Vegan Mashed Potatoes
★★★★★
PREP TIME
20 minutes
COOK TIME
1 hour
SERVES
6 to 8
Ingredients
4 or 5
medium russet potatoes, rinsed and patted dry
2 or 3
medium Yukon potatoes, rinsed and patted dry
1 to 2 tablespoons
extra-virgin olive oil
6 to 8 tablespoons
vegan butter, at room temperature or melted
1 1/2 teaspoons
sea salt
1 1/2 teaspoons
freshly ground black pepper
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
1 teaspoon
dried parsley, plus more for serving
1/2 teaspoon
dried oregano, plus more for serving
2 to 4 tablespoons
unsweetened almond milk (or your fave plant-based milk)
Instructions
- Heat oven to 425°F and line a baking sheet with parchment or foil. Lightly coat each potato with olive oil and place side by side on the prepared pan.
- Bake the potatoes for 45 minutes to 1 hour, until tender to the touch. Remove from the oven and let cool for 5 or so minutes. Slice open the potatoes and use a spoon to scoop out the insides and add to the bowl of an electric stand mixer with a paddle attachment.
- Combine the butter and seasonings in a separate bowl and mix until well combined.
- Add the butter-seasoning mixture to the potatoes. Turn on the mixer to low and pour in 2 to 3 tablespoons of milk, slowly increasing the speed until the potatoes are smooth. Add more milk if you need more smoothness or fluffiness. Season to taste.
- Once the mashed potatoes are ready, remove from the mixer and add to a bowl. Garnishing with more dried parsley or oregano if you’d like. Serve right away.
