Vegan Mashed Potatoes (No Butter or Milk!)

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 pounds potatoes, a combination of Yukon golds and russets

fine sea salt

⅓ to ⅔ cup plain, unsweetened vegan yogurt, room temperature (Such as cashew, soy or almond yogurt. See Notes.)

up to ½ teaspoon garlic powder

black pepper, to taste

Directions

Prepare

Wash and peel the potatoes, or partially peel the golds if you prefer some texture in mashed potatoes. Cut into similarly sized 1-inch thick pieces. Place potatoes in a large stock pot, and add enough water so the potatoes are covered by about 1 inch. Stir 2 teaspoons salt into the water. *Alternatively, cook the potatoes in broth in an Instant Pot as described in this no-drain mashed potatoes recipe (link opens in a new tab).

Cook

Bring to a boil. Reduce heat to medium, and simmer the potatoes for about 12 minutes or until a knife inserted in the center slides in easily. Test several pieces to make sure the potatoes are done. Drain the potatoes in a colander, and immediately return to the warm pot.

Mash

With a potato masher, give the potatoes a brief initial mash, just until they're chunky. Add about ⅓ cup plain yogurt, ¾ teaspoon salt, and a scant ½ teaspoon garlic powder to the pot. Mash again to fully incorporate the ingredients.

Season

Taste and season with black pepper and additional yogurt, salt, and garlic as desired. The amount of yogurt needed depends on the consistency of the yogurt, how tangy it is, and your personal preference.

Serve warm with chopped chives or mushroom gravy.

Nutrition

• Calories: 198 kcal
• Total Fat: 1 g
• Sodium: 308 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 3 g
• Protein: 5 g