The Best Vegan Mashed Potatoes Recipe - Build Your Bite (2024)

FAQs

What is the best non-dairy substitute for milk in mashed potatoes? ›

Any plant-based or dairy free milk is a great substitute for regular milk in mashed potatoes. For an even creamier mashed potato, use cashew cream, which is similar in consistency to heavy cream. For a richer option when you're short on time, use full fat coconut milk.

Sour cream is much richer than milk and it could make your potatoes too rich (per The Kitchn). Adding a touch of sour cream to your potato recipe can add a bit of richness and some zip without taking away from the texture you may be desiring when making mashed potatoes.

Warm Heavy Cream – gives mashed potatoes a super creamy consistency. Butter (room temperature) – adds flavor and creaminess. Cream Cheese (room temperature) – adds rich, tangy flavor and smoothness. Cream of Tartar – makes mashed potatoes smooth and fluffy and helps achieve almost a meringue-like consistency.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Garlic: I used fresh garlic cloves but you can use garlic powder if desired. Unsweetened Almond Milk: Almond milk is what's going to help our mashed potatoes become super creamy and luscious! You can also use soy milk, oat milk or your favorite non-dairy milk alternative. Just make sure it's unsweet.

Can I substitute the heavy cream in mashed potatoes? Short answer: Yes. Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream. Caveats: Dairy is a free-for-all in mashed potato recipes.

Looking for a butter substitute in your mashed potato recipe? Try mayonnaise! Mashed potatoes with mayo are super creamy and taste just as good!

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Why do you put vinegar in mashed potatoes? ›

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy.

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.