side angle view of vegan mashed potatoes in a serving bowl.

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5 from 3 reviews

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.


Units Scale
  • 2 1/2 lb. potatoes (russet, Yukon, or red), cut into 1 1/2 – 2 inch cubes
  • 1/4 cup vegan butter (Miyoko’s pref.) or extra virgin olive oil, at room temp
  • 3/41 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.


Butter + Oil-free: Use 1/4 cup vegan sour cream in place of butter or oil. Alternatively, omit oil/butter and simply use non-dairy milk or Vegan Cream.