Plant-Based Mashed Potatoes (Oil-Free)

table with a bowl of plant-based mashed potatoes decorated with black pepper and green onion

Plant-Based Mashed Potatoes (Oil-Free)

Try these creamy plant-based mashed potatoes for an easy and oil-free side dish! Made with very few everyday ingredients, they are ready in under 30 minutes and so satisfying. Perfect for Thanksgiving or year-round!

Course Sides

Cuisine American

Keyword Christmas, healthy eating, side dish, thanksgiving

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 292

Author Alena Schowalter

Ingredients

2.5 lbs Yukon Gold potatoes 1 kg
½-1 teaspoon salt
Pepper to taste
2 teaspoons garlic powder
2 tablespoons nutritional yeast
⅓ cup soy milk 80 ml
⅓ cup reserved potato cooking water 80 ml

Toppings (Optional)

Black pepper freshly ground
Green onions sliced

Instructions

Scrub the potatoes and rinse them well under cold water. Then cut them into evenly sized 1-inch chunks.
Place the potato cubes in a large pot, add salt and 1 tsp garlic powder, and cover with plenty of water.
Turn the heat to high to bring to a boil, then reduce heat and let the potatoes simmer over medium heat for 15 minutes until they are very tender.
Drain the potatoes and catch ⅓ cup of the cooking water, which you need to add back into the pot with the potatoes.
Mash the potatoes using a fork or a potato masher to create a well-combined mixture without over-mashing them.
Add nutritional yeast, pepper, and the rest of the garlic powder and stir with a wooden spoon to incorporate.
Slowly add the soy milk while mixing continuously. Add more salt and soy milk to achieve your desired consistency and taste.
Transfer the mashed potatoes into a large serving bowl, garnish with diced green onions and freshly ground black pepper and serve warm.

Notes

Make your mashed potatoes richer by adding a dollop of cashew butter or vegan butter if wanted.
Other tasty add-ins include mustard, onion powder, vegetable broth and herbs of your choice.
Soy milk can be replaced with any dairy-free milk of your liking.
If you don’t have Yukon Gold potatoes, try Russet.
Any leftovers can be kept in a sealed container in the fridge for up to 5 days and reheated on the stove.

Nutrition