Vegan Mashed Potatoes Recipe

Introduction

These vegan mashed potatoes are creamy, flavorful, and perfect as a comforting side dish. Made with Yukon Gold potatoes, vegan butter, silken tofu, and fragrant garlic, they offer a rich texture without any dairy.

Ingredients

• 2.5 pounds Yukon Gold potatoes
• 1/3 cup vegan butter
• 1/2 cup unsweetened soy milk
• 1/4 cup silken tofu
• 3 cloves garlic
• 2 tablespoons fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: In a large pot, bring water to a boil and add salt to taste. Add the Yukon Gold potatoes, cover, and cook for about 15 minutes or until tender.
2. Step 2: In a small saucepan, heat the vegan butter with the garlic cloves. Cook for 3 minutes until fragrant but not browned.
3. Step 3: Pour in the unsweetened soy milk and bring the mixture to a simmer.
4. Step 4: Blend the silken tofu with 1/4 cup of the soy milk until smooth to create a creamy mixture.
5. Step 5: Stir the tofu cream into the garlic butter and soy milk mixture.
6. Step 6: Add the fresh parsley and cook for another 3 minutes until heated through and fragrant.
7. Step 7: Drain the cooked potatoes and return them to the pot. Mash them using a potato masher until smooth.
8. Step 8: Gradually pour the garlic-soy butter mixture over the mashed potatoes, mixing well until creamy and combined.
9. Step 9: Season with salt and freshly ground black pepper to taste, then serve warm.

Tips & Variations

• For a richer flavor, use vegan butter with a garlic or herb infusion.
• Replace soy milk with any other unsweetened plant-based milk like oat or almond milk.
• Add roasted garlic instead of raw garlic for a milder, sweeter taste.
• Include a pinch of nutritional yeast for a subtle cheesy flavor.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Russet potatoes or red potatoes can be used, but Yukon Golds provide the creamiest texture suitable for mashed potatoes.

Is silken tofu necessary?

Silken tofu adds creaminess and protein, but you can substitute with additional plant milk and a dairy-free cream alternative if preferred.

Vegan Mashed Potatoes Recipe

---

★★★★★

4.7 from 94 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This creamy Vegan Mashed Potatoes recipe features tender Yukon Gold potatoes blended with a flavorful vegan garlic butter sauce made from vegan butter, unsweetened soy milk, silken tofu, and fresh parsley, creating a smooth, comforting side dish perfect for any meal.

---

Ingredients

Scale 1x2x3x

Potatoes

• 2.5 pounds Yukon Gold Potatoes

Vegan Garlic Butter Sauce

• 1/3 cup Vegan Butter
• 3 cloves Garlic
• 1/2 cup Unsweetened Soy Milk
• 1/4 cup Silken Tofu
• 2 tablespoons Fresh Parsley
• Salt to taste
• Freshly Ground Black Pepper to taste

---

Instructions

1. Boil Potatoes: In a large pot, bring water to a boil and add salt to taste. Add the Yukon Gold potatoes, cover the pot, and cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
2. Prepare Vegan Garlic Butter: In a small saucepan, heat the vegan butter over medium heat with the garlic cloves. Cook for 3 minutes until the garlic is fragrant but not browned to infuse the butter with garlic flavor.
3. Simmer Soy Milk: Pour the unsweetened soy milk into the garlic butter mixture and bring it to a gentle simmer, stirring occasionally to combine the flavors.
4. Make Tofu Cream: In a blender or food processor, blend 1/4 cup of soy milk together with the silken tofu until smooth to create a creamy vegan substitute for heavy cream.
5. Combine Sauce Ingredients: Add the tofu cream mixture to the simmering vegan garlic butter sauce, stirring well to integrate both components into a smooth sauce.
6. Add Parsley: Stir in the fresh parsley and cook the sauce for another 3 minutes to let the flavors meld together and become fragrant.
7. Mash Potatoes: Drain the cooked potatoes using a strainer or sieve, then return them to the pot. Use a potato masher to mash them until smooth and free of lumps.
8. Mix Sauce and Potatoes: Gradually pour the vegan garlic butter mixture over the mashed potatoes, adding half at a time. Stir thoroughly to combine until the mashed potatoes reach a creamy and smooth consistency.
9. Season and Serve: Season the mashed potatoes with salt and freshly ground black pepper to taste. Serve immediately as a delicious, creamy vegan side dish.

Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor, ideal for mashing.
• Silken tofu provides a smooth, creamy texture without dairy, perfect for vegan dishes.
• You can substitute soy milk with any unsweetened plant-based milk like almond or oat milk.
• Adjust the seasoning according to your taste preference.
• This recipe can be reheated gently on the stovetop or in the microwave with a splash of plant-based milk to maintain creaminess.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: vegan mashed potatoes, dairy-free mashed potatoes, vegan side dish, creamy mashed potatoes, plant-based recipe