We are continuing our mini “festive” series with these Creamy Mashed Potatoes. As I told you in my German Red Cabbage (Rotkohl), this year it is all about classic dishes that are executed really, really well. This post is the third in line after said red cabbage and my Tasty Vegan Mushroom Gravy.
Mashed Potatoes – I think a lot of people have forgotten how easy a recipe like this can be. But also, how utterly delicious a truly homemade version tastes! I mean – let us be honest – the stuff from a package simply does not compere (and is oftentimes also way more expensive).
These Creamy Mashed Potatoes are fluffy, super soft, and utterly delicious. In fact, the amount you see in the picture is not how much, in reality, the recipe makes. I still had some at the side and truthfully the ratio of taking pictures vs. having a bite was pretty much 1:1. The shoot took a bit longer this time around 🤣.
Why are these Creamy Mashed Potatoes good for you?
Potatoes
Germans absolutely looooooove their potatoes! It is definitely a staple both in the kitchen and in most households. Next to warm potatoes of all kinds, we also love them in salads, such as this beautiful (and still one of my faves Vegan Potato Salad). Potatoes are so-called edible tubers. They grow and keep particularly well, which makes them accessible pretty much year-round. They are also relatively cheap, which is a great advantage. Potatoes are originally from South American, in the Andes, and got brought to Europe by Spanish explorers during the 16th century. However, potatoes have decreased in popularity in recent years, due to their high starch and carbohydrate content. But, they do contain quite a few nutrients that are more than good for you. As I always say – let’s eat everything in balance and moderation (and keep it delicious!).
Potatoes contain Iron, Phosphorous, Calcium, Magnesium, and Zinc. All of these are particularly good for your bone health and may help to strengthen and maintain your bone structure. Potatoes also contain a lot of Potassium. Potassium is an important mineral in the body, which regulates fluid balance, muscle contractions, and nerve signaling. It may also play a key role in naturally reducing blood pressure. The Choline found in Potatoes helps with cell structure and cell messaging, fat transportation, and supports a healthy nervous system, to name a few. Last but not least, potatoes may also support a healthy heart. This is mainly due to the high amounts of Vitamin C and B6, as well as the fiber present in potatoes. I have to point out that most of the fiber sits in the skin, which we are removing for these Creamy Mashed Potatoes… but, in general, be sure to eat the skin as often as possible as well 😉.
How can I prep these Creamy Mashed Potatoes in advance?
There is no way around it – the potatoes have to be cooked and mashed pretty fresh, else they are just not as creamy or perfect. But, you can easily peel the potatoes in advance and already place them in a pot with water and salt. About 30 minutes before dinner, simply put them on the stove and start cooking 🤗.
How can I adjust these Creamy Mashed Potatoes to my dietary requirements?
This recipe is naturally gluten-free, as well as nut-free, vegetarian, and vegan. Due to their high starch content, potatoes are not suitable for the paleo lifestyle.
Peeled potatoes ready for cooking in a pot 
Starting to mash the potatoes 
Adding olive oil, non-dairy milk, and salt 
Mashed and creamy potatoes
And there you have it for this week!! 😍I am so in love with these recipes. I hope you will enjoy them too! Do let me know how you get on, either in the comments below or over on Instagram. I cannot wait to hear what you think!!!
Creamy Mashed Potatoes
Course: SidesCuisine: GermanDifficulty: Easy6
servings20
minutes25
minutesSuper creamy, absolutely delicious and an easy homemade (vegan) win. These Creamy Mashed Potatoes truly combine it all!!
Ingredients
1.5 KG potatoes (choose the “floury soft-boiling variety if possible)
3 tbsp olive oil
¾ cup (180 ml) to 1 cup (240 ml) non-dairy milk
Salt to taste
How to
- Wash and peel the potatoes. If you have irregular sized potatoes (some very small and some rather large) cut the bigger ones so that they have roughly the same size. Put in a large pot and water so that the potatoes are well covered. Add about 1 tsp of salt
- Boil the potatoes. Turn them onto high until the water is boiling before reducing to medium. The potatoes should be done and soft about 20 – 25 minutes in from starting to cook. You can test this by putting a knife into a potato. If done – there should be no resistance and you can easily pierce through
- Take the potatoes off the heat and drain almost all of the water from them. With a potato masher, start mashing the potatoes. Add the olive oil and continue mashing. Add the non-dairy milk and see how this dish transforms and the potato mash becomes super soft. “Play” a bit with the ratio of non-dairy milk to your liking. Now, add the salt. Do not skimp out on this step (I am personally a huge believer that potatoes should be salted well) and mash until you have reached your desired consistency. Serve and ENJOY!
- P.S. If you want to be super fancy, you can use a fine sieve and push the mashed potatoes through once more in order to avoid any and all lumps. I honestly tend to skip this step 😉.
Notes
- Do not use a blender for mashing the potatoes. They will release too much starch and almost become “gluey”, which is not the consistency we are aiming for.
