This recipe for Homemade Vegan Mashed Potatoes (Crowded Kitchen) makes a fine staple for everyone’s favourite side dish. Unless you can’t have it for medical reasons, salting the boiling water first will add more taste (1 heaping teaspoon per 4 cups of water). Once boiled, drain then mash with a potato ricer, then add in vegan butter (no palm oil), a creamy neutral-tasting plant milk, salt and pepper.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients and avoiding feeding leftover roast potatoes to pets or birds (salt is toxic and too much fat). Cut off green bits of potato (solanine caused by too much light and can cause illness – also toxic to pets).
Good potatoes for mashed potato are King Edward or Maris Piper (also Desiree, with pink skins). Store them in a cool dark place in a fabric bag and invest in a good peeler (cheap ones are awkward to use). Potatoes are easier to peel if you wash them first (then score with a sharp knife before adding boiling and then cool water for skins to slide off).
Butter Bean Mash (The Veg Space) adds in calcium and protein with a tin of cheap beans. A delicious and nutritious alternative.
Vegan Garlic Mashed Potato (Minimalist Baker) uses cauliflower over potatoes, for another nutritious and unique alternative.
Mashed Sweet Potato (Crowded Kitchen) is made with vegan butter and yoghurt. As one of nature’s sweetest vegetables, they are ideal not just in soups and curries, but in desserts and cakes. With more nutrition than broccoli, these are the official food of North Carolina. Yams are not the same (starchy African vegetables). White sweet potatoes are different, so don’t use one instead of the other.
