It’s quite a statement to suggest that these are the Best Mashed Potatoes Ever. If you read my post on How to Steam Vegetables Without a Steamer, you know that vegetables, and potatoes too, do not need to be boiled covered in water.
Potatoes taste much better when steamed in a pot with very little water at the bottom. Even plain, they taste great. The reason is simple: all vitamins and minerals remain in them; nothing is drained. Nothing gets lost. If you prefer your mashed potatoes softer, add more water at the start and do not drain them; incorporate the water into the potatoes. Adding milk at the end is another option.
Do not cook potatoes in water and drain all the good stuff down the drainage!
The variety of potatoes matters, too. Choose a yellow potato with a buttery flavor. We prefer the German Butterball potatoes with creamy, waxy golden flesh. Steamed these potatoes taste so good just plain. All-purpose potatoes like Yucon Gold also make great mashed potatoes. While starchy potatoes like russet potatoes produce a fluffier texture, they often lack flavor. Adding salt, fat, and other ingredients will improve the taste. However, choosing a more flavourful potato to begin with eliminates those extra calories that you do not need.
Now, when you mash these yummy potatoes that are full of natural flavor, you get the Best Mashed Potatoes Ever!
Add any yummy things you like in mashed potatoes: milk of any kind, garlic, dill, thyme, herbal salt, and the list can go on.
What will make these potatoes the best is not what you add (even though it is all just so yummy), but what you do not take away.
We like our mashed potatoes simple and serve them with a whole lot of whole-food plant-based mushroom gravy or cream sauce.
Let’s go ahead and get started.
Best mashed potatoes recipe
- 6 potatoes
- ½ -1cup water
- 1 cup milk (we use plant milk)
- Salt and any flavoring of your choice to taste (optional)
- Peel and dice six medium-sized potatoes.
- Choose a pot that will fit the potatoes and keep them at least half full.
- Cover the bottom of the pot in about half an inch of water (use less or more of the cup of water as needed) and add the potatoes and salt if used
- Cover the pot with the lid and turn the heat to medium-high.
- When the lid is too hot to touch, reduce the heat to medium-low/low. Do not uncover the lid.
- Let it steam for 25 minutes, then check whether the potatoes are done. You want the potatoes cooked well. At this point, there should be little to no water left at the bottom of the pot.
- Add the milk to the potatoes.
- Mash the potatoes. If the mashed potatoes are too dry (depending on the potato variety), add more milk until you reach the consistency you like.
Bonus: Whole-Food Plant-Based Gravy Recipe
Mashed potatoes do taste best with gravy, don’t they?
It is very easy to make plant-based gravy.
- Sauté 1 chopped onion and one crushed garlic clove
- Add 1 cup of vegetable broth
- Mix in a heaped tablespoon of garbanzo bean flour (it’s gluten-free and thickens nicely) and cook down to thicken.
- Season with salt, or your preferred soy sauce, nutritional yeast, and herbs (sage, thyme, rosemary, or whatever you like).
- Blend all ingredients in a blender until creamy (optional), then serve.
To make mushroom gravy, follow the same steps and add 1-2 cups of mushrooms to the sauteed onions. Blend part of it or leave it all whole. Either way, it will taste great. Serve with red cabbage and apples, and you have yourself a hearty meal.
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They do look like the best mashed potatoes in the world! I like the idea of steaming them so that the nutrients are not lost. And not having to add anything to them keeps the calorie count low, too. 🙂
Sure, if calories are an issue that would work great! On feasts like thanksgiving we often get to much, don’t we.
YUMMY! I steam as much as possible – you’re right, you can totally tell a difference in taste! And these look delicious!
Thank you Kristin, people who do it know it does taste better! Plus it is so much healthier.
These look delicious! And just in time for Thanksgiving too. Pinned. 🙂
~Lorelai
Life With Lorelai
Mashed potatoes are a must have on thanksgiving, aren’t they. Well I like them any day :).
I really need to try this method of cooking veges. Since I read your first post, I have been meaning to try it out but my laziness and “used to ness” cases me to just put a bunch of water in the pot:=
I think “used to ness” is the main reason why veggies are still cooked in water. But just think if you stop it, your kids will have a no water “used to ness” ;).
I never thought to steam them! I have a huge steamer. I am trying this! I’m all for keeping as many nutrients as possible.
If you have a steamer it will be even simpler. I cook potatoes in very little water in a pot, and it works.
Anna, thank you so much for sharing this AWESOME mashed potato recipe with the Home Matters Linky Party.
Merry Christmas!
~Lorelai @ Life With Lorelai
#HomeMatters
The easiest way for me to make mashed potatoes is too use a potato ricer. My ricer is probably 40 years old, but is still in great shape. I peel the potatoes, microwave them and then straight through the ricer, add milk, butter, season and stir. If I do steam them I still will use the ricer, it makes them so much more fluffier.
Oh yes, potato ricers are great for mashed potatoes, I find just a bit more work.
I wonder if this method would work with my small crock pot casserole?
It does work in the crockpot (Slow cooker), you just need more time.
Same principle when using the instant pot, one cup of water and no draining when done. Super fast, super easy, and super tasting!
Yes, and it only takes a few minutes.
please tell me what you mean by plant silk…cant find it anywhere. Thanks
Silk is a brand that produces plant milk. You can use whatever milk you like it does not have to be silk, in fact it does not have to be plant-based, it’s just what we like to use.