Grammy's Kitchen · Mashed Potatoes · The Best Damn Vegan Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from minimalistbaker.com
109 cooks on minimalistbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 5% |
| dairy | 0% | 11% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1190 g | 6-8 medium yukon gold potatoes ((if large, cut in half)*) |
| 6 g | 1 tsp sea salt ((divided)) |
| Water to cover | |
| 3 g | 1/2 tsp sea salt |
| 1 g | 1/2 tsp ground black pepper |
| 16 g | 5-6 cloves raw or roasted garlic ((or sub minced garlic sautéed for 3 minutes in olive oil)*) |
| 50 g | 3-4 Tbsp vegan butter ((such as Earth Balance // melted/softened)) |
| 25 g | 1/4 cup fresh chives ((for topping // optional)) |
Method: 7 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It’s interesting to me that cooking potatoes in water was a new concept for this recipe. That strikes me as odd.” — a cook, 4.0★
“They came out dry. What can I do now to make them more moist and creamy” — a cook, 5.0★