Ingredients
Scale
- 6–8 Russet potatoes
- 1 cup Shane & Simple Cashew Sour Cream
- 3/4 cup unsweetened almond milk (or unsweetened plant milk of choice)
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. rosemary
- 1/2 tsp. thyme
- Salt to taste
Gravy
Instructions
- Peel potatoes (or not if you prefer to leave the skins on…totally acceptable), and roughly chop into small chunks.
- Place in large pot and cover with water. Bring water to boil then reduce to medium-high heat and gently boil for 10-20 minutes, or until tender enough to pierce with a fork.
- When potatoes are done cooking, drain water and add to the bowl of your KitchenAid or stand mixer. Lightly mash with potato masher.
- Place whisking attachment onto mixer, add all remaining ingredients to potatoes, and whip for a couple minutes for lumpier potatoes. For smoother, creamier potatoes whip a little longer until you reach your desired consistency.
- Top with Easy Vegan Brown Gravy and crush like a boss.
Notes
You can leave the Cashew Sour Cream out to reduce the fat and they still taste great. You can also use my Easy Vegan Tofu Sour Cream as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 222
- Sugar: 2 g
- Sodium: 141.6 mg
- Fat: 6.6 g
- Carbohydrates: 36.6 g
- Fiber: 2.9 g
- Protein: 6.6 g
- Cholesterol: 0 mg
Keywords: thanksgiving, november, fall, mashed potatoes, vegan mashed potatoes, healthy, vegan, plant based