Creamy Potatoes Recipe

Prepare and cook potatoes

Peel (optional) and cut potatoes into 1-inch cubes so they cook evenly. Place potatoes in a large pot and cover with the 2 cups vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender and break apart easily when pierced with a fork, about 12–15 minutes.

Reserve 1/2 cup of the cooking liquid, then drain remaining liquid from the potatoes. Return potatoes to the pot off the heat.

While potatoes cook, warm the almond milk and coconut milk together in a small saucepan until just steaming (do not boil). Keep warm.

Sauté aromatics

In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the Dijon mustard and lemon juice, cook 15 seconds more, then remove from heat. Transfer the cooked aromatics into the pot with the drained potatoes.

Mash and finish to creamy texture

Using a potato masher or an immersion blender, mash the potatoes while gradually adding the warmed almond/coconut milk mixture until you reach a smooth, creamy consistency. Add reserved cooking liquid as needed (start with 1/4 cup) if mixture is too thick.

Stir in the nutritional yeast, apple cider vinegar, chopped chives, chopped parsley, sea salt, black pepper, and smoked paprika if using. Taste and adjust seasoning — add remaining reserved cooking liquid or up to the remaining warmed plant milk to loosen texture as desired.

If you prefer extra silky potatoes, use an immersion blender for 20–30 seconds more, being careful not to over-whip which can make potatoes gluey. Keep warm until serving.