The most basic recipe for vegan mashed potatoes involves merely boiling the potatoes in water and mashing them up until there are no longer any large chunks. However, it is when mashed potatoes are seasoned with herbs and mixed with a creamy base that they become the ultimate comfort food. The herbs used in this recipe add a niche pop of flavor.
Ingredients
Prep
- Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 teaspoon salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
- In a medium bowl, combine Cashewmilk Yogurt, 1/2 teaspoon salt, and 1/3 cup each parsley, dill, and chives. Set aside.
- Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add Cashewmilk, 2 tablespoons butter, 1/2 teaspoon salt, and the pepper; mash to blend. Stir herbed yogurt into potatoes. Add salt and pepper to taste. Transfer to a serving bowl, top with remaining 1 tablespoon butter, and scatter 2 tablespoons mixed chopped herbs over the top.
- To make ahead: You may keep the thoroughly mashed potatoes for up to one day, chilled before adding the herbed Cashewmilk Yogurt mixture. Reheat potatoes in a microwave until hot (if they’ve stiffened up, add additional Cashewmilk 1 tablespoon at a time, until creamy). Stir herbed Cashewmilk Yogurt into warmed potatoes and proceed as directed.
