Today is election day which means we truly need ALL the comfort food, no matter what the outcome is, you know?

Welcome to Day 2 of Thanksgiving week on the blog!

I’m sharing two recipes on this fine Tuesday. These Creamy Vegan Mashed Potatoes AND The Easiest Vegan Stovetop Gravy!! They make the perfect pair. Imagine smothering the these light and fluffy mashed potatoes with savory vegan gravy. I’m telling you, it is pure heaven and a must-try this winter, Thanksgiving, Christmas, or any cold day, really!

There are so many ways to over-complicate Thanksgiving recipes and I do not understand why. As with my easy vegan gravy, these one-pot mashed potatoes are as simple as can be with minimal ingredients but bursting with flavor. The only recipe that’s a bit more work is my vegan lentil loaf but that is the main dish so it’s understandable.

It’s important that my mashed potatoes are creamy and luscious, and not dry whatsoever! For this you’ll need a mix of red potatoes and yukon gold potatoes for that beautiful color and creamy texture. It’s really important to buy organic to avoid pesticides and GMO’s!

I also used a mix of Miyoko’s vegan butter and Earth Balance vegan butter and I highly, highly recommend doing a mix of half and half. Next, I used light canned coconut milk which is so essential! Light canned coconut milk helps to provide that super creamy texture and I’m not sure how any other plant milk would work but you are welcome to try. Then all that’s left is salt and fresh parsley. See it’s simple but flavorful, my new motto.

Lastly, because I’m lazy, I left the skins on per my husband’s request. Peeling 2 pounds of potato is a big task that I was not about to do, plus I enjoy the rustic texture and fiber from the potato skins! Feel free to peel them though if you prefer ultra-smooth mashed potatoes. Totally up to you!

Other Recipes You May Like:

The Creamiest Vegan Mashed Potatoes

Author: Shannon Leparski

Print Recipe

Description

The Creamiest Vegan Mashed Potatoes. One pot, light and fluffy, simple and super flavorful vegan and gluten free mashed potatoes! Pair with my vegan gravy! #vegan #mashed #potatoes

Ingredients

Scale

1 pound red potatoes, quartered

1 pound yukon gold potatoes, quartered

3/4 cup canned light coconut milk

1/4 cup vegan butter (I used half Miyokos butter and half Earth Balance butter)

1/3 cup chopped fresh parsley

1/2–1 teaspoon sea salt, or more to taste

Instructions

Add all potatoes to a large pot and fill with enough water to cover the potatoes, plus several inches. Generously salt the water. Bring to a boil. Boil until the potatoes are completely tender, about 15-20 minutes. Pierce with a fork to make sure they are super soft!

Turn off heat. Drain the water. Mash the potatoes directly in the pot with a potato masher until smooth. Stir in the coconut milk and vegan butter and stir until well combined and super creamy! If you need more coconut milk, add another 1/4 cup. Next stir in the parsley and salt. Taste test and add more salt if needed.

Serve warm with The Easiest Vegan Gravy and my Vegan Lentil Loaf (gluten free)!!

Store leftovers in the refrigerator for up to one week.