Best Vegan Mashed Potatoes Recipes
VEGAN ROASTED-GARLIC MASHED POTATOES
Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
- Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
- Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.
Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 670 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
VEGAN MASHED POTATOES
This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA.
Provided by Jess2011
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
- Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41.7 g, Fat 13.7 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 1.8 g
BEST VEGAN MASHED POTATOES
Make and share this Best Vegan Mashed Potatoes recipe from Food.com.
Provided by erussek
Categories Mashed Potatoes
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Clean and dice red skin potatoes into 2" pieces (do not peel).
- Place potatoes in a large pot and cover with 2" of cold water. Add salt to water, allow to come to a boil over high heat. Once at full boil, reduce heat to low. Continue to cook for approximately 20 minutes, or until potatoes are tender.
- Drain potatoes for at least 5 minutes, making sure they are dry. While potatoes are draining, melt margarine over low heat. Add garlic, allowing to heat without browning.
- Once drained, place potatoes back into pot. Add the margarine and garlic mixture, nutmeg, white pepper, and salt to taste.
- Begin mashing mixture with a fork, and add vegan creamer and oat milk. Use more oat milk for lighter texture and less for thicker texture.
- (Creamer and milk may be substituted with other vegan dairy replacements).
Nutrition Facts : Calories 170.1, Fat 0.5, SaturatedFat 0.2, Sodium 1176.7, Carbohydrate 37.2, Fiber 4.2, Sugar 2.4, Protein 4.5
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- For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
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- Fill a 5.5 quart dutch oven or large pot with water and bring to a rolling boil. Add salt and chopped potatoes. Return the water to a rolling boil and boil for 10 minutes until potatoes are fork tender.
- Working in batches, put the drained potatoes through a potato ricer and directly back into the dry dutch oven once “riced.” Alternatively, you can mash the potatoes in the dry dutch oven with a potato masher. The potato ricer just makes them smoother, creamier and fluffier. The potato masher method will yield chunkier mashed potatoes.
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