My grandma made the best whipped mashed potatoes! Unfortunately, they were loaded with ‘real’ butter and cow’s milk. I’m
going vegan and my oldest son is allergic to dairy products, so I have been working on an alternative. Honestly, I think this tastes just as good as my grandma’s. I’ve made it for many family gatherings and even hardcore carnivores admitted it was delicious, with a few even saying it was the best mashed potatoes they had. But don’t take my word or their word for it! Try it yourself! Plus, the vegan substitutes are less fat which equals less calories, which means we can eat more of the mashed potatoes. Right?
Vegan Whipped Mashed Potatoes
-5 pounds Russet Potatoes (about 5 Large Russet Potatoes)
-1/4-1/2 cup vegan butter (I use this recipe: https://avirtualvegan.com/easy-vegan-butter/)
-1/2 c. to 1 c. Almond milk (click here for my recipe of it) or other dairy-free milk
-2-3 TB Sugar
-1-2 tsp mineral sea salt (this is the best sea salt I have found: REDMOND Real Sea Salt – Natural Unrefined Organic Gluten Free Coarse, 26 Ounce Pouch (1 Pack))
-1/4 tsp cayenne pepper (or 1/2 tsp black pepper)
Peel the potatoes and place in a stew pot (gallon sized or larger) of already boiling water. I like to cut them in half so they cook quicker. Stop boiling them once a fork goes into them easily (I have found it usually takes less than 30 minutes). Don’t overcook them or they will become a mushy mess! Once they are done cooking, drain the potatoes in a colander. Then add them to a mixer (like a Kitchen Aid Mixer), along with the butter, milk, salt, sugar, and pepper. Whip them until they are smooth and lump-free.
Makes about 8 cups. Serves 8. Serving size= 1 cup.
Need a good gravy to go with it? Check out my recipe for a delicious vegan, fat-free, and gluten-free gravy at this link: http://sheabuttersunshinesarcasm.com/vegan-fat-free-and-gluten-free-gravy/
Note: Typically I use 1/4 cup butter, 1 cup milk, 3 TB sugar, 2 tsp. salt, and 1/4 tsp red pepper when I make this whipped mashed potatoes recipe. That being said, I would suggest you start with the just 1/4 cup butter, 1/2 cup milk, 2 TB sugar, 1 tsp salt, and a 1/4 tsp red pepper, and then go from there your first time making it.
The importance of quality salt:
It might seem silly that I recommend a specific salt in a recipe, but the Redmond Sea Salt TRULY is amazing (this is NOT a sponsored post, I really do think this salt is the best). Most salts (sea salts included) are heat processed, contain anti-caking agents, or even dextrose but not Redmond’s Sea Salt! It’s left unrefined, making it rich in electrolytes and trace minerals. Other good sea salts are the pink Himalayan and Celtic salt, just make sure they come from a reputable company, otherwise they may contain impurities. Pink Himalayan comes from the Himalayan mountains, Celtic salt is mined from the ocean, and Redmond Sea Salt is the remnant of an ancient sea bed in Utah in the United States. It starts about 30 feet underground, and is protected by a layer of bentonite clay, which greatly reduces the chance of contamination by impurities, especially in comparison to the other sea salts. Ready to give it a try? Click the link: REDMOND Real Sea Salt – Natural Unrefined Organic Gluten Free Coarse, 26 Ounce Pouch (1 Pack)
Have you heard made vegan mashed potatoes? How did they turn out? Also, does anyone have any ideas on how to make this vegan AND sugar free? I have tried using Xylitol in place of the sugar but it didn’t taste good.