Fluffy Mashed Potatoes

  • Yield : 5-6 cups
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Comfort food at it’s finest. Simple way to carb up guilt-free and on a budget! I love making this and kicking it up a notch by adding nutritional yeast, folding in non-dairy sour cream and vegan bacon bites for a “loaded” style. You can really take this recipe and put your own spin on it.

For more recipes from Margaret, check out The Plant Philosophy!


  • 6-8 Yukon Gold Potatoes
  • 3 tbsp Almond Milk (any non-dairy milk)
  • 2 tbsp Non-dairy Butter (Earth Balance)
  • 1/2 tbsp Garlic Powder
  • Chives (optional)
  • Salt & Pepper to taste


Step 1

Peel and dice potatoes into large (about 1-inch) chunks. Place diced potatoes in a large pot, cover with water and bring to a boil. Boil until potatoes are very tender (about 15 to 20 minutes).

Step 2

Drain well. Remove potatoes from heat, transfer to a large mixing bowl and add in garlic powder & non-dairy butter.

Step 3

Mash potatoes with a potato masher or with an electric mixer. Add a tablespoon of non-dairy milk at a time to achieve a fluffy consistency. Season with salt and pepper to taste. Serve hot, enjoy!

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