Place potatoes in a saucepan and cover with cold water by 1 inch. Add salt. Bring to a boil, then reduce heat to a simmer. Cover the pan and cook until potatoes are tender, about 15 minutes.

While potatoes are cooking, heat butter and milk in a separate saucepan.

When potatoes are cooked, drain them and mash with a vegetable masher. Put potatoes through a potato ricer. Return riced potatoes to the saucepan and add the butter-milk mixture, salt, and pepper. Whip the potatoes to incorporate the liquid. Taste and adjust seasoning.

Transfer mashed potatoes to a serving bowl, top with chives and serve immediately.

Nutritional Information:


  • 1 1/2 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 teaspoon salt
  • 2 tablespoons vegan butter
  • 1/4 cup unsweetened plain ricemilk
  • Salt and black pepper to taste (optional)
  • Fresh chives, chopped

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