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MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 280 pounds combined and we aren’t done yet! Read Our Story
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For the past 10 days, we have been doing something called a “Mary’s Mini.” If you don’t know what that is, check out this link to get caught up.
Long story short – we’ve been eating a ton of our favorite thing 😉 – POTATOES! The good thing is, unlike our two weeks of plain potatoes, this time we are allowed to prepare the potatoes in different ways and use a few condiments and seasonings as well. One of the first preparation methods Brian tested out was mashed potatoes and they have been a favorite of mine throughout this challenge!
I honestly had no idea that you could make creamy, delicious mashed potatoes without the butter, milk, etc. When I first tasted these, I didn’t believe that it was basically just potatoes, veggie broth, and some seasoning!
The best part is, once you nail this basic mashed potato recipe, you can use them to experiment with other recipes like air fried potato puffs, potato pancakes and more!
Watch the video above, check out the recipe below and let us know if you try it out! Scroll down for more information on the products featured in the video.
Vegan Mashed Potatoes (Oil-Free, Fat-Free)
- Difficulty: easy
These mashed potatoes are perfectly creamy, delicious and best of all - vegan!
Ingredients
- – 3 pounds of Russet potatoes
- – 1 cup vegetable broth*
- – Reserved potato cooking water
- – 2 Tbsp nutritional yeast
- – 1/2 Tbsp onion powder
- – 1/2 Tbsp garlic powder
- – 1 tsp yellow mustard
- – 1 to 2 tsp salt (OPTIONAL)
Directions
- Bring approximately 3 quarts of salted water to a boil. Make sure your pot is no more than half full – this will help prevent the water from boiling over once you add the potatoes. We use a 6 quart pot.
- While your water is heating up, wash your potatoes and chop them up into equal size pieces.
- Once the water comes to a boil, carefully place your potatoes into the water. We like to use a strainer or large spoon to do this!
- Boil the potatoes for 15-20 minutes, until they are completely tender. The time may vary depending on the size of your potato pieces. You should be able to pierce them with a knife and get no resistance.
- Reserve about a cup or so of the potato cooking water and then drain your potatoes.
- Mash the potatoes to break them down just a bit. Then add the vegetable broth and continue to mash. At this point, you can add some of the reserved potato cooking liquid until you get the desired consistency. We usually add a few tablespoons at a time. Don’t mash too much – they can become gluey if overworked.
- Add the remaining ingredients and stir gently to combine.
Makes approximately 7-8 cups of mashes potatoes. Enjoy!
*SEE RECIPE NOTES & TIPS BELOW FOR MORE INFORMATION
Recipe Notes & Tips:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content!
*If you prefer, you can place your chopped potatoes in the pot and cover with salted water and THEN bring to a boil, but we usually do the prep work while the water is coming to a boil, so it works out better that way for us!
*For vegetable broth, we use Better Than Bouillon concentrate and mix 1 tsp with 8oz of boiling water from our electric kettle. We use the “Organic Reduced Sodium Vegetable Base” version because it is oil-free (not all of them are)! You can also just use any regular vegetable broth.
*You can peel your potatoes or remove the skins after you boil them if desired, but we prefer the texture (and extra nutrients!) with the skins left on.
*For storage, I prefer to use Pyrex bowls. I find that when I store leftovers in glass containers, they keep fresh longer. The mashed potatoes should keep for at least 3-4 days in your refrigerator.
Serving Your Mashed Potatoes
Since we’ve been eating a LOT of potatoes while on our Mary’s Mini, we have tested out quite a few combinations. My favorite is putting mine on a bed of spinach and make a “mashed potato salad.” There is something about the combination of the warm mashed potatoes and the cold spinach that I love! I top it with some Trader Joe’s Hatch Valley Salsa as my “dressing” and finish it with a bit of sriracha.
Brian went pretty simple with his mashed potato meal. He added a side of steamed veggies and some yellow mustard. If you haven’t tried mustard on your potatoes – do it! The mustard adds a nice punch of flavor and tastes almost… buttery.
Let us know your favorite ways to serve up mashed potatoes in the comments below!
Featured Products:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content!
IPOW Set of 3 Stainless Steel Fine Mesh Strainers
OXO Good Grips Stainless Steel Potato Masher
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
*Note: You can find this MUCH cheaper in stores like Whole Foods. Check the Better Than Bouillon website for local stores that sell it near you!
OXO Good Grips 1-Cup Angled Measuring Cup
StarPack Basics Silicone Spatula Set (2 Small, 2 Large)
