The Creamiest Vegan Mashed Potatoes Recipe | Foodal (2024)

FAQs

What is the best non-dairy substitute for milk in mashed potatoes? ›

Any plant-based or dairy free milk is a great substitute for regular milk in mashed potatoes. For an even creamier mashed potato, use cashew cream, which is similar in consistency to heavy cream. For a richer option when you're short on time, use full fat coconut milk.

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

Any oat milk, really, will do. You can also use light coconut milk in the can, and this will ensure you won't get much of a coconut taste (but that's personally why I choose oat milk or soy milk over coconut). Vegan sour cream: Using sour cream is the absolute *key* to good mashed potatoes, vegan or not.

In terms of nutrition, soy milk is the closest non-dairy substitute for cow's milk. This is because it contains a similar amount of protein to cow's milk, but it contains half the amount of fat, calories, and carbohydrates. An average 100ml portion contains 44 calories, 1.9g of fat, and 3g of carbohydrate.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Ingredient notes

Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds. Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

You could be using the wrong potatoes. Potatoes are generally considered "waxy" or "starchy." Waxy potatoes (like white potatoes and red potatoes) are more prone to gumminess when mashed, as opposed to starchy potatoes (like Yukon Golds and russets). Choose starchy potatoes or a mixture of waxy and starchy potatoes.

Is coconut milk healthier than heavy cream? ›

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

Oat milk: This will take a little longer to curdle than soy milk, and it is not as thick. Results are also inconsistent. Pea protein milk: Another decent option because it is high in protein, however, the flavor is less neutral than soy or oat milk.

If you want your oatmilk to be thicker, similar to what you purchase in the store, you will need an added gum. Xanthan gum works great to thicken cold liquids and you don't need much for a batch.

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Almond milk is a great substitute for dairy milk in mashed potatoes. Use an unsweetened plain almond milk for the best flavor. What is a substitute for butter in mashed potatoes? You can use plant-based butter or olive oil to substitute the butter for a dairy-free alternative in mashed potatoes.

Oat milk's steaming capabilities are similar to dairy milk's. There's a slight learning curve for the barista using it, but in general it performs incredibly well for latte art. It has another benefit too: it won't curdle when added cold to a hot drink.