Creamy Vegan Whipped Potatoes With Garlic and White Pepper
Rich and Creamy Whipped Potatoes
I have only met one person in my life who didn't like mashed potatoes, and I feel like even that is one too many. In my opinion, mashed potatoes are simply perfect alongside basically anything, and they're a staple for almost any holiday.
With so many ways to make them, it's difficult to settle down on one particular recipe, but I think I've nailed this one. In case you had any doubt, this is not meant to be a healthy recipe in any way. I'm loading these spuds with vegan butter and cream because—let's be real—if I'm gonna indulge, I'm going full force. Don't even bother trying to enter this into MyFitnessPal because it doesn't even matter, and the fact is that they're completely worth every calorie—creamy, fluffy, buttery, and oh-so-delectable that you will fall in love with these at first bite.
If you do want to substitute a plant milk instead of cream, I suggest using either cashew or soy milk. These plant milks lend a nice creaminess, whereas almond or coconut would make these potatoes too watery. Not to mention the flavors of almond and coconut are very specific, so it's best to avoid them.
Why I Use White Pepper in This Recipe
I think it's important to mention that if you do not have white pepper, black pepper will not do the trick. The two peppers have very different flavors, and I do not recommend substituting with black pepper. White pepper is in a league of its own, in my humble opinion, and it is excellent in so many other dishes.
I was a bit scared of white pepper for the longest time. Don't ask me why because I don't know—I think it might have been the price tag. It wasn't until about a year ago that I started using it in my cooking.
I have to say that I have found it to be an interesting twist in some recipes, and I've really been enjoying experimenting with it. I find it has a bit more heat than black pepper, and it has a bit of muskiness, or earthiness, that can be really interesting. If you like to play around in the kitchen, I definitely recommend giving it a chance. I think it goes best in creamy recipes such as potatoes, avgolemono soup, or perhaps white chili, creamed cauliflower, etc.
As with any recipe, you can absolutely tailor it to your liking. I prefer my potatoes to be pretty creamy, but you can use a hand masher if you like to have little bits of potato in it. I typically don't peel my potatoes because I like the little bit of texture that it lends, but if you like them to be really super creamy, by all means peel away! Do whatever makes you happy because, after all, you are the one eating them!
- 2 pounds russet potatoes, diced in 1-inch pieces
- 3/4 cup vegan butter, I prefer "Melt"
- 3/4 cup vegan cream, I prefer "Ripple"
- 1 1/2 teaspoons garlic powder, 1/2 teaspoon reserved for cooking water
- 3/4 teaspoon white pepper
- 1/2 teaspoon onion powder
- 2 teaspoons salt, 1 teaspoon reserved for cooking water
- Slice each potato in half lengthwise, then in half again. Dice the potato into 1-inch pieces and toss them right into the empty pot that you're going to use to cook them in. Once all the potatoes are diced, fill the pot with either cold or room temperature water until it covers the potatoes by about 1 inch.
- Add 1/2 teaspoon of garlic powder and 1 teaspoon of salt in with the water and potatoes.
- Bring to a boil over high heat. Keep a keen eye so they don't boil over! Once they are boiling, reduce the heat to medium-high and cook for 8 minutes, stirring occasionally.
- Drain the potatoes and place them back into the pot. Add in the remaining ingredients and whip them to your desired consistency.
- Serve alongside your favorite meatless entree (and of course a green vegetable to remove some guilty feelings), garnish with some chopped fresh parsley, and enjoy!
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Melanie