Add the oil and stir with a spoon until well combined.
Add the salt and stir again.
Finally, pour in the milk a little at a time until it’s fully incorporated. I prefer to add hot milk, but milk at room temperature or even cold milk is also okay. Use more or less milk, depending on the consistency you’re looking for.
Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.
There are 2 types of potatoes: starchy and waxy. For this vegan mashed potatoes recipe, starchy potatoes are great to get a fluffier inside but use what you have on hand. Russet and Yukon Gold work amazing.
I prefer to peel the potatoes, but please feel free to leave the skin on if you want. For creamy and smooth mashed potatoes, peel them.
To keep the potatoes from oxidizing, place them in a bowl of cold water while you’re peeling and cutting the other potatoes.
To make my vegan mashed potatoes I prefer to add the salt at the end, once the potatoes are cooked, but some people add a pinch of salt to the water before boiling the potatoes, you choose. In that case, you’ll need to add less salt before mashing the potatoes.
I highly suggest you use a potato masher, as this tool is specifically designed to mash potatoes, so it is really convenient. Some people use a fork too, but a potato ricer is also a good choice. I’ve used an immersion blender on several occasions and it works just fine (I prefer a potato masher, though, because the blender can sometimes change the final texture of this dish).
I’m a huge fan of extra virgin olive oil, but use any other oil you have on hand or even melted vegan butter. If you don’t eat oil, just use some water, vegetable stock, or unsweetened plant milk instead.
Nutritional info has been calculated by using 1/2 cup of unsweetened soy milk (125 ml).