Easy From Scratch Mashed Potatoes Vegan Recipe (No Boil, No Peel, No Microwave)

It's been a long time since I've had mashed potatoes. The better pre-made ones contain milk and the plain flakes are just terrible. The classic method of making homemade is just such a messy hassle. 

I don't like peeling potatoes. Who does really? Not only is it tedious, it wastes the best part of the potato.

And the giant pot of water and boiling the potatoes is just a pain.

So yearning for some mashed potatoes after years without, I suddenly had a potato epiphany.

I could bake the potatoes instead of boiling them. Then scoop out the flesh. Plus I'd still have the delicious skins to eat. It was the perfect solution!

I baked the potatoes at 450 F for 35 minutes and then left the inside the hot oven for another 20. I used ordinary russet potatoes from the 5 lb bag. Try to use ones that are similar in size so they cook at the same rate. 

4 small to medium russets
1/2-2/3 cup soy milk
3 cloves garlic, minced 
1 jalapeno, seeded and minced, I used roasted jalapeno (they cooked with the potatoes, minus the extra 20 minutes)
2 tbls olive oil
2 1/2 tsps salt
1 tsp black pepper
1 tsp basil
1 tsp Aleppo pepper flakes
1/2 tsp garlic powder
1/2 tsp cayenne

Once cool enough to handle, cut each potato in half lengthwise and use a spoon to scoop the flesh into a medium sized mixing bowl. 

Add spices, garlic, jalapeno and oil. 

Add the milk. 1/2 cup at first. 

Use a hand mixer to whip everything together. A stand mixer with the whisk attachment would probably also work, though I've not tried it. 

Do not use a food processor. Do not use a stick blender. Do not use a pitcher blender. Anything with a blade will give you gluey potatoes. 

Mashed potato thickness preferences are entirely personal. And each spud might hydrate a little differently. So add more milk slowly until your desired viscosity is achieved. 



Popular posts from this blog

Vegan Spicy Curry Vinaigrette Recipe

Hummus Mac and Cheese

More Vegan Rice Mixes