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Bringing you major warm, cozy, and comforting vibes with our favorite Vegan Mashed Potatoes! These are the most creamy, flavorful mashed potatoes and I know they will be your new favorite side dish. So easy too!
You can never go wrong with a tasty potato side dish! Potatoes just seem to complete any meal and these vegan mashed potatoes are some of the best potatoes I’ve ever had, and your friends and family are sure to agree.
They are simple to make and great for family dinners, large gatherings, parties, and holidays. We serve them for pretty much every holiday, especially Thanksgiving!
Why you’ll love this recipe
- So easy to make. All you need is 4 simple ingredients, plus salt and pepper and any favorite herbs for garnish, to make this mashed potatoes recipe. Then, just peel, boil, stir and serve!
- Incredibly delicious! Savory and ultra-creamy, this is the most loved and devoured side dish. It will become a family favorite that’s requested all year round.
- Versatile. This dish goes with a variety of different foods such as fish, beef, chicken, pork, etc. You can pair these potatoes with almost anything and add any seasonings or herbs you prefer.
Ingredients needed
Mashed potatoes are everyone’s favorite because they scream comfort food! Not only are they a must-have for any holiday, but they are the perfect addition to weeknight meals. Here’s all you need to make them:
- Gold potatoes: The best potatoes for mashing are higher starch potatoes like Yukon golds (my favorite) or Russet potatoes. These varieties will result in the fluffiest, smoothest, and most flavor-packed mash.
- Non-dairy milk: For smooth and creamy mashed potatoes. We typically use almond milk, cashew milk, or oat milk. You may also use vegan cream cheese.
- Vegan butter: You simply can’t have mashed potatoes without butter! Choose any plant-based butter to keep this recipe vegan-friendly.
- Garlic: Freshly minced garlic adds the most flavor to these potatoes.
- Seasonings: Salt and pepper are classic seasonings to take your mashed potatoes from ordinary to extraordinary. Be sure to add a little fresh parsley too!
How to make this vegan mash potato recipe
When making vegan mashed potatoes, you can cook the potatoes by boiling, baking, or using a pressure cooker. We typically just boil them and here’s the simple process:
For full, printable instructions, reference the recipe card at the bottom of the post.
- Boil potatoes: Place the potatoes in a soup pot and cover them with water by an inch. Bring to a boil and let it cook until potatoes are fork tender, about 15 minutes (adjust depending on the size of your potatoes).
- Stir in milk, butter, garlic, salt, and pepper: Once the potatoes are done, drain the water. While still hot, add all the remaining ingredients.
- Mash: Use a potato masher to mash potatoes. Then, transfer to a serving platter. Drizzle with a bit of extra virgin olive oil and garnish with parsley and/or chives.
Expert Tips
- Cut potatoes evenly: Before boiling, cube potatoes in similar sizes. This helps them cook evenly.
- Salt the water: Adding a good amount of salt to the potatoes as they boil means not as much salt will be needed when you mash.
- Mashing potatoes: There are many different ways to mash potatoes and they all produce different results. For the smoothest potatoes, use a potato ricer tool. If you want a more rustic, chunkier mash, use a potato masher. A stand mixer works well to make a smoother, fluffy potato, just don’t over-mix. We do not recommend using a food processor, as this can make the potatoes gummy in texture.
- Don’t over-mix: Just like with baked goods mixing your potatoes can lead to a gummy consistency.
Frequently asked questions
We recommend starchy potatoes, like Russet or Yukon Gold. These will make for the creamiest, fluffiest, and most tasty vegan mashed potatoes. The more waxy varieties, like red or white potatoes, will take you longer to mash and the taste will not be as flavorful.
These mashed potatoes are made vegan by using plant-based milk and butter. All other ingredients are the same as you would find any most other mashed potato recipes.
Using a waxy type of potato (see above) could make gluey potatoes. Overprocessing the potatoes with a food processor, blender or mixer can also produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer, or food mill.
Storage & freezing
- Storing leftovers: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Vegan mashed potatoes will keep for a month or two in a freezer-safe container. I like to use a freezer bag because they lie flat in the freezer. There’s no need to thaw them before reheating.
- Reheating: To reheat individual portions, use the microwave. If you have larger amounts, heat them in a heavy pan or skillet on the stove over low heat or put them into a baking dish, cover with foil, and heat them at 350°F until heated through.
Other vegan side dishes
- Crispy Baked Greek Potato Wedges
- Maple Roasted Butternut Squash
- Squash & Wild Rice Pilaf Stuffing
- Twice Baked Sweet Potatoes
Other recipes you may like
- Chicken Enchilada Pasta
- Baked Macaroni and Cheese
- Maple Glazed Carrots
- Chickpea Feta Salad
- Baked Avocado Fries
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Vegan Mashed Potatoes
Ingredients
- 1 1/2 lb gold potatoes, peeled and chopped
- 1/2 cup non-dairy milk
- 4 tbsp vegan butter
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- Optional garnish: Extra virgin olive oil and minced parsley
Instructions
- Place the potatoes in a soup pot and cover them with water by an inch. Bring to a boil and let it cook until potatoes are fork tender, about 15 minutes (adjust depending on the size of your potatoes).
- Once the potatoes are done, drain the water. While still hot, add in all the remaining ingredients.
- Mash with a potato masher then transfers to a serving platter. Drizzle with a bit of extra virgin olive oil and garnish with parsley.
Notes
- Storing leftovers: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Vegan mashed potatoes will keep for a month or two in a freezer-safe container. I like to use a freezer bag because they lie flat in the freezer. There’s no need to thaw them before reheating.
- Reheating: To reheat individual portions, use the microwave. If you have larger amounts, heat them in a heavy pan or skillet on the stove over low heat or put them into a baking dish, cover with foil, and heat them at 350°F until heated through.
- What to Consider: to make an extra creamy mashed potato, add 1/4 cup of vegan cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
