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  • Serves 6
  • Serving size: ⅙ of recipe
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Sometimes you just want mashed potatoes, and this basic vegan recipe makes them easy and healthy. Low-sodium vegetable broth adds flavor with no need to add fat-laden butter or milk. Three simple ingredients get you satisfying mashed potatoes in just 30 minutes.

By Del Sroufe,

Ingredients

  • 2½ pounds russet potatoes (2 to 3 large potatoes), peeled and cut into large chunks
  • Low-sodium vegetable broth
  • Sea salt to taste

Instructions

  • Place potatoes in a large saucepan. Add vegetable broth to cover by 2 inches. Bring to a boil over high heat.
  • Reduce heat to medium and cook, uncovered for 20 to 25 minutes, until the potatoes are tender.
  • Remove the pan from the heat and drain off all but ½ cup of any remaining vegetable broth. (Reserve the drained off broth.)
  • Mash the potatoes to the desired consistency, adding more of the vegetable broth as needed. Season to taste with salt.
Nutritional Information:

Per serving (⅙ of recipe): 152 calories, 35 g carbohydrates, 4.1 g protein, 0.2 g total fat, 0.1 g saturated fat, 0 g cholesterol, 131 mg sodium, 2.5 g fiber, 1.4 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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