Vegan Mashed Potatoes

In the past, I made mashed potatoes by adding both butter and cream. Now, I need to create a depth of flavor without fat and dairy products. Enter nutritional yeast flakes, a vegan stand-in for recipes needing a somewhat cheesy flavor.

Vegan Mashed Potatoes

Potatoes, Russet/Idaho or Yukon Gold
Nutritional yeast flakes
Sautéed garlic, minced*
Almond milk, plain, unsweetened

Cut the unpeeled potatoes into 1″ chunks. Boil the pieces of potato until the they are no longer hard when pierced by a knife. Remove from water and drain. For every potato, add 1 tablespoon of nutritional yeast flakes and 1 clove sautéed garlic, then mash by hand or use a food processor. Add almond milk to moisten, until the mashed potatoes reach the consistency you desire.

Other tasty additions: minced chives, cooked, browned, cabbage (which will make a baconless Potatoes Colcannon), caramelized onions.


*To sauté garlic without oil, cook whole cloves (or minced) in a small amount of mushroom stock, just enough to keep the garlic from burning. Sauté for a minute or so, until the garlic starts to lose its opacity.

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