---
comments: true
tags:
  - side
  - minimalist-baker
---
# :potato: Vegan Mashed Potatoes

![Vegan Mashed Potatoes][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 30 minutes |

## :salt: Ingredients

- :potato: 8 Yukon gold potatoes
- :seedling: 0.25 cup chives (optional)
- :butter: 4 Tbsp vegan butter
- :garlic: 6 cloves garlic
- :salt: 0.5 tsp salt
- :salt: 0.5 tsp pepper

## :cooking: Cookware

- 1 potato masher

## :pencil: Instructions

### Step 1

For creamier mashed potatoes, peel your Yukon gold potatoes at this time. Otherwise, just halve your potatoes and place
in a large saucepan or pot and cover with water by 1 inch.

### Step 2

Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written, adjust if altering batch
size), and cook for 25 to 30 minutes or until very tender. They should effortlessly slide off a knife when pierced with
a knife.

### Step 3

While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.

### Step 4

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any
additional water.

### Step 5

Mash your potatoes using a potato masher until fluffy.

### Step 6

Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

### Step 7

Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will
keep in the fridge covered for up to a few days. Not freezer friendly.

## :link: Source

- <https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/>

[1]: <../assets/images/vegan-mashed-potatoes.jpg>