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Plants Not Plastic

Simple Mashed Potatoes

These mashed potatoes are light, fluffy, comforting, and super simple. They're just four ingredients with salt to taste, and can be made as a quick meal for one or a larger batch as a side dish for family and friends. They're vegan, gluten & oil free, and pair perfectly with my simple mushroom gravy!
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 cups
Course: Side Dish
Cuisine: American
Calories: 164
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 large Russet potato 3-4 1/4" diameter, rough chopped
  • 2 cloves garlic halved
  • 1/3 cup unsweetened plant milk
  • 1/2 tsp dried parsley

Equipment

  • Medium sauce pan
  • Potato masher (1)

Method
 

  1. Place chopped potato and halved garlic in a small-med sauce pan and fill with cold water until just covered
  2. Bring to a boil, reduce to a simmer and cook for 12 minutes
  3. Drain the water completely (2) using the lid, draining as much liquid as possible
  4. Place pan back on the stove on a low heat and cook for 1-2 minutes more to dry out potatoes further (removing any remaining liquid)
  5. Remove from stove and mash with a potato masher (1)
  6. Add unsweetened plant milk and parsley and stir to combine
  7. Serve with salt and pepper to taste
  8. Enjoy!

Video

Notes

  1. You can use a ricer, sieve with a spatula, or fork (just depends on what you have in your kitchen already), just don't use a food processor as it will make your mashed potatoes gummy
  2. I prefer almond or soy milk for flavor, but you can use whatever type of plant milk you prefer. If you want to go without a plant milk altogether, reserve 1/3 cup of the cooking water and use that instead