Vegan Garlic Mashed Potatoes (gf)
Servings: 5 servings
Equipment
- potato masher
- potato ricer optional
Ingredients
- 2 ½ pounds russet potatoes* (~6-8 medium potatoes)
- 3-4 cloves garlic, peeled
- ½ tablespoon salt
- 2-3 tablespoons vegan butter/margarine
- ¼ cup vegan milk or heavy cream
- salt and pepper to taste
- chives, parsley, oregano, thyme (fresh, minced)
Instructions
- Wash the potatoes.
- Peel, cut, and rinse the potatoes. Place them in a large pot and fill with water to 1" above the potatoes. Add the peeled garlic cloves and salt.
- Bring to a boil (uncovered), then turn the heat to medium and cook for 15 minutes or until the potatoes are fork tender.
- Check the potatoes periodically for doneness.
- While the potatoes are cooking, warm the milk in the microwave just to take the chill off.
- Drain the potatoes in a colander or sieve being careful to avoid the steam billowing into your face and on your arms.
- Leave the potatoes to drain for a couple minutes. Do not remove the garlic cloves or rinse the potatoes!
- Meanwhile, put a tablespoon of butter in the bottom of the hot potato pot and let it melt.
Using a Potato Masher
- If using a potato masher, return the potatoes to the pot, add another tablespoon or two of dairy-free butter to the top of the potatoes and start mashing. Add half the warmed milk and continue to mash and stir until desired consistency is met.
- Taste the potatoes - adjust the salt, add some pepper, a pat or two of butter and place the lid on the pot to keep warm. Right before serving, transfer to a serving dish and sprinkle with fresh chives or herbs of choice.
Using a Potato Ricer
- If using a potato ricer, fill the cup of the potato ricer with warm potatoes and squeeze them back into the potato pot with the butter. Stir in additional butter and warm milk until desired consistency is met - being careful not to overwork the potatoes. Taste and season as above.
Notes
Cutting the potatoes: Avoid cutting the potato pieces too small as they become waterlogged and mushy (not good). Cut the potatoes into uniform size pieces.
Garlic: If making garlic mashed, just peel the garlic - no need to cut, mince or dice it. The cloves will cook with the potatoes and be mashed in with the potatoes.
A word about potato ricers: I've always mashed my potatoes because I like a rustic potato (no whipped potatoes in my house!). However, this year I was given a potato ricer and it's been a game changer. Simple to use and clean up is a breeze. The potatoes are perfectly light and fluffy, but still have some texture. I'm in love! I have the OXO large cup ricer (it was a bit $$$, but worth it - linked in post).
Storing mashed potatoes: Store any mashed potatoes in the fridge in a ziplock or container for up to 4 days. Or place leftover potatoes in a ziplock and them flatten out freeze up to a few months.
Reheating: Reheat thawed potatoes in a pot on the stove or in the microwave. Add a splash of dairy-free milk as needed while reheating.