Creamy Vegan Mashed Potatoes
These fluffy mashed potatoes are whipped to perfection with a blend of almond milk and vegan butter, providing all the creaminess you would expect without any dairy. Perfect for Thanksgiving or any dinner gathering, even your meat-loving guests will be reaching for seconds.
Prep time: 10 minutesCook time: 20 minutesServes: 6
Ingredients
3 lbs russet potatoes, peeled and cubed
1/2 cup almond milk
1/4 cup vegan butter
1 tsp garlic powder
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil and add the cubed potatoes.
2. Cook the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork.
3. Drain the potatoes and return them to the pot.
4. Add the almond milk and vegan butter to the potatoes.
5. Using a potato masher or electric mixer, mash the potatoes until smooth and creamy.
6. Stir in the garlic powder, and season with salt and pepper to taste.
7. Transfer to a serving bowl, garnish with fresh chives, and serve warm.
Storage
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat mashed potatoes in a microwave-safe dish, covered, in the microwave on medium power for 2-3 minutes, stirring halfway through, until heated through. Add a splash of almond milk if needed to achieve desired creaminess.
Scan for cooking tips & leave a review!
itsonly.recipes/view/creamy-vegan-mashed-potatoes
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
