This was written by Krysten of Krysten’s Kitchen. To view on her blog, please click here!

These are the world’s fluffiest mashed potatoes! They are award winning! Okay, well, that’s only kinda not true, unless the award that I printed on my computer counts. I made these potatoes last year for Thanksgiving, and they were a big hit with the whole family! They are totally gluten free and vegan and everyone loved them. Plus, they didn’t have a clue that they were made with flax milk and vegan butter. 

Something magical happens to these potatoes, and it’s really indescribable until you taste them yourself. They become fluffy and whipped without actually whipping them. They will really be a hit at your next dinner party, holiday dinner or any day ending in “y” ….

Let’s get to it! 

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INGREDIENTS

5lb Bag Organic Russet Potatoes 

Water to cover

1/2 package of Miyokos Vegan Butter 

3/4 cup Good Karma Foods Flax milk or milk of choice

sea salt to taste

Directions:

Peel potatoes to your liking. We prefer the skin on, so you can just peel off any of the sprouts or weird spots or just peel the whole thing.

Cut potatoes into thirds and place in a large pot. Fill with water to cover the potatoes. Cook on high until they are soft. This will depend on the size of your potatoes and the temperature of your stove.

Use a knife to check to see if the potatoes are tender. You can test this by poking the potato with a knife or a fork. If the potato falls off it’s ready.

Strain the water out of the pot.

If your pot is stainless steel you can leave your potatoes in the pot. Otherwise, you will want to transfer them to a safe bowl (not plastic as you don’t want to put hot items in plastic— read more here). You can also transfer them into an oven safe dish, though make sure when you mash your potatoes that it will not scratch the inside of your dish.

Mash the potatoes as much or as little as you like. We like chunky mashed potatoes with skin (I know we might seem weird). You can mash them until they have no chunks or leave them in, the recipe will still work. 

Add 1/2 package of Miyokos Vegan Butter (about 4oz or 1/2 cup).

Add 3/4 cup of dairy free milk. We use Good Karma Flax Milk.

Add salt to taste.

Place in oven safe dish and cover. Bake at 350 degrees for 20 minutes. Check to see if they are fluffy, you will be able to tell. If not, cook for another 5 minutes at a time checking to make sure the sides don’t dry out or burn.

Serve hot and enjoy!