Ingredients

The following ingredients have 4 Servings
  • 2 pounds potatoes ((Russet or Yukon Gold))
  • 1 teaspoon salt
  • ½ cup hot plant-based milk (plain, not vanilla flavored (see notes))
  • 4 tablespoons vegan butter, (softened (or olive oil))
  • ¼ cup vegan sour cream ((optional))
  • salt and pepper to taste
  • serve with chopped fresh parsley and vegan gravy

Instruction

  • Peel the potatoes with a vegetable peeler. Use a paring knife to remove any spots. Cut the potatoes in half lengthwise, then cut each half in half lengthwise. Then line the halves together and cut it into 4 equal sections. Place the potatoes in a colander and rinse them.
  • Place the potatoes in a pot and pour in cold water until the potatoes are covered by an inch. Stir in salt. Turn up the heat to medium-high to bring the pot to a boil. Then reduce heat to medium and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Set a timer so you do not overcook the potatoes.
  • Drain the potatoes and return them to the colander and rinse quickly. Then transfer them to a mixing bowl and add vegan butter, vegan milk (use less milk for thicker mashed potatoes), and vegan sour cream, if using.
  • Use an electric mixer or a potato masher to whip up potatoes until smooth and creamy. Add a bit more plant-based milk if needed. Do not overmix the potatoes as this will activate the starch and they will get gummy.
  • Season with salt and pepper.
  • Store mashed potatoes in a sealed container. They will keep in the fridge for up to 5 days. They can be frozen in proper containers for up to 2 months.