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Vegan Mashed Potatoes
These creamy, fluffy Vegan Mashed Potatoes are a plant-based twist on a classic comfort food, made with rich vegan butter, flavorful roasted garlic, and creamy non-dairy milk. Perfect for family dinners, holidays, or anytime you need a cozy side.
Servings: 4 Servings
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.
Video
Notes
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 at 375°F in the air fryer, OR 40 minutes at 350°F in the oven. I recommend roasting while the potatoes cook.
Storage Directions
- Refrigeration: Allow leftover mashed potatoes to cool completely before transferring to an airtight container and storing in the refrigerator for up to 4-5 days. I don’t recommend freezing this recipe.
- Reheating: Reheat gently in a saucepan on medium-low heat, stirring occasionally until heated through. Add a splash of non-dairy milk while reheating to restore the creaminess.
- Use cold water. Start the potatoes in cold water to prevent them from becoming gluey. Cover them completely with cold water before bringing them to a boil.
- Cook potatoes whole. Boil the potatoes whole with the skins to lock in the starch and prevent the interior from absorbing too much moisture. This method makes the best vegan mashed potatoes.
- Drain before mashing. After cooking the potatoes, drain the water and allow them to cool for at least 10 minutes. This makes them easier to handle and also helps remove excess water, so you don’t have a watery mash.
- Use room temperature vegan butter and milk. Bring both to room temperature before mashing to keep the mash hot and ultra-creamy.
- Avoid overmashing. I highly recommend using a potato masher or whisk instead of a blender. Overmixing can yield a gluey, heavy texture.
- Adjust texture (and skins). The texture of this vegan mashed potatoes recipe can be adjusted per your preference. For a heartier mash, leave some or all of the potato skins on. For ultra-smooth dairy-free mashed potatoes, remove the skins after boiling and add more non-dairy milk until you reach your desired whipped consistency.
- Taste before final seasoning. After mashing, taste the plant-based mashed potatoes before adding more salt and pepper (if using). This prevents over-salting, especially if the vegan butter is salty.
Nutrition
Calories: 216kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 2679mg | Potassium: 912mg | Fiber: 3g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg