Light and fluffy, creamy Vegan Mashed Potatoes made from scratch on the stovetop are a delicious, quick and easy side dish for just about any occasion! Recipe is customizable with a healthy butter or oil free option.
Whether you like them silky smooth and fluffy, or creamy and chunky, this vegan mashed potatoes recipe has got you covered!
Easily customizable, here a few ways to make vegan mashed potatoes just the way you like them:
- Make them oil-free, using just non-dairy milk.
- Make mashed potatoes with the skins or without.
- Mash them with a potato ricer for ultra smooth mashed potatoes.
- Add garlic, herbs, cashew sour cream, or vegan parmesan for variation.
- Make them ahead of time and store in the refrigerator until ready to serve, they reheat well and will be ready for the table in no time.
And if you’re making a feast and have limited space on the stovetop, you may like to use this easy, no-drain, vegan Instant Pot Mashed Potatoes.
Ingredients You’ll Need
In this recipe, cubed potatoes are boiled, then mashed with flavor enhancers into perfect light and fluffy vegan mashed potatoes.
The Best Potatoes for Mashed Potatoes.
Mashed potatoes can be made with any type of potato, but the best ones are starchy. In the end, it will come down to personal preference or whatever you have on hand.
- Russet potatoes – These are the gold standard, their high starchiness makes for one of the creamiest mashed potatoes. These are the easiest to peel since they’re generally the largest and easy to hold. The skin is thicker than other potatoes, making these best peeled, but unpeeled is ok too for a more rustic mashed potatoes.
- Yukon gold potatoes – My all time favorite because of their creamy texture and buttery flavor, not to mention their light golden hue. And Yukon potatoes are excellent with the skin or without!
- Red and white potatoes – A waxy potato with the least starch. They may not blend up as creamy but are still delicious, especially with the skins on.
- Non-dairy butter (Miyoko’s is the best ever!) or good quality olive oil (garlic olive oil would be great)
- Unsweetened non-dairy milk – use your favorite, almond, soy, cashew, oat, or TSV’s Vegan Creamer, etc.
- Salt + pepper
Should I Peel the Potatoes or Not?
Both peeled and unpeeled mashed potatoes are great! They both have their place, but if you’re unsure and serving for a crowd, it’s probably best to serve unpeeled, especially if kids will be joining you.
Here’s a few pros and cons:
- Peeling: Adds prep time, but results in ultra creamy mashed potatoes.
- No Peel: Speeds up prep time (just be sure to scrub them well) and results in rustic, hearty mashed potatoes. Plus, there is fiber in the skins making them a healthy addition!
How To Make Vegan Mashed Potatoes
Here’s a quick look at the process. You can find the full printable recipe at the bottom of the post.
- Add cubed potatoes to a large pot and cover with at least 2 inches of water, add a generous pinch of salt.
- Bring the potatoes to a boil, cover askew, reduce heat to low, and cook over a gentle boil for 15 – 20 minutes. Potatoes are done when fork tender.
- Remove from heat, carefully drain water. If cooking ahead of time, leave the potatoes in the water until ready to assemble (it’ll keep the potatoes warm, no need to worry about overcooking!).
- Add the fat (butter/oil) right away, mash into the potatoes. Pour in the non-dairy milk and mash with a potato masher, back of a fork, or large slotted spoon until fluffy and creamy. Season to taste with salt and pepper.
And now you are ready to serve!
Give your mashed potatoes a flavor boost with any of these delicious options:
- Garlic mashed potatoes. Add in 1 – 2 minced garlic cloves or 1 – 2 teaspoons of garlic powder after draining the potatoes.
- Add vegan parmesan cheese. Add grated block parmesan, my favorite is this vegan Violife Parmesan that grates and melts just like regular parm. A reader even used this TSV Vegan Queso!
- Sour cream + chives. In place of butter or oil (or in addition too), add in up to ½ cup of store bought or homemade cashew sour cream. and chopped chives for a heavenly fluffy and rich sour cream mashed potatoes.
Tips + FAQs
- Make mashed potatoes ahead, but assemble last. We do this all the time when making large family dinners. Cook as directed, but let the mashed potatoes remain in the cooking water until ready to assemble. They can’t overcook and it keeps them warm. Cook ahead an hour or so, saving space on the counter. Or better yet make these space saving, no drain Instant Pot Mashed Potatoes.
- How do you make ultra creamy mashed potatoes? Once peeled potatoes are drained, press them through a potato ricer into a large bowl. Mash with a little extra warmed butter/oil than called for, along with the milk for a super smooth and creamy texture.
- Can you make vegan mashed potatoes without butter or oil? Absolutely, many times I just make them with non-dairy milk, salt and pepper. Using Vegan Cream would be great too!
- How many potatoes do I need for mashed potatoes? A good rule of thumb is to use at ½ pound of potatoes per person, about 1 – 2 potatoes, depending on the size. A 5 lb. bag will serve a small crowd of 8 – 10 people.
How To Store + Reheat
Vegan mashed potatoes can be stored in the refrigerator or freezer, and reheated when ready to eat. Here’s are a quick guide to storing and reheating:
- Refrigerator: Leftover mashed potatoes can be kept in the refrigerator for 4 – 5 days, in a covered container.
- Freezer: To store longer, your mashed potatoes are freezer friendly and will last 2 – 3 months in freezer safe containers (affiliate link) or baggies. When storing in containers, be sure to leave about ½ inch at the top for expansion. For baggies, remove as much air as possible before zip locking. Let thaw before reheating.
- Reheat: Warm on the stovetop over low heat, giving them a good mix to break them up and adding a splash or two of milk as needed to bring back fluffiness. Warm to desired temperature, stirring occasionally. Alternatively, warm them in the microwave, covered, at medium power for 4 – 5 minutes, stirring occasionally, unit warm.
Mashed potatoes make for an economical and versatile side dish. Here are a few of my favorite vegan options to help round out a plant based meal:
- Lentil loaves: Serve with this The Ultimate Vegetable Loaf or Lentil Walnut Loaf.
- Stroganoff: Use mashed potatoes as a bed for this savory Vegan Mushroom Stroganoff or Kale + Mushroom Gratin.
- Stews + Ragu: Serve as a bed for this delicious Mushroom Bourguignon or Hearty Lentil & Mushroom Ragu.
- Gravy: Mashed potatoes are delicious topped with Vegan Mushroom Gravy or Country Gravy.
- Veggies: Serve with a side of Savory Sauteed Kale, Roasted Brussels Sprouts, Green Beans Almondine or Roasted Butternut Squash + Brussels Sprouts.
If you try this vegan mashed potatoes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
BEST VEGAN MASHED POTATOES
Light and fluffy, this Vegan Mashed Potatoes recipe is made from scratch, is super easy to make, and seriously the best mashed potatoes ever! Recipe is customizable with a healthy butter or oil free option.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Side
- Method: boil, mix
- Cuisine: American
- Diet: Vegan
- 2 ½ lb. potatoes (russet, Yukon, or red), cut into 1 ½ – 2 inch cubes
- ¼ cup vegan butter (Miyoko’s pref.) or extra virgin olive oil, at room temp
- ¾ – 1 cup unsweetened non-dairy milk (almond, cashew, oat, soy, etc.), at room temp
- salt + pepper, to taste
Boil potatoes: In a large pot, add potatoes and fill pot with enough water to cover potatoes, there should be about 1 – 2 inches of water overtop. Bring to a boil, cover askew, reduce heat to low, and cook over a gentle boil for 15 – 20 minutes. Potatoes are done when fork tender. Remove from heat, carefully drain water.
Mash: Add the fat (butter/oil) right away, mash into the potatoes with a potato masher. Pour in the non-dairy milk and continue to mash until fluffy and creamy. Season to taste with salt and pepper.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.