Creamy Plant-Based Mashed Potatoes

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. ??

 

Creamy Plant-Based Mashed Potatoes

 

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.

 

Creamy Plant-Based Mashed Potatoes

 

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.

 

Creamy Plant-Based Mashed Potatoes

 

We used this immersion blender (*affiliate link) to mash the taters.

Creamy Plant-Based Mashed Potatoes

Creamy Plant-Based Mashed Potatoes

Creamy and garlicky mashed potatoes made with coconut yogurt and plant-based milk. Perfect for a crowd!
5 from 5 votes
Print Pin
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: healthy mashed potatoes, mashed potatoes, plant based potato dish, red potatoes
Cook Time: 20 minutes
Mashing & Seasoning: 5 minutes
Servings: 10
Calories: 116kcal

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

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, though we've used them in this recipe and they got eaten! We like to opt for red or purple potatoes because more color = more phytonutrients.
Leave on the peel! Phytonutrients are more concentrated on the surface of fruits and veggies. Leaving the peel on the potatoes will result in a more nutrient-dense dish. 

Nutrition

Calories: 116kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 259mg | Potassium: 578mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 1mg
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