I know you love it when I use words like creamy on an allergy food blog because it usually means I’m posting something really good that is hard to find in our world of eating.
And with that lovely intro, I present to you these tasty vegan creamy easy-to-make mashed potatoes. Woot woot.
If you’re looking for that last minute side dish that won’t take up much space on your stovetop and also won’t deter from your focus on that coconut milk caramel you’ve been making all morning, then this is the recipe for you. It could be a game changer to your level of Thanksgiving enjoyment.
Or, if you’re anything like Lindsey from Pinch of Yum and you’re still in the young people’s club where you don’t have to bring anything complicated, then say hello to the mashed potatoes that your gluten-free cousin and nut-free, soy-free aunt and anything green-free grandfather will enjoy.
These potatoes might be small, but they pack a punch.
This recipe was made by my Hunter twin yet again. Duh, he cooked all these funtastic Thanksgiving meals. If you haven’t gone and checked out his website and emailed him about cooking during your trip to the beach that’s coming up faster than you think, DO IT. He is awesome! And you will be so happy you did.
Because The Dish and the Spoon = Stress Free Beach Trip For YOU! Yay!
I’m trying my hardest to not write a book of a post like normal because when you’re looking for a recipe for simple, easy mashed potatoes, you’re obviously not here for the words.
Oh I almost forgot, these potaters are great for leftovers or to be left out for a while (like when you have breakfast thanksgiving, then lunch thanksgiving, then you go back for thanksgiving dinner) because all you gotta do is whisk some non-dairy milk into the party and they fluff right back up into their original creamy form. Yippeee for easy and fun and yummy mashed potatoes.
By the way, I’ve got a really good potato joke, here it is: the potato gives his girlfriend a nice gift and she’s like “aw, why are you so sweet?” and the potato goes, “honey, that’s just the way I yam.”
- 3 pounds red potatoes
- ¾ cups unsweetened non-dairy milk
- 1 teaspoon garlic powder
- 4 tablespoons vegan butter
- 1 tablespoon salt
- 1 teaspoon pepper
- chopped chives, for topping (optional)
- Place the potatoes in a large pot and fill with water until they are completely covered. Bring the water to a boil and cook until the potatoes are tender and you can easily pierce them with a fork, around 20-25 minutes. When the potatoes are cooked, drain the water.
- Pour the milk, garlic powder, butter, salt, and pepper into the large pot and mash together until smooth. Top with chives and serve warm as a side.