Rusty’s Vegan Mashed Potatoes

My husband makes the best-mashed potatoes ever! Mashed potatoes are a comfort food that brings back memories of holiday meals, Sunday lunches, and dinners with the family. Try them with Mushroom Gravy (page 253), Caramelized Onion Gravy (page 251), or add horseradish, sold in jars, for zesty mashed potatoes.  

  • 10-12 Yukon Gold or Russet potatoes, medium-sized
  •     4 tablespoons vegan butter
  •     1 cup unsweetened almond milk 
  •     1 teaspoon salt
  •     ½ teaspoon pepper
  •     ½-1 cup potato water

Peel potatoes, cut into large chunks all about the same size for even cooking and place in large pot. Add water to cover potatoes and boil until potatoes can be easily pierced with a fork.  Using lid to partially block the top of the pot, slowly pour off most of the thin top water but retain a couple of cups of the thick potato water at the bottom of the pot. Using a mixer, add butter, potatoes, salt and pepper into the large mixer bowl.  Turn on the mixer on a slow speed and gradually add the thick potato water (½-1 cup) from the bottom of the potato pot. Gradually increase mixer speed until potatoes and water are a smooth but thick consistency. Then add almond milk and continue to mix until the potatoes are smooth and creamy. Add more salt or pepper to taste if desired.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.