Replace the Cow with a Plant
It’s easy to prepare vegan mashed potatoes. Just replace the moo (cow milk) with plant-based milk such as soy, almond, or coconut, like I’ve used here. I don’t like the flavor that soy milk gives the potatoes, so I use coconut milk because it leaves no detectable coconut taste to the potatoes.
To Boil with the Skin or Without the Skin
I learned to make mashed potatoes by peeling and dicing the potatoes first and then boiling them. My husband John says the best way to prepare them is boil them with the skins on. I tried John’s method, but it took nearly 40 minutes to boil the potatoes whole. I cooled them a little bit so that I could remove the skin, but it was still challenging to do. They were also very sticky. Then, when I went to whip them up in a mixer, because they were now cold, they were more difficult to whip and the potatoes ended up lumpy. The next time, I vowed to return to my mom’s method and that is what is outlined below.
I remember the days of adding a big lump of butter to my mashed potatoes, but no more. Try Earth Balance Buttery Sticks as a replacement for butter, or consider canola oil, chopped red onion, green onion, fake bacon, or Old Bay seasoning.
- 10 Organic Yukon Gold Potatoes, peeled and chopped into 1/2-inch pieces
- 1/3 cup canned coconut milk
- Bring a large pot of water to boil, then add chopped potatoes
- Boil for approximately 10 minutes or until a fork can be placed through the pieces
- Drain potatoes, then add to a mixing boil.
- Beat at a low speed, then slowly add coconut milk until potatoes are smooth and whipped.
- Top with favorite toppings.