Thanks to plant-based yogurt and milk, plant-based mashed potatoes are easy to make and delicious! This creamy and garlicky recipe has been served to plant-based eaters and meat-eaters alike, and has received raving reviews from both. ??
This recipe serves many, making it great for Thanksgiving get-togethers, or any other time there’s a hungry crowd. However, when you’re feeding less mouths, it’s great left-over. The recipe can also simply be cut in half.
Ingredients
Ingredients for this dish are likely already in your kitchen or can be found at your local grocery.
- Potatoes – Obviously an important part of this dish. Yukon Gold or Russet potatoes are most commonly used for mashed potatoes, as they result in a light and fluffy end-product. Red and purple potatoes have a lower starch content, resulting in a gummier texture. However, we’ve used them in this recipe and the bowl is always licked clean. ? We like to opt for red or purple potatoes because more color = more phytonutrients! And yes, purple potatoes = beautiful purple mashed taters.
- Coconut yogurt – Be sure to get plain, unsweetened coconut yogurt. We used coconut yogurt for the sole reason that that’s what’s available at our local grocery. Soy yogurt or other non-dairy yogurt work as well. Around here I’m able to find coconut yogurt in the dairy section at both Kroger and Walmart.
- Almond milk – Again, opt for plain, unsweetened. Other non-dairy milk alternatives work great. We used JOI (*affiliate link) with great success! JOI is a plant-milk concentrate with no additives.. learn more about it HERE.
- Garlic – While you can use 1-2 garlic cloves in place of the garlic powder, we have found that dried garlic disperses itself more evenly in this recipe.
We used this immersion blender (*affiliate link) to mash the taters.
Creamy Plant-Based Mashed Potatoes
Equipment
- Immersion Blender
Ingredients
- 3 lbs potatoes Red, Yukon Gold or Russet (6-8 medium potatoes)
- 1/2 cup coconut yogurt, unsweetened
- 1/2 cup unflavored non-dairy milk i.e. almond, soy, cashew, etc. - we use JOI
- 1 1/2 tsp garlic powder
- 1 tsp black pepper, ground or to taste
- 1 tsp salt or to taste
Instructions
- Wash potatoes (no need to peel) and place in a large pot with a lid. Cover with water and place on stovetop over high-heat. Bring to a boil, reduce to medium-heat and let boil for 15-20 minutes, or until soft. Softness can be tested by carefully piercing one of the largest potatoes with a fork or knife. Remove from heat and carefully drain out all of the water.
- Add all remaining ingredients.
- Using an immersion blender, carefully blend potatoes until desired consistency is achieved. We use an up-and-down motion, being sure to keep blender fully submerged in potatoes when powered on. Blend more for a creamy/smooth consistency and less for a chunkier consistency.
- Taste to determine if additional salt or pepper is needed. Serve warm.
Notes
Nutrition
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