Perfectly Fluffy Vegan Mashed Potatoes
Author -Yields: 6 servings
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-2 inch / 2.5-5cm chunks (1.4kg)
- 6 tablespoons vegan butter (85g)
- 3/4 cup unsweetened soy, oat, or cashew milk, plus extra milk as needed (180ml)
- 1 teaspoon kosher salt (more as needed)
- Freshly ground black pepper, to taste
Instructions
- Fill a large pot with a few inches of water and fit it with a steamer attachment. Bring the water to a simmer, then turn the heat to medium low.
- In the meantime, fill a large bowl of water with cold water and add the potatoes. Use your hands to stir them around in the water, allowing the water to become cloudy in appearance. Drain the potatoes and repeat this process 2-3 times, until the cold soaking water is clear. Drain and rinse the potatoes again.
- Transfer the potatoes to the steamer. Steam them for 15-20 minutes, or until all of the chunks are very fork-tender. Remove the steamer from the pot and drain the pot of water.
- Transfer the empty pot to a flat surface. Use a potato ricer to rice the potatoes into the empty pot. This is the best method for very fluffy potatoes, but if you don't have a ricer, you can transfer the potato chunks to the empty pot and mash them with a handheld potato masher.
- Place the non-dairy milk and butter into a microwave-safe Pyrex liquid measuring cup and microwave for 1 minute, or until the milk is warm and the butter has melted. Alternatively, warm and melt the ingredients together in a small saucepan on the stovetop.
- Add the warm liquid and salt to the pot. Use a spatula to gently fold and mix the seasonings into the potatoes. Add additional milk as needed, until you achieve a fluffy, creamy mashed potato consistency that's to your liking; this may require an additional 1/4-3/4 cup / 60-180ml of milk.
- Taste the mashed potatoes and add additional salt and pepper as needed. Serve.
Notes
See body of post for storage and reheating instructions.