A classic Thanksgiving side dish gets an upgrade with lightly crushed saffron. These vegan saffron mashed potatoes will pair beautifully with your favorite plant-based protein.
Buttery, creamy, dairy-free mashed potatoes? Yes, please.
Need a vegan side dish for Thanksgiving this year? These vegan saffron mashed potatoes are the perfect buttery solution. Saffron gives it a special sumthin-sumthin, while vegan butter and full-fat oat milk make it creamy and decadent.
How to make vegan saffron mashed potatoes
What you need
You only need a few ingredients for a rich vegan side dish.
- Potatoes: I use Russet potatoes, though I’ve also made this recipe with Yukon gold potatoes.
- Saffron: The star of the show (next to potatoes, of course). It is expensive, but you only need a pinch, and it adds a nice flavor and aroma to the potatoes. You can use a pinch of turmeric instead to get that golden color, but it will give the potatoes an earthier undertone.
- Vegan butter: I use Miyoko’s Salted Plant Milk Butter, which I recently reviewed! It worked beautifully in these potatoes.
- Oat milk: You can use your favorite dairy-free milk or a vegan half-and-half like Califia Farms. I found full-fat Oatly to work just fine in this without being overly rich.
- Garlic powder: Potatoes just taste better with garlic!
How to make it
- Step 1: Cover the peeled, diced potatoes with cold water. Add 2 teaspoons salt. Bring to a boil. Boil the potatoes for 20 to 25 minutes or until they’re fork-tender. Drain and return them to the pot.
- Step 2: Melt the butter in the microwave in 15-second increments until completely melted. Crush the saffron with the back of your spoon in a small bowl. Pour the warm butter on top and whisk to incorporate. Allow the saffron to steep in the butter as the potatoes boil.
- Step 3: Add the garlic powder to the drained potatoes and mash lightly. Pour the saffron butter on top and mash to incorporate. Add the oat milk and mash until the potatoes reach your desired consistency. Taste and add more salt.
From there, transfer the potatoes to a serving platter. I like to finish them with a sprinkle of flaky sea salt. Freshly minced chives would also be delicious!
Vegan Saffron Mashed Potatoes
Ingredients
- 2 pounds russet potatoes peeled and cut into 2-inch cubes
- 2 teaspoons kosher salt plus more to taste
- ½ cup vegan butter
- 1 pinch saffron about 12 to 15 threads
- ½ cup full-fat oat milk
- 1 teaspoon garlic powder
Instructions
Cook the potatoes:
- Cover the diced potatoes with cold water by 1 inch. Add 2 teaspoons kosher salt. Bring to a boil over high heat. Boil for 20 to 30 minutes or until the potatoes are fork-tender.
- Drain and return to the pot.
Bloom the saffron:
- Place the butter in a heat-proof measuring glass. Microwave on high heat in 15-second increments until melted.
- Place the saffron in a bowl and crush it lightly with the back of a teaspoon. Pour the warm butter on top and whisk to incorporate. Let the saffron steep in the warm butter as the potatoes boil.
Make the mashed potatoes:
- Add ½ teaspoon kosher salt and 1 teaspoon garlic powder to the drained potatoes. Mash with a potato masher until mostly mashed. Add the saffron butter and mash again to incorporate. Add the oat milk and mash until the potatoes reach your desired consistency. Taste and add more salt if needed.
To serve:
- Transfer the mashed potatoes to a serving platter and enjoy with your favorite plant-based protein.
What to serve with these vegan mashed potatoes
Whether you’re making these vegan saffron mashed potatoes for Thanksgiving or just a random Thursday night, here are a few vegan products I’ve reviewed recently that these potatoes would go well with!
