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Plant-Based Mashed Potatoes (no dairy and oil-free)

Creamy mashed potatoes that are simply made without any oil or dairy. This recipe makes for delicious mashed potatoes that are garlicky and full of flavor, making them the perfect side dish. Plus, they are completely plant-based, vegan and wfpb.

Course Side Dish
Cuisine Plant-Based, Vegan
Keyword garlic, healthy breakfast, mashed potatoes, plant-based, potato, side dish, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 servings

Ingredients

  • 5 lbs russet potatoes
  • 3 garlic cloves
  • 1/2 cup almond milk (+ more depending on how creamy you want it)
  • 1/4 cup nutritional yeast
  • 2 tsp salt (more or less to taste)
  • 1/2 tsp black pepper (more or less to taste)

Instructions

  1. Thoroughly wash potatoes. Then, peel the skins using a vegetable peeler.

  2. Chop potatoes into cube size pieces. Put them into a stock pot and cover with water. Boil on medium to high heat for 20-30 minutes, depending on how small you chopped the potatoes. The potatoes should be soft enough to easily stick a fork through it.

  3. Once they are soft, remove from heat and drain the remaining water.

  4. Add the potatoes and almond milk to a standing mixer and mix until fluffy. Alternatively, you can use an immersion blender, add the almond milk and blend them straight in the stockpot.

  5. Once they are fluffy, add remaining ingredients and mix to combine.

  6. Serve!