Basic Mashed Potatoes Recipe

Potatoes: The main ingredient, providing the base for the mashed potatoes. Choose a starchy variety like Russet or Yukon Gold for the best texture.

Unsweetened almond milk: A dairy-free alternative to regular milk, adding creaminess without the lactose.

Olive oil: Adds a rich flavor and helps achieve a smooth texture in the mashed potatoes.

Salt: Enhances the overall flavor of the dish. Adjust to taste.

Black pepper: Adds a hint of spice and depth to the mashed potatoes. Adjust to taste.

For an extra creamy texture, try using a potato ricer or food mill instead of a traditional masher. This will help break down the potatoes more evenly and prevent lumps. Additionally, warming the almond milk before adding it to the potatoes can help maintain the temperature and ensure a smoother mix.

• potatoes - Substitute with cauliflower: Cauliflower can be steamed and mashed to create a similar texture to mashed potatoes, and it has a mild flavor that works well with the other ingredients.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a creamy texture and neutral flavor that makes it a good alternative to almond milk in mashed potatoes.

• olive oil - Substitute with coconut oil: Coconut oil provides a rich, creamy texture and a subtle flavor that complements the mashed potatoes well.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a savory, slightly cheesy flavor to the mashed potatoes, enhancing their taste without the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile to black pepper but is milder and less visually noticeable in the mashed potatoes.

• Allow the mashed potatoes to cool to room temperature before storing. This prevents condensation, which can make them watery.
• Transfer the mashed potatoes to an airtight container. This helps maintain their creamy texture and prevents them from absorbing other odors in the fridge.
• Store the container in the refrigerator. Mashed potatoes can be kept in the fridge for up to 3-5 days.
• For longer storage, consider freezing. Scoop the mashed potatoes into individual portions using an ice cream scoop or spoon.
• Place the portions on a baking sheet lined with parchment paper. Freeze them until solid, about 1-2 hours.
• Once frozen, transfer the portions to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the mashed potatoes in the refrigerator overnight.
• Reheat gently on the stovetop or in the microwave. Add a splash of almond milk or a drizzle of olive oil to restore their creamy consistency.
• Stir occasionally while reheating to ensure even warming and to prevent sticking.
• Enjoy your mashed potatoes as a side dish or use them creatively in other recipes.

• Stovetop Method:

  1. Place the mashed potatoes in a saucepan.
  2. Add a splash of unsweetened almond milk or vegetable broth to keep them moist.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Add a bit more olive oil if needed to restore creaminess.

• Microwave Method:

  1. Transfer the mashed potatoes to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes.
  4. Stir, then continue heating in 30-second intervals until hot.
  5. Add a splash of unsweetened almond milk if they seem dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the mashed potatoes in an even layer in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 20-30 minutes, stirring halfway through.
  5. Add a bit of olive oil or unsweetened almond milk if needed to maintain creaminess.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring to a simmer.
  2. Place the mashed potatoes in the top part of the double boiler.
  3. Stir occasionally until heated through, adding a splash of unsweetened almond milk if necessary.
  4. This method ensures gentle, even heating without the risk of burning.

• Pot: Used to boil the potatoes until they are tender.

• Peeler: Essential for peeling the potatoes before cutting them into chunks.

• Knife: Necessary for cutting the peeled potatoes into chunks.

• Cutting board: Provides a safe surface to cut the potatoes.

• Colander: Used to drain the boiled potatoes.

• Potato masher: Helps in mashing the potatoes to achieve a smooth and creamy texture.

• Measuring cup: Used to measure the almond milk accurately.

• Measuring spoons: Necessary for measuring the olive oil, salt, and black pepper.

• Wooden spoon: Useful for stirring the potatoes and incorporating the almond milk and olive oil.

• Stove: Required to boil the potatoes.

Pre-cut the potatoes: Peel and cut the potatoes in advance and store them in water in the fridge to save time on cooking day.

Use a microwave: Speed up the boiling process by microwaving the potatoes for a few minutes before transferring them to the pot.

Warm the almond milk: Heat the almond milk slightly before adding it to the potatoes to ensure a smoother mash.

Use a potato masher: Invest in a good potato masher or ricer to make the mashing process quicker and more efficient.