Buzz
Thanksgiving is famous for turkey, and that dish remains a non-vegan classic. However, the rest of the feast can be easily transformed into vegan-friendly dishes, and mashed potatoes are among the easiest to modify. Many non-vegans hesitate to let go of dairy, but with the right type of potato and some high-quality margarine, you can make your mash creamy without the need for cream.
How to select the perfect potato for your vegan mashed potatoes.
The ideal potato for a creamy vegan mash is the Yukon Gold or other similar yellow potatoes, which have a comparable starch content. Compared to russets, which are high in starch and tend to result in dry mashed potatoes, Yukon Golds are dense, creamy, and cook to a smoother texture. This makes them naturally creamy enough to skip the addition of dairy cream.
Instead of mashing, try ricing.
While they're often called 'mashed potatoes,' potatoes that are riced offer a superior, smoother texture. Traditional mashers sometimes leave larger chunks behind, which aren't exactly 'creamy' when eaten. Skip the arm workout from manual mashing, which can release too much starch and result in a gluey texture, and instead use a potato ricer or push them through a fine mesh sieve. This will break the potatoes down into small pieces, and then you can gently mix in your preferred vegan 'butter.'
Add a generous amount of roasted garlic.
Roasting garlic does wonders—it transforms its pungent, spicy flavor into something sweet, rich, and creamy. The garlic softens so much that it can be spread like butter, but you’re not going to spread it. Instead, mash it directly into your potatoes to soften some of the potato's bitterness and enhance the creaminess. Roast a whole garlic bulb, remove the cloves, and press them through the same ricer (or sieve) you used for the potatoes.
Top it off with premium margarine.
While I have no issue with Country Crock, the new wave of margarines—now rebranded as 'plant butter'—are quite impressive. My personal favorite is Miyoko’s vegan butter. It has a creamy texture, a subtle saltiness, and a tang that resembles cultured butter. Many vegans swear by Earth Balance, too, so choose the one that appeals to your taste buds.
Quick Vegan Mashed Potatoes
Ingredients:
8 medium Yukon Gold potatoes, peeled and cut into quarters
2 teaspoons salt
1 head roasted garlic
1/4 cup of your preferred vegan butter, melted
Additional salt and white pepper to taste
Place the peeled and quartered potatoes into a large stock pot with 2 teaspoons of salt and enough water to cover them by about an inch. Bring to a boil and cook for 20-30 minutes, or until the potatoes are soft enough to mash with a fork. Drain and return the pot to low heat. (For electric stoves, turn off the burner.)
Use a potato ricer or fine mesh sieve to rice the potatoes back into the pot. Do the same for the roasted garlic cloves, then pour in the melted butter. Gently stir everything together until it's well combined. Taste and adjust with salt and pepper as needed.
