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Vegan Mashed Potatoes
![Vegan Mashed Potatoes](https://static01.nyt.com/images/2019/11/05/dining/as-vegan-mashed-potatoes/merlin_163577766_0022d377-9fa7-4e99-8dd8-64cf841bcd0a-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2pounds Yukon Gold potatoes
- Kosher salt
- ½cup olive oil
- 1large shallot, peeled, halved, and thinly sliced lengthwise
- Black pepper
Preparation
- Step 1
Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
- Step 2
Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
- Step 3
While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
- Step 4
Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about ½ cup.) Taste, season with salt, then stir in ¼ cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.
Private Notes
Cooking Notes
Hmmmm...maybe you could have doubled the potato portion instead? Haha. There’s no such thing as too many potatoes! BRW, i live in Perú, the birthplace of the (now worldwide) potato. There are almost 4K varieties here!! Taken from here 500 years ago to Europe, then spread to Africa, Asia, etc.
Delicious! I cut the oil by 25% (other commenters mentioned an oily consistency) and used chopped scallions and garlic instead of shallots. The texture and consistency was perfect; we didn't even need to throw in a splash of almond milk. Went well with NYT Cooking's mushroom gravy recipe. Will be making both again next year.
A while back we had a spur of the moment dinner party that included several vegan guests. Grasping for how to make mash potatoes vegan, I added olive oil instead of butter - which tasted quite good, but left the potatoes too stiff. A bottle of dry white wine was handy, and so a quarter cup or two of that went in - voila! Great consistency and a fine flavor, too. And I also recommend the potato ricer or masher.
Very tasty. Also very salty, so I will reduce salt by half next time and add a bit more if needed at the end. I also didn’t pour all the oil in at the end.
Is it still vegan if you use turkey or chicken fat?
My son is dairy free so we’ve come up with something similar. We caramelized thinly sliced onions with garlic, in olive oil or schmaltz (rendered turkey or chicken fat).Cook the potatoes till soft, drain but keep some of the liquid. Mash the potatoes in with the well caramelized and soft onions, garlic and oil. Salt and pepper to taste, using the potato water if needed for more liquid, or use broth if available. So delicious, maybe my favorite way to have mashed potatoes.
I think this recipe would be fine with no oil. The shallots could be dry roasted, or maybe even with a splash of wine added. Then used to top the mashed potatoes.
This was delicious. Made it twice this weekend for Various guests. Who need butter with this recipe?! My vegan and non-vegans alike loved it. Super salty yes so I’ll reduce the salt next time, but no one seemed to complain. I added the oil it to my liking, vs the whole thing - thought it might be too greasy.
Use less salt to cook potatoes.
These are my new go to mashed potatoes. 1/2c is too much olive oil for my taste. I cut it it in half and used more starch water to get a fluffier consistency. Anjous from my roast sat perfectly on top of a base of these potatoes.
I find that using a tablespoon or so of truffle oil to make up the quarter c of oil makes for fabulous potatoes w no need for the shallots.
Wow, this recipe changed my life. Had a craving for mashed potatoes but ran out of milk and butter. Tastes fantastic with or without the shallots.
Made this with russets, used a ricer and for closer to 3 lb potato I used 1/4 cup oil with 1 large shallot. Topped with paprika. Did not miss the milk/butter - it was surprisingly good!
WAYYY TOO SALTY - use 1/3 of the salt in this recipe. We had to start over.
I did not know what to do with the extra oil so I cooked the shallots in 1/4 cup oil in a little butter melting pot and then left the shallots in the oil. I then mixed the oil and shallots into the potatoes all at once. Maybe not as nice a presentation but certainly less work to make.
Do NOT add 2 T salt to the cooking water. My potatoes turned out too salty to eat! 2 tsp would do the trick (and perhaps is a typo in the recipe?!?). Once I figured the salt out, these potatoes with crispy scallions were wonderful!
Perhaps you used regular table salt. I used Kosher salt, and the end result was not too salty.
I think this recipe would be fine with no oil. The shallots could be dry roasted, or maybe even with a splash of wine added. Then used to top the mashed potatoes.
A while back we had a spur of the moment dinner party that included several vegan guests. Grasping for how to make mash potatoes vegan, I added olive oil instead of butter - which tasted quite good, but left the potatoes too stiff. A bottle of dry white wine was handy, and so a quarter cup or two of that went in - voila! Great consistency and a fine flavor, too. And I also recommend the potato ricer or masher.
My son is dairy free so we’ve come up with something similar. We caramelized thinly sliced onions with garlic, in olive oil or schmaltz (rendered turkey or chicken fat).Cook the potatoes till soft, drain but keep some of the liquid. Mash the potatoes in with the well caramelized and soft onions, garlic and oil. Salt and pepper to taste, using the potato water if needed for more liquid, or use broth if available. So delicious, maybe my favorite way to have mashed potatoes.
Is it still vegan if you use turkey or chicken fat?
Use a ricer to mash your potatoes if you have one. If you don't, they're not expensive and they make exquisite, fluffy mashed potatoes.
This was quite good! I used butter potatoes. Shallot oil added excellent flavor. Will definitely make again
Delicious! I cut the oil by 25% (other commenters mentioned an oily consistency) and used chopped scallions and garlic instead of shallots. The texture and consistency was perfect; we didn't even need to throw in a splash of almond milk. Went well with NYT Cooking's mushroom gravy recipe. Will be making both again next year.
Used roasted garlic instead of shallots, and added a heaping pat of vegan butter. REALLY GOOD.
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