|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 7g||24%|
|Total Sugars 4g|
|Vitamin C 29mg||147%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ultra creamy homemade mashed potatoes are a dream of a side dish. From the holiday table to a quick side, they're a filling and satiating addition to a meal. For anyone following a vegan lifestyle, the usual additions of butter and milk or cream are off the table, but that doesn't mean you can't still make a heavenly mashed potato dish.
Using Yukon gold potatoes for the best texture along with plenty of plant-based butter, these mashed potatoes will become a favorite to vegan and dairy lovers alike. This recipe reheats well, so you can even make it ahead or snack on a bowl as leftovers. And of course, these vegan mashed potatoes make an excellent vehicle for a vegetarian gravy!
"These vegan mashed potatoes were delicious, and nobody will guess they are dairy-free. They were seasoned perfectly and super easy to prepare and cook, and the roasted garlic added depth to the flavor. You won't miss the butter and cream!" —Diana Rattray
Gather the ingredients.
Add the potatoes and 1/2 teaspoon salt to a large pot, then fill with enough cool water to cover by 1 inch. Place the pot over medium-high heat with the lid on and bring to a boil.
Reduce the heat to medium-low, remove the lid, and let simmer until the potatoes are fork tender, about 20 minutes.
Reserve 2 cups of the potato cooking water, then drain the potatoes.
Transfer the potatoes back to the pot. Add the melted vegan butter, roasted garlic, remaining 1 1/2 teaspoons salt, pepper, and herbs (if using).
Mash thoroughly until the ingredients are fully incorporated.
Add 1/2 cup of the reserved cooking water at a time until the potatoes are fluffy and your desired consistency. Serve warm topped with additional vegan butter, if desired.
- Vegan mashed potatoes can be made ahead and stored for a few days in the fridge.
- Potatoes can be prepped one hour ahead and left to sit in cold water until ready to cook.
- Whenever you roast garlic, roast a few extra bulbs and freeze them. Put the roasted bulbs or individual cloves in an airtight container or zip-close bag and freeze for 1 to 2 months. You'll have roasted garlic on hand to use for pasta dishes, dips, and mashed potatoes.
- Fresh Herbs: Top with scallions, chives, fresh rosemary, fresh parsley, or fresh dill.
- Sour Cream: Use a plant-based sour cream as a topping or add 1/2 cup plant-based sour cream into the mashed potatoes prior to adding cooking liquid.
- Cauliflower: Substitute 2 of the potatoes for 2 cups cooked riced cauliflower—add to the pot along with the butter.
- Sweet Potato: If using sweet potatoes instead of Yukon gold, reduce the cook time to 13 to 15 minutes of simmering, then add 1 teaspoon pumpkin pie spice with seasonings.
- In Lieu of Vegan Butter: If you avoid ingredients like vegan butter, swap for olive oil or butter flavored coconut oil.
How to Store
- Store mashed potatoes in a tightly sealed container. They will keep for up to four days in the fridge.
- Reheat in the microwave using a heatproof dish or on the stove. If using the stove, you may need to add additional liquid.
- To freeze cooked mashed sweet potatoes, transfer them to an airtight container or zip-close freezer bag. Label the container with the name and date and freeze for up to 12 months. Note, the potatoes may lose texture once frozen.
How Do You Make Vegan Mashed Potatoes Creamy?
The vegan butter used here is the main agent for creaminess. If you'd like them even creamier, you can add vegan sour cream. You can also use a potato ricer instead of a masher or the beaters of a mixer.
What’s the Best Kind of Potato To Use for Mashed Potatoes?
Yukon gold potatoes will yield the creamiest mash. If these aren't available, Russet potatoes will work in a pinch.