- 4 large Russet Potatoes
- 1 cup (or more) Non-Dairy Milk
- 4 Tablespoons Vegan Butter
- 2 teaspoons Mustard
- 1 teaspoon Sea Salt
- 0.5 teaspoon Black Peppercorns
- 2 Tablespoons, finely chopped Fresh Chives
You can never go wrong with creamy mashed potatoes that are savory, buttery and fluffy!
Potatoes have been one of my favorite comfort foods since childhood. I especially love them mashed and well seasoned.
This means adding fat, something creamy, a hint of garlic and onion, a touch of mustard (yes, do it!) and specs of green!
My preferred fat addition is butter. I think we can all agree it’s the best option!
The creamy aspect is the addition of milk.
Any kind of mustard will work great. I like yellow or fancy dijon mustard.
Specs of green are not just visually pleasing but also add aroma and flavor.
Chives are the best paring.
You can also add chopped parsley, scallions or fresh thyme leaves.
The best part about mash is that it is customizable.
I prefer mine dairy free and therefore use vegan butter and non-dairy milk.
The result is so fluffy and buttery and truly addictive!
You can also use regular butter and milk and get the same outcome.
I love serving my mashed potatoes alongside creamy mushrooms!
This might be a bit controversial but I like leaving on the potato skins before mashing.
Potato skins have nutritional benefits!
They are packed with potassium, even more than a banana! Potassium is a mineral that helps lower blood pressure, according to the U.S. Food and Drug Administration.
Potato skins also contains a good deal of fiber.
Whether you leave some skins on or not, this comfort food is a winner!
Boil The Potatoes
Rinse and gently scrub your potatoes under cold water then add them to a large pot.
You can peel the potatoes but when the skins are thin, I like to keep them on for convenience and nutritional value.
Potato skins are the actually the most nutritious part!
Add cold water to the pot until the potatoes are fully submerged.
Add a lid and turn the heat to high. Bring the potatoes to a boil then lower the heat to medium-high and move or tilt the lid so some steam escapes.
Cook the potatoes until they are fully cooked and you can easily pierce them with a fork.
Slightly overcooked potatoes are always best for mash.
Mash & Season
Drain the water and return the cooked potatoes back to the pot.
Start mashing the potatoes with a potato masher or a large fork.
Next, add the vegan butter, mustard, sea salt, black pepper, onion powder, garlic powder and the dairy free milk.
Mash and mix until it is at your desired consistency.
Give the potatoes a taste and adjust seasoning if needed.
If the potatoes are too dry for your liking, add more milk and mix to combine.
Lastly, add the finely chopped chives and stir to incorporate.