Classic Mashed Potatoes

About the Recipe

Ingredients

Makes 8 Servings

3 pounds russet potatoes, peeled and cut into 1-inch cubes
1/4 cup (56 g) soy-free vegan butter (see note for oil-free)
1/4 cup (2 fl oz) nondairy milk
1 teaspoon sea salt, plus more for water
1/2 teaspoon ground black pepper

Directions

1. Add the potatoes to a large stockpot and cover with water. Salt the water generously, cover, and bring to a boil over medium-high heat. Cook the potatoes for 13-15 minutes until fork tender.

   
   
   

2. Drain and return the potatoes to the stockpot. Add the butter, milk, salt, and pepper and mash to combine.

   
   
   

3. OIL-FREE OPTION: Add 2 cups (170 g) cauliflower florets and 3/4 cup nondairy milk to a small sauce pot. Bring to a boil, reduce to a simmer, partially cover leaving the lid cracked open, and let cook for 5 minutes until cauliflower is fork tender. Transfer to a blender and add 1/4 cup (22 g) nutritional yeast, 1/2 teaspoon garlic powder, and 1/4 teaspoon sea salt. Blend until smooth and creamy. Omit the butter and milk from this recipe and use this cauliflower mixture in their place.

   
   
   

Nutrition Facts