Vegan Mashed Potatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Yukon Gold potatoes
- Kosher salt
- ½cup olive oil
- 1large shallot, peeled, halved, and thinly sliced lengthwise
- Black pepper
Nutritional analysis per serving (4 servings)
430 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 5 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
- Step 2
Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
- Step 3
While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
- Step 4
Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about ½ cup.) Taste, season with salt, then stir in ¼ cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.
Private Notes
Comments
Hmmmm...maybe you could have doubled the potato portion instead? Haha. There’s no such thing as too many potatoes! BRW, i live in Perú, the birthplace of the (now worldwide) potato. There are almost 4K varieties here!! Taken from here 500 years ago to Europe, then spread to Africa, Asia, etc.
Delicious! I cut the oil by 25% (other commenters mentioned an oily consistency) and used chopped scallions and garlic instead of shallots. The texture and consistency was perfect; we didn't even need to throw in a splash of almond milk. Went well with NYT Cooking's mushroom gravy recipe. Will be making both again next year.
My son is dairy free so we’ve come up with something similar. We caramelized thinly sliced onions with garlic, in olive oil or schmaltz (rendered turkey or chicken fat).Cook the potatoes till soft, drain but keep some of the liquid. Mash the potatoes in with the well caramelized and soft onions, garlic and oil. Salt and pepper to taste, using the potato water if needed for more liquid, or use broth if available. So delicious, maybe my favorite way to have mashed potatoes.
Yum!!
Use less salt to cook potatoes.
These are my new go to mashed potatoes. 1/2c is too much olive oil for my taste. I cut it it in half and used more starch water to get a fluffier consistency. Anjous from my roast sat perfectly on top of a base of these potatoes.
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