The Best Vegan Mashed Potatoes
These creamy vegan mashed potatoes are fluffy, buttery, and made with just 6 simple ingredients. Make them classic and garlicky, or try one of the easy variations in the post!
Servings: 8 servings
Calories: 235kcal
Equipment
- Potato Ricer optional
Ingredients
- 4 pounds (1.8 kg) russet potatoes scrubbed and cut into 1-inch (2.5 cm) pieces (peel if you like them extra smooth)
- 5 garlic cloves peeled (optional)
- 1 cup (240 ml) unsweetened, unflavored plant-based milk warmed, plus more as needed
- ¼ cup (56 g) vegan butter
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon black pepper
Instructions
- Add the potatoes and garlic to a large pot and cover with cold water by about 1 inch (2.5 cm). Bring to a boil over medium-high heat, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Drain the potatoes and garlic in a colander. Return them to the warm pot over low heat for 1 to 2 minutes, stirring, to cook off any extra water.
- Add the vegan butter, salt, and pepper and mash with a potato masher or ricer. Pour in the warm plant-based milk a little at a time, mashing until creamy. Taste, add more salt and pepper if needed, and serve.
Video
Notes
- Russets make the fluffiest mashed potatoes. Yukon Golds make a denser, extra creamy mash. Plan on about ½ pound (225 g) of potatoes per person.
- Use unsweetened, unflavored plant-based milk. Soy and oat are the creamiest, and almond and cashew are the most neutral.
- No vegan butter? Use 2 to 3 Tablespoons of olive oil or vegan mayo, or more milk.
- To make them oil-free, mash with warm vegetable broth or some of the starchy cooking water instead of butter.
- Don't use a blender or food processor. It overworks the potatoes and makes them gummy.
- For herb-infused mashed potatoes, warm the milk with rosemary, thyme, or sage sprigs for 5 minutes, then remove the herbs.
- Make them up to 2 days ahead. Reheat on the stove with a splash of milk, in the oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or in a slow cooker on low for 2 to 3 hours.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 506mg | Potassium: 993mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg
