If you are looking for a guilt-free mashed potato without any butter, try vegan mashed potato recipe made with miso instead of butter.
When I was a kid, my mom said I was a picky eater. In order to get me to eat, she served me mashed potatoes and Ritz crackers, which earned me the nickname “Cracker.” Apparently, at one point she worried I wouldn’t grow because all I ate was potatoes and crackers.
Although I don’t eat mashed potatoes every day, I still LOVE vegan mashed potatoes. Over time, of course, I learned how to make delicious vegan mashed potatoes without the butter and milk in typical mashed potatoes.
For those who are new to plant-based cooking, I have found that ‘veganizing’ my favorite foods, makes the transition easier. In fact, for me to get my entire family on the plant-based wagon, I changed the way I cooked by making simple changes.
WHAT IS MISO & HOW DO I KNOW WHICH ONE TO USE FOR VEGAN MASHED POTATOES?
As a fermented food, miso provides beneficial gut bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.
In my opinion, miso is such a wonderful ingredient simply because it adds immediate flavor to almost anything I make. Often, I use miso in sauces’ s well, like dressing, but I figured why not roasted my potatoes in it as well.
In fact, there are different varieties of miso: (Jo Win Registered Nurse)
White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (means “white” in Japanese) is light in color and sweet to mildly salty. Shiro is great gateway miso, very versatile and provides a bit of oomph to salad dressings or sautéed vegetables.
Another mild type that is fermented for slightly longer than white miso, is yellow miso (Shinsu). Yellow miso is adaptable in a wide range of recipes, as well.
If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavor can overpower other ingredients.
Barley Miso (Mugi), from barley and soybeans, usually has a longer fermentation process than most white miso. It has a strong barley aroma but is still mild and slightly sweet in flavor.
WHAT’S IN VEGAN MASHED POTATO RECIPE THAT MAKES IT HEALTHY BUT DELICIOUS?
For example, my vegan mashed potato recipe only has three simple ingredients and requires no seasoning. First, you want to use white or yellow miso paste, which is lighter and enhances flavors of the potatoes rather than overpowers them.
The miso, for instance, replaces the need for vegan butter, in the recipe. Secondly, I used unsweetened, unflavored almond milk, but you can use any unsweetened, unflavored plant milk.
HOW TO MAKE VEGAN MASHED POTATO RECIPE PERFECT EACH AND EVERY TIME
- Peel and cut baking potatoes into equal-sized chunks.
- Place potatoes in a pot, and cover with water
- Add a small amount of salt to the water
- Bring to a boil
- Boil for 15-20 minutes, until potatoes are tender and can easily be pierced with a fork
- Drain potatoes
- Place potatoes in a bowl
- Add miso paste and milk
- Using an electric mixer, or immersion blender blend until smooth
- Sliced green onions
- Vegan Parmesan “Cheese”
To be honest, these mashed potatoes are so flavorful, I didn’t even need vegan gravy. But, I did make a fabulous vegan strudel, and since I had the gravy made, I added a dab or two! YUM!
IF YOU LOVE POTATOES, LIKE I LOVE POTATOES, CHECK OUT MY POTATO RECIPES
- Vegan Potato Salad
- Vegan Baked Potato
- Vegan Stuffed Sweet Potato
- Skinny Vegan Potato Skins
- Skinny AF Sweet Potato Fries
- Skinny Lemony Miso Roasted Potatoes
- Buttery Butter Bean Mashed Potatoes with Easy No-Chicken Gravy
- Chili and Lime Roasted Red Potatoes
- Vegan German Potato Salad with Smokey Coconut Bacon