Creamy Mashed Potatoes
Description
Mashed potatoes are a Thanksgiving essential, and this vegan version is every bit as rich, fluffy, and indulgent as the classic. Plant-based butter and oat milk create a silky, creamy texture without dairy, while a generous seasoning of salt and pepper brings it all together.
This simple dish is make-ahead friendly and loved by everyone, making it an easy win during busy holiday prep.
Ingredients
- 800 g potatoes, peeled and cubed
- 150 ml oat milk
- 50 g butter
- salt ((to taste))
- freshly ground black pepper ((to taste))
- Optional: garlic cloves, minced
Instructions
- 1 Place the cubed potatoes (and garlic, if using) in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil.
- 2
Reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.- 3
Drain the potatoes well, then return them to the pan. Let them sit for a minute or two to allow steam to escape (this prevents watery mash).- 4
Add the vegan butter and mash thoroughly using a potato masher or ricer.- 5
Gradually stir in the oat milk, a little at a time, until the mash is creamy and smooth. You may not need it all, depending on your potatoes.- 6
Season generously with salt and black pepper. Serve hot, ideally alongside herbed gravy. - 2