Creamy Vegan Mashed Potatoes (GF) - Rhian's Recipes (2024)

FAQs

Why add cream to mashed potatoes? ›

I've tried milk, half and half, and other ingredients, but they just don't work as well. You need heavy whipping cream to get that rich and creamy texture, making your mashed potatoes incredibly luxurious and indulgent.

Idahoan Buttery Homestyle Mashed Potatoes always means 100% REAL Idaho® Potatoes. We perfectly blend them with rich butter for a classic favorite—with no artificial flavors or dyes, and gluten free. Find out for yourself why people call them “America's Favorite Mashed Potatoes.”

In mashed potatoes, cooking in milk, and preserving that starchy liquid, gives your potatoes a natural creaminess and allows you to skip the weighty heavy cream.

Mix in a Handful of Herbs

Fresh or dried herbs give instant mashed potatoes a flavor boost. Reach for chives if you want to add a slightly oniony taste, or try parsley for freshness. Dill, thyme or herbs de Provence all work, too.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

If you want the convenience of store-bought mashed potatoes, several brands of instant mashed potatoes are considered gluten-free to less than 20 parts per million (ppm), including Betty Crocker Potato Buds, Idaho Spuds Naturals line, and Hungry Jack Instant Mashed Potatoes.

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

What can you substitute for butter in mashed potatoes? ›

you can, you can also substitute butter in mashed potatoes with other oils like olive oil, red palm oil, oil from a jar of sundried tomatoes, truffle oil, walnut oil, etc. you may also use greek yogurt, or add sour cream, or various cheeses, like cream cheese, blue cheese, or whatever you may have.

Milk adds more water content, less fat, and does not whip up as well as cream if you use a rotary mixer. The combination of butter and cream tend to really weigh down the mash. The combination of milk and butter is not so heavy. Milk also has a tendency to dull down or dilute the flavor of the potatoes.

Using chicken broth instead of water will give your instant potatoes a richer, more complex flavor, and no, they won't taste like chicken. If you don't have chicken broth on hand, you can use another broth—such as vegetable broth—instead.

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche. They reheat like a dream and will be a family favorite. Serve them with my stuffing muffins, pot roast and homemade apple pie.

Using the wrong type of potato.

Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed. Follow this tip: For fluffy mashed potatoes, use starchy potatoes, like Russets or Yukon Golds.