Some holidays just aren’t complete without creamy mashed potatoes. If you're looking for a vegan version for yourself or guests, all you need to do is make a couple of simple swaps to make this a compassionate holiday side dish. Substitute vegan butter or olive oil for dairy butter, and use either your favorite unsweetened non-dairy milk or vegetable broth to stand in for the milk and cream. For additional taste, try adding roasted garlic or vegan cream cheese. For the best texture, use a potato rice, masher, or a stand mixer fitted with the whisk attachment: avoid the food processor, which will overwork the potatoes and make them gluey. And remember: Russet potatoes make fluffy mashed potatoes, while Yukon Gold potatoes yield a creamier dish: both work beautifully, so take your pick!
Peel the potatoes then cut them into 1-inch cubes. Place potatoes in a large pot, cover them with cold water by at least two inches, and add 1 teaspoon of salt. Bring to a boil. Reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain the potatoes and place them in a large bowl.
While the potatoes are cooking, heat the milk or broth in a small pot until just steaming. Add the butter or olive oil.
When potatoes are cooked and drained, begin mashing with a potato masher, pouring in the hot milk as you work to keep the potatoes creamy. Stir in the salt and pepper. Serve immediately, or make in advance and reheat in a slow cooker.
Peel the potatoes then cut them into 1-inch cubes. Place potatoes in a large pot, cover them with cold water by at least two inches, and add 1 teaspoon of salt. Bring to a boil. Reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain the potatoes and place them in a large bowl.
While the potatoes are cooking, heat the milk or broth in a small pot until just steaming. Add the butter or olive oil.
When potatoes are cooked and drained, begin mashing with a potato masher, pouring in the hot milk as you work to keep the potatoes creamy. Stir in the salt and pepper. Serve immediately, or make in advance and reheat in a slow cooker.
