Mashed Potatoes
Ingredients:
- 1360.8 g (3 lbs) Yukon Gold potatoes
- 6 tbsp vegan butter, cut into pieces
- 180 ml (¾ cup) unsweetened plant milk
- 9 g (1½ tsp) fine salt
- 1 g (½ tsp) white pepper or black pepper
- 6 g (2 cloves) garlic
- Fresh chives or parsley for garnish
Equipments:
Features:
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Nutrition:
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Let the drained potatoes sit over low heat for a minute or two before mashing — this evaporates excess moisture so the mash turns rich and fluffy instead of watery.
Instructions:
- Boil potatoes: Place cubed potatoes (and garlic if using) in a large pot. Cover with cold, well-salted water. Bring to a boil and cook until very tender and easily pierced with a fork, about 15–18 minutes.
- Drain and dry: Drain thoroughly. Return potatoes to the hot pot and let sit over low heat for 1–2 minutes to evaporate excess moisture.
- Mash: Use a potato masher or ricer for best texture. Mash until smooth.
- Add butter and milk: Stir in the vegan butter until melted, then add the warm plant milk gradually, mixing until you reach desired consistency. Season with salt and pepper.
- Serve: Transfer to a serving bowl, top with a pat of vegan butter and fresh herbs.
Tips: Never use a food processor or blender — it releases too much starch and turns potatoes gluey. A ricer gives the silkiest results.
Swaps: Substitute cream cheese or sour cream for part of the butter for extra richness. Use roasted garlic instead of boiled for deeper flavor.
Storage: Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of milk, stirring frequently.
Common Mistakes: Using cold dairy leads to dense, stiff mash. Always warm your milk and butter before adding.
Every ingredient here earns its place, but a few really shape the dish. The yukon gold potatoes adds heartiness and a creamy texture once cooked. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The fine salt sharpens and balances every other flavor in the dish. The white pepper or black pepper adds a subtle heat that rounds out the seasoning.
Mashed Potatoes
Ingredients:
- 1360.8 g (3 lbs) Yukon Gold potatoes
- 6 tbsp vegan butter, cut into pieces
- 180 ml (¾ cup) unsweetened plant milk
- 9 g (1½ tsp) fine salt
- 1 g (½ tsp) white pepper or black pepper
- 6 g (2 cloves) garlic
- Fresh chives or parsley for garnish
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The yukon gold potatoes adds heartiness and a creamy texture once cooked. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The fine salt sharpens and balances every other flavor in the dish. The white pepper or black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Let the drained potatoes sit over low heat for a minute or two before mashing — this evaporates excess moisture so the mash turns rich and fluffy instead of watery.
Instructions:
- Boil potatoes: Place cubed potatoes (and garlic if using) in a large pot. Cover with cold, well-salted water. Bring to a boil and cook until very tender and easily pierced with a fork, about 15–18 minutes.
- Drain and dry: Drain thoroughly. Return potatoes to the hot pot and let sit over low heat for 1–2 minutes to evaporate excess moisture.
- Mash: Use a potato masher or ricer for best texture. Mash until smooth.
- Add butter and milk: Stir in the vegan butter until melted, then add the warm plant milk gradually, mixing until you reach desired consistency. Season with salt and pepper.
- Serve: Transfer to a serving bowl, top with a pat of vegan butter and fresh herbs.
