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Vegan Mashed Potatoes

Vegan mashed potatoes are simmered until fork-tender, then mashed with warm vegan butter and soy milk for a creamy, comforting side. Yukon Gold potatoes give them a naturally buttery texture, with black pepper for a simple finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cups cold water
  • 1 tsp kosher salt divided
  • 4 tbsp vegan butter
  • 0.5 cup soy milk unsweetened plain
  • 0.25 tsp black pepper

Method
 

  1. Place the potatoes in a 5-quart pot, cover with the cold water, and stir in 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  2. While the potatoes cook, warm the vegan butter and soy milk in a small saucepan over low heat for 2–3 minutes, until the butter melts and the mixture is hot; do not let it boil.
  3. Drain the potatoes thoroughly and return them to the pot. Mash with the warm butter mixture, the remaining 1/2 teaspoon salt, and the pepper until creamy, then serve hot.

Notes

For the creamiest texture, mash the potatoes while they are hot. Refrigerate leftovers for 3–4 days; freezer storage is suitable. If avoiding soy, use an unsweetened plain oat milk in place of the soy milk.