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The Best Vegan Mashed Potatoes

  • Cooking time
  • Prep time
  • Portions 8
recipe image The Best Vegan Mashed Potatoes

Ingredients

  • 1 garlic head (optional)
  • olive oil for roasting garlic (optional)
  • 2 1/2 pounds potatoes (I used half Russet and half Yukon Gold potatoes)
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 3/4 cup "lite" or reduced fat coconut milk
  • 6 tablespoons Country Crock® Plant Butter with Olive Oil Stick, softened
  • 2 tablespoons white miso paste *
  • freshly cracked black pepper to taste
  • chopped fresh chives, for serving
Energy (kcal)136 kcal
Energy (kJ)569 kJ
Protein (g)3.3 g
Carbohydrate incl. fibre (g)21.2 g
Carbohydrate excl. fibre (g)18.7 g
Sugar (g)0.9 g
Fibre (g)2.4 g
Fat (g)4.9 g
Saturated fat (g)4.0 g
Unsaturated fat (g)0.3 g
Monounsaturated fat (g)0.2 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)583 mg
Salt (g)1.46 g
Vitamin A (IU)5 IU
Vitamin C (mg)22.2 mg
Calcium (mg)23 mg
Iron (mg)1.59 mg
Potassium (mg)508 mg

Instructions

  1. If you want roasted garlic mashed potatoes, follow this step. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden.
  2. Meanwhile, take the Country Crock Plant Butter out of the fridge to soften.
  3. Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths (or into eighths if you have large Russet potatoes). Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 1/2 teaspoons of the kosher salt and stir to combine. Bring to a boil, and then cook until the potatoes are fork-tender and and very soft when poked, about 15-20 minutes.
  4. Drain the potatoes in a colander. Then return the potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
  5. Once the Plant Butter is softened, place it in small bowl and add the miso paste. Using a fork, cream them together until well combined.
  6. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper. Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes.
  7. Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher or an electric handheld mixer (on low speed), mash the potatoes. Then add the warm miso butter-coconut milk combo, and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste
  8. Garnish with fresh chives and serve warm.
Recipe by Nisha Vora @rainbowplantlife

* If you want a more pronounced miso flavor, you can add a bit more of miso paste. I recommend no more than 2 1/2 tablespoons. Otherwise the mashed potatoes taste very much like miso.