When so many types of non-dairy milk exist, why would you go for starchy water instead of an actual milk substitute if you want to make vegan mashed potatoes? One reason you might want to avoid using non-dairy milk is its taste. Many non-dairy milks carry strong flavors that can clash with or even overpower the delicate flavor of the potato; milks like coconut, especially, have a stronger taste to them that can leave your mash tasting more like a tropical dessert than a savory side dish. Potato water, on the other hand, only carries the flavor of the potatoes that were boiled in it, and possibly a little added salt.

There are a lot of reasons you might want to hang onto any extra potato water, some might even be surprising. Potatoes are rich in nutrients such as iron, potassium, proteins, and B6 vitamins, so it stands to reason that potato water would be, as well. You can use the potato water to make a delicious gravyto pour over those mashed potatoes you just made, of course. Potato water is also a useful kitchen ingredient for any situation where you may need a bit of a thickener, such as soup or stew. Use potato water in dough for another layer of flavor; potato bread is a perfect example. Or, water your plants with your (unsalted) leftover potato water it will water and fertilize them in one go.

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Skip The Non-Dairy Milk Altogether For The Best Vegan Mashed Potatoes - Daily Meal