The Creamiest Vegan Mashed Potatoes Recipe | Foodal (2024)

FAQs

Which is better for mashed potatoes, heavy cream or milk? ›

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

Half-and-half + butter

Because heavy cream is so high in fat, you can often create a substitute with other high-fat ingredients. In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing.

For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering.

Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.

Soy milk and olive oil

For a vegan dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won't whip well, but it's a great way to add moisture to baked goods. Substitute an equal amount of evaporated milk for heavy cream. Best for: baking.

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

What should you avoid when making mashed potatoes? ›

Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results. Sour cream – Technically, this ingredient is optional. If you skip it, the recipe will still come out great.

Overcooking was a pitfall I addressed when developing my recipe for the Fastest, Easiest Mashed Potatoes. The typical strategy for cooking spuds to mash is to cut them into chunks, with some recipes calling for a rinsing step after the cook to rid the potatoes of the excess starch that causes a gluey texture.

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories. Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Evaporated milk is best for recipes in which heavy cream is a liquid ingredient, such as in baked goods, since it will not provide the same thickness as heavy cream and does not whip as well. For best results, substitute heavy cream with an equal amount of evaporated milk.

The Mistake: Using the Wrong Kind of Potato

Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed.