What can I do with leftover mashed potatoes?

That's funny, you're assuming you're going to have leftovers. But, in the event you do here are some delicious options for you. You can use them to make Lentil Shepherd's Pie , Vegan Potato Pancakes , or make these amazing Mashed Potato Tacos .

How do I make super creamy vegan mashed potatoes?

So, you don't wanna take it old school like our ancestors, huh? Well, if you prefer no chance of lumps then you're going to need a potato ricer or hand mixer . You'll also need to add a little more milk as well.

Can I make vegan mashed potatoes ahead of time?

Yes, absolutely! If you're serving a big meal then make these the day before and store them in the refrigerator overnight. To reheat them simply place them in a casserole dish, cover them with foil, and bake for 20 minutes at 350˚F . If you're going to be enjoying them the day of the meal then boil the potatoes and let them sit in the cooking water and cook everything else. Then, assemble the mashed potatoes just before you're ready to serve them. It keeps the potatoes warm and you're able to serve fresh and hot mashed potatoes to your guests. Winning!

Can you freeze leftover mashed potatoes?

Yes! I get it, it's possible you may need a brief vacation from mashed potatoes so try freezing them. When you're ready to eat, you can set them in the fridge overnight to thaw and then simply reheat the mashed potatoes in a large saucepan on the stovetop. This will help to get rid of any extra moisture from the freezing. Keep in mind that they will not be as tasty and fresh, but you don't have to worry about wasting leftovers and you can use them in some of the aforementioned recipes.

How long will leftover vegan mashed potatoes last in the fridge?

Leftovers will keep in a covered container for up to 3-4 days in the refrigerator.

The Easiest And Best Vegan Mashed Potatoes

Name: The Easiest And Best Vegan Mashed Potatoes (1-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 pounds of russet potatoes (about 5-6 medium), peeled and cubed; 1/2 cup warm cashew milk; 1/4 cup cashew sour cream or tofu sour cream; Salt and pepper to taste

The Easiest And Best Vegan Mashed Potatoes (1-Pot)

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4.8 from 4 reviews

Quick, creamy, and deliciously fluffy vegan mashed potatoes without any dairy! Perfect for holidays or the perfect side for any dinner. Healthy, gluten-free, and low-fat.

Author: Shane Martin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings 1x
Category: Vegan Side Dish Recipes, Gluten Free, Vegan Holiday Recipes
Method: Boil
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

2 pounds of russet potatoes (about 5–6 medium), peeled and cubed
1/2 cup warm cashew milk
1/4 cup cashew sour cream or tofu sour cream
Salt and pepper to taste

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Instructions

Peel and cube the potatoes then place them into a large pot or Dutch oven. Fill the pot with water until the potatoes are covered. Bring the water to a boil then reduce the heat to medium and cook the potatoes uncovered for 20-30 minutes or until they are fork-tender.
Drain the potatoes using a colander then add them back to the pot.
Mash the potatoes by hand using a potato masher or fork. Add the milk and vegan sour cream to the potatoes and mash to desired consistency. (I prefer mine on the lumpy side)
Season with salt and pepper as needed.
Garnish with freshly chopped parsley or chives and serve.

Lodge Cast Iron Dutch Oven

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Notes

Leftovers will keep in a covered container for up to 3-4 days in the refrigerator. To reheat them simply place them in a casserole dish, cover them with foil, and bake for 20 minutes at 350˚F. You can also warm the potatoes in a microwave or heat them in a large saucepan on the stovetop.
Adding freshly chopped herbs like rosemary, thyme, or parsley are great ways to enhance potatoes. They add an earthiness and aroma that’s pure heaven.
This recipe is assuming you’ve made the vegan sour cream beforehand.

Nutrition

Serving Size: 1 cup
Calories: 178
Sugar: 1.5 g
Sodium: 25.2 mg
Fat: 3.1 g
Carbohydrates: 34.2 g
Fiber: 2.6 g
Protein: 5.1 g
Cholesterol: 0 mg