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A bowl of vegan mashed potatoes topped with black pepper and chopped chives, placed on a wooden board.

Vegan Mashed Potatoes

Creamy, 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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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Keyword: vegan mashed potatoes
Servings: 8
Calories: 191kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="4P7QurLm" upload-date="2025-11-27T03:50:53+00:00" name="Make This Creamy Vegan Mashed Potatoes" description="Soft, fluffy potatoes whipped into smooth, dairy-free comfort." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 191kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 682mg | Potassium: 484mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg
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