Vegan Mashed Potatoes

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

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

This is a side dish everybody loves perfect to enjoy for Christmas or Thanksgiving. Besides, it’s very affordable and goes well with pretty much everything. Although it’s an everyday side dish, it’s also great for any special occasion.

It is extremely easy to veganize, 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 vegan mashed potatoes recipe is ready with only 4 ingredients and less than 30 minutes. Creamy and smooth, 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 your vegan mashed potatoes immediately.

Pro tips

• There are 2 types of potatoes: starchy and waxy. For this vegan mashed potatoes recipe, starchy potatoes are great to get a fluffier inside, but use what you have on hand. Russet and Yukon Gold work amazing too.
• I prefer to peel the potatoes, but please feel free to leave the skin on if you want. For creamy and smooth vegan 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 make my vegan mashed potatoes recipe by adding 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).
• Feel free to use vegan sour cream, vegan cream cheese, vegetable stock, or water instead of plant 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 consume oil, just use some water, vegetable stock or unsweetened plant milk instead.
• You can serve these vegan mashed potatoes with some vegan gravy, mushroom gravy, or cranberry sauce as part of your Thanksgiving dinner along with vegan turkey, vegan pot pie, and vegan meatloaf.

Are mashed potatoes vegan?

The original recipe for mashed potatoes isn’t vegan, as it is made with dairy, such as butter and cow’s milk. However, this vegan mashed potatoes recipe will blow your mind!

Can you reheat these vegan 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 these vegan 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 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 them to 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 fridge the night before and reheat them normally. You can also reheat frozen mashed potatoes.

Looking for more Thanksgiving sides?

• Vegan Cornbread
• Vegan Stuffing
• Roasted Potatoes
• Vegan Green Bean Casserole
• Vegan Sweet Potato Casserole

Did you make this vegan mashed potatoes recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Update Notes: This post was originally published in December of 2016, but was republished with new photos, step-by-step instructions, and tips in October of 2021.