Description
Creamy vegan mashed potatoes rippled with sweet caramelized onions. Perfect holiday side that’s make-ahead friendly. Rich, indulgent, and pairs with any main.
Ingredients
Equipment:
- Measuring equipment (cup, teaspoon/tablespoon or scales)
- Knife
- Potato peeler
- Large skillet
- Wooden spoon
- Medium pot
- Potato masher
- Spoon
For the caramelized onions:
- 2 tablespoons olive oil
- 1 tablespoon vegan butter
- 3-4 onions (about 1.7 pounds / 800g), thinly sliced
- 1 teaspoon salt
- 1-2 teaspoons cane sugar (optional)
- 1 tablespoon balsamic vinegar (optional)
- ¼ cup / 60ml water or vegetable stock (for deglazing)
- Fresh thyme leaves* (optional)
- Ground black pepper, to taste
For the mashed potatoes:
- 3.3 pounds / 1.5kg starchy potatoes,* peeled and cut into chunks
- ⅔ cup / 145ml plant cream* (Country Crock, Silk, Flora, or Oatly creams work)
- ½ cup / 105g vegan butter
- ¼ cup / 60ml unsweetened neutral plant milk (I used unsweetened soy)
- 2 garlic cloves, minced
- Salt, to taste
- Ground black pepper, to taste
Instructions
Make the caramelized onions (start these first):
- Heat oil and butter: Heat the oil (2 tablespoons) and butter (1 tablespoon) in a large, heavy-bottomed pan/skillet over medium heat.
- Add onions and salt: Add the sliced onions and salt (1 teaspoon). Stir to coat everything evenly.
- Cook slowly: Cook, stirring occasionally, for 30-35 minutes. The onions will first release their liquid, then slowly turn golden, and finally, a deep caramel brown. Adjust heat as needed – you want them to caramelize, not burn. Move onto the mash during this step, just keep an eye on them.
- Deglaze if needed: If the onions start to stick or the onions are burning, add a splash of water or stock to deglaze the pan and scrape up the browned bits.
- Finish and season: Once deeply golden, add the sugar (1-2 teaspoons) and balsamic vinegar (1 tablespoon), if using (this helps with the final caramelization and adds a sharpness to the onions), cook for another 2-3 minutes, then season with pepper and fresh thyme if using. Taste and adjust seasoning if necessary. Set aside.
Make the mashed potatoes:
- Boil potatoes: While the onions are cooking, place potatoes in a medium pot of cold salted water. Bring to a boil with the lid on, and then remove and cook for 15-20 minutes until very tender when pierced with a fork.
- Drain and steam dry: Drain well and return to the pot. Let them steam dry for a minute.
- Mash with dairy-free ingredients: Mash the potatoes until smooth (or put through a potato ricer if you have one). Add the plant cream (⅔ cup), vegan butter (½ cup), soy milk (¼ cup), and 2 cloves of minced garlic. Continue mashing until creamy and fluffy. Season generously with salt and pepper to taste. This will depend on the butter and cream you use.
To serve:
- Layer with onions: Mix half of the caramelized onions through the mash. Transfer the mashed potatoes to a serving dish. Top with the rest of the onions (you can be very generous here, or pull back – you might have some left over), spreading them over the surface.
- Garnish: Drizzle with a little extra olive oil, and scatter with fresh herbs, if desired.
Notes
Herb variations: Add chopped fresh chives, parsley, sage, or rosemary to the mashed potatoes for a different flavor profile.
Potato varieties: For the fluffiest, creamiest mash, use starchy potatoes. In Australia, use Desiree or Sebago. In the US, Russet or Yukon Gold work perfectly. In the UK, opt for Maris Piper or King Edward. Avoid waxy potatoes, such as Charlotte or Anya, as they’ll create a gluey texture.
Cream substitute: You can use full-fat coconut milk instead of plant cream. The texture and flavor will be slightly different but still rich and creamy.
