These are The Best Vegan Mashed Potatoes: creamy, fluffy, made with just 5 ingredients, and the ideal side dish for the Holidays. Plus, they come out perfectly every time in just 30 minutes!
This easy recipe uses common pantry-friendly, plant-based ingredients, making it a healthier take on the classic. Enjoy them with Vegan Gravy or a dollop of Vegan Butter, or on their own.
Whether you're looking for vegan sides for Thanksgiving or Christmas, or simply crave a year-round treat, these mashed potatoes are your go-to choice. Best of all, they're ready in just 30 minutes!
Looking for more vegan Thanksgiving options? Try my Vegan Cornbread, Vegan Meatloaf, Vegan Cranberry Sauce, and Vegan Sweet Potato Casserole recipes. Your holiday table will be a hit!
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🌟 Why you'll love this recipe
- Creamy and Fluffy: These mashed potatoes are incredibly creamy and fluffy, providing the perfect texture for a comfort food classic.
- Simple Ingredients: With just 5 easy-to-find ingredients, this recipe is a breeze to make, and you probably have everything you need in your pantry.
- Vegan Goodness: Vegan or not, you'll be amazed at how yummy and satisfying these plant-based mashed potatoes can be.
- Quick and Easy: In just 30 minutes, you'll have an awesome side dish to jazz up any meal, whether it's Thanksgiving or just a regular weeknight dinner.
- No Worries, Foolproof: No stress here! These mashed potatoes turn out fantastic every single time, so they're your trusty sidekick for any meal.
🧾 Ingredient notes
Potatoes: Yukon Gold is my top pick for this recipe, but Russet potatoes are also fantastic. You can even use red or white potatoes if that's what you've got.
Yukon Gold and Russet are creamier, which makes them great for mashed potatoes, but red and white potatoes can be tasty too. So, it's really up to you and what you have in the kitchen!
Garlic: You can totally skip this ingredient if you're not a fan, or if you prefer a milder flavor. On the flip side, if you're a garlic enthusiast, feel free to go all in.
If you don't have fresh garlic, you can use around ½ to 1 teaspoon of garlic powder as a substitute, depending on your taste preferences.
Vegan Butter: Whether you've got homemade or store-bought vegan butter, it works great. You might need to adjust the salt to taste, depending on the saltiness of your vegan butter.
If you don't have vegan butter, you can also use extra virgin olive oil or melted coconut oil as substitutes.
Unsweetened Non-dairy Milk: You can use any unsweetened non-dairy milk you've got on hand. I personally like Soy Milk for its creaminess, but Almond Milk and Oat Milk are also tasty options.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Roasted Garlic Mash: Roast 2-3 whole garlic bulbs until caramelized and creamy, then mix the roasted cloves into your mashed potatoes for a delightful garlic-infused flavor.
- Spicy Mashed Potatoes: Add a kick by mixing in 1-2 chopped jalapeños, a pinch of red pepper flakes, or a tablespoon of your favorite hot sauce for spicy mashed potatoes.
- Sweet Potato Mash: Use half sweet potatoes and half regular potatoes for a sweet and savory twist, or go all-in with sweet potatoes for a naturally sweet side dish.
- Creamy Cauliflower Mash: Mix 1 cup (140-150 grams) of steamed and mashed cauliflower with your potatoes for a lower-carb option that's still deliciously creamy.
- Cheesy Mashed Potatoes: Fold in ½ to 1 cup (50-100 grams) of vegan cheese or 2-3 tablespoons of nutritional yeast for a cheesy and savory kick.
🔪 Instructions
Step 1. Peel the potatoes and cut them into 1-inch cubes (2.5 cm). Place them in a large pot of cold water, and add the garlic (if using).
Step 2. Bring it to a boil, then reduce the heat to medium-high and simmer uncovered for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and garlic, then put them back in the pot.
Step 3. Add the vegan butter and salt, then use a potato masher or fork to mash them until well combined.
Step 4. Warm the milk on the stovetop (or in the microwave). Then pour in the milk gradually until fully incorporated. Add more milk if needed.
💭 Expert tips
- To Peel or Not to Peel: While I prefer peeled potatoes for a smoother texture, you can leave the skin on if you like. For extra creaminess, go for peeled potatoes.
- Oxidation Prevention: To prevent potatoes from turning brown, place them in a bowl of cold water while you're peeling and cutting them.
- Salt Strategy: I usually add salt at the end, but if you prefer, add a pinch to the boiling water. Adjust the salt before mashing to your taste.
- Warming Milk: Heat it on the stove or in the microwave before adding. This keeps the potatoes hot and helps absorption. Add gradually for the perfect consistency.
- Gentle Mash: Be careful not to overwork the potatoes when mashing. Overmixing can result in a gummy texture instead of the desired fluffy and creamy consistency.
❓Recipe FAQs
They can typically last in the fridge for about 3 to 5 days when stored in an airtight container.
To prolong their freshness, it's essential to refrigerate them promptly after they've cooled down to room temperature.
However, for the best taste and texture, they are often at their prime when consumed within the first couple of days.
If you need to store them for a more extended period, consider freezing them for up to 2 to 3 months.
Yes, you can. Ensure they're fully cooled, transfer them to airtight containers or bags, remove air, seal, label with the date, and freeze for about 2 to 3 months.
Thaw in the fridge overnight and reheat with a touch of extra liquid for creaminess when ready to enjoy.
Microwave: Place the leftover mashed potatoes in a microwave-safe dish. Cover it to prevent splatters and heat in 30-second intervals, stirring in between until they're heated through.
Adding a bit of extra liquid, like non-dairy milk or vegetable broth, can help restore creaminess if needed.
Stovetop: Transfer the leftovers to a saucepan. Heat them over low to medium heat, stirring frequently to avoid sticking or burning.
Similar to the microwave method, you can add a splash of non-dairy milk or broth to maintain the desired consistency.
Whichever method you choose, remember to keep an eye on them and stir as needed to ensure even heating.
Consider pairing them with Vegan Gravy, Vegan Mushroom Gravy, Vegan Meatloaf, Vegan Lentil Loaf, or a Vegan Turkey alternative.
For added variety, try classic Vegan Stuffing alongside Vegan Baked Beans and Vegan Mushroom Stroganoff.
For the best results, the choice of potatoes can make a difference.
Classic mashed potatoes are traditionally made with Russet potatoes, known for their high starch content, resulting in extra creaminess.
However, they can tend to become dry, which is why I prefer using Yukon Gold potatoes. Yukon Golds are not only super creamy and buttery in texture but also require less milk.
That said, you can also achieve excellent results with red and white potatoes, so feel free to use the potatoes that are readily available to you.
🌽 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Mashed Potatoes
Ingredients
- 4 pounds potatoes, Yukon Gold or Russet
- 4 cloves garlic, sliced, optional
- ½ cup vegan butter, softened, or extra virgin olive oil
- 1 teaspoon salt
- 1 cup unsweetened non-dairy milk, I used soy milk
Instructions
- Peel the potatoes and cut them into 1-inch cubes (2.5 cm). Place them in a large pot of cold water, and add the garlic (if using).
- Bring it to a boil, then reduce the heat to medium-high and simmer uncovered for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Drain the potatoes and garlic, then put them back in the pot.
- Add the vegan butter and salt, then use a potato masher or fork to mash them until well combined.
- Warm the milk on the stovetop (or in the microwave).
- Pour in the milk gradually until fully incorporated. Add more milk if needed.
- Serve your vegan mashed potatoes right away, whether with a side of vegan gravy, a generous dollop of vegan butter, or simply on their own.
Video
Notes
- To Peel or Not to Peel: While I prefer peeled potatoes for a smoother texture, you can leave the skin on if you like. For extra creaminess, go for peeled potatoes.
- Oxidation Prevention: To prevent potatoes from turning brown, place them in a bowl of cold water while you're peeling and cutting them.
- Salt Strategy: I usually add salt at the end, but if you prefer, add a pinch to the boiling water. Adjust the salt before mashing to your taste.
- Warming Milk: Heat it on the stove or in the microwave before adding. This keeps the potatoes hot and helps absorption. Add gradually for the perfect consistency.
- Gentle Mash: Be careful not to overwork the potatoes when mashing. Overmixing can result in a gummy texture instead of the desired fluffy and creamy consistency.
Esther Nir says
Hi, just made this right now for Thanksgiving today. Easy and Delicious! I used Myoko's Vegan butter and never thought to put in soy milk but great idea. Also fried onions for the top. On our way to the feast...
Iosune Robles says
Hi! So glad you liked it Esther!
Sally says
This was great! Made them for Thanksgiving dinner. I boiled the potatoes whole, because I was being lazy, so I left them in the pot longer. I winged it on the measurements, going for texture and taste, as I have no idea what my potatoes weighed. I used olive oil and hemp milk. I will definitely make again!!!
Iosune Robles says
S glad you liked it Sally 🙂 Have a nice day!
Heidi Lynn Borden says
I find that making mashed potatoes with fatted coconut milk in the can makes for very creamy and delicious mashed potatoes. You do not need oil or milk if you use the fatted coconut milk to replace both.
Iosune Robles says
Sounds so good Heidi 🙂
Tracey says
Love this!!! First time making vegan mashed potatoes. I was craving my normal buttery mashed potatoes. This recipe was so satisfying. I added some nutritional yeast. Still really good.
Iosune Robles says
Hi Tracey! So glad you liked it 🙂 Have a nice day!
Joel says
I loved this simple recipe, which is just what I'd wanted for an Easter dinner for one (I halved it)! I used red potatoes, which worked great. I also added 1/4 teaspoon pepper, and for richer flavor I added 1 tablespoon of nutritional yeast. (Last, I went with cashew milk and used the high-end amount shown in the recipe.)
Iosune Robles says
Hi Joel!! It is great you liked the recipe!! Thank you so much!!! 🙂
Gualtiero says
Encantado Iosune!
I can't wait to try this recipe but I'm struggling to see it in the bottom section? Otherwise I'll just watch the video!
Thanks,
Gualtiero
Iosune says
Hi Gualtiero! Sorry for the inconvenience. Can you see the recipe box at the end of the post?
Amanda Clark says
Such a delicious recipe!
Iosune says
Hi Amanda! Thanks a lot 🙂
Sam says
Really enjoyed this. Only issue was that we found that boiling the potatoes might be better for this recipe.
Iosune says
Hi Sam! So glad you enjoyed it 🙂
Phil says
I tried this earlier. Simply delicious, I included the chives. I love the simple recipes. Thanks.
Iosune says
Hi Phil! Thanks a lot 🙂 I'm so glad you enjoyed it!
Amy says
This recipe looks wonderful. I can't wait to try it out!
I haven't visited your blog for a while. Your wonderful recipes helped me begin my gluten and dairy free journey when you were still Minimal Eats. I went off the diet for a while, but I am starting up again, and had to come back to you.
I have spent some time tonight looking for some of my old favorites and noting some new ones as well.
Thanks for still beig here and sharing your inspirational stories and recipes with the world.
Iosune says
Hi Amy! Thanks a lot for your kind words, you made my day 🙂 Have a beautiful day!