These vegan mashed potatoes are perfectly creamy and fluffy with a few easy pantry tricks! A perfect plant-based version of this famous side dish.
- Peel and roughly chop the potatoes into 2-inch chunks. (Optionally, you can skip peeling if you like skin-on mashed potatoes like we do!)
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.
- Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and reserve a bit of the potato cooking water.
- Meanwhile, heat the olive oil in a small saucepan over low heat. Add the whole garlic cloves and simmer for about 3 minutes until fragrant. Discard the garlic.
- Return the potatoes to the pot. Add the garlic-infused oil, coconut oil, 1/2 teaspoon kosher salt and plenty of fresh ground pepper. Mash with a potato masher until the desired texture is reached. (If you find the potatoes are too dry, you can add a small drizzle of the starchy potato water. Just be careful not to add too much or the texture will become waterlogged.)
*Important: make sure to get Yukon gold, sometimes labeled as “yellow potatoes”. They have just the right creamy texture and buttery flavor that you won’t get out of a Russet.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
Keywords: Vegan Mashed Potatoes