The Creamiest Vegan Mashed Potatoes Recipe | Foodal (2024)

FAQs

What is the best milk substitute for vegan mashed potatoes? ›

Instead, I use almond milk (or coconut), vegan butter (or ghee if you prefer), salt, pepper, and garlic powder, and top them with chives for a punch of flavor. This potato recipe will make all of your Thanksgiving dinner dreams come true!

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

Ricer or Colander

Start as you would any mashed potato recipe—by boiling the potatoes until tender—then allow them to cool before adding them to a ricer. "If you rice them right away, you're not allowing excess moisture to evaporate off the potatoes," Greg says. Skipping this step can lead to dense, gluey potatoes.

The test made a few things clear: soy milk, at its best, tastes closest to cow's milk. Oat tastes like a sweetly nutty cereal milk while almond tastes like the water left in your sink after washing the breakfast dishes.

Unsweetened Almond Milk: Almond milk is what's going to help our mashed potatoes become super creamy and luscious! You can also use soy milk, oat milk or your favorite non-dairy milk alternative. Just make sure it's unsweet.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Sour cream: Sour cream can be used in place of milk or cream to add creaminess and tanginess to mashed potatoes. Yogurt: Yogurt can be used to add a tangy flavor to mashed potatoes. Greek yogurt is a good option because it is thick and creamy.

Cream cheese will make your mashed potatoes extra creamy, but a few other important steps will ensure your side dish is silky, too. So keep these tips in mind as you're cooking and planning: Start with the right potatoes: You want starchy potatoes for mashed potatoes. That means russet potatoes or Yukon gold potatoes.

Mix equal parts silken tofu and soy milk and blend thoroughly to make a high protein, vegan substitute for heavy cream. This mixture works well to thicken soups and sauces.

Can I use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed. If it's too late to make the swap, change course and roast the potatoes tossed with oil, garlic and some fresh rosemary if you have it, instead of boiling them.

Choosing the right potatoes for mashed potatoes is key. Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Chicken or vegetable broth: You can use chicken or vegetable broth instead of milk or cream to add flavor and moisture to mashed potatoes. This is a good option for those who are lactose intolerant or vegan. Sour cream: Sour cream can be used in place of milk or cream to add creaminess and tanginess to mashed potatoes.

Dairy Substitutes:Plant-Based Milk: Options like almond, soy, oat, coconut, or cashew milk can replace dairy milk in most recipes, maintaining moisture and texture.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Soy Milk. Soy milk is the OG of non-dairy milk and is made by soaking soybeans (which have been hulled and ground) in water. Soybeans contain essential amino acids, high levels of protein, and iron, and soy milk has lower fat and cholesterol levels than cow's milk. Soy milk has a subtly sweet, creamy, and mild flavor.