Step 3: In a small skillet, saute the garlic and onion until softened. Once the garlic and onion are done, add them to a blender with the plain almond milk. Blend the mixture until it becomes a paste like texture.
While you can technically skip this step, we do this to make the mashed potatoes completely smooth. If you don’t mind little bits of onion, you can skip this step.
What can I substitute for milk in mashed potatoes?
Almond milk is an easy replacement for milk when making vegan mashed potatoes. Be sure that you buy almond milk marked plain and unsweetened: we don’t want sweetener or vanilla flavoring here!
Step 4: Place the cooked potatoes in a bowl and use a fork or potato masher to mash them up. Add in the softened vegan butter, garlic/onion mixture, and salt and pepper to taste.
These potatoes are creamy, delicious, and have a great depth of flavor from the fresh garlic and onion puree. That is one of the secrets to how good these are!
I have made these many times, and no one could even guess that they weren’t regular mashed potatoes.
Noone would ever guess that these are vegan!
What is a good substitute for butter in mashed potatoes?
For vegan butter, I prefer to use Earth Balance brand. Although I myself am not vegan, I still prefer vegan butter and buy it regularly.
Earth Balance even makes “butter” sticks that look just like the butter you would normally buy. That’s what I used to put a pat of vegan butter on the mashed potatoes in the pictures.
These potatoes are super creamy and buttery and full of flavor. If you don’t like skins in your mashed potatoes, you can always peel the potatoes first.
Are you planning your Thanksgiving menu?
Be sure to give these vegan mashed potatoes a try and let me know how you like them!
More Vegan Thanksgiving Recipes
Cranberry Sauce
Vegan Stuffing
Sweet Potato Casserole with Pecan Crumble(sub vegan milk and butter to make vegan)
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
If you prefer to make your mashed potatoes without milk altogether, feel free to use chicken broth instead. They will still have a creamy texture from the vegan butter, with added flavor from the broth. Remember, if you are vegan, substitute vegetable broth instead.
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.
Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor you expect.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
Unfortunately, while a little starch is no big deal, more than that turns the potatoes gummy, sticky, gluey, and not at all appetizing. So, if your potatoes are gummy, you have too much starch.
What is the best milk substitute for mashed potatoes? Unsweetened, plain coconut or oat milk is the best milk to use. I used the So Delicious brand of coconut milk and get the green box (unsweetened and plain). It's nice and creamy and leaves no weird after-taste like soy and almond milk do.
In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.
Unsweetened Almond Milk: Almond milk is what's going to help our mashed potatoes become super creamy and luscious! You can also use soy milk, oat milk or your favorite non-dairy milk alternative. Just make sure it's unsweet.
Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.
If executed correctly, simmering potatoes in milk is supposed to make for a flavorful and creamy bowl of mashed potatoes. The theory is that by preserving the starch that potatoes release into the cooking liquid, you can take advantage of its thickening properties to achieve a smooth yet not-too-heavy texture.
The other key is to use the right tools, to avoid overworking the spuds. That's why it's worth putting aside the hand mixer or traditional potato masher and investing a few dollars in a potato ricer instead.
Add Egg Yolks For Richer And Creamier Homemade Mashed Potatoes. Eggs are an almighty staple with multifaceted culinary powers that can thicken, flavor, emulsify, and bind ingredients in countless recipes from baked goods to soups to sauces.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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