Description
Learn how to make super fluffy mashed potatoes from scratch like your grandma used to with my step-by-step tutorial.
Ingredients
Units
Scale
- 2 kg potatoes, floury variety
- 2 tablespoons vegan margarine
- 3 – 5 dl cashew or almond milk
- 0.25 – 0.5 teaspoon salt (or to taste)
Instructions
- Peel the potatoes.
- Cut each potato into 2-3 pieces and boil them in a pot until they are tender. You can check for tenderness by sliding a fork through a potato, which should be easy and the potato should preferably split. This ensures that they are fully cooked.
- Pour off the cooking water, and let the potatoes rest in the hot pan for a couple of minutes. This allows excess moisture to steam off, leaving you with fully cooked, fairly dry potatoes that can easily be broken down.
- Using a potato masher, evenly press the potatoes until they are mashed on all sides.
- Add vegan margarine to the mashed potatoes and let it melt in.
- Heat the plant milk (for example in the microwave) and gradually add it to the potatoes while mixing well.
- Add some salt, and then whip all the ingredients into a fluffy mash.
- Check the taste and add more salt as needed. For a finishing touch, drizzle a bit of melted vegan margarine over the top.
- Prep Time: 15
- Cook Time: 15
- Category: Side dishes
- Method: Stove
- Cuisine: General
Keywords: vegan mashed potatoes, fluffy mashed potatoes, mashed potatoes without milk, mashed potato recipe, old fashioned mashed potatoes, mashed potatoes from scratch, traditional mashed potatoes, mashed potatoes ingredients, how to boil potatoes for mashed potatoes
