These incredibly creamy vegan mashed potatoes prove you don’t need butter or cream to create the ultimate comfort food. Made with simple plant-based ingredients, these vegan mashed potatoes deliver all the rich, fluffy texture you crave while keeping things completely dairy-free. Perfect for holiday dinners or weeknight meals, this foolproof recipe creates silky-smooth potatoes that even non-vegans will absolutely love.
Recipe Info Bar
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients for Perfect Vegan Mashed Potatoes
Main Ingredients
| Ingredient | Amount | Why This Matters |
|---|---|---|
| Yukon Gold potatoes, peeled and cubed | 2 lbs | Creates the creamiest texture |
| Unsweetened plant milk (oat or soy) | 1/2 cup | Adds richness without dairy |
| Vegan butter | 4 tablespoons | Provides buttery flavor |
| Extra virgin olive oil | 2 tablespoons | Adds silky smoothness |
| Roasted garlic cloves | 4 cloves | Deep, sweet flavor |
| Sea salt | 1 teaspoon | Enhances all flavors |
| White pepper | 1/4 teaspoon | Gentle heat, clean appearance |
| Fresh chives, chopped | 2 tablespoons | Fresh color and mild onion flavor |
Optional Flavor Boosters
- Nutritional yeast: 2 tablespoons (adds cheesy flavor)
- Fresh rosemary: 1 teaspoon, minced (earthy aroma)
- Lemon juice: 1 tablespoon (brightens the dish)
Complete Step-by-Step Instructions for Vegan Mashed Potatoes
Phase 1: Potato Preparation (15 minutes)
Step 1: Choose and Prepare Your Potatoes Start by selecting 2 pounds of Yukon Gold potatoes. These are your best choice for vegan mashed potatoes because they have a naturally buttery flavor and creamy texture. Avoid russet potatoes, which can become gluey when mashed.
Wash the potatoes under cold running water, scrubbing away any dirt with a vegetable brush. Peel each potato completely using a sharp vegetable peeler, removing any eyes or dark spots you encounter.
Step 2: Cut Potatoes into Even Pieces Place each peeled potato on a cutting board. Using a sharp chef’s knife, cut each potato in half lengthwise first. Then cut each half into 1-inch cubes. This size is crucial – pieces that are too small will fall apart and become waterlogged, while pieces that are too large won’t cook evenly.
Beginner Tip: Take your time with this step. Even-sized pieces are the secret to perfectly smooth vegan mashed potatoes. All pieces should be roughly the same size so they finish cooking at the same time.
Step 3: Rinse and Soak the Potatoes Place your cut potatoes in a large bowl and cover with cold water. Let them soak for 2-3 minutes, then drain and rinse again. This removes excess starch from the cut surfaces, which helps prevent your finished vegan mashed potatoes from becoming gluey.
Phase 2: Cooking Setup (5 minutes)
Step 4: Set Up Your Cooking Pot Choose a large, heavy-bottomed pot that can hold at least 6 quarts. The pot should be large enough that the potatoes aren’t crowded – this ensures even cooking. Place your prepared potato cubes in the pot in a single layer if possible.
Step 5: Add Water and Salt Cover the potatoes with cold water by at least 2 inches. The water level should be well above the potatoes because some will evaporate during cooking. Add 1 tablespoon of salt to the water and stir gently.
Why Cold Water Matters: Starting with cold water allows the potatoes to heat up gradually and cook evenly from outside to inside. If you drop potatoes into boiling water, the outside cooks too quickly and can become mushy before the center is done.
Step 6: Prepare Your Other Ingredients While your potatoes will be cooking, get your other ingredients ready. Measure out your vegan butter, olive oil, and plant milk. If using roasted garlic, make sure it’s soft and mashed. Having everything ready makes the final mashing process much smoother.
Phase 3: Cooking the Potatoes (25 minutes)
Step 7: Bring to a Boil Properly Place your pot on the stove over high heat. Watch carefully as the water heats up. You’ll see small bubbles forming on the bottom first, then larger bubbles rising to the surface. When you see a full rolling boil with bubbles breaking energetically across the entire surface, it’s time for the next step.
Step 8: Reduce Heat and Simmer As soon as you achieve a rolling boil, immediately reduce the heat to medium-high. You want to maintain a gentle, steady simmer with bubbles consistently breaking the surface, but not so vigorously that the potatoes bounce around and break apart.
Step 9: Cook Until Perfect Tenderness Cook for 18-22 minutes, depending on the exact size of your pieces. Start testing for doneness at the 15-minute mark by carefully removing one piece with a slotted spoon and piercing it with a fork.
Perfect Doneness Test: The fork should slide through the potato piece with absolutely no resistance – like sliding through warm butter. If you feel any firmness or grittiness, continue cooking for 2-3 more minutes and test again.
Step 10: Warm Your Plant Milk During the last 5 minutes of potato cooking, pour your 1/2 cup of plant milk into a small saucepan. Heat it over low heat until it’s just warm to the touch – not hot or boiling. Warm liquid incorporates much better into hot potatoes and won’t cool them down.
Phase 4: The Critical Draining Process (5 minutes)
Step 11: Drain Thoroughly When your potatoes pass the fork test, immediately remove the pot from heat. Carefully pour the entire contents into a large colander placed in your sink. Be cautious of the hot water and steam.
Step 12: Let Potatoes Steam Dry This is a crucial step that many beginners skip. Let the drained potatoes sit in the colander for 2-3 minutes. You’ll see steam rising from them – this is excess moisture evaporating. Shaking the colander gently once or twice helps this process.
Why This Matters: Wet potatoes create watery, bland vegan mashed potatoes. This brief drying time removes surface moisture that would otherwise dilute your final dish.
Phase 5: The Mashing Technique (8 minutes)
Step 13: Return Potatoes to Pot Transfer your steam-dried potatoes back to the original pot (which should still be warm). Having a warm pot helps maintain the temperature of your potatoes throughout the mashing process.
Step 14: Initial Mashing Using a potato masher, begin mashing the potatoes with firm, straight up-and-down motions. Don’t twist or stir with the masher – just press straight down and lift straight up. Continue until you have no pieces larger than a pea.
Beginner Warning: Stop mashing as soon as you achieve this consistency. Over-mashing develops the starch in potatoes and creates a gluey, sticky texture that can’t be fixed.
Step 15: Add Fats First Add all 4 tablespoons of vegan butter and 2 tablespoons of olive oil to your mashed potatoes. Using a large wooden spoon or your masher, gently fold these fats into the potatoes until they’re completely absorbed.
Why Fats Come First: Adding fats before liquids coats the starch molecules and creates a barrier that prevents the potatoes from becoming gummy when you add the plant milk.
Step 16: Gradually Add Warm Plant Milk Start by adding just 2 tablespoons of your warm plant milk. Fold it in gently with a wooden spoon, using a folding motion rather than stirring. Add another 2 tablespoons and fold again. Continue this process until you reach your desired consistency.
Consistency Guide: Perfect vegan mashed potatoes should hold their shape when spooned but still feel light and fluffy. They shouldn’t be stiff, but they also shouldn’t be so loose that they spread out completely on the plate.
Phase 6: Final Seasoning for Perfect Vegan Mashed Potatoes (3 minutes)
Step 17: Add Garlic and Base Seasonings Mash your 4 roasted garlic cloves with the flat side of your knife until they form a smooth paste. Fold this paste into your potatoes along with 1 teaspoon of salt and 1/4 teaspoon of white pepper.
Step 18: Taste and Adjust Take a small spoonful and taste your vegan mashed potatoes. The flavor should be rich and well-balanced. Potatoes need more salt than you might expect, so don’t be afraid to add more if needed. Add salt gradually, tasting after each addition.
Step 19: Final Touches Fold in your chopped fresh chives just before serving. The heat of the potatoes will slightly wilt them and release their flavor, but they’ll maintain their bright green color if added at the last moment.
Step 20: Serve Immediately Transfer your perfect vegan mashed potatoes to a serving bowl and serve while they’re still hot. If you need to keep them warm, place the pot in a larger pot with simmering water (double boiler method) and stir occasionally.
Chef’s Notes for the Best Vegan Mashed Potatoes
Potato Selection: Yukon Gold potatoes create the creamiest vegan mashed potatoes because of their naturally buttery flavor and smooth texture when mashed. Their thin skins are easy to peel and they hold their shape well during cooking.
Plant Milk Choice: Oat milk provides the richest, creamiest results for vegan mashed potatoes, while soy milk offers the most neutral flavor profile. Avoid coconut milk as it can add unwanted sweetness.
Temperature Control: Keep everything warm during the mashing process. Cold ingredients will result in dense, heavy potatoes that lack the fluffy texture you want in perfect vegan mashed potatoes.
Texture Perfection: For ultra-smooth vegan mashed potatoes, pass them through a fine-mesh sieve or food mill before adding liquids. This extra step creates restaurant-quality results.
Nutrition Box (Per Serving)
- Calories: 285
- Protein: 5g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 4g
- Sodium: 620mg
Creative Vegan Mashed Potatoes Variations
Loaded Herb Vegan Mashed Potatoes
Add fresh thyme, sage, and parsley for an aromatic twist. This variation pairs beautifully with our vegan meatloaf for a complete comfort meal.
Garlic Parmesan Style
Incorporate nutritional yeast and extra garlic powder for a cheesy, umami-rich flavor that satisfies any comfort food craving without dairy.
Smoky Chipotle Version
Blend in chipotle peppers in adobo sauce for a spicy, smoky kick that transforms these basic vegan mashed potatoes into a bold side dish.
Truffle Oil Luxury
Finish with a drizzle of truffle oil and fresh black pepper for an elegant upgrade perfect for special occasions. Try serving alongside our vegan potato salad for a potato-themed feast.
Storage & Reheating Your Vegan Mashed Potatoes
Refrigerator Storage: Store leftover vegan mashed potatoes in the refrigerator for up to 4 days in an airtight container. They’ll thicken as they cool, which is completely normal.
Freezing: These vegan mashed potatoes freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating Tips: Add a splash of plant milk and reheat gently in a saucepan over low heat, stirring frequently. Alternatively, microwave in 30-second intervals, stirring between each heating to prevent hot spots.
Make-Ahead Strategy: Prepare these vegan mashed potatoes up to 2 days in advance and reheat with extra plant milk to restore the creamy texture.
Troubleshooting Common Vegan Mashed Potatoes Problems
Problem: Gluey, Sticky Texture
Solution: This happens from over-mashing or using the wrong potato variety. Next time, mash less vigorously and choose Yukon Gold over russets for your vegan mashed potatoes.
Problem: Watery Consistency
Solution: Drain potatoes thoroughly and let them air-dry for 2-3 minutes before mashing. You can also return them to the stove briefly to evaporate excess moisture.
Problem: Lumpy Results
Solution: Ensure all potato pieces are uniformly tender before mashing. Pass through a ricer or fine-mesh sieve for ultra-smooth vegan mashed potatoes.
Problem: Bland Flavor
Solution: Season the cooking water generously and taste frequently during the final seasoning stage. Don’t forget the roasted garlic for depth in your vegan mashed potatoes.
Problem: Too Thick or Stiff
Solution: Gradually add more warm plant milk, one tablespoon at a time, until your vegan mashed potatoes reach the perfect creamy consistency.
Equipment Essentials for Making Vegan Mashed Potatoes
- Large pot (6-quart minimum)
- Potato masher or ricer
- Fine-mesh colander
- Small saucepan for warming milk
- Sharp knife for even cutting
- Cutting board
- Measuring cups and spoons
- Large wooden spoon for folding
Tool Alternatives
No potato masher? Use a large fork or even a wooden spoon, though the texture won’t be quite as smooth for your vegan mashed potatoes.
Shopping List for Vegan Mashed Potatoes
Produce Section
- 2 lbs Yukon Gold potatoes
- 1 head fresh garlic
- Fresh chives
Refrigerated Section
- Vegan butter
- Unsweetened plant milk (oat or soy recommended)
Pantry Items
- Extra virgin olive oil
- Sea salt
- White pepper
- Nutritional yeast (optional)
Success Secrets for Perfect Vegan Mashed Potatoes
1. Start with cold, salted water for even cooking and well-seasoned vegan mashed potatoes throughout.
2. Warm your plant milk before adding to prevent cooling down the potatoes and creating lumps in your vegan mashed potatoes.
3. Add fats (vegan butter and oil) before liquids to create the creamiest possible texture in your vegan mashed potatoes.
4. Taste and adjust seasoning multiple times during the final stages – vegan mashed potatoes need more salt than you think.
5. Serve immediately for the best texture, or keep warm in a slow cooker on low if making your vegan mashed potatoes ahead.
These creamy vegan mashed potatoes prove that plant-based cooking doesn’t mean sacrificing flavor or texture. With the right technique and quality ingredients, you’ll create a side dish that’s so delicious, no one will miss the dairy. Perfect for beginners, this detailed recipe ensures your vegan mashed potatoes turn out perfectly every single time.
