Recipe
The Best Vegan Mashed Potatoes
A simple & classic recipe for dairy-free mashed potatoes. You won't believe how delicious they are!
Ingredient batch: 2× original. Base yield: 4 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 8 servings
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
Ingredients
- 4 russet potatoes
- 4 Tbsp vegan butter
- 1 cup oat milk
- 1/2 tsp salt
- 2 pinch pepper
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 servings.
- 2 russet potatoes
- 2 Tbsp vegan butter
- ½ cup oat milk
- ¼ tsp salt
- 1 pinch pepper
Instructions
- Peel and cut the potatoes into 1" size pieces. Place them in a saucepan and add just enough water to cover the potatoes.
- Cover the pot and bring to a boil. Let the potatoes boil about 10 minutes, checking every few minutes for doneness. Potatoes are done when a fork can be inserted easily. Do not overcook!
- Drain the water from the pot, and add the butter. Use a masher to squash the potatoes thoroughly. Add half the oat milk and the salt and pepper, mash it in. Mash in the last half of the oat milk, and the potatoes are done.
Notes
Serve potatoes with extra vegan butter , vegan gravy, chopped green onion, or whatever you like!
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https://adfreecook.com/vegan-mashed-potatoes/