Give me thick, velvety, creamy mashed potatoes any day of the WEEK! This plant-based mashed potato recipe is a simple, savoury indulgence that is pretty much guilt-free. I’m talking all the good fats that lashings of extra-virgin olive oil have to offer, alongside handfuls of freshly chopped herbs – and, of course, loads of vegan-vitality. YES!
Decadent Vegan Mashed Potatoes:
For this healthful helping, we upgrade all the traditional mashed potato ingredients for high-quality plant-based alternatives:
- Hearty Potatoes (the non-waxy kind)
- Luscious Olive Oil
- Fresh herbs (chives or parsley are the best)
- Dried herbs (mixed herbs)
- Savoury Nutritional Yeast
- White pepper
- Vegan chicken or vegetable stock and warmed water
- Optional vegan cream or soya / oat / rice milk. I often omit this and the results are still delish!
PORTION SIZES: While most would suggest one potato per person as a reasonable portion, honestly I like to eat at least three potatoes myself. 🙂 Double this recipe as needed for your family!
How to Make Savoury Vegan Mashed Potatoes:
- Peel and cut 4 potatoes in 5cm chunks, placing in water as you go to prevent the discolouration from exposure to air .
- Cook your potatoes by either boiling them in salted water on the stove for 15 – 20 minutes (reserving the cooking water), or by covering them in the microwave for 8 – 15 minutes. If you use the microwave the container must be completely covered with a lid or another container. If not, your potatoes risk developing a waxy skin. (Make sure there is a gap for steam to escape, of course.)
- Add 2 tablespoons of olive, 3 tablespoons of nutritional yeast, a cup of warm vegan chicken or veggie stock and 1/4 teaspoon of dried mixed herbs, some white pepper, and 2 tablespoons of finely chopped chives to your potatoes. If you’d like, you can add 1/2 cup of warmed plant-based milk (avoid almond, as the taste is not suitable) or vegan cream.
- Mash with a masher until smooth. If the mixture is too dry, additional liquid 1/2 a cup at a time. You can use the potato boiling water, or regular water, warmed to room temperature.
- When you’re ready to serve, drizzle with an optional final sneaky lashing of olive oil, and enjoy!
- 4 Hearty Potatoes (the non-waxy kind)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Cup Fresh herbs (chives or parsley are the best)
- ¼ Teaspoon dried herbs each (mixed herbs)
- 3 Tablespoons Nutritional Yeast
- Pinch of White pepper
- 1 Cup vegan chicken or vegetable stock and warmed water
- 1 Cup vegan cream or soya / oat / rice milk
- 1 Cup water as needed
- Peel and cut 4 potatoes in 5cm chunks, placing in water as you go to prevent the discolouration from exposure to air .
- Cook your potatoes by either boiling them in salted water on the stove for 15 - 20 minutes (reserving the cooking water), or by covering them in the microwave for 8 - 15 minutes. If you use the microwave the container must be completely covered with a lid or another container. If not, your potatoes risk developing a waxy skin. (Make sure there is a gap for steam to escape, of course.)
- Add 2 tablespoons of olive, 3 tablespoons of nutritional yeast, a cup of warm vegan chicken or veggie stock and ¼ teaspoon of dried mixed herbs, some white pepper, and 2 tablespoons of finely chopped chives to your potatoes. If you'd like, you can add ½ cup of warmed plant-based milk (avoid almond, as the taste is not suitable) or vegan cream.
- Mash with a masher until smooth. If the mixture is too dry, additional liquid ½ a cup at a time. You can use the potato boiling water, or regular water, warmed to room temperature.
- When you're ready to serve, drizzle with an optional final sneaky lashing of olive oil, and enjoy!
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