Vegan creamy mashed potatoes! The one side dish I look forward to every Thanksgiving, and have been craving for nearly the last 3 weeks. It’s so simple to make, and pairs well with just about any dinner.
You wouldn’t even know they’re vegan, because they still have that savory creaminess, even without all of the dairy!
Mashed potatoes are one of those recipes that you really can’t mess up. The seasoning is simple, and you can adjust the amount of liquid and vegan butter as needed, depending on the amount of potatoes you end up with.
Here’s what you’ll need to make these creamy mashed potatoes:
- russet potatoes- peeled or unpeeled. I prefer mine peeled
- vegetable broth- I like to use a low-sodium option and adjust the seasonings myself
- unsweetened almond milk, or any plant-based milk
- vegan butter
- salt & pepper
I love to top mine with chopped chives, a drizzle of olive oil, and crushed black pepper. It’s such a hearty side dish for a simple weeknight dinner, or perfect for a large crowd!
Since this recipe yields around 6 servings, I repurposed my leftovers into a giant potato bourekas, AKA a savory pastry filled with mashed potatoes, and it was the best decision of my weekend.
I shared the recipe over on my Instagram, so be sure to check that out after you try these creamy vegan mashed potatoes!