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Ultimate Vegan Mashed Potatoes

Ultimate Vegan Mashed Potatoes {Beard and Bonnet}

Mashed potatoes are one of my favorite Thanksgiving side dishes! To be totally honest I could eat mashed potatoes any meal of the year. I just love them! When I was a kid I would pile 3 servings of mashed potatoes on my plate the first trip through the Thanksgiving buffet at my grandparents house. I can vividly remember my grandmother eying my plate, in retrospect she was probably slightly annoyed that I skipped everything else she had slaved over for days. I couldn’t resist though, they were so good, and she never said anything to me about it.

Ultimate Vegan Mashed Potatoes {Beard and Bonnet}

Over the years I have grown to appreciate all of the offerings around our Thanksgiving table, but the mash is still the first thing I set my sights on. This year I decided  to experiment with vegan mashed potatoes – mainly so I had an excuse to eat more mashed potatoes before Thanksgiving, but also because our vegan and dairy free friends need killer mashed potatoes too! These potatoes are insanely good – the butter and cream is replaced with a combination of coconut milk and vegan butter then lots of caramelized onions are mixed in along with fresh chives and seasonings. I promise when you taste these you will be going back for seconds and thirds!

In case you are looking for a time saving tip on this one you can make the caramelized onions a few days in advance and store them in the refrigerator until ready to use.

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Ultimate Vegan Mashed Potatoes

  • Author: Beard And Bonnet
  • Yield: 6-8 as a side

Ingredients

  • 2 pounds Russet potatoes, scrubbed, peeled, and cut into similar size chunks
  • 4 tablespoons vegan butter
  • 6 ounces full fat coconut milk, half of one can
  • 1/2 cup chopped caramelized onions
  • 1 tablespoon nutritional yeast, optional
  • 1 heaping tablespoon thinly sliced chives
  • Kosher salt and freshly cracked black pepper to taste

Garnish

  • 1/2 tablespoon thinly sliced chives

Instructions

  1. Place the prepared potatoes in a large pot and fill with water. Bring to a boil over medium-high heat and cook until the potatoes fall apart when pierced with a fork, about 20-25 minutes.
  2. While the potatoes are cooking heat a small saucepan over low heat with the vegan butter and coconut milk until melted and completely combined. Keep warm.
  3. When the potatoes are ready drain them into a colander and pour them back into the pot.
  4. Pour half of the warm coconut milk mixture over the potatoes and mash with a potato masher until smooth adding more of the coconut milk mixture as needed to reach desired consistency.
  5. Fold in the caramelized onions, nutritional yeast, and chives until incorporated. Season liberally with salt and pepper.
  6. Garnish with the additional chives if desired.

Notes

Cook time does not include the time it takes to caramelize the onions.

 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.