- 2 pounds potatoes (1 kg), Russet or Yukon Gold
- 4 tbsp extra virgin olive oil or melted vegan butter
- 1/2 tsp sea salt
- 1/2–3/4 cup unsweetened plant milk of your choice (125–200 ml), I used soy milk
- Feel free to peel your potatoes or leave the skins on. Then cut them into into 1-inch cubes (about 2.5 cm) and transfer to a large pot full of cold water.
- Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender.
- Drain the potatoes.
- Return the potatoes to the pot and cook over medium-high heat for about 2-3 minutes, stirring occasionally, to help cook off some of the remaining steam within the potatoes. This step is optional.
- Mash the potatoes using a potato masher or a fork. You can also use an immersion blender if you want.
- 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.
- Serve immediately (I added some ground black pepper and chopped chives on top for garnish, but it’s completely optional) or keep 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 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.
- 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.
- Most people use a potato masher or a fork, but a potato ricer is also a good choice. I’ve read it’s not a good idea to use a food processor or an immersion blender as you’ll probably get a gummy like paste, but I’ve used an immersion blender on several occasions and it works just fine (I prefer a potato masher, though).
- You can also use vegan sour cream, vegan cream cheese, vegetable stock, or water instead of milk.
- 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).
- Serving Size: 1/6 of the recipe
- Calories: 217
- Sugar: 1.5 g
- Sodium: 205 mg
- Fat: 9.9 g
- Saturated Fat: 1.4 g
- Carbohydrates: 29.5 g
- Fiber: 3.9 . g
- Protein: 4.2 g