The Best Vegan Mashed Potatoes (+ Variations!)
The BEST vegan mashed potatoes recipes is here! No matter what you like: smooth, creamy, with or without vegan butter or plant-based milk, with veggies, etc., I've included them all. You just need a handful of ingredients and only 30 minutes for the perfect dairy-free side dish for Thanksgiving, Christmas, and comforting plant-based dinners!
Servings: 6 - 8
Calories: 251kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Potato ricer vs. masher vs. fork: The tool you use will affect the texture of the mashed potatoes. A ricer will create a wonderfully even texture that’s exceptionally smooth and fluffy but also light. Next, you can use a masher as much or as little as preferred but it usually results in slightly lumpier and denser potatoes than the ricer option. Finally, a fork will provide the chunkiest, thickest texture. For creamed potatoes, you could use a mixer, but be careful not to overwork the ‘taters.
- For super smooth potato puree: Press the mashed potatoes through a fine-mesh sieve (using a spatula to help press it through the bottom of the sieve into your bowl). This way, the potato will be super-smooth (though it will also take a long time and lots of effort. Be warned… or give the task to someone else!)
- When making LOTS of mashed potatoes: It’s best to transfer your chopped potatoes to the pan of water (or a water-filled bowl) immediately. Otherwise, they’ll oxidize and discolor.
- Use warm plant-based milk: While not 100% necessary, warming the milk before adding it to the potatoes will help keep the entire dish warm.
- For extra flavor: You can infuse the vegan milk with herbs (rosemary is my favorite). Add a couple of sprigs of rosemary to the vegan milk in a small pot. Bring to a simmer and then allow to simmer for several minutes. Remove the herbs before adding the plant-based milk to the potatoes.
- To avoid ‘soupy’ potatoes: After draining the potatoes, you can return the pan to the heat, stirring constantly for several minutes, to remove any excess water (until the spuds are dry). Then continue with the mashing.
- Experiment with dairy-free milk: You may find that you aren't happy with the flavor the dairy-free milk imparts in the mash. So always test a new kind of milk with a small amount of mash as a 'test.'
Nutrition
Calories: 251kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 76mg | Potassium: 1087mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 50mg | Calcium: 45mg | Iron: 2mg
