Homestyle Mashed Potatoes

Photo Credit: Allyson Kramer
    35 mins

Making creamy, delicious mashed potatoes is a snap with this easy method. No need to even peel the potatoes for this recipe; and since it calls for Yukon Gold potatoes which are naturally "buttery", you can go easy on the added vegan butter and nondairy milk. The key is in the potatoes' cooking method, which ensures perfectly cooked potatoes in minutes!

What You'll Need

  • 3 pounds Yukon Gold potatoes, unpeeled
  • 2 tablespoons nondairy margarine
  • 3 tablespoons vegan sour cream or coconut cream
  • 1 to 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

Bring a large stockpot filled about 1/2 way to 2/3 of the way with water. Salt lightly and bring the water to a boil. In the meantime, prepare the potatoes.

Scrub each potato well and then place onto a large cutting board. Cut potatoes into even pieces, about 1 1/2 inch cubes (or as close to cubes as you can achieve with a rounded root veggie!).

When your stockpot full of water reaches a rolling boil, gently add the potatoes to the pot of water, being careful not to allow the boiling water to splash up onto you as you transfer the potatoes.

I find this easiest to do by using a colander to quickly drop the potatoes in all at one time, but you can certainly add them in small increments as well.

Once the potatoes have been added to the water, watch the water until it once again returns to a rolling boil. At the moment the water boils, set your oven timer for 12 minutes. After 12 minutes cooking time has passed, carefully strain out one of the larger pieces of potato and check for done-ness by pressing down with a fork. If the potato crumbles slightly, and mashes easily, then they are done. If not, cook for an additional 1 minute. Uncooked potatoes will cause "lumpy" mashed potatoes, so it's best to play it safe if you are unsure and cook for 13 minutes.

Drain the potatoes after they have become fork tender and allow all the water to drain from the colander before transferring to a large metal mixing bowl. Add the nondairy margarine, vegan sour cream, and 1 teaspoon salt.

Begin by mixing on low speed until the potatoes and the other ingredients are well combined. Once combined, mix on high speed until smooth and fluffy, or mix vigorously with a large fork or potato masher for 2 to 2 minutes until smooth. If using an electric mixer, some of the potato skins are likely to get caught around the beater. You can either discard or stir back into the mashed potatoes. If needed, add up to 1/2 teaspoon additional salt to taste.

Store leftovers in an airtight container for up to 4 days. Before reheated, stir in 1 to 2 tablespoons nondairy milk.