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!
Equipment
- Medium sauce pan
- Potato masher (1)
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
Instructions
- Place chopped potato and halved garlic in a small-med sauce pan and fill with cold water until just covered
- Bring to a boil, reduce to a simmer and cook for 12 minutes
- Drain the water completely (2) using the lid, draining as much liquid as possible
- 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)
- Remove from stove and mash with a potato masher (1)
- Add unsweetened plant milk and parsley and stir to combine
- Serve with salt and pepper to taste
- Enjoy!
Video
Notes
- 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
- 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