Vegan Mashed Potatoes


I will never say a vegan dish tastes like its dairy counterpart if it’s not true. But these mashed potatoes are so luscious that no one will know that there’s no butter or milk in this recipe. I pinkie promise. If you’re using regular table salt (not kosher salt), use around half the amount indicated. Furthermore, I don’t peel my potatoes, since that’s where lots of nutrients are found, it’s not noticeable in the final product, and I prefer to not spend my time peeling potatoes. I recommend you leave the peel on.

  • 2 tablespoons kosher salt
  • 3 russet potatoes, cut into large chunks
  • 3 garlic cloves, peeled
  • ¾ cup unsweetened non-dairy milk
  • 3 tablespoons olive oil
  • Black pepper
  • ½ cup frozen peas
  • 3 scallions, finely sliced

Bring a pot of water to the boil, then add the salt, potatoes, and garlic. Cooking the potatoes in the salt will season them evenly throughout. If you prefer, you can omit the salt at this stage and season later, but I advise against it. Cook until the potatoes and garlic are extremely soft (around 25 minutes). Drain.

Using the same pot, heat the “milk” and olive oil until gently simmering. In another small pot warm the frozen peas in a few tablespoons of water, then drain (you can also do this in the microwave if that’s easier).

Place the potatoes and garlic into the milk and oil mixture. Mash (with a potato masher) until smooth and creamy. Add a few grinds of black pepper along with the warmed peas and scallions. Mix together and season with more salt and pepper if necessary.

I know this defeats the point of vegan mashed potatoes, but, if you eat goat cheese and you want to throw some in, it would make this unbelievable dish even more sublime.



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