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MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 280 pounds combined and we aren’t done yet! Read Our Story
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For the past 10 days, we have been doing something called a “Mary’s Mini.” If you don’t know what that is, check out this link to get caught up.
Long story short – we’ve been eating a ton of our favorite thing 😉 – POTATOES! The good thing is, unlike our two weeks of plain potatoes, this time we are allowed to prepare the potatoes in different ways and use a few condiments and seasonings as well. One of the first preparation methods Brian tested out was mashed potatoes and they have been a favorite of mine throughout this challenge!
I honestly had no idea that you could make creamy, delicious mashed potatoes without the butter, milk, etc. When I first tasted these, I didn’t believe that it was basically just potatoes, veggie broth, and some seasoning!
The best part is, once you nail this basic mashed potato recipe, you can use them to experiment with other recipes like air fried potato puffs, potato pancakes and more!
Watch the video above, check out the recipe below and let us know if you try it out! Scroll down for more information on the products featured in the video.
Vegan Mashed Potatoes (Oil-Free, Fat-Free)
These mashed potatoes are perfectly creamy, delicious and best of all - vegan!
Ingredients
- – 3 pounds of Russet potatoes
- – 1 cup vegetable broth*
- – Reserved potato cooking water
- – 2 Tbsp nutritional yeast
- – 1/2 Tbsp onion powder
- – 1/2 Tbsp garlic powder
- – 1 tsp yellow mustard
- – 1 to 2 tsp salt (OPTIONAL)
Directions
- Bring approximately 3 quarts of salted water to a boil. Make sure your pot is no more than half full – this will help prevent the water from boiling over once you add the potatoes. We use a 6 quart pot.
- While your water is heating up, wash your potatoes and chop them up into equal size pieces.
- Once the water comes to a boil, carefully place your potatoes into the water. We like to use a strainer or large spoon to do this!
- Boil the potatoes for 15-20 minutes, until they are completely tender. The time may vary depending on the size of your potato pieces. You should be able to pierce them with a knife and get no resistance.
- Reserve about a cup or so of the potato cooking water and then drain your potatoes.
- Mash the potatoes to break them down just a bit. Then add the vegetable broth and continue to mash. At this point, you can add some of the reserved potato cooking liquid until you get the desired consistency. We usually add a few tablespoons at a time. Don’t mash too much – they can become gluey if overworked.
- Add the remaining ingredients and stir gently to combine.
Makes approximately 7-8 cups of mashes potatoes. Enjoy!
*SEE RECIPE NOTES & TIPS BELOW FOR MORE INFORMATION
Recipe Notes & Tips:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content!
*If you prefer, you can place your chopped potatoes in the pot and cover with salted water and THEN bring to a boil, but we usually do the prep work while the water is coming to a boil, so it works out better that way for us!
*For vegetable broth, we use Better Than Bouillon concentrate and mix 1 tsp with 8oz of boiling water from our electric kettle. We use the “Organic Reduced Sodium Vegetable Base” version because it is oil-free (not all of them are)! You can also just use any regular vegetable broth.
*You can peel your potatoes or remove the skins after you boil them if desired, but we prefer the texture (and extra nutrients!) with the skins left on.
*For storage, I prefer to use Pyrex bowls. I find that when I store leftovers in glass containers, they keep fresh longer. The mashed potatoes should keep for at least 3-4 days in your refrigerator.
Serving Your Mashed Potatoes
Since we’ve been eating a LOT of potatoes while on our Mary’s Mini, we have tested out quite a few combinations. My favorite is putting mine on a bed of spinach and make a “mashed potato salad.” There is something about the combination of the warm mashed potatoes and the cold spinach that I love! I top it with some Trader Joe’s Hatch Valley Salsa as my “dressing” and finish it with a bit of sriracha.
Brian went pretty simple with his mashed potato meal. He added a side of steamed veggies and some yellow mustard. If you haven’t tried mustard on your potatoes – do it! The mustard adds a nice punch of flavor and tastes almost… buttery.
Let us know your favorite ways to serve up mashed potatoes in the comments below!
Featured Products:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content!
IPOW Set of 3 Stainless Steel Fine Mesh StrainersOXO Good Grips Stainless Steel Potato Masher
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
*Note: You can find this MUCH cheaper in stores like Whole Foods. Check the Better Than Bouillon website for local stores that sell it near you!
OXO Good Grips 1-Cup Angled Measuring Cup
StarPack Basics Silicone Spatula Set (2 Small, 2 Large)
Pyrex Smart Essentials 8-Piece Mixing Bowl Set
Pyrex Storage 4-Cup Round Dish (Case of 4 Containers)
FYI Better then Bullion is loaded with msg making it not gluten free and in general very unhealthy. I would very much recommend a vegan gf broth that has no chemicals in it. Just a thought that might be helpful.
Love the site keep up the good work!
good point – I thought there was a reason I quit using BTB. Thanks for the reminder
Love this Mashed Potato Recipe!
But, more than that, I wonder if you know how useful sharing your WFPB journey is to people. I subscribe to your YouTube channel, and love your homey videos. You are so inspiring! It really helps keep me on plan, seeing how much you love this way of eating.
I have no local friends that eat like I do. They say things like “You look so healthy, but your diet is so crazy!” Like the two aren’t connected, right?
🙂 Chris
Thank you so much for letting us know that Chris! We are so happy that we can be a small part of helping to inspire others ❤️ There are so many things we know now that we wish we’d known years ago… so hoping to spread that around!
Love the flavor of the mashed potatoes. I used the broth to cook Yukon gold potatoes in the instant pot. The addition of mustard really adds a nice layer to the flavor. Nice to get new inspiration. Thank you for all you are doing!
Thanks for letting us know! 🙂 Great idea for the broth!
Any reason you chose russets?
We decided to stick to mostly Russets for our Mary’s Mini… just because… no real reason LOL. Just wanted to keep it simple 🙂
Where I live they’re half the price of waxy spuds
OMG! I just made these and had no idea just how good these would be. The mustard is everything!
Yes!! The mustard makes a huge difference 🙂
Love the mashed potato recipe and my family eats it too. I can’t even believe how yummy and creamy it is with no butter or vegan buttery spread! I’ve been vegan over a year now and do eat a lot of produce and whole grains, but still had a bit of processed vegan things. You guys and your journey have really helped me to finally try ditching the oil. I’m not completely oil free yet, but your hummus is a good dressing and I am not using oil to cook with. Your recipes are so simple and tasty. Please keep sharing !
Thanks Joanne! I was surprised how good the mashed potatoes were too! I guess we are all so used to putting oil and buttery stuff in everything, that we forget how good the actual food can be 🙂
How did you make the potatoes balls from the mashed ? Any coating on outside? Best way to cook them? Thanks both of you so much for sharing.
For the potato puffs, we have done them several different ways… You need to start with cold mashed potatoes and make them into balls. Still trying to narrow down the best method. I think I like the texture better in the air fryer, but last time we made them we tried baking at 450 for 40 minutes in the oven on a silicone baking mat and they were pretty good… In the air fryer you need something like parchment paper (with holes in it) to make sure they don’t stick.
These are delicious!!! Just made for lunch!
Glad you enjoyed them! 🙂
You both have inspired me to try a Marys mini. I just found your videos. You’re like so “real”; I can relate. Not like some videos that seem so over the top.
I love that you leave the skins on- I prefer the texture that way. Growing up my mom added tons of milk and whipped them super smooth. Bleh!
I haven’t tried your way yet, but really want to now. The mustard addition sounds really yummy as well.
We like the texture better with the skins as well! They are delicious!
Instant potted this recipe and had two bowls!
Awesome! 🙂
Thanks so much for this! I’m doing Mary’s mini right now and have started quite unprepared without any recipes! Eeerk! Do you have a link to any of the other potato recipes you made for mary’s Mini? Especially the potato puffs? Love what you guys are doing! Thanks!
We haven’t perfected the potato puffs quite yet. But if you want more Mary’s Mini recipes, I suggest checking out https://www.brandnewvegan.com/recipes/marys-mini
You guys are so awesome! Thanks for the yummy recipe!💕
Thank you!
Thanks for the great idea! Eating a spinach salad topped with mashed potatoes, pico de gallo ,sriracha, and a bit of home made cheese sauce I had left over. Never would have thought of the combo , but loving it!
Yay! Glad you are enjoying it. I was surprised how good it was 🙂
I think Better than Bouillon contains oil if I’m not mistaken, in any event thanks for the tips. I think I must be overworking my potatoes as they always become watery after sitting for a while. I usually end up using those for “creamy” soups and chowders instead. lol. Will hopefully have success with your recipe.
Hi Katrina! The organic version of the Better Than Bouillon doesn’t actually have oil in it! I hope they worked out for you if you tried them!
Hi Brian & Jessica. I am a new subscriber, and am enjoying your YouTube videos. I don’t find much to disagree with, except maybe soy and soy products. Iam anxious to try your Vegan mashed potato recipe. Speaking of which, have you tried Clarified Butter (Ghee)? If not, it may be worth some research to discover the health benefits. I switched to it several months ago, and this former butter addict loves it!
I made these potatoes this morning while watching your video and they came out great I skipped the mustard and added in dried chives. They came out great. Tonight I am making the herb crusted tofu on the griddler. You two have inspired me more than you know. I’m currently going through Chemotherapy and wanted to get back into eating WFPB eating and your videos & recipes have made easy for me. Wishing you blessings!
I’ve used this recipe more times than I can count and now can’t stand any other type of mashed potatoes! These mashed potatoes are my definition of comfort food yet somehow they’re healthy! I’ve already made one batch today and I’m getting ready to make two more for the week. Thanks so much!
That’s awesome! Thank you so much! 😀