Blender-Ready Creamy Vegan Mashed Potatoes are the easiest batch of mashed potatoes you’ll ever make! They contain just minimal ingredient and are budget-friendly.
2 very large russet potatoes (about 4-5 inches long) or 4-5 smaller yellow potatoes
3/4 cup no-salt-added vegetable broth (Kitchen Basics brand used)
1 Tablespoon liquid smoke flavoring (I used Colgin brand)
1/2 teaspoon black pepper, plus more for sprinkling
1 teaspoon dried tarragon for garnishing each bowl (or your favorite herb such as oregano)
Prep Time: 10min | Cook Time: 20min
First, be sure to wash the potatoes really well and pat dry.
Now you’ll need to cook the potatoes. I suggest boiling or steaming them as the healthiest options. I used my Instant Pot and cooked them for 30 minutes on the manual setting at high-pressure, but you could also bake them or slow-cook them if you wish too.
Let the potatoes cool for about 5 minutes (or put them in the fridge overnight and make them the next day).
Then chop them into cubes, leaving the skins on since they add more nutrition; add the cubes of potatoes to the blender, and add the broth and liquid smoke.
Add the pepper and put the lid on the blender. If you have a Vitamix, you’ll need the tamper.
Pulse the potatoes on a low-medium setting (using the tamper if you have a Vitamix) until you have a thick and creamy batch of potatoes. I left some chunks in my recipe since I prefer my potatoes with some texture, but you can cream them up a bit more if you prefer.
To serve, scoop even amounts of the potatoes into two bowls, add a pinch of tarragon to the top of each dish, a sprinkle more pepper if you like, and enjoy.
If you don’t have a Vitamix or another type of high-speed blender, just put the potatoes in the food processor instead of a blender since a household blender will not work.
You can also add 1 Tablespoon of tahini to this recipe pre-mixing for a savory flavor and more protein and healthy fats, or top the potatoes with hummus or an oil-free vegan gravy if you prefer.
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