Thanksgiving without a rich bowl of creamy mashed potatoes is hard to imagine. This delightful recipe caters to all guests, being both dairy-free and vegan without compromising on the classic flavor. The best part? You can prepare them a few hours before the feast, so you can focus on other dishes. Made with Yukon Gold potatoes, their velvety texture is irresistible. These make-ahead mashed potatoes are almost effortless and sure to impress at your Thanksgiving celebration.
Deliciously Dairy-Free
After trying various make-ahead mashed potato recipes, I found that simplicity is key. The right potato choice is crucial, and you don't need many ingredients. Yukon Golds are naturally creamy, allowing their flavor to shine through. This recipe features just six ingredients, most of which you likely have on hand. Instead of heavy cream or butter, the creaminess comes from a generous amount of olive oil. They're easy to whip up, healthy, and being dairy-free is a wonderful bonus.
Simple Yet Flavorful
Though the ingredient list is short, these potatoes pack a flavorful punch. The olive oil enhances the potatoes' natural taste and gives them that fluffy texture we all love. A hint of sweetness from garlic and a savory touch from rosemary round out the flavor profile. These mashed potatoes are not only perfect for holiday gatherings but also healthy enough for regular weeknight dinners.
Preparation Made Easy
With the hustle and bustle of Thanksgiving morning, this recipe allows for preparation a few hours ahead. Since they're dairy-free, they can safely sit at room temperature for a couple of hours. I typically make them 2-3 hours before serving. Once cooked, turn off the heat and keep them covered on the stove. About ten minutes before eating, warm them up on low, add a splash of olive oil, stir, and cover until heated through. Ready to enjoy! I hope you adore these make-ahead mashed potatoes as much as we do.
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These make-ahead vegan mashed potatoes, featuring Yukon Golds, are incredibly simple and guaranteed to impress at your Thanksgiving table.
Ingredients
- 8 yukon gold potatoes
- 2 1/2 teaspoons kosher salt
- A dash of freshly ground black pepper
- 1 head garlic, cloves separated and peeled
- 3 rosemary sprigs, plus more for garnish
- 1/3 cup olive oil
Instructions
- Wash and peel the potatoes, cutting them into quarters. Place them in a large pot with garlic cloves and rosemary. Cover with water, adding about an inch more, along with ½ teaspoon of salt.
- Bring to a boil, then cover and cook for around 25 minutes until tender.
- Turn off the heat, drain the potatoes, and remove the rosemary. Return the potatoes to the pot to let excess water evaporate.
- Add remaining salt, pepper, and olive oil, then blend until smooth with a hand mixer. Avoid overmixing to prevent gumminess.
- Finish with a drizzle of olive oil and a few rosemary sprigs. Enjoy!
- Prep Time: 10
- Cook Time: 25
