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The Best Vegan Mashed Potatoes

These Vegan Mashed Potatoes are bold with garlic and onion flavours, and the best part is, there’s no butter or dairy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Nikole Goncalves

Ingredients

Ingredients

  • 10-12 medium yellow potatoes
  • 2 medium spanish onion
  • 3 medium carrots
  • 2 tsp garlic powder
  • 2   tbsp extra virgin olive oil
  • 1 ½   tsp chunky sea salt
  • ½ tsp black pepper
  • ½   cup of reserved broth from boiled veggies

Instructions

Instructions

  • Wash and peel potatoes, then cut into large chunks. Set aside in a large bowl of water to prevent browning.
  • Peel and roughly chop onions and carrots and set aside.
  • FIll a large pot of water, add a large pinch of salt (roughly 1 tsp), ½ tsp garlic powder, 1 tbsp. olive oil, and then your chopped potatoes, carrots and onion and bring to a boil.
  • Cook on medium heat for 20 minutes or until potatoes are fork tender.
  • Reserve ½  cup of the broth and drain the remainder.
  • In a large mixing bowl, add in your boiled veggies, remaining garlic powder, salt, black pepper, olive oil and mash together using a potato masher while slowly adding in the reserved broth.
  • Finish off with an emersion blender to get the onions and carrots well blended with the potatoes. Don’t worry if it’s still a bit chunky as it adds to the rustic feel.
  • Serve right away hot or allow to cool completely and store in an airtight container for 3-5 days in the refrigerator to enjoy all week long.