Best Vegan Mashed Potatoes Recipe | Aline Made (2024)

FAQs

Is milk or sour cream better for mashed potatoes? ›

Use whole milk for the creamiest results. Sour cream – Technically, this ingredient is optional. If you skip it, the recipe will still come out great. But for the best mashed potatoes, I highly recommend folding it in!

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

Ultra-Creamy Mashed Potatoes

The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.

There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Extra Salt

You should be salting the boiling water and the potatoes after cooking. You can also lean on seasoning salts like Tony Chacheres, for additional flavor and salt. For a fun twist, try adding a dollop of white miso to your next batch of mashed potatoes; it's not only salty, but savory.

Buttermilk mashed potatoes have the same consistency as traditional mashed potatoes. Buttermilk is substituted for the typical milk, half and half, or heavy cream. Buttermilk lends them a slight tang while keeping the overall dish a tad bit lighter, due to its lower fat content.

To avoid this, all you have to do is add the butter first, because it will coat the starch in fat to shield it from the water in the cream, and as a result, you'll end up with silky mashed potatoes rather than gluey ones.

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

How do restaurants make mashed potatoes so fast? ›

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Use a hand masher for chunkier, more textural potatoes that are still light and creamy. Use a stand mixer or electric hand mixer for densely creamy potatoes, the heavy kind you have to use your fork as forklift to transport from plate to mouth.

I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest. I loved how fresh the lemon made everything taste, but next time I'll probably use a little less.

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!