Vegan Mashed Potatoes
Add Preferred SourceCreamy, dreamy, and 100% plant-based, these vegan mashed potatoes are here to steal the spotlight on your table. With their smooth texture and rich flavor, they’re the kind of side dish that makes you go back for seconds (and maybe thirds). Whether it’s a holiday feast or a cozy dinner, this recipe’s got you covered.
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I love how these mashed potatoes come together with minimal fuss but deliver maximum flavor. They’re fluffy, buttery, and just the right amount of garlicky. Plus, they’re versatile—perfect with mushroom gravy, roasted veggies, or even as a snack straight from the fridge. A true crowd-pleaser every time!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Mashed Potatoes
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to show you just how easy it is to whip up these fluffy vegan mashed potatoes:
Prep the potatoes
Start by scrubbing the Yukon Gold potatoes until they’re squeaky clean. No peeling is needed unless you prefer it.
Boil the potatoes
Place the potatoes in a large pot and cover them with cold water. Add a teaspoon of salt to the water. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 20–25 minutes.
Drain and mash
Drain the potatoes thoroughly, then return them to the pot. This keeps them warm while you mash. Use a potato masher or ricer to break them down to your desired texture.
Add the flavor
Mix in the minced garlic, vegan butter, and a splash of plant-based milk–any will do. Stir until smooth, adding more milk as needed to get that creamy consistency. Season with salt and black pepper to taste.
Serve and enjoy
Transfer the mashed potatoes to a serving bowl. Garnish with fresh chives and an extra pat of vegan butter. Serve warm and enjoy!
Recipe Notes and Tips
Here are a few helpful pointers to ensure your mashed potatoes turn out perfect every time:
- Potatoes: Yukon Golds are creamy and buttery, but Russets work well for a fluffier texture.
- Dairy-free milk: You can really use any unflavored non-dairy milk for this recipe like almond milk, oat milk, or soy milk.
- Don’t skip the salt: Salting the boiling water adds flavor right from the start.
- Mash while warm: Cold potatoes can become gummy, so mash them immediately after draining.
- Use a masher: Although a blender may seem like a quicker and easier way to mash the potatoes, it releases too much starch and makes them very gummy. Stick to a potato masher and some elbow grease!
- Adjust the liquid: Add plant-based milk slowly to control the consistency. Creamy, not soupy, is the goal!
- Try fresh herbs: Mix in chopped parsley, thyme, or rosemary for an herby twist.
- Make it less garlicky: Roast the garlic beforehand for a sweeter, mellower flavor.
- Keep it warm: Cover the pot or serving bowl with foil if you’re not serving right away.
How to Store Leftover Vegan Mashed Potatoes
If you have leftovers, let the mashed potatoes cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 4 days.
If you want to freeze them, portion the mashed potatoes into freezer-safe bags or containers. They can be stored for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk to revive the creaminess.
What to Serve With This Vegan Mashed Potatoes Recipe
These vegan mashed potatoes are a side dish superstar! Pair them with roasted vegetables, hearty mushroom gravy, or your favorite plant-based main dish.
They’re also perfect alongside festive dishes like nut roasts, lentil loaf, or holiday stuffing. Whether it’s a weekday dinner or a special occasion, they shine every time!
More Recipes You Will Love
If you love potatoes, I’ve got plenty of other tasty ideas to fill your table:
Ingredients
- 2 pounds Yukon gold potatoes well-scrubbed *
- 1 cloves garlic minced
- 2 teaspoons salt divided, plus more as needed
- 8 tablespoons salted vegan butter
- 3 tablespoons vegan milk or cream
- Salt and pepper
To serve:
- Chives
- Freshly ground pepper
Video
Instructions
- Bring to a boil over medium-high heat. Once boiling, uncover and add the salt. Reduce the heat to a simmer and cook the potatoes until tender, about 20-25 minutes, or until a paring knife slides easily through the center.2 pounds Yukon gold potatoes, 2 teaspoons salt
- Drain the potatoes.
- Mash them directly in the pot.
- Add the garlic, vegan butter, vegan milk, salt and pepper and mix until creamy (adjust the vegetable milk or water to your desired consistency).1 cloves garlic, 8 tablespoons salted vegan butter, 3 tablespoons vegan milk or cream, Salt and pepper
- Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with chives and additional vegan butter just before serving.Chives, Freshly ground pepper
Notes
- Potatoes: Yukon Golds are creamy and buttery, but Russets work well for a fluffier texture.
- Dairy-free milk: You can really use any unflavored non-dairy milk for this recipe like almond milk, oat milk, or soy milk.
- Don’t skip the salt: Salting the boiling water adds flavor right from the start.
- Mash while warm: Cold potatoes can become gummy, so mash them immediately after draining.
- Use a masher: Although a blender may seem like a quicker and easier way to mash the potatoes, it releases too much starch and makes them very gummy. Stick to a potato masher and some elbow grease!
- Adjust the liquid: Add plant-based milk slowly to control the consistency. Creamy, not soupy, is the goal!
- Try fresh herbs: Mix in chopped parsley, thyme, or rosemary for an herby twist.
- Make it less garlicky: Roast the garlic beforehand for a sweeter, mellower flavor.
- Keep it warm: Cover the pot or serving bowl with foil if you’re not serving right away.
Storage and Reheating Instructions
- Fridge: If you have leftovers, let the mashed potatoes cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 4 days.
- Freeze: If you want to freeze them, portion the mashed potatoes into freezer-safe bags or containers. They can be stored for up to 3 months.
- Reheat: When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk to revive the creaminess.
