Boil ’em, mash ’em, stick ’em in a stew… no matter how you cook potatoes they are always delicious, but this recipe lives up to its name. Nice and fluffy, buttery, and full of flavor, these mashed potatoes will certainly delight your tastebuds and no-one will notice they are Vegan.
- 6-8 medium yukon gold potatoes (if large, cut in half)
- 1 1/2 tsp sea salt (divided)
- 1/2 tsp ground black pepper
- 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)
- 3-4 Tbsp vegan butter (melted/softened)
- 1/4 cup fresh chives (for topping)
If you would like to add some options for the vegetarians in your life, you can always add bowls of cheese, sour cream, and other toppings to the table for loaded mashed potatoes.
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- While the potatoes are cooking, chop up your chives and measure your butter.
- Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
- Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
- Add in butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
- Lastly top with chives, stir and serve as is or with your favorite gravy. Leftovers will keep in the fridge covered for up to a few days.
Big thanks to The Minimalist Baker for the original recipe!