I actually made these for my family this past year for Thanksgiving and let me tell you… not a single person knew that this wasn’t made with real milk or butter!
And good news for all my (lucky) peeps who can consume dairy without an issue because you can easily swap this recipe out for the “real deal” mashed potatoes by just substituting real milk or the non-dairy and real butter for the vegan butter 🙂
There are lots of tips for making the perfect mashed potatoes in the instructions.. the most important part in my opinion is making sure you heat your milk and butter before adding them to the potatoes. Especially if you’re trying to make sure they are hot when served, this step is keyyy!
- 5 pounds Yukon gold potatoes
- 4 garlic cloves
- 2 cups oat milk (or other unsweetened, non-dairy milk) I prefer to use Oatly brand for this particular recipe
- 8 tablespoons (4 oz) vegan butter
- Kosher salt to taste, start with 1/2 tablespoon
- Black pepper to taste, start with 1 teaspoon
In a large pot, fill with enough water that will cover your potatoes and add in your garlic cloves. Bring to a boil.
While waiting for the water to boil, peel the potatoes and cut into approximately 1 inch pieces.
Once boiling, add cut potatoes to the boiling water (Tip: I use a mesh skimmer to add them as not to splash any boiling water on me!). Cook until you can easily stick a fork right through, at least 20 minutes.
In the meantime, add oat milk and vegan butter to a small pot and melt the butter completely into the milk. Keep on low heat until you're ready to add to the cooked potatoes.
Drain and place potatoes and garlic cloves back into your pot. Add your heated oat milk and vegan butter. Season with salt and pepper and mix with an electric hand mixer for very creamy, whipped potatoes or go rustic and use a potato masher. Taste, and season with more salt and/or pepper until your liking!