In my childhood home, mashed potatoes were a very common side, my mom loved making them and she was very good at making mashed potato that were creamy, smooth and well seasoned.
It was during my first few months at California Culinary Academy that I learned about a chef named Joel Robuchon. It was Joel Robuchon that opened my eyes to what mashed potatoes could be or should I say Puree de Pommes could be. The level of detail that goes into this puree is off the charts. The potatoes are treated with great care from the very first step, such as cooking the potatoes with their skin to insure that they potatoes do not become water logged, to the last step of making sure the butter is perfectly emulsified. It really is a work of art.
The other chef that changed my view of mashed potatoes was Joyce Goldstein, I had the opportunity to spend a few nights working in her kitchen, Square One, while is was attending the California Culinary Academy. One of the jobs I had was helping one of the PM line cooks make mashed potatoes, that night forever changed my view on potatoes and what you can do with them. That night we boiled baby red potatoes with the skin on whole, we drained the potatoes put them in a huge stand up mixer with a whip, we add milk, roasted garlic puree and this is part that made stop and rethink everything. We started adding extra virgin olive oil. What, who puts EVOO in mashed potatoes that’s just crazy. Well those potatoes were amazing, the roasted garlic with the creamy potatoes and bright, peppery, nutty flavor of the olive oil.
These two chefs and my mom helped form my version of the perfect mashed potatoes. In it we have added miso paste, creating a layer of umami and depth, a couple garlic cloves to bring earthy notes. The use of the ricer to create a smooth puree and of course the extra virgin olive oil hitting those floral, nutty notes all colliding together making a wonderful bowl of mashed potatoes.
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WHAT YOU NEED...
Potatoes: Yukon Gold potatoes are the preferred variety for mashed potatoes.
Vegan Butter: there are so many types of vegan butter on the market today that we just can't choose a favorite. We do recommend using sticks rather than whipped for cooking.
How To Make Vegan Mashed Potatoes
Ingredients for perfect Mashed Potatoes.
Cooking and ricing the potatoes.
Ricing the potatoes when hot is key. Blend and whip.
Cut the peeled potatoes into equal sizes. Maintaining consistency in the potato sizes is key here. If you have different sizes of potatoes you will end up with over cooked and under cooked pieces of potato—this will be a problem later in the recipe.
Always start your potatoes in cold water. The cold water allows the potatoes to cook evenly, if you start with boiling water the potatoes will cook on the outside faster that the inside leaving you with over cooked on the outside and under cooked on the inside.
Using hot milk and butter will help the liquid absorb quicker into the potato helping to limit the starches being released into the puree, the more you mash or whip the more starch is released and the mashed potatoes can become gummy.
Ricing the potatoes is secret to perfect mashed potatoes.. Ricing the potatoes is a fast way to create a smooth, creamy and airy potato puree.
Now sit back with a smile on your face knowing everyone is freaking out about the smooth, creamy and airy mashed potatoes and it’s because you nailed a few simple steps
Servings: 8 as a side
Creamy smooth Mashed Potatoes are the perfect side dish for a plethora of meals.Print Recipe
- Cut the potatoes into 6th’s or 4th’s depending on the size.
- Place the potatoes in a large pot and cover with cold water.
- Add the kosher salt, miso paste and the cloves of garlic to the potatoes.
- On high heat, bring the potatoes to a boil then reduce the heat to a low simmer. Cook the potatoes until tender.
- Heat a small pan over low heat to melt the vegan butter and the plant milk.
- Drain the potatoes. While still hot, pass all of the potatoes through a ricer into a large bowl.
- Add about half of the warm milk and butter liquid to the potatoes, stir to combine. Continue to add the milk until creamy and smooth. Add salt to taste.
- Serve or place back in the pot, cover and keep warm until ready to serve.
Nutritional values are an estimate.
Calories: 247kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1002mg | Potassium: 978mg | Fiber: 5g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 2mg