Mashed Potatoes Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 10 minutes
3 pounds Yukon gold potatoes, peeled and chopped into large chunks
½ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary), plus more if needed
¼ cup olive oil
Salt and black pepper to taste
1Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, 7 to 8 minutes. Drain the potatoes, then return them to the pot.
2Add the milk and olive oil. Mash until it reaches the desired consistency.
3If the potatoes are still too dry, add milk by the tablespoon until it reaches the desired moisture level. Add salt and pepper.
4Leftovers will keep in the fridge in an airtight container for up to 4 days.
5Truffled Mashed Potatoes: Replace 3 tablespoons of the olive oil with truffle oil, and add ½ teaspoon of garlic powder.
6Reduced-Calorie Mashed Potatoes: Replace half of the potatoes with 1½ pounds cauliflower florets.
7To make the mashed potatoes extra smooth, process them in a food processor with the milk and olive oil.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.