*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made this for Thanksgiving. Everyone including non-vegans loved it! I was asked if I could make it again for Christmas. This is very creamy and smooth. It's easy to make and a real party winner. If non-vegans wish they can add sour cream to their own serving. I add dill to this recipe because dill in mashed potatoes is like chocolate-covered strawberries like caramel-apples like peanut butter and jelly like...
Delicious! The only thing I think I would do next time is to put the herbs into a tied cheesecloth b/c the rosemary leaves fell off the branch and were all over the potatoes (which would normally be fine but I had to pick them all out for hubby's sake lol). Other than that and adding more salt than called for to taste this had great flavor and I will def be making these again YUM! Thanks for sharing.:)
The rosemary sprig fell apart while boiling and in the end it needed more salt than the recipe calls for. But other than that it was a great alternative to the dairy-heavy mashed potatoes that are out there. Will definitely make again.
I was pleasantly surprised by these mashed potatoes. I had to use dry spices but it still turned out great. They had to sit around for about an hour because I had to take them somewhere else and we didn't eat for over an hour. They needed to be reheated and fluffed up with more olive oil. They definitely tasted better right when they were finished but I will certainly make these again for any vegan or non-vegan!
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