Sometimes you just need some good old fashioned, comforting mashed potatoes. Not only is this perfect vegan mashed potatoes recipe delicious, it also pairs well with so many dishes! Our entire family loves to eat mashed potatoes as a side dish or snack. Most recently, we made these scrumptious homemade potatoes as the companion to our vegan mushroom bourguignon. We used half of of this recipe's serving amount for that dish. In fact, that's one of the best parts of making this dish is that it lasts all week long when storied in an airtight container in the refrigerator. This makes the extra time it takes to prepare them worth it.
6 medium sized russet potatoes
1 cup of plant-based milk (we prefer oat milk)
4 tablespoons of vegan butter
1 teaspoon of garlic powder
2 teaspoons of salt
1/2 teaspoon of ground black pepper
1 teaspoon of dried parsley
In a large pot, bring water to boil with a pinch of salt.
Properly wash the potatoes. We like to keep the skin off, but you can peel them if you prefer them that way.
Add potatoes to boiling water and cook until potatoes have softened. You'll want the potatoes to all be covered by the water.
Cook for about 15 minutes over medium heat.
Drain the water from the potatoes in a colander.
Place the potatoes in a large bowl. Mash them.
In the large pot, melt the vegan butter with all of the spices.
Once the butter has melted, add the plant-based milk. Simmer for a few minutes.
Add the mashed potatoes back into the pot.
Mix it all together and mash the potatoes some more.
Continue mashing until you get the consistency you prefer. Add more milk as needed to make it creamier.