Enjoy this classic favorite; it’s simple and fast, creamy and delicious. Homemade mashed potatoes made healthy, you say? Why yes, it can be done – the Whole Food Plant Based way! The smooth texture is superb, making it a perfect side dish.
- 5 lbs Russet potatoes, peeled and cut into chunks (or Yukon Gold)
- 1 ½ to 2 cups unsweetened plain plant milk (+/-)
- 1 1/2 to 2 teaspoons sea salt (+/-) *
- 1/8 to 1/4 teaspoon black pepper (+/-)
- 1 teaspoon onion power (+/-)
- 1 teaspoon garlic powder (+/-)
- Peel and cut into chunks the potatoes. Place in a large pot and cover with cold water. Add 1 Tablespoon sea salt (+/-) to the water and bring to a boil. Once the water has been brought to a boil, reduce heat to a low boil. Boil until all the potatoes are tender, approx. 15 to 25 minutes dependent on the size of the potato chunks. When a sharp knife slides easily into the potato you can feel confident they are tender.
- When the potatoes are tender, turn off the stove and drain off all the water. Return the pot back onto the burner (off) and let them dry out a little bit, approx. 2 minutes.
- Take a potato masher and mash the potatoes. Add the unsweetened plain plant milk, sea salt, garlic power, onion powder, and black pepper, mash.
- Take a beater and beat the potatoes until fluffy.
- Potatoes: Russets and Yukon Golds are an excellent choices for mashed potatoes.
- Serving Size/Amount of Mashed Potatoes: This recipe makes about 8 1/2 to 9 cups of mashed potatoes, (give or take). The serving size is relative as some folks can make a meal out of mashed potatoes or it can be used as a side dish. You can cut the recipe in half for a smaller batch.
- Creamy Mashed Potatoes: Feel free to ramp up the unsweetened plain plant milk for creamier mashed potatoes.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.