The ultimate BEST vegan mashed potatoes—no matter what you like; creamy, smooth, with vegan butter, without, with veggies, etc.


– 4 pounds russet potatoes washed and cut into 1-inch pieces – 5 garlic cloves – 1 cup unflavored, unsweetened plant-based milk – ¼ cup vegan butter – 1 ½ teaspoon salt – ½ teaspoon pepper

In a large pot over medium-high heat, add 1-inch potatoes and whole garlic cloves, and completely submerge them in water. Bring to a boil and cook for 25 minutes or until potatoes are completely tender.

When potatoes are completely tender, drain out the water with a colander. Place the potatoes and garlic back into the pot, add plant-based milk, vegan butter, salt, and pepper.

Mash potatoes and garlic with a potato masher or a large and sturdy fork until you reach your desired consistency.