October 5, 2010

Fluffy Mashed Potatoes

by IsaChandra

Serves 6 to 8

Pictured here with Savory Mushroom Gravy

Mashed potatoes should be a no-brainer, but I’ve had some pretty bad vegan ones in my day. I think the problem has been three-fold: too much Earth Balance, the wrong kind of milk and over-boiling. Rule number one: always use unsweetened milk. Even regular soy milk or almond milk have a sweetener and that can give mashed potatoes an “off” taste. I prefer almond milk, but no matter you use, make sure it says “unsweetened” on the package. And yes, you can have too much vegan butter in your mash. I wildly prefer the taste and texture of olive oil. Also, never boil the potatoes. That makes the outsides mushy and kind of water logged. Instead, once the water is boiling, lower the heat to a simmer. Mash the potatoes once they are fork tender, if the potatoes are falling apart then they have been cooking for too long.

But more important than anything is…the potatoes! Choose organic potatoes, because the taste of conventional potatoes just does not compare. And I love to use thin-skinned yukon gold. They’re so creamy and you don’t need to peel off the skin. Okay, now that I’ve chastised you, go off into the world and make these mashed potatoes for friends, family and even foes.

3 pounds yukon gold potatoes
1/2 cup unsweetened almond milk at room temp
1/4 cup extra virgin olive oil
3/4 teaspoon salt (plus more for the water)
Several dashes fresh black pepper

Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Spinkle about a teaspoon of salt into the water. Cover and bring to a boil.

Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add milk, oil, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve!

13 Comments
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  • November 7, 2010 at 7:22 pm: Stephanie Brown

    Better yet, steam the potatoes. They come out perfect this way. Cut the same and it takes about the same time (12-15 min). YUM!

    Can’t wait to try the gravy!

  • November 9, 2010 at 12:49 am: doug

    I like to add some carmelized onions to my mashed potatoes.

  • December 29, 2010 at 4:53 am: vegmom

    Put garlic and olive oil in an aluminum pouch bake until the garlic is golden and smooshy mash and add to M. Potatoes……I promise that they will be some of the best Ever!

  • January 14, 2011 at 2:28 am: Nancy B.

    My MIL once told me her secret to mashed potatoes. After simmering them, drain the water out and let them sit for awhile in the pot to soak up any remaining moisture so they don’t get gummy when you mash them. That was for Russets, but maybe it works for Yukons as well.

  • February 2, 2011 at 10:28 pm: fee

    I add Nutmeg to my mashed potatoes.

  • May 17, 2011 at 5:09 pm: Magazine masculin

    So delicious thank you good recipe

  • May 18, 2011 at 9:28 pm: Cassandra

    Garlic, thyme mashed potatoes with hemp milk and a little earth balance, salt and pepper are amazing as well!

  • March 18, 2012 at 11:16 pm: Stacey

    I’ve been having trouble finding Yukon Gold potatoes–can this work with organic red skinned potatoes? If yes, would any adjustments need to be made? (For example, I know YG’s are a bit creamier.)

    Thanks!

    • March 19, 2012 at 5:09 am: IsaChandra

      I like mashed reds. Maybe you’ll need a little more liquid…