The Best Vegan Mashed Potatoes Start With Yukon Golds
Yukon Golds are the foundation of the best vegan mashed potatoes.Cream is not required to make creamy mashed potatoes.The turkey is the only Thanksgiving dish that cannot be veganized. The rest are surprisingly simple to change, with mashed...
Yukon Golds are the foundation of the best vegan mashed potatoes.
Cream is not required to make creamy mashed potatoes.
The turkey is the only Thanksgiving dish that cannot be veganized. The rest are surprisingly simple to change, with mashed potatoes being the simplest. Non-vegans are often reluctant to give up dairy, but you won't need cream to make creamy mashed potatoes if you pick the right potato for your dish (and use one of those fancy new margarines).
What kind of potato to choose for your vegan mash.
Any yellow or gold potato with a comparable starch content, such as a Yukon Gold, is the "right" potato. Compared to large, tough-skinned russets, yukons and the like have less starch and cook up dense and creamy rather than dry and fluffy. You can omit the actual cream when making mash with Yukons because they have a natural tendency to be creamier than high-starch potatoes.
Rice, don't mash.
Even though they may be referred to as "mashed potatoes," riced potatoes always have a better, creamier texture. Large chunks are frequently left behind by potato mashers, which don't exactly taste "creamy.". Use a potato ricer or push the potatoes through a fine mesh sieve to mash the potatoes instead of manually mashing them, which can cause the starch to overdevelop and make the mash gluey. You just need to gently fold in your preferred vegan "butter" after either method breaks the potato flesh down into teeny tiny pieces.
Add roasted garlic in small or large amounts.
When you roast garlic, magical things take place. A sweet, intensely savory, and creamy substance is created from the hot, pungent, and hotter allium. You could spread it like butter when it gets to be that soft, but you won't. You're going to mash that garlic right into your potatoes to counteract some of the bitterness and enhance the perception of creaminess. Use the same ricer (or sieve) you used to mash the potatoes to pass a whole head of roasted garlic through.
Finish with posh margarine.
I have no issues with Country Crock because the beer can isn't too far from the trailer park, but these cutting-edge margarines, which are now referred to as "plant butter," are really impressive. Vegan butter made by Miyoko is my favorite. It has the same creamy, slightly salty, yogurt-like tang that cultured butter typically has. Go with whichever flavor you prefer, though I know many vegans who enjoy Earth Balance.
Simple Vegan Mashed Potatoes.
Quartered and peeled 8 medium Yukon Gold potatoes.
Salt, two teaspoons.
one head of roast garlic.
14 cup, melted, vegan butter of choice.
White pepper and additional salt, as desired.
In a large stockpot, combine the peeled, chopped potatoes with 2 teaspoons of salt and an inch of water. Bring to a boil and cook for 20 to 30 minutes, or until the potatoes are tender enough to mash with a fork. After draining them, heat the stockpot gently. (If using an electric stove, turn the burner off. ).
Use a potato ricer or fine mesh sieve to rice the potatoes before adding them back into the pot. Rice the roasted garlic cloves in the same way, then pour in the melted butter and stir briefly to combine. Add salt and pepper to taste.
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