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Creamy Vegan Mashed Potatoes


This is another recipe based off of The Pioneer Woman –  I absolutely love her. And let me tell you that these mashed potatoes are creamy, decadent, smooth, and are to die for! Every time I make these my family gets super excited and they are always a huge hit with company.
Plus, they can be made a day or two in advance! Just cover the potatoes and place in the fridge, then take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 25 to 30 minutes or until warmed through. Easy Peasy 🙂
Here’s the recipe:
4.0 from 1 reviews
Creamy Vegan Mashed Potatoes
 
Ingredients
  • 5 lb. russet or Yukon Gold potatoes
  • 1 C Non-Dairy Butter or Ghee
  • ½ - ¾ C Dairy Free Yogurt, original, optional but makes it creamy (I like SO Delicious)
  • ½ tsp. Apple Cider Vinegar
  • ½ tsp. Lemon Juice
  • ½ C Non-Dairy Milk
  • ½ t Seasoned Salt
  • ⅛ tsp.Garlic Powder, or to taste
  • Salt and Pepper to taste
  • ¼ C Chopped Scallions
Instructions
  1. Peel (peeling is optional) and cut the potatoes in fourths.
  2. Place in a very large pot and cover with water. Bring to a boil.
  3. Cook for 20-30 minutes, or until tender. If a fork doesn't easily slide through the potato, they are not done.
  4. Drain the potatoes in a large colander.
  5. Return the potatoes to the pot and turn the heat down to low. Mash with a potato masher until all the lumps are gone. Turn off the heat.
  6. Add the butter, dairy free yogurt, lemon juice, apple cider vinegar, coconut creamer or milk, seasoned salt, garlic powder, salt, and pepper. Adjust seasonings as needed and mix well.
  7. Garnish with the chopped scallions.

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Comments

  1. Just made these today. They were amazing! I left the skin on.

    • Thanks Malarie! I’m so happy you liked them 🙂

      I made them this weekend too and slightly revised the recipe… I changed the butter from 1 1/2 Earth Balance Buttery sticks to 1 C of butter, because the Earth Balance sticks are smaller than normal which I forgot when I posted the recipe, and I also added SO Delicious coconut yogurt for extra creaminess 🙂

Trackbacks

  1. […] usually serve these over pasta, zucchini noodles, or mashed potatoes. But since I’ve been trying to cut back on grains and starches, this time I made mock mashed […]

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Love, Cassidy