Mashed Potatoes without Butter

5 from 20 votes

Silky smooth vegan mashed potatoes with a velvety creamy texture and buttery flavour. Light and fluffy and perfect for vegan thanksgiving dinner, vegan Christmas dinner or just a nice vegan Sunday lunch!

Prep Time13

Cook Time15

Total Time28

Course: Side Dish

Cuisine: All

Keyword: mashed potatoes without butter, vegan mashed potatoes

Servings: servings

Calories: 283kcal

Author: Richard Makin

Equipment

1 large saucepan
1 colander
1 potato ricer or masher

Ingredients

1.5 kg potatoes preferably maris piper or russet, peeled and cut into 1.5 inch cubes
80 g vegan butter plus extra for serving
170 ml plant milk ideally full-fat oat or soy milk without flavourings or sweeteners
2 ½ teaspoon fine sea salt
Ground black pepper for serving
Chives or fresh parsley for serving

Metric - US Customary

Instructions

Fill a large saucepan with water plus 2 teaspoon of the fine sea salt and bring to the boil. Add the potatoes, making sure they’re all covered by the water, and bring to the boil again.
1.5 kg potatoes, 2 ½ teaspoon fine sea salt
From the point the water begins to rapidly bubble, cook the potatoes for around 15 minutes or until fork soft.
Drain the potatoes through a colander. While the empty pot is still warm, add the vegan butter and plant milk. Allow them both to warm/melt while the potatoes steam-dry in the colander for 3 minutes.
80 g vegan butter, 170 ml plant milk
Carefully add the potatoes back to the pan, being careful not to splash yourself with the milk or butter. Mash the potatoes with a masher or a potato ricer until smooth and stir into the warmed milk and vegan butter. Season with the remaining ½ teaspoon of salt then serve with extra vegan butter, ground black pepper and fresh chives.
Ground black pepper for serving, Chives or fresh parsley for serving

Notes

1. It may well feel like a mashed potato hack, but trust me, do not ever use a blender to make mashed potatoes. The blades more way too fast and will only result in a gluey, sticky bowl of mashed potatoes.

2. If you're using a vegan butter which browns, you can use this feature to add even more flavour to your vegan mashed potatoes. Just add the butter to the pan after you've drained your potatoes and place back over the heat. Stirring constantly, the vegan butter should begin to foam and pick up some small flecks of brown. Keep going until the vegan butter is nutty and fragrant. Allow to cool for a minute or two before adding the vegan milk, followed by the potatoes. The browned butter will really make your mashed potatoes stand out!

Nutrition