Many mashed potato recipes are filled with butter, cream and high caloric animal ingredients to give the potatoes flavor. I have come up with a vegan mashed potato recipe that is WAY healthier without sacrificing flavor; in-fact I think these are the tastiest mashed potatoes I’ve ever eaten and I think you will agree. Give them a try and you will see what I mean. The key here is to boil you potatoes in vegetable stock. I like the Imagine Vegetarian No-Chicken Broth. Some vegetable broths have more greens in them – giving the broth a greener color. The No-Chicken broth looks more like a traditional chicken broth color. Why does this matter? Because after you boil the potatoes, you will use some of the stock to blend and whip the potato and if the stock is green, your potatoes will not look white-they will have a slightly different color to them than traditional mashed potatoes. So that is why I recommend this specific brand.
- 8 large Russet potatoes; peeled and chopped into large chunks.
- 2 cartons of vegetable stock (Imagine Vegetarian No-Chicken Broth)
- 2 vegetable bouillon cubes (I like Edward & Son’s “No Chik’n bouillon cubes)
- 1/3 Cup vegan butter (I like Miyoko’s brand – it is made with coconut oil and cashew milk and I like the ingredients in this brand better than some of the other vegan butter options).
- 1 cup of non-dairy milk (I like to use Almond milk)
- ½ cup of vegan sour cream (I like Forager Brand – it is made with organic cashews & Coconut milk and is a cleaner option than some other vegan sour cream brands).
- Salt to taste
- Boil the Broth, bouillon cubes and potatoes until soft.
- Transfer the cooked potatoes with a slatted spoon to a large mixing bowl – saving the broth to add to the potatoes.
- Ladle some of the broth into the bowl. Add the butter, sour cream and the milk. Using a hand mixer, blend the mashed potatoes until smooth – adding more broth to the mashed potatoes until you reach the desired level of consistency. Season with salt and pepper. Optional..you can top with chopped chives.