Vegan Herb Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.8

(6)

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Ingredients

4 servings

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
1 tsp salt, plus more for the cooking water
¾ cup low-fat milk, warmed
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
2
While the potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and set aside.

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