In my last post I showed how to make wonderfully soft potato flatbread from left over mashed potatoes. This time we will make the mash from scratch, and of course from real potatoes.

Making mashed potatoes from scratch is very easy, as long as you learn the technique and use the right tools. After reading these step-by-step instructions, you are guaranteed to succeed!

The recipe is vegan, but with the same technique you can make mash from any kind of milk.

In this article

Equipment needed

To make mashed potatoes you need:

  • a pot as large as possible for cooking the potatoes (or two small ones)
  • potato masher or press
  • whisk

With the help of a whisk, you can make mashed potatoes wonderfully fluffy and airy - see below for my tips on how to whip the mash. In an emergency, a fork is also fine, but a whisk is useful.

Ingredients needed

All you need for this recipe are potatoes, plant-based milk, vegan margarine and salt. That's all!

You can also use potato cooking water instead of vegetable milk, but then the mash will not be quite as delicious.

Choosing the right type of potato

I recommend making mash from the floury potato variety. Then the end result is the best: the mash will be wonderfully smooth, velvety and fluffy. After cooking, the floury potatoes become mushy almost by themselves.

If floury potatoes are not available, general potatoes will also work. I have made mash from these potatoes as well. If you have the technique, the end result can be quite acceptable, but I don't recommend this for beginners.

I advise you to stay away from solid potato varieties, at least if you want to make good mashed potatoes. These potatoes do not mash easily and the end result is easily a nasty paste, i.e. a slimy and far too dense mash.

Tips for whipping the mash

The best whisk for this task is preferably a very loose whisk, i.e. one where the whisk's threads are not very close to each other. Mashed potatoes is heavy stuff, so it easily gets stuck between the whisks.

In fact, the whisk I have found to be the best is the metal whisk that came with the electric mixer. When I make mash, I use this electric mixer beater manually, not attached to an electric mixer. The whisk part is sturdy and the potato doesn't get stuck in it easily. Its only downside is the very short stem.

Mashed potatoes and a whisk

I know that some people whip the mashed potatoes with an electric mixer, but if the potatoes have not been properly mashed and you start whipping them with a lot of power, there is a serious risk of failing. That's why I recommend whipping by hand to guarantee the best result.

Making mashed potatoes from scratch

Start by peeling the potatoes. If you want, you can also steam the potatoes until they are cooked, in which case you probably don't want to peel them until after cooking.

Cut the potatoes into 2-3 parts and boil them until cooked. Add enough water to the pot to cover the potatoes completely.

Peeled potatoes in a pot

If you use a floury variety of potato, the potatoes will easily start to crumble and crack as soon as they are ripe. Test for doneness with a fork - if the fork easily goes through the potato and it starts to crumble, you know the potatoes are ready.

Ripe potatoes in a pot

Pour off the cooking water (save the cooking water if you want to use it instead of plant-based milk).

Let the potatoes rest for a couple of minutes in the hot pot so that most of the moisture in the potatoes rises off as steam. The potatoes should now be fully ripe, quite dry and fall apart easily. Mashing them is now really easy.

Ripe potatoes in a pot

Take a potato masher and press the masher through the potatoes evenly from all sides.

Potato masher and potatoes

The end result should resemble this:

Mashed ripe potatoes in a pot

Add vegan margarine and let it melt into the mashed potatoes.

Heat plant-based milk, for example, in the microwave and add it to the mashed potatoes. Add just a little milk at a time so you can see immediately when the mash consistency is right. It is impossible to give an exact amount of milk, because different potato varieties require different amounts of liquid.

Add salt, and then whip all the ingredients into an airy mixture. Check the taste and add a little salt if necessary.

You can also pour a little melted vegan margarine on the surface to add more flavour. Serve warm.

Mashed potatoes in a bowl

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Mashed potatoes in a bowl

how to make mashed potatoes from scratch


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Ladataan…

  • Author: almost vegan
  • Total time: 57 minutes
  • Portions: 6-8 1x
  • Diet: Vegan

Ingredients

Scale
  • 2 kg of potatoes, floury potato variety
  • 2 tbsp vegan margarine
  • 35 dl of cashew or almond milk
  • 0.250.5 teaspoon salt (or to taste)

Valmistusohje

  1. Peel the potatoes.
  2. Cut the potatoes into 2-3 parts and boil them until cooked in plenty of water. The fork should sink into the potato properly and the potato should be happy to crack - then you know it's fully cooked.
  3. Pour off the cooking water and let the potatoes rest in the hot pot for a couple of minutes so that the excess moisture rises as steam. The potatoes should now be fully ripe, quite dry and fall apart easily.
  4. Take a potato masher and press the masher through the potatoes evenly from all sides.
  5. Add vegan margarine and let it melt into the mashed potatoes.
  6. Heat the plant-based milk (for example, in the microwave) and add it to the potatoes a little at a time. Mix well.
  7. Add more salt, and then whisk all the ingredients into an airy mash. Check the taste and add a little salt if necessary. You can also pour a little melted vegan margarine on the surface.
  • Prep time: 15
  • Cooking time: 15-20
  • Category: Garnish
  • Cooking method: On a stove
  • Cuisine: General

Keywords: vegan mashed potatoes, dairy-free mashed potatoes, mashed potatoes recipe, old-fashioned mashed potatoes, mashed potatoes from potatoes, handmade mashed potatoes

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