Vegan Yukon Gold Mashed Potatoes
Elevate your side dish game with these creamy and flavorful Vegan Yukon Gold Mashed Potatoes, a plant-based twist on the classic comfort food. Made with buttery Yukon Gold potatoes, unsweetened plant-based milk, and a drizzle of extra virgin olive oil, this recipe delivers velvety smooth mashed potatoes without the use of dairy. The optional addition of infused garlic adds a subtle depth of flavor, while a garnish of fresh chives or parsley brightens the dish beautifully. Perfect for weeknight dinners or holiday gatherings, this recipe is quick to prepare, ready in just 30 minutes, and serves 4 hungry guests. Whether you're vegan or simply looking for a lighter alternative, these mashed potatoes are sure to be a hit!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 0.5 cups Unsweetened plant-based milk (e.g., almond, oat, or soy milk)
- 3 tablespoons Extra virgin olive oil
- 2 units Garlic cloves (optional, peeled and smashed)
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chives or parsley (optional, chopped for garnish)
Instructions
Peel the Yukon Gold potatoes and cut them into evenly sized chunks, about 1-2 inches each. This ensures even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add the salt to the water.
Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are fork-tender.
While the potatoes are cooking, warm the plant-based milk in a small saucepan over low heat. If using garlic, add the smashed garlic cloves to the milk to infuse it with flavor. Let it warm through for about 5 minutes, but do not let it boil. Remove the garlic cloves before using.
Once the potatoes are tender, drain them well and return them to the pot. Allow them to sit in the pot for a minute or two to release any remaining steam. This step helps prevent watery mashed potatoes.
Using a potato masher, mash the potatoes to your desired consistency. For a smoother texture, you can also use a hand mixer or a potato ricer.
Gradually add the warmed plant-based milk and olive oil to the mashed potatoes, mixing until creamy and smooth. You may not need to use all the milk, so add it a little at a time until the desired texture is reached.
Season the mashed potatoes with black pepper and add more salt to taste, if needed.
Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley, if desired. Serve warm.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
