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Indulge in a comfort food side dish that is better for you! Vegan Mashed Potatoes are light, fluffy, buttery, and 100% plant-based. They’re so good that even meat eaters love them!
Looking for the best vegan mashed potatoes recipe? You are in luck! Made from whole potatoes, roasted garlic, vegan butter, and non-dairy milk, these vegan mashers taste just like traditional but without any dairy or animal ingredients! These potatoes are a fantastic option whether you follow a vegan diet, are dairy-free, or want to eat more plant-based meals.
Serve this dairy-free mashed potatoes recipe anytime you would enjoy their traditional counterpart. They make a fabulous contribution to Sunday supper, Thanksgiving or Christmas dinner, or weeknight comfort food dinners. Of course they are extra delicious topped with vegan mushroom gravy! For more tasty vegan potato recipes, check out my Vegan Potato Salad, Roasted Beet and Potato Salad, and Vegan Lentil Soup.
Ingredients
Potatoes: Make these mashed potatoes with your potato of choice; but I prefer good ol’ Russet potatoes. Yukon and red potatoes are all great options. Choose Russet for fluffier potatoes, Yukon for creamier, and red potatoes for heartier. Wash the potatoes well, scrub them to remove any dirt, and boil them whole.
Vegan Butter: To keep these mashed potatoes vegan, use vegan butter, such as Earth Balance or Country Crock Plant Butter. You can also use extra virgin olive or coconut oil if desired.
Salt: This staple seasoning enhances the flavor of the potatoes. Without it, they are bland. I like to add kosher salt to the potatoes as they boil, then season while mashing with sea salt. You could use sea salt, Celtic salt, or Himalayan for both steps if you prefer.
Roasted Garlic: When roasted, garlic develops a deep nutty and sweet flavor, adding layers of flavor to the mashed potatoes without dairy. Take a look my notes below to learn how to roast garlic.
Plant-Milk: You will need about 1/4 cup of non dairy milk to make these potatoes incredibly rich and creamy. Depending on your desired texture you may want to use more. Use your favorite variety, such as soy, almond, oat, or pea milk. For the best dairy free mashed potatoes, just be sure to use unsweetened and unflavored milk. I even avoid milks with added “natural flavors”, and prefer soy milk (Trader Joes or Vitacost) made with just soybeans and water. A homemade non dairy milk will work great too.
How to Make Vegan Mashed Potatoes
- Prepare Potatoes. Add the whole potatoes and kosher salt to a large pot. Cover with cold water and bring to a boil over high heat.
- Boil Potatoes. Reduce the heat to medium or medium-high and boil the potatoes for about 25 minutes or until they are tender when pierced with a fork.
- Drain Potatoes. Cool them at room temperature for 10 minutes or until safe to handle.
- Remove Potato Skins. Carefully remove the skins from all or part of the potatoes, depending on if you want skins in the mashed potatoes. I will occasionally keep the skin on half of the potatoes.
- Mash Potatoes. Place the potatoes in a mixing bowl with vegan butter, salt, and roasted garlic and mash with a potato masher or whisk (my favorite mashing tool) until just combined. Pour in the soy milk and mash until you reach your desired texture.
- Season. Season the potatoes to taste with more salt. Serve hot, topped with mushroom gravy if desired.
Jenné’s Recipe Pro-Tips
- Use cold water. Starting the potatoes in cold water prevents them from becoming gluey. Cover them completely with cold tap water before bringing them to a boil.
- Use whole potatoes. If your schedule allows simmering whole potatoes for 25 minutes, cook them this way. The skins lock in the starch and prevents the interior from absorbing too much moisture, making the fluffiest vegan mashed potatoes recipe.
- If desired, keep some skin on. The skin can add texture and flavor, so remove the skin accordingly. You can leave it on all of the potatoes, just a portion, or all. I usually peel Russets, and leave some of the skin on when I’m making this recipe with yukon or red potatoes.
- Season to taste. Salt accentuates the flavors of the vegan garlic mashed potatoes, so be sure to season them to taste before serving. You can also sprinkle them with flaky sea salt for an extra garnish.
How to Roast Garlic
Cut the tip off of a garlic bulb. Place the bulb in the center of a square of aluminum foil. Drizzle the bulb with a tablespoon of oil until covered. Wrap up the garlic and roast for 15 minutes in the air fryer at 375°F OR 40 minutes at 350°F in the oven, until the garlic cloves are very tender and release easily when you squeeze the bulb. I recommend roasting while the potatoes cook.
Vegan Mashed Potatoes Recipe Variations
Give this vegan mashed potatoes recipe your own spin by making any or all of the following adaptations:
- Raw Garlic: For a more potent garlic flavor, stir in 1-2 cloves of grated fresh garlic instead of roasted garlic.
- Extra Creamy: If you prefer light and creamy non dairy mashed potatoes, mash in a tablespoon or two of vegan mayonnaise.
- Herbs: Fresh herbs can add a pop of flavor and color to this tasty side dish. Stir in or garnish the vegan garlic mashed potatoes with one tablespoon of fresh chopped rosemary, chives, thyme, or flat-leaf parsley.
Serving Suggestions
These light, fluffy, and buttery vegan potatoes are a dreamy complement to many main dishes, such as:
Storage Directions
Keep leftover dairy-free mashed potatoes in an airtight container in the refrigerator for 4-5 days. Reheat them in the microwave on medium-low heat, stirring every minute or two, until hot. These potatoes do not freeze well.
Frequently Asked Questions
Nearly any unflavored and unsweetened plant milk, such as soy, almond, oat, or cashew, can substitute for cow’s milk when making plant based mashed potatoes.
Though I recommend boiling whole for the fluffiest texture, you can cook the potatoes cut into 1-2 inch cubes to make this recipe faster.
For a more mellow garlic flavor, you can cook the potatoes with two smashed fresh garlic cloves. Reserve the garlic with the potatoes when draining and mash according to the recipe directions.
Yes, extra virgin olive oil and refined coconut oil can substitute for vegan butter. The olive oil will provide a fruity and peppery flavor profile, whereas the coconut oil adds a sweet and nutty finish.
More Vegan Side Dish Recipes
- Roasted Beets and Carrots
- Air Fryer Sweet Potato Wedges
- Edamame Salad
- Vegan Butternut Squash Mac and Cheese
- Air Fryer Green Beans
Vegan Mashed Potatoes
Ingredients
- 4 medium russet potatoes or 6 small Yukon or red potatoes, scrubbed and left whole (unpeeled)
- 1 tbsp kosher salt, for boiling potatoes
- 2 tbsp vegan butter, plus more to taste. Or olive oil, or coconut oil
- 1 1/2 tsp sea salt, plus more to taste
- 1 whole roasted garlic bulb, see note below
- 1/4 cup unsweetened and unflavored plain soy milk, plus more to thin as needed. Or other non-dairy milk
- minced fresh parsley, for garnish
- cracked black pepper, for garnish
Instructions
- Add the whole potatoes and kosher salt to a large pot. Cover with cold water and bring to a boil over high heat.
- Reduce the heat to medium or medium-high and boil the potatoes for about 25 minutes or until they are tender when pierced.
- Drain the potatoes. Cool them at room temperature for 10 minutes or until safe to handle.
- Carefully remove the skins from all or part of the potatoes, depending on if you want skins in the mashed potatoes.
- Place the potatoes back into the pot they were boiled in, and add the vegan butter, salt, and roasted garlic and mash until just combined. Pour in the soy milk and mash until you reach your desired texture. Add more soy milk to thin as needed.
- Season the potatoes to taste with more salt. Serve hot and garnish with fresh parsley and black pepper.
Notes
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- Use cold water. Starting the potatoes in cold water prevents them from becoming gluey. Cover them completely with cold tap water before bringing them to a boil. Add a tablespoon of kosher salt to the water before bringing to a boil.
-
- Use whole potatoes. If your schedule allows simmering whole potatoes for 25 minutes, cook them this way. The skins lock in the starch and prevents the interior from absorbing too much moisture, making the fluffiest vegan mashed potatoes recipe.
-
- If desired, keep some skin on. The skin can add texture and flavor, so remove the skin accordingly. You can leave it on all of the potatoes, just a portion, or all. I usually remove the skin on russet potatoes, and leave some on when I am making this recipe with Yukon or red potatoes.
- Season to taste. Salt accentuates the flavors of the vegan garlic mashed potatoes, so be sure to season them to taste before serving. You can also sprinkle them with flaky sea salt for an extra garnish.
