Vegan Mashed Potatoes
These vegan mashed potatoes require a little more effort than regular mashed potatoes, but they are worth it! We make these every year for Thanksgiving, and we make them in a crockpot, so that we can make a vat of potatoes and keep it warm. This recipe can be easily adapted to be made on the stovetop instead of a crockpot, just reduce the cooking time for the potatoes.
Start by roasting a bulb of garlic: peel the cloves, place on foil, drizzle with olive oil and sprinkle with salt. Fold up the edges of the foil to make a packet. Roast the garlic packet in the oven at 350°F for about 20 minutes (we usually throw our garlic in to roast while something else is baking, so you don’t have to be too particular about temperature and time). While the garlic roasts, scrub and dice about 3 pounds of Russet potatoes (around 8 medium potatoes). Be sure to cut out any bad spots. You can peel them, if you’d prefer, but leaving the skins on adds texture.
Add diced potatoes and 2C vegetable broth to the crock pot. Add enough water so that the potatoes are covered. Cover the crockpot, and cook on High for about 2 hours, until the potatoes can be easily pierced with a fork. Reserve about 1C of the cooking water and drain the potatoes.
Add the roasted garlic and 6 tbsp vegan butter (use more butter for richer potatoes). Mash together the potatoes, butter and garlic. Stir in about 1/2C soy milk and 1/2C reserved cooking water. Add in more soy milk and reserved cooking water until the vegan mashed potatoes reach the desired consistency. Add salt and pepper to taste.
Set crock pot to warm until ready to serve!
Vegan Mashed Potatoes Recipe
Vegan Mashed Potatoes
Equipment
- large crockpot
- potato masher
Ingredients
- 1 bulb garlic
- 1 tsp olive oil
- 3 lbs Russet potatoes about 8 medium potatoes
- 2 C vegetable broth
- 6 tbsp vegan butter
- 1/2 – 1 C soy milk
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 350°F. Peel garlic, and place on a small piece of foil. Add a drizzle of olive oil and touch of salt. Fold up the edges of the foil to create a packet and roast for about 20 minutes. Note: we always just throw our garlic in to roast while something else is cooking in the oven.
- Scrub and dice potatoes. Add diced potatoes and 2C vegetable broth to the crockpot. Add in enough water so that the potatoes are covered. Cover with the lid. Set crockpot to High, and cook for about 2 hours, until the potatoes can be easily pierced with a fork.
- Reserve about 1C of the cooking liquid, then drain the potatoes.
- Add in the roasted garlic and 6tbsp of vegan butter. Mash the potatoes, garlic and butter together.
- Stir in about 1/2C soy milk and 1/2C of the reserved cooking liquid. Slowly add in soy milk and reserved broth until the mashed potatoes have reached the desired consistency.
- Add salt and pepper to taste.
- Set crockpot to warm until ready to serve.
