Everyone has their own special way of making mashed potatoes, and often for me that includes winging it! You know, a little of this and a little of that – and sometimes this potato side dish turns out better than others, lol! 

The last time I made the best mashed potatoes worthy of putting on repeat, I made sure I to write down all the details for future replication. Vegan Turmeric Mashed Potatoes are dairy-free, plant-based, gluten-free and awesome complex carbs to fuel running. Ground turmeric serves as a functional ingredient, I appreciate those anti-inflammatory benefits. Also, the earthy undertones of turmeric play so nicely with potato – and the beautiful COLOR, people might think these are sweet potatoes at first glance!

Whether you are making vegan mashed potatoes as a Thanksgiving side dish, another holiday dinner, weeknight meals or even making ahead for meal-prep, I have a few tips for making my Vegan Turmeric Mashed Potatoes turn out fabulous  

VEGAN TUMERIC MASHED POTATO TIPS

1. Use Russet potatoes (also called Idaho potatoes), I think they perform better for mashed potatoes than waxier cousins like gold Yukon and others. The flesh of Russet potatoes is drier and more absorbent once cooked, meaning these ‘taters can soak up more mix ins to be extra delicious.
2. Russet potatoes can be quite large, so you’ll probably have to cut them down some – but don’t cut them in too small of chunks as too much water may be absorbed. The point is you want them to absorb the coconut milk later! Stick with 2 to 3” inch chunks, and if they small, just peel them and toss in whole!
3. Use a potato ricer if available, I think this tool keeps the turmeric mashed potatoes lighter and fluffier. Too much processing with a mixer can make them turn gummy.
4. For the creamiest vegan turmeric mashed potatoes, use unsweetened, full-fat coconut milk from a can. If necessary, you can substitute lite coconut milk from a can or unsweetened coconut milk from a carton. If you prefer dairy-based mashed potatoes, sub in whole milk or half-and-half for the coconut milk and butter for the coconut oil in this vegan turmeric mashed potato recipes.
5. The ground turmeric in this vegan mashed potato recipe makes it NEXT LEVEL by packing in anti-oxidants, adding a subtle hint of earthiness, creating an #EatTheRainbow color and offering a mash up of health benefits including my favorite, anti-inflammation support. For a super powerful blast of turmeric (and benefits) you can use fresh grated from the rhizome — but I find it much more convenient and less messy (fresh stains) to use ground turmeric.
6. Any vegan mashed potatoes you don’t eat can be made into potato waffles, it’s an amazing hack for leftovers which especially sees some action in my home during Thanksgiving and throughout the fall and winter. All you do is mix together cold mashed potatoes with an egg (in a ratio of 1.5 cups mashed potato to 1 large egg. Then cook in a hot waffle iron for 12-ish minutes. Let cool to warm in iron with the lid up and carefully transfer to a plate and eat plain or with toppings of choice.
7. Also, don’t skip adding the black pepper to the turmeric potatoes — the compounds in black pepper help increase the bio-availability of turmeric. Turmeric and black pepper and definitely a dynamic duo.

Also, to note — this vegan potato side dish is also Whole30 complaint, the “real food” diet is now embracing white potatoes as a food that is nutritious for the body — it’s about time, lol. Each GENEROUS serving has 257 calories, 39g net carb, 4g dietary fiber, 5g protein, 9g fat — and also 70% DV of vitamin C, 12% DV iron, 12% DV vitamin b-6 and more!

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5 from 8 votes

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Turmeric Mashed Potatoes ( Vegan, Dairy-free, Gluten-free, Whole30)

Prep Time

10 mins

Cook Time

20 mins

 

Level up your mashed potato game with this simple, vibrantly-hued side dish that is compliant with vegan, dairy-free, gluten-free, and whole30 diets.

Course: Side Dish

Keyword: diary-free, gluten free, potato, thanksgiving, turmeric, vegan, whole30

Servings: 4 servings

Calories: 257 kcal

Ingredients

• 2-ish pounds Russet potatoes peeled and cut into large chunks*
• 1 to 2 teaspoons ground turmeric powder
• 1 teaspoon garlic powder
• 1/2 to 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon coconut oil
• 1/2 unsweetened plain full-fat coconut milk from can

Instructions

1. In a large pot, add potatoes (or large chunks) and cover with water by several inches. Bring to a boil and allow to cook until the potatoes are tender when poked with a fork, about 20 minutes. Turn the burner to low, drain excess water then place back on the burner.

2. Using a potato ricer (or masher if ricer not available), start mashing the potatoes. After riced, add coconut oil and coconut milk and continue mashing to a rough consistency. With a spoon, stir in 1 tsp. of turmeric, garlic, black pepper and salt (amount to preference) an continue to stir for 30 seconds or so until mostly smooth and fluffy. Do not stir, or they’ll could become gummy. If needed, add more milk as needed and/or turmeric salt. Serve warm with finely chopped chives (optional), and enjoy!

3. Leftovers will stay fresh in fridge for 3 days, but you can also mix leftover mash potatoes with egg (in a 1 egg to 1.5 cups mashed potato ration) and cook in a waffle iron! Those can be stored in the freezer until needed.

Recipe Notes