These Maple-Tahini Mashed Candy Potatoes are creamy, buttery (vegan!), and simply the correct quantity of candy. Maple syrup brings cozy depth, optionally available tahini provides a nutty richness, and a pinch of cinnamon ties all of it collectively. Excellent for Thanksgiving, vacation dinners, or any “need-a-hug-in-a-bowl” night time.
Consider these because the candy potato fries of the mashed potato world: acquainted, cozy, however a critical improve. These Maple-Tahini Mashed Candy Potatoes are creamy, a bit of candy, and tremendous straightforward to whip up with easy, on a regular basis components. No fancy instruments, no fussy steps, simply consolation meals that tastes restaurant-worthy. They’re the type of aspect everybody reaches for first on the vacation desk (particularly subsequent to vegan turkey, stuffing, and gravy), however they’re simply as good for weeknight dinners with roasted chickpeas, a crisp inexperienced salad, or a hearty lentil loaf. When you make them, common mashed potatoes won’t ever hit fairly the identical.
What Makes These the BEST Mashed Candy Potatoes
- Extremely creamy, naturally dairy-free: All of the consolation, not one of the dairy.
- Balanced sweetness: A contact of actual maple (2-3 tbsp) lets the candy potatoes shine.
- Nutty choice: Tahini provides lush physique and refined sesame notes-skip it and add extra vegan butter if you happen to choose traditional.
- Vacation hero + weeknight win: Make forward as much as 2 days; reheats superbly.
Components for Maple-Tahini Mashed Candy Potatoes
- Candy potatoes: Peel the potatoes and minimize them into chunks.
- Vegan butter: You will want additional butter if you happen to’re not utilizing the tahini. Any model of vegan butter or margarine will work effectively right here, so use your favourite.
- Tahini (optionally available, however yum): Provides nutty depth and further creaminess. For oil-free, use 6 tablespoon whole tahini and loosen with plant milk.
- Maple syrup: Provides a contact of pure sweetness and comfy maple taste.
- Cinnamon (optionally available): Cozy heat with out turning it into dessert.
- Plant-based milk: Like oat or soy; retains it silky.
How you can Make Maple-Tahini Mashed Candy Potatoes
- Boil the candy potatoes: Cowl the candy potato chunks with water in a big pot. Add a pinch of salt and convey to a boil, cooking for 15 to twenty minutes, or till tender. Drain and return the potatoes to the pot to dry for a minute or two.
- Add the remaining components: Add the vegan butter, tahini, 2 tablespoons maple syrup, salt, pepper, cinnamon, and ¼ cup plant-based milk to the pot.
- Mash: Use a potato masher or immersion blender to mash or whip the potatoes till they’re {smooth} and creamy. If wanted, regulate the consistency by including extra plant milk.
- Modify the seasonings and serve: Season and add extra maple syrup to style. Scoop right into a serving dish, garnish, if desired, and serve sizzling.
Suggestions for Excellent Maple-Tahini Mashed Candy Potatoes
- Dry them out: After draining, let the potatoes sit within the sizzling pot 1-2 minutes to steam off extra moisture (key for creamy, not watery, mash).
- Mash, then regulate: Begin with ¼ cup plant milk, then add extra by the splash till plush and spoonable.
- Additional-smooth choice: Use a potato ricer, or mix briefly with an immersion blender (do not overblend).
Topping Concepts
After transferring to the serving bowl, hold it easy with a number of pats of vegan butter, or gown it up with a drizzle of maple syrup, tahini, and chopped pecans for crunch like I did right here.
What to Serve With Mashed Candy Potatoes
How you can Retailer and Reheat Leftovers
- Fridge: Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
- Freezer: Freeze maple-tahini mashed candy potatoes in a freezer bag or hermetic container for as much as 3 months.
- To reheat: Reheat gently on the stovetop, within the microwave, or within the oven at 300°F for 10 to fifteen minutes. If wanted, add a splash of plant milk to attain the best texture.
In case you do that vegan mashed candy potato recipe, tell us by leaving a remark, score it, and do not forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Extra Vegan Candy Potato Recipes
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Maple-Tahini Mashed Candy Potatoes (Vegan & Creamy)
Creamy, buttery, and comforting, these mashed candy potatoes get additional richness from maple syrup, with optionally available tahini for a nutty twist and cinnamon for cozy heat. Excellent for Thanksgiving, vacation dinners, or any cozy meal.
Servings:
Directions
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Boil the candy potatoes: Place candy potato chunks in a big pot and canopy with chilly water. Add a pinch of salt. Deliver to a boil, then prepare dinner for 15-20 minutes, or till very tender when pierced with a fork.
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Drain and dry: Drain effectively, then return the potatoes to the new pot. Allow them to sit for 1-2 minutes to steam off extra moisture.
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Mash: Add vegan butter, tahini (if utilizing), 2 tablespoons maple syrup, salt, pepper, cinnamon (if utilizing), and ¼ cup plant-based milk. Mash till {smooth} and creamy. Add extra milk, a splash at a time, till your required consistency is reached. For an additional-smooth texture, use a potato ricer or immersion blender.
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Style and regulate: Add extra salt, pepper, or an additional tablespoon of maple syrup to style.
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Serve: Switch to a serving bowl. Garnish with an additional drizzle of maple syrup or tahini, chopped pecans, or a number of pats of vegan butter, if desired. Serve sizzling.
Notes
Oil-Free Choice: Use 6 tablespoons (90 g) tahini whole, plus additional plant-based milk as wanted to succeed in a creamy consistency.
Make-Forward: Put together as much as 2 days upfront. Reheat gently on the stovetop, within the microwave, or within the oven at 300°F (150°C) for 10–quarter-hour, including a splash of plant-based milk if wanted.
Storage: Retailer leftovers in an hermetic container within the fridge for as much as 4 days, or freeze for as much as 3 months.
Vitamin
Serving: 1 serving (recipe makes 8 servings) | Energy: 234kcal | Carbohydrates: 39g | Protein: 4g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Trans Fats: 1g | Sodium: 279mg | Potassium: 623mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24165IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
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