Mashed potatoes make a great side for country style meals. They are a great addition to a potluck and you can create many recipes that include mashed potatoes. PLUS they are super budget friendly.
My family always loved my (non vegan) mashed potato recipe. Since switching to a vegan diet I had to tweak the recipe and we experienced a few recipe fails. I don’t really like to use vegan butter since it’s not a healthy food. If you have read my blog for a while, you also know that I usually cook oil-free.
Today’s recipe is an easy vegan mashed potato recipe with only 4 ingredients. This makes a great addition to any fall meal, Thanksgiving meal, or Christmas dinner.
Should I peel the potatoes?
That’s up to you. If you don’t like the skin you can peel your potatoes before (or even after) cooking. I only peel them if I take the mashed potatoes to a social gathering. If I only cook them for my family I keep things easy and leave the skin on. When removing the skin, I usually peel before cooking. Some people peel them after cooking and before mashing.
Are potatoes healthy?
Potatoes are high in vitamin C (this antioxidant is important for a strong immune system), vitamin B6 (helps to turn food into energy, good brain food), potassium (helps to reduce blood pressure), and contains small amounts of iron and protein.
Potatoes are a carbohydrate rich whole food with important vitamins and minerals. There are different types of potatoes such as gold potatoes, russet potatoes, and more. These don’t differ much in nutritional value, only in taste and consistency. For example, gold potatoes are better to mash (richer taste) and russet potatoes make a great oven potato.
The potato becomes unhealthy if you slather it with a large amount of oil and salt. Especially the oils used on store bought (or restaurant) french fries, which causes inflammation and increases the calories of the meal. So if you have time, cut up your potatoes and bake them in the oven. All you have to do is sprinkle them with your favorite seasoning. I don’t even use oil and they come out crisp and delicious (425 F for about 30 – until soft inside).
To make the mashed potatoes creamy I don’t use any butter or oils either. I simply use unsweetened original soy milk and season with salt and onion powder. You can also add some nutmeg to it. For a whole meal I top the potatoes with this gravy recipe and add half a plate of steamed broccoli on the side.