The Best Vegan Mashed Potatoes

🥘 Ingredients

• large garlic head 1
• Olive
• or stick vegan butter 1 tbsp
• white miso 1.5-2 tbsp
• Russet potatoes 32 oz
• Yukon Gold potatoes 16 oz
• kosher salt 1 tbsp
• “lite” or reduced-fat coconut milk ¾ cup
• Freshly
• Vegan butter
• Fresh chives or flat-leaf parsley

1. 1

   Gather: large garlic head , Olive oil for roasting garlic, or stick vegan butter , white miso , Russet potatoes , Yukon Gold potatoes , kosher salt , “lite” or reduced-fat coconut milk , Freshly cracked black pepper to taste. For the for serving: Vegan butter , Fresh chives or flat-leaf parsley .
2. 2

   Roast the garlic. Preheat the oven to 400°F / 200°C. Remove the outer papery layers of the garlic head and then slice a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a few drizzles of olive oil. Wrap in foil and then place directly on an oven rack. Roast for 35-40 minutes , or until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
3. 3

   While the garlic roasts, take the vegan butter and miso paste out of the fridge to soften.
4. 4

   Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size, so they’re roughly equal in size.
5. 5

   Cook the potatoes. Place the potatoes in a Dutch oven or large saucepan and add enough cold water to cover them. Add 1 heaping tablespoon of kosher salt (or 2 tsp sea salt) and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes. Drain the potatoes in a colander, then put the potatoes back in the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
6. 6

   While the potatoes cook, make the miso butter-milk mixture. Place the softened butter in a small bowl and add the miso and mashed roasted garlic. Using a fork, cream together until well combined.
7. 7

   When the potatoes are done cooking, add the miso-garlic butter to a small saucepan and turn to medium-low heat. Once the mixture is almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.
8. 8

   Add the warm potatoes to a large bowl and mash them using a potato masher (do not use a blender, food processor, or immersion blender!). Add about ⅓ of the warm milk mixture (see Note 5), then gently fold with a silicone spatula (or wooden spoon) a few times until the liquid is absorbed. Repeat with the next ⅓ of the warm liquid, fold again, and finish with the final ⅓ of the warm liquid. Be gentle and don't overmix, as it can make the potatoes watery.
9. 9

   Taste for seasonings, adding kosher salt and black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they're perfect.
10. 10

    Garnish with chopped chives and serve warm. For extra indulgence, drizzle a little melted vegan butter on top of the potatoes right before serving.