There’s nothing better than a pile of warm, fluffy mashed potatoes.

For years, my mom and I have talked about holiday side dishes.

I insisted that mashed potatoes – her favorite – were a bit boring. I prefer candy sweet potatoes, casserole sweet potatoes, or the Greek lemon baked potato wedgie I had as a kid.

At least that’s what I thought.

I’ve only embraced traditional mashed potatoes in the past five years because they’re a joy.

Today, I want to share my only recipe for vegan mashed potatoes.

I like it because it’s cozy and buttery, like mashed potatoes. I especially like the texture.

The science of potatoes

Writing about possible mashed potatoes with a few words about potatoes is possible.

Have you ever wondered what the word “starch” really means? It can mean a carbohydrate and can even be used interchangeably with the word “carbohydrate.” I often exchange these terms myself.

As a registered dietitian, I should have been more precise. Starch is a carbohydrate. It is a complex carbohydrate, or polysaccharide, made up of glucose chains, a type of sugar.

There are two primary forms of starch: amylose and amylopectin. Amylose consists of linear chains of glucose, while amylopectin consists of branched chains.

Foods that contain starch, including potatoes, will have different proportions of amylose and amylopectin.

Russet potatoes are my first choice for mashed potatoes. They contain a higher ratio of amylose to amylopectin than so-called waxy potatoes, such as red-skinned potatoes, small potatoes, or new potatoes.

Amylose breaks down in the presence of water. As a result, russet potatoes crumble and break down when mashed, becoming light and fluffy.

In contrast, waxy potatoes tend to resist this process, resulting in mashed potatoes that look thick.

The problem: In the presence of water, amylose breaks down into starch particles that absorb the liquid.

This is a good thing. This means the russet potatoes can absorb the melted butter and milk, which makes the mashed potatoes so delicious.

The double-edged sword is that starch particles tend to break, releasing starch molecules into mashed potatoes (or any other type of food).

Too much starch can lead to potatoes, for lack of a better word, starch.

Suppose your goal is super light and fluffy mashed potatoes. In that case, the key to preparing mashed potatoes is to control the amount of starch in the finished product.

Three critical steps to making fluffy vegan mashed potatoes

How do you use the amylose naturally present in potatoes without risking too much starch and too much water in the mashed potatoes?

Three techniques have helped me a lot.

Tip 1: Soak potatoes in cold water before cooking

The cold water acts like a magnetic environment, attracting the starch in the cubic russet.

When you soak and rinse potatoes before cooking, you immediately remove some of the excess starch.

As a result, the mashed potatoes you eat will be lighter and less starchy.

Tip 2: Steam potatoes instead of boiling them

Because starch particles absorb water quickly, russet potatoes become soaked when boiled or simmered.

At this point, potatoes will absorb too much water and can no longer absorb too much flavor.

If you want cooked potatoes to easily absorb melted vegan butter, plant-based milk, and seasonings – or if you wish potatoes to taste more like potatoes – try steaming them before mashing and seasoning them.

This step is a game changer, and it’s the only way I can make mashed potatoes now.

Tip 3: Use a rice polisher

The potato ricer is a beautiful thing.

This humble, not-too-expensive kitchen gadget can cut potatoes into small pieces the size of rice.

It combines with the russet’s starchy, crumbly texture to produce a fluffy potato mixture that can easily be turned into fluffy mashed potatoes.

A few wrist swipes with a spatula will result in lovely, fluffy mashed potatoes.

Which potato ricer do you recommend?

Honest? Almost any kind of rice will do.

I have a great OXO potato ricer, but it can be designed more smoothly now. The potato ricer has a core function; you don’t need a fancy model to get great results.

What else can I do if I buy a potato ricer?

If you invest in any equipment, you should be able to make the most of it.

You can certainly use your potato ricer in more than one way. Here are its other culinary uses:

• Homemade baby food or vegetable/fruit pies
• Make applesauce
• Squeeze water out of thawed and cooked frozen spinach (for example, if you want to make my vegetarian spinach lasagna roll)
• Peel and mash cooked beans (for example, if you wish to a finely textured hummus or white bean mud pull)
• Mash bananas for vegan banana bread

How to make super fluffy vegan mashed potatoes

Now that we’ve mastered the science, let’s get to the fun part: making mashed potatoes!

Step 1: Soak and rinse the potatoes

The first step is to remove any excess starch from the potato.

Fill a large bowl of cold water and add the potato cubes. Stir them in the water to make it cloudy.

Next, drain and wash the potatoes. Repeat this process 2-3 times until the cold water runs clear, then drain and rinse the potatoes one last time.

This may seem like a big deal, but I promise, it’s a step worth taking.

Step 2: Steam the potatoes

Next, steam the potatoes until fork-tender, 20-25 minutes.

Step 3: Give the potatoes rice

Place the hot pan you used to steam the potatoes on a flat surface. Use your rice polisher to put the potatoes in the pot.

If you don’t have a rice polisher at home, you can put all the potatoes back in the pot and mash them with a handheld potato masher.

Step 4: Add seasonings

Next, add melted vegan butter, hot non-dairy milk, and salt to the potatoes.

I like to add milk and butter to a microwave-safe Pyrex liquid measuring cup and heat it in the microwave. However, you can easily add them to a small saucepan and heat until the butter has melted and the milk is below the simmer.

Pour the liquid into the mashed potatoes and mix them with a spatula. When you do this, try to touch lightly; You don’t want to overdo the potatoes.

Add milk as needed until satisfied with a fluffy, smooth texture. Taste the potatoes and add your favorite salt and freshly ground black pepper.

5. Service

I like mashed potatoes just as they are, usually without any decoration.

However, a sprinkle of chopped chives or parsley leaves is also a good choice if you have them in the fridge.

I also like to add some Melton nachos or an extra ring of freshly ground black pepper.

Top with a dollop of all-purpose cashew cream to add texture to the potatoes.

Meal preparation & storage

There’s no denying that these mashed potatoes are best when they’re first made. But what if you need to make it ahead of time?

Since I often make vegan mashed potatoes at holiday parties, I’m used to making them a day or two before serving them.

Mashed potatoes storage

Mashed potatoes should be stored in an airtight container in the refrigerator for up to four days.

If you want to freeze potatoes, you can do so for 8 weeks in an airtight storage container.

For individual portions, you can try freezing piles of potatoes on a baking sheet (just like this) in a muffin tin or using an ice cream scoop.

Keep or heat the mashed potatoes.

There are several options: you can reheat or keep the mashed potatoes warm.

Option 1(Short duration): Overwrite

Suppose you only need to keep your freshly prepared mashed potatoes warm for a short period of time, such as 15-20 minutes. In that case, you can cover them with a damp tea towel or silicone lid and let them grow naturally.

Option 2: Oven

You can quickly reheat mashed potatoes in an oven at 350°F / 175°C. I recommend covering it with tin foil in an oven-safe baking dish.

Add more non-dairy and a slice or two of vegan butter to the potatoes before putting them in the oven. Uncover the potatoes and stir gently after roasting in the oven for 20-30 minutes.

Option 3: Stovetop

If you only have a small portion of potatoes that need to be reheated, you can heat them in a small saucepan. As with the oven option, add some extra non-dairy milk and butter to help defrost cold potatoes.

Option 4: Slow cooker

The folks at The Kitchen tell me that you can also heat up leftover vegan mashed potatoes in a slow cooker if you have one.

Place the mashed potatoes in a slow cooker, then add plenty of non-dairy milk and at least two tablespoons of melted vegan butter.

Heat potatoes over low heat for 4 hours, stirring every hour.

What kind of vegan butter do you use?

You can use any vegan butter for this recipe. Butter for mashed potatoes differs from butter for pastries; the most important thing is taste, not performance.

So, choose a vegan butter with a flavor you like. I usually use Earth Balance at home, but I also like Wayfair butter and local brand Om Sweet Home.

How do I serve vegetarian mashed potatoes

You can make these mashed potatoes the way you usually would. They can be a side dish or the basis of a meal.

Ingredients

3 pounds russet potatoes, peeled and cut into 1-2 inch / 2.5-5 cm chunks (1.4 kg)

6 TBSP vegan butter (85g)

3/4 cup unsweetened soy, oat, or cashew milk, plus more milk as needed (180 ml)

1 teaspoon kosher salt (add as needed)

Freshly ground black pepper, according to taste

Instructions

1. Fill a large pot with a few inches of water and attach the steamer attachment. Bring the water to a simmer, then reduce the heat to medium-low.
2. Meanwhile, fill a large bowl with cold water and add the potatoes. Stir the water with your hands to make it look cloudy. Drain the potatoes and repeat the process 2-3 times until the cold water clears. Drain the potatoes and rewash them.
3. Put the potatoes in the steamer. Steam for 15-20 minutes, or until all the pieces of meat are fork-tender. Remove the steamer from the pot and drain the water.
4. Move the empty pan onto a flat surface. Crush the potatoes with a potato ricer and put them in the empty pan. This is the best way to make fluffy potatoes, but if you don’t have a rice polisher, you can transfer the chunks to an empty pot and mash them with a handheld potato masher.
5. Place the non-dairy milk and butter in a microwave-safe Pyrex liquid measuring cup and microwave for 1 minute or until the milk is hot and the butter has melted. Alternatively, heat and melt the ingredients in a small saucepan on the stove.
6. Add the warm liquid and salt to the pan, fold gently with a spatula, and mix the seasoning into the potatoes. Add milk as needed until your mashed potatoes reach your preferred fluffy, creamy consistency. This may require an extra 1/4-3/4 cup / 60-180 ml of milk.
7. Taste the mashed potatoes, adding additional salt and pepper as needed. Service.

It was very cold where I was that day, so I was craving a warm mashed potato. I may need to make one soon after I publish this post.

You will also love the texture and taste of this versatile recipe.