The Creamiest Vegan Mashed Potatoes Recipe | Foodal (2024)

FAQs

Which is better for mashed potatoes heavy cream or milk? ›

Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health. Sour Cream - This recipe is rich and it needs some tanginess for balance.

Half-and-half + butter

In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing.

Ricer or Colander

Start as you would any mashed potato recipe—by boiling the potatoes until tender—then allow them to cool before adding them to a ricer. "If you rice them right away, you're not allowing excess moisture to evaporate off the potatoes," Greg says. Skipping this step can lead to dense, gluey potatoes.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Mashing the warm potatoes with softened cream cheese makes the final product unbelievably rich and creamy. Adding cream to fluffy whipped potatoes is certainly not a new technique. Mashed potatoes are always blessed with a hearty helping of butter, cream, milk, half and half, or some sort of combination.

Mix equal parts silken tofu and soy milk and blend thoroughly to make a high protein, vegan substitute for heavy cream. This mixture works well to thicken soups and sauces.

Chicken or vegetable broth: You can use chicken or vegetable broth instead of milk or cream to add flavor and moisture to mashed potatoes. This is a good option for those who are lactose intolerant or vegan. Sour cream: Sour cream can be used in place of milk or cream to add creaminess and tanginess to mashed potatoes.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed. If it's too late to make the swap, change course and roast the potatoes tossed with oil, garlic and some fresh rosemary if you have it, instead of boiling them.

What makes mashed potatoes glue like? ›

The glue nature of potatoes is due to their altered starch ratios and the lower the gravities of potatoes, the higher chances of being gluey.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich taste. As a half-and-half substitute, you could also use heavy cream or whole milk. Whichever you use, just start with a little and add more as you need it.

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Heavy cream has too much fat. If you're doing a cake or something similar, the result will probably be very dense. If the recipe calls for milk and butter, you can replace 3/4 cups of water + 1/3 to 1/4 cup butter for 1 cup of heavy milk. I've done it with some success, it's not perfect but it'll do in a pinch.

Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.