but also a variety of potato.
Equipment
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📋 Recipe
Equipment
Ingredients
- 6 Potatoes medium red, peeled and boiled to mashing consistency
- 1 tablespoon Butter vegan
- Salt and Pepper to taste
- Soy Milk unsweetened
- ¼ Paprika to taste
Instructions
- Peel and boil the potatoes until just soft. Drain.
- Put butter in a pan adding milk when the butter has melted.
- Season with salt, pepper, AND paprika.
- Add potatoes back to the pan and mash to the desired consistency.
Jacqui says
Perfect mashed potatoes indeed!
Gloria says
I am a potato lover to the core. I am not vegan but would devour these for sure. You can never go wrong with mashed potatoes.
Lizet says
Mmm.. I love mashed potatoes with little chunks too. This was delicious!
Nora says
Super easy to make! Love your version of mashed potatoes! Thanks for sharing!
Natalie says
Its not easy to prepare perfect pashed potatoes even though some think it is. I loved your recipe, thanks!
Marina says
How I loved mashed potatoes as a kid! My kids love it too, but not all recipes. They liked yours, thanks!!