Vegan Mashed Potatoes

Vegan mashed potatoes, the perfect side dish for any time of the year. They’re rich, creamy, full of flavor, so easy to make and also dairy-free!

Vegan mashed potatoes are extremely easy to prepare, a classic recipe made with plant-based ingredients you already have in your pantry or you can get at any supermarket.

This is a side-dish everybody loves. Besides, it’s so affordable and it goes well with pretty much everything. It’s an everyday side-dish, but it’s also great for the holidays or for any special occasion.

Mashed potatoes are a staple on any Thanksgiving or Christmas table. So if you’re a vegan, or want to make a dairy-free alternative for your loved ones, this is the recipe you’re looking for!

They’re extremely easy to veganized, you just need to use oil or vegan butter instead of regular butter (extra virgin olive oil is my favorite choice) and any unsweetened plant milk instead of cow’s milk or cream (soy milk works so well), that’s all!

This is one of those dishes you have to make at home. Store-bought is usually more expensive and made with unhealthy ingredients. In addition, you only need 4 ingredients and less than 30 minutes to make these super creamy and smooth vegan mashed potatoes and they are much healthier than the classic version.

How to make vegan mashed potatoes – Step by step

• Peel the potatoes and cut them into 1-inch cubes (about 2.5 cm). Then transfer to a large pot full of cold water (photo 1). 
• Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender (photo 2).
• Drain the potatoes (photo 3).
• Return the potatoes to the pot and cook over medium-high heat for about 2-3 minutes, stirring occasionally, to help cook off some of the remaining steam within the potatoes (photo 4). This step is optional.

• Mash the potatoes using a potato masher or a fork (photo 5). You can also use an immersion blender.
• Add the oil and stir with a spoon until well combined (photo 6).
• Add the salt and stir again (photo 7).
• Finally, pour in the milk a little at a time until it’s fully incorporated (photo 8). I prefer to add hot milk, but it’s up to you.
• Serve immediately or keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.

Pro tips

• There are 2 types of potatoes: starchy and waxy. For this recipe, starchy potatoes are great to get a fluffier inside but use what you have on hand. Russet and Yukon Gold work amazing.
• I prefer to peel the potatoes, but please feel free to leave the skin on if you want. For creamy and smooth mashed potatoes, peel them.
• To keep the potatoes from oxidizing, place them in a bowl of cold water while you’re peeling and cutting the other potatoes.
• I prefer to add the salt at the end, once the potatoes are cooked, but some people add a pinch of salt to the water before boiling the potatoes, you choose. In that case, you’ll need to add less salt before mashing the potatoes.
• Most people use a potato masher or a fork, but a potato ricer is also a good choice. I’ve read it’s not a good idea to use a food processor or an immersion blender as you’ll probably get a gummy like paste, but I’ve used an immersion blender on several occasions and it works just fine (I prefer a potato masher, though).
• You can also use vegan sour cream, vegan cream cheese, vegetable stock, or water instead of milk.
• I’m a huge fan of extra virgin olive oil, but use any other oil you have on hand or even melted vegan butter. If you don’t eat oil, just use some water, vegetable stock or unsweetened plant milk instead.

Can you reheat mashed potatoes?

Yes, you can. Just add the vegan mashed potatoes to a pot and cook over medium heat until they’re warmed through, stirring occasionally. If your mashed potatoes are too dry, just add more oil/vegan butter or milk.

Can you freeze mashed potatoes?

Of course! 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 of oil or vegan butter if you’re going to freeze them.

If you’re going to make an oil-free version of this recipe, probably it’s not a good idea to freeze your mashed potatoes, though.

To freeze them, just transfer to a freezer-safe bag, squeezing out as much air as possible and keep 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 fridge the night before and reheat them normally. You can also reheat frozen mashed potatoes.

What can you add to vegan mashed potatoes?

• Chives
• Jalapeños
• Nutritional yeast
• Spices, like ground black pepper, garlic powder or onion powder
• Fresh or dried herbs, like thyme, rosemary or parsley
• Roasted garlic
• Tempeh bacon
• Vegan cream cheese
• Vegan Parmesan cheese

Looking for more potato recipes?

• Vegan Potato Soup
• Baked French Fries
• Baked Potato Wedges
• Smashed Potatoes
• Breakfast Potatoes

Did you make this vegan mashed potatoes recipe?

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Vegan Mashed Potatoes

• Author: Iosune
• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins
• 4–6 1x
• Side Dish
• Vegan, American

★★★★★ 4.8 from 5 reviews

Servings 4–6 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan mashed potatoes, the perfect side dish for any time of the year. They’re rich, creamy, full of flavor, so easy to make and also dairy-free!

Ingredients

• 2 pounds potatoes (1 kg), Russet or Yukon Gold
• 4 tbsp extra virgin olive oil or melted vegan butter
• 1/2 tsp sea salt
• 1/2–3/4 cup unsweetened plant milk of your choice (125–200 ml), I used soy milk

Instructions

1. Feel free to peel your potatoes or leave the skins on. Then cut them into into 1-inch cubes (about 2.5 cm) and transfer to a large pot full of cold water. 
2. Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender.
3. Drain the potatoes.
4. Return the potatoes to the pot and cook over medium-high heat for about 2-3 minutes, stirring occasionally, to help cook off some of the remaining steam within the potatoes. This step is optional.
5. Mash the potatoes using a potato masher or a fork. You can also use an immersion blender if you want.
6. Add the oil and stir with a spoon until well combined.
7. Add the salt and stir again.
8. Finally, pour in the milk a little at a time until it’s fully incorporated. I prefer to add hot milk, but milk at room temperature or even cold milk is also okay. Use more or less milk, depending on the consistency you’re looking for.
9. Serve immediately (I added some ground black pepper and chopped chives on top for garnish, but it’s completely optional) or keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.

Notes

• There are 2 types of potatoes: starchy and waxy. For this recipe, starchy potatoes are great to get a fluffier inside but use what you have on hand. Russet and Yukon Gold work amazing.
• I prefer to peel the potatoes, but please feel free to leave the skin on if you want. For creamy and smooth mashed potatoes, peel them.
• To keep the potatoes from oxidizing, place them in a bowl of cold water while you’re peeling and cutting the other potatoes.
• I prefer to add the salt at the end, once the potatoes are cooked, but some people add a pinch of salt to the water before boiling the potatoes, you choose. In that case, you’ll need to add less salt before mashing the potatoes.
• Most people use a potato masher or a fork, but a potato ricer is also a good choice. I’ve read it’s not a good idea to use a food processor or an immersion blender as you’ll probably get a gummy like paste, but I’ve used an immersion blender on several occasions and it works just fine (I prefer a potato masher, though).
• You can also use vegan sour cream, vegan cream cheese, vegetable stock, or water instead of milk.
• I’m a huge fan of extra virgin olive oil, but use any other oil you have on hand or even melted vegan butter. If you don’t eat oil, just use some water, vegetable stock or unsweetened plant milk instead.
• Nutritional info has been calculated by using 1/2 cup of unsweetened soy milk (125 ml).

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 217
• Sugar: 1.5 g
• Sodium: 205 mg
• Fat: 9.9 g
• Saturated Fat: 1.4 g
• Carbohydrates: 29.5 g
• Fiber: 3.9 . g
• Protein: 4.2 g

Update Notes: This post was originally published in December of 2016, but was republished with new photos, step by step instructions and tips in November of 2019.