Supremely creamy vegan mashed potatoes

As families who manage food allergies, we do NOT have to settle for second-rate mashed potatoes at the Thanksgiving table. When the MVP (minimal viable product) is already something luxurious, decadent and swoonworthy, we have no choice but to make it happen.

Check out The Asian Allergy Mom on Instagram for the video for this recipe and more.

This recipe has three ingredients (aside from salt). And when you choose those three ingredients carefully, you’ll end up with something absolutely stunning. First, you want to choose Yukon Gold potatoes, the creamiest of the potatoes. Second, you’ll want an unsweetened vegan heavy cream. Violife, Country Crock and Silk all make beautiful vegan heavy creams. Third, a good vegan butter. I used Earth Balance.

Last, our cooking vessel. A Dutch oven works best here because the cooking, mashing and serving all happens in one warm pot that stays warm forever.

This is a recipe for creamy potatoes with some rustic lumps left in. For no lumps, use a food mill in step 4.

Creamy Vegan Mashed Potatoes
Serves 8-10

Ingredients:

4 pounds (about 8 medium) Yukon Gold potatoes, peeled and sliced 3/4” thick
1 1/2 cups vegan heavy cream
12 tablespoons (1 1/2 sticks) vegan butter
Salt

Directions:

1. Rinse potato slices to remove excess starch (this makes them creamier and less gluey).

2. Transfer potatoes to a large Dutch oven, add cold water to cover potatoes by one inch and bring to a boil over medium-high heat. Reduce heat to medium and boil until potatoes are tender, 20-25 min.

3. Meanwhile, heat vegan heavy cream and butter in a small saucepan until butter is melted. Cover and keep warm.

4. Drain potatoes and return to Dutch oven. Stir over low heat until the potatoes are thoroughly dried, 1-2 min.

5. Pour about 3/4 of the warm cream mixture and 1 tsp salt into the potatoes and mash using a potato masher. When cream is absorbed, add more cream mixture. Mash and mix until you get your desired creaminess. Salt to taste.

6. Cover until it is time to eat, and serve in the warm Dutch oven.

Allergens: none