The BEST Vegan Mashed Potatoes

Name: The BEST Vegan Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds potatoes (Yukon Gold or Russet); 4 cloves garlic (sliced, optional); 4 tablespoons vegan butter (softened, or extra virgin olive oil); ½ teaspoon salt; ½-¾ cup unsweetened non-dairy milk

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This is the best vegan mashed potatoes recipe ever! They’re creamy, fluffy, made with just 5 ingredients, and the perfect side dish for the Holidays, or any time of the year.

It's a simple recipe made with plant-based ingredients you already have in your pantry or can get at any grocery store and is much healthier than the classic version.

Bowl with vegan mashed potatoes topped with vegan butter and garnished with some chives and black pepper.

If you’re looking for vegan side dishes for Thanksgiving or Christmas, this recipe is for you. However, it’s so delicious and easy to make you can enjoy it all year long, and it’s ready in just 30 minutes!

I like to serve them with vegan gravy, or a giant scoop of vegan butter, but they’re also so good by themselves.

Also, check out my other vegan Thanksgiving recipes for other ideas to make the ideal Thanksgiving plate.

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🌟 You’ll love this recipe because it is
🧾 Ingredients
🔪 Instructions
📋 Substitutions & variations
🍽 Equipment
❄️ Storage
💭 Expert tips
❓Recipe FAQs
🥧 More vegan Holiday recipes
📖 Recipe

🌟 You’ll love this recipe because it is

Made with only 5 ingredients you probably already have on hand.
Ready in just 30 minutes.
So simple it always works. Everyone can make it, even those who don’t know how to cook.
Very affordable and goes well with pretty much everything.
Perfect if you’re vegan or dairy-free as it’s made with vegan butter and non-dairy milk.

🧾 Ingredients

Potatoes: Yukon Gold is my favorite kind of potato for this recipe, but Russet is also so good. Red and white potatoes would also work, though.
Vegan butter: homemade or store-bought. You may need to add more or less salt depending on how salty your vegan butter is.
Salt: I used ionized salt, but any salt will do.
Non-dairy milk: any unsweetened non-dairy milk will do. Soy milk is my favorite one, but feel free to use what you have on hand (almond milk and oat milk are also delicious).
Garlic: this ingredient is completely optional, but if you’re a garlic lover, you should add it.

See the recipe card below for a full list of ingredients and measurements.

🔪 Instructions

Large pot with cubed potatoes and sliced garlic cloves covered with water just before cooking.

Step 1: peel the potatoes and cut them into 1-inch cubes (2.5 cm), then transfer to a large pot full of cold water along with the garlic (if using).

Cooked potatoes and garlic in a strainer onto a large pot.

Step 2: bring to a boil, then low the heat to medium-high and cook uncovered for 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes and garlic well and return them to the pot.

Large pot with mashed potatoes before adding the milk.

Step 3: add the vegan butter and the salt, and mash them using a potato masher or a fork until well combined.

Large pot with mashed potatoes after adding the milk.

Step 4: heat the milk on the stovetop (or in the microwave) until warm. Finally, pour in the milk a little at a time until it's fully incorporated.

📋 Substitutions & variations

Garlic: this is an optional ingredient, so you can omit it if you want or use some garlic powder to taste instead.
Vegan butter: extra virgin olive oil also works amazingly well and is a healthier alternative. You could also use other types of oil.
Non-dairy milk: you can also use vegan sour cream, vegan cream cheese, vegetable stock, or water instead of non-dairy milk.
Other ways you can cook the garlic. You can also add raw or roasted garlic cloves, or sautée them in a skillet with a little bit of oil until golden brown.
For an oil-free version, just omit the vegan butter or oil, and add more milk if needed. I would use non-dairy milk with a higher content of fat like soy or almond milk.
There are other vegetables you can use instead of potatoes, like sweet potatoes or even cauliflower.

🍽 Equipment

My favorite tool to make vegan mashed potatoes is a potato masher, but you could also use a fork if you don’t have one. A potato ricer is also a good choice, but a potato masher is all you need.

I’ve used an immersion blender or a hand mixer in the past and it makes the process shorter and easier.

However, it can sometimes change the final texture of this dish as it can also break down the starches in the potatoes and cause a gummy texture if they are overmixed.

Top view of a bowl of mashed potatoes garnished with vegan butter, chives, and black pepper.

❄️ Storage

Refrigerator

Store it in an airtight container in the refrigerator for 4-5 days.

Freezer

Raw potatoes don't freeze well, but mashed potatoes survive the chill if they're made with plenty of fat, so you could add a little bit more vegan butter or oil if you're going to freeze them.

To freeze them, just transfer them to an airtight container or a freezer-safe bag, squeezing out as much air as possible, and keep them in the freezer for up to a month.

I prefer to avoid plastic, so I use an airtight container instead, but it's up to you. To defrost them, transfer the container or bag to the refrigerator the night before.

Reheat

You can reheat them on the stovetop in a saucepan over low heat, stirring occasionally. Add a little bit of milk to thin, if needed.

Alternatively, put them in a microwave-safe dish, add a splash of milk, and gently stir.

Cover the potatoes with a lid to help preserve moisture, then heat at half power for 1 minute or until they’re warmed through.

💭 Expert tips

I prefer to peel the potatoes, but please feel free to leave the skin on if you want. For extra creamy and smooth potatoes, peel them.
To keep the potatoes from oxidizing, place them in a bowl of cold water while you're peeling and cutting them.
I prefer to add salt at the end, but some people add a pinch of salt to the boiling water. In that case, you'll need to add less salt before mashing the potatoes.
Heat your milk in the microwave or stovetop. This keeps the potatoes hot and they absorb the milk better. Add the milk a little a time to get the right consistency.
Don’t overwork the potatoes, this will ruin their texture and you’ll get gummy potatoes instead of fluffy and creamy.

❓Recipe FAQs

Best potato for vegan mashed potatoes?

Classic mashed potatoes are made with Russet potatoes, they have a high starch content, and are great for extra creamiest potatoes. However, they have a tendency to dry, so that’s why I prefer Yukon Gold.

They’re also super creamy and buttery, and you need to add less milk. Red and white potatoes also work fine, so please use the potatoes you have access to.

Can I make vegan mashed potatoes in advance?

Yes, you can prepare them up to two days in advance, just follow the recipe exactly, then cool and refrigerate in an airtight container.

Reheat in the oven, in a casserole dish, and add a few pats of butter on the top to keep them moist.

Cover the dish with foil and bake at 350ºF or 180ºC for 20-30 minutes or until the potatoes are warmed through. Add a little more milk if they dry out.

Should I peel the potatoes or not?

Both options are great. Peeled potatoes result in creamier potatoes, but it adds time.

On the other hand, unpeel potatoes can be the best choice if you’re serving a crowd. You’ll get rustic and hearty potatoes with extra fiber.

Can I make vegan mashed potatoes in an Instant Pot?

Yes, just place the potatoes (peeled and cubed) and the garlic in the inner pot, cover with cold water, and cook on high pressure for 10 minutes.

Do a quick release and drain them. Then add back to the pot or transfer to another bowl and mash with all the remaining ingredients.

🥧 More vegan Holiday recipes

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