Enjoy friends! If you make this vegan mashed potato recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! Through trial-and-error, I’ve discovered that there are some key differences between regular mashed potatoes and vegan mashed potatoes, particularly when it comes to the type of potatoes you use to make them. Hold tight and I’ll share more about that in a minute!
Yukon gold potatoes – I recommend peeling the potatoes for the creamiest results, although you can do skin-on if you prefer! Vegan butter – I’ve made this recipe with olive oil instead, and I have to say, I really prefer butter for that authentic mashed potato flavor. Coconut milk – I’ve tried a lot of non-dairy milks in mashed potatoes, but I like coconut milk the best because it adds so much creaminess. Garlic – Garlic is also key here. The coconut milk does add a touch of coconut flavor to the potatoes, and the garlic masks that. Sea salt – You’ll need some to season the potatoes, and you’ll also need salt for the water you boil the potatoes in.
That’s why you need to use Yukon gold potatoes. They’re buttery and they’re creamy, even if they’re not as starchy as Russets. In short, Yukon gold potatoes make mashed potatoes that taste good even without a boatload of added dairy. Of course – use the potatoes you have access to – but this is my suggestion and preference!
Instead of fresh minced garlic, try adding roasted garlic instead. Because the flavor of garlic changes and mellows out when roasted, you can add a whole head and it will be amazing. Fresh herbs are fabulous in vegan mashed potatoes. Rosemary pairs especially well with the garlic. Add onion powder, sliced green onions or chives, vegan bacon, and your favorite plant-based cheddar for the mashed potato equivalent of a loaded baked potato. Cut the carbs and use half potatoes, half cauliflower. (To really reduce the carbs, make my Vegan Mashed Cauliflower.)
Serve it alongside a vegan meatloaf. Use it as a topping for shepherd’s pie. Make it part of your Thanksgiving spread, along with Maple Roasted Brussels Sprouts with Apples and Pecans, Cranberry Orange Sauce, and Vegan Pumpkin Pie. My gravy (coming tomorrow!)
