Soy Milk Mashed Potatoes
These Soy Milk Mashed Potatoes perfectly creamy without using any dairy or oil!
Ingredients
- 2 1/2 pounds yellow or gold potatoes peeled and chopped into evenly sized chunks
- 1/2 cup unsweetened, creamy soy milk with 4.5-6 grams fat per cup (I used Eden Soy)
- 1 teaspoon sea salt plus more to taste if desired
- 1/8 teaspoon white pepper plus more to taste if desired or substitute black pepper
Instructions
- Add the chopped potatoes to a pot. Fill with enough water to cover the potatoes by about 1 inch.
- Bring to a boil, and then reduce the heat to medium-high so that the water does not boil over.
- Cook until potatoes are fork tender, about 15-20 minutes.
- Drain potatoes in a colander and return to the pot, wiping it out first if needed.
- Start mashing with a potato masher* to break up the potatoes.
- Add milk, salt, and white pepper, and continue mashing until potatoes have a creamy consistency and no lumps or barely any lumps remain. You may need to scrape down the sides with a spoon or fork a few times during mashing.
Notes
*Feel free to use an electric hand mixer to whip the potatoes if preferred. If using this method, be sure not to overmix or the potatoes can end up with a gluey texture, rather than a creamy one.
Nutrition
Calories: 187kcalCarbohydrates: 40gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.004gSodium: 480mgPotassium: 999mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 32mgIron: 2mg
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.
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