I don't have a potato masher or ricer, is there anything else I can use?

For a long time until someone gifted me one, I used my large whisk to mash my potatoes. The great thing about the whisk is that you can mash the potatoes and then vigoursly whisk to get them extra smooth. It's a little extra arm muscle, but works like a charm.

Can I boil my potatoes instead of steaming them to make mashed potatoes?

You can boil your potatoes. Quarter your potatoes and boil in water that is generously salted. Once fork tender, drain in a colander and allow for excess moisture to drip off. I also like to pat them dry with a clean dish towel to help remove as much excess moisture on the surface as I can. This will help to make sure your mashed potatoes don't end up loose and watery once mashed.

Can I still add butter to these potatoes?

Absolutely! I like using room temperature butter and to add it to the potatoes when they are still warm as I'm mashing them. They come out so creamy and tasty this way too.

Vegan Garlic Mashed Potatoes

Description

These vegan garlic mashed potatoes are fluffy, creamy with an incredible buttery taste. But the secret is, these mashed potatoes are made without butter.

Ingredients

Scale

2.5 lbs Yukon gold potatoes, cut into 1 inch chunks
1/2–3/4 cup unsweetened almond milk
1 tbsp nutritional yeast
1–2 garlic cloves, mashed
1 tsp miso paste
Salt and pepper to taste

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Instructions

Place a steamer insert or snugly fitting colander into a large pot. Add enough water to reach the bottom of the insert. Place the potatoes in the steamer insert and cover with a fitting lid to help trap the steam. Heat the pot until the water starts to boil, then reduce to a medium high heat and cook until the potatoes are fork tender, about 15 to 20 minutes.
In a mug, microwave your almond milk for 20-25 seconds to warm.
Remove steamed potatoes and place in a bowl along with your miso paste, mashed garlic and nutritional yeast. Pour half of the heated milk over your potatoes along with a generous pinch of salt. (Side note: If using butter, feel free to add 1-2 tablespoons at this point too.)
Using a potato masher or large whisk, mash potatoes to help smooth them. As you mash, add additional milk until creamy desired consistency is reached. If using a whisk, when they get really nice and mashed, I like to whip the potatoes a bit with the whisk to make them extra fluffy.
Add additional salt and pepper to taste and serve warm.

Notes

For a good potato flavor, use Yukon gold potatoes. You can also do a half and half mix of russet potatoes and Yukon gold potatoes for a good fluffy texture and equal bits flavor.

I recommend steaming your potatoes instead of boiling them. My main reason for suggesting this is that boiled potatoes become waterlogged and end up making your potatoes too loose and watery. I’ve tested these potatoes out both ways, and steaming always comes out the best for me.

Cut your potatoes into cubes that are roughly the same size to help ensure that they cook evenly at the same time.

To make your potatoes extra fluffy and creamy, use a potato ricer. It truly mashes your potatoes the best, so if you are really into mashed potatoes, I highly recommend it.

Use a creamy milk. I’ve had my favorite success with unsweetened soy milk from the aseptic containers found in the aisles versus the refrigerated cartons. It’s creamy, but no weird sweet notes in savory dishes like this. I also recommend unsweetened oat, cashew or almond milk.