Vegan Mashed Potatoes

Soft, buttery mashed potatoes, the kind from childhood, but veganized and handcrafted! Sometimes you really do just need a staple for your feast! And I can tell you now, this recipe will blow your socks off. Yes, it does use a lot of vegan butter, but there comes a time of year when you need that oh-so-creamy goodness, and this recipe is worth it. Yassss. I adapted the following recipe from this one to be vegan, as well as including some of my other tips and tricks. Goes really well with my vegan beyond sausage gravy recipe! You can use either sweet potatoes or regular potatoes, which I specified in the ingredients list.

Ingredients

• Regular Potatoes version:
  • 1.5 pounds russet potatoes, peeled (adds texture)
  • 1.5 lbs Yukon gold potatoes, peeled (adds flavor)
• OR Sweet potatoes version:
  • 3 lbs of sweet potatoes, peeled
• Salt
• 1 1/2 cups full fat almond milk (nut or soy milk preferable because they’re less sweet)
• 6 tablespoons Miyoko’s cultured vegan butter
• 1/2 cup vegan sour cream
• 1/2 teaspoon freshly ground black pepper
• Optional: 1/2 tbsp miso paste (adds extra umami flavor)

Instructions

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the vegan milk and butter (as well as the optional miso paste) in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Use a potato masher to lightly smash the potatoes (don’t overmash or they’ll lose their texture). Using a fork, whisk in enough of the hot vegan milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the vegan sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.