Healthy Vegan Mashed Potatoes
Creamy, fluffy mashed potatoes made with Yukon Golds, a little cauliflower, garlic, olive oil and warm plant milk. No butter or cream.
Ingredients
- 2 lb Yukon Gold potatoes 900 g, peeled and cut into 2-inch chunks
- ½ head cauliflower about 1 lb / 450 g, cut into florets
- 4 cloves garlic peeled
- 1 tsp salt for the water
- 3 tbsp extra virgin olive oil
- ½–¾ cup unsweetened plain plant milk 120–180 ml, warmed
- 2 tbsp nutritional yeast optional, for a savory flavor
- salt and black pepper to taste
- 2 tbsp fresh chives chopped
Instructions
- Put the potatoes, cauliflower and garlic in a large pot, cover with cold water by 1 inch and add 1 tsp salt.
- Bring to a boil, then simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
- Drain well and return everything to the hot pot. Let it steam-dry over low heat for 1 minute.
- Mash with a potato masher until mostly smooth.
- Add the olive oil and nutritional yeast, then pour in the warm plant milk a little at a time, mashing until creamy.
- Season with salt and pepper, top with chives and an extra drizzle of olive oil, and serve hot.
Notes
Mash by hand: a blender or food processor makes potatoes gluey. Reheat with a splash of warm plant milk. Nutrition values are estimates.