Traditional mashed potatoes, a staple at family gatherings and solo comfort-food feasts alike, are elevated to creamy dreaminess with the addition of milk and butter. But for those on a vegan journey or with dairy sensitivities, the multitude of non-dairy milk options beckons as a substitute. Yet perhaps the secret to achieving the perfect vegan mashed potatoes lies in eschewing these alternatives altogether.

Many non-dairy milk options carry undertones of their source—almond, soy, coconut—and can introduce unwanted flavor notes not typically associated with classic mashed potatoes. Additionally, various stabilizers and additives in commercially available non-dairy milks might affect the texture and purity of flavor of the dish.

So what’s the savvy vegan to do in search of that velvety side dish sans dairy? The answer might be simpler than imagined: use cooking water.

The starchy water left behind after boiling your potatoes is liquid gold. By mashing your boiled spuds with this starchy reserve instead of non-dairy milk, you achieve the desired creaminess without external flavors muddying the waters. This method not only enhances the potato flavor but also ensures a silky texture that rivals any dairy-laden counterpart.

You can bank on simplicity to elevate your vegan mashed potatoes further—olive oil for subtle fruitiness, a bit of vegan butter for richness, seasoning all tailored to taste. Ultimately, illustrate that sometimes skipping an expected ingredient like non-dairy milk can lead to serendipitous culinary discoveries. Keep it simple: good potatoes, appropriate seasoning, and leveraging inherent potato qualities may indeed create the best vegan mashed potatoes you’ve ever tasted.