Fluffy mashed potatoes are heavenly good. Wow! The season of family gatherings is upon us. During the holidays my family loves a plateful of hot fluffy mashed potatoes. This savory side is one of the top requests by my girls. Mind you, it doesn’t take a holiday to enjoy this delicious treat, anytime will do.
Making the perfect mashed potatoes means starting with the best ingredients. I suggest using organic potatoes if possible. Root vegetables, like potatoes, easily absorb pesticides that can be in the soil. Organic potatoes do not receive the chemical baths that conventional potatoes do. You don’t always have to choose organic. If you opt for traditional potatoes just make sure to wash them thoroughly.
A great tip and a mistake I nearly made numerous times is overcooking the potatoes. If the potatoes end up overcooked you will have watery and mushy mashed potatoes. They will still be eatable, so don’t throw them out! So don’t do what I tend to do, multitask. Stay in the kitchen and check on the potatoes often.
I LOVE garlic. I boil the potatoes with lots of fresh garlic. As I always say; do what works for you, if you don’t want tons of garlic, alter the recipe to suit your taste.
Using a potato ricer is essential to achieving the fluffiest, lightest, and easiest mashed potatoes you’ll ever make. No more starchy mashed potatoes. Making perfect mashed potatoes has been a challenge for me in the past. I was forever overworking the potatoes and assumed the more they were manipulated the fluffier they would become. I found out the more you work the cooked potatoes, the more starch gets released. More starch makes them sticky, gummy, and dense. Since my girls love mashed potatoes I made it my mission to create the perfect “fluffy” mashed potatoes. I hope you love them as much as we do!
You will love the ease in of this recipe and your family will delight in the fluffiest, tastiest, mashed potatoes ever!
Remember to make them your own, have fun in the kitchen!
- 4-5 organic russet potatoes peeled and cubed
- 5 garlic cloves peeled
- 2 tablespoons vegan butter
- 1/4 cup vegan sour cream
- 1/2 - 1 cup non-dairy milk
- salt and pepper to taste
- 1 tsp thyme dried or fresh
- In a large pot add 6 cups of water, cubed potatoes, and garlic. Cook on medium-high heat for 25 minutes or until potatoes are lightly fork tender.
- Drain cooked potatoes and garlic.
- With a large spoon, add cooked potatoes to ricer. Over a large bowl, squeeze ricer handles together. Potatoes will mash and separate, falling into the bowl. Repeat with all potatoes.
- Add in butter and sour cream. While mashing or stirring potatoes slowly pour in non-dairy milk until desired consistency. Do not over work potatoes.
- Salt and pepper to taste.
- Top with dried or fresh thyme
- Overcooked potatoes will become mushy and watery
- Remember to avoid over mashing or whipping the cooked potatoes as it will release the starch causing sticky dense potatoes