Best Vegan Mashed Potatoes: Fluffy, Creamy, and Delicious

If you are wondering how to get mashed potatoes that are fluffy, creamy, delicious, and suitable for your vegan diet, you don’t need to fret. You can use several ingredients to replace the high-fat dairy ingredients usually found in traditional potato mash.

Let’s take a closer look at how to make the best vegan mashed potatoes:

Creamy Vegan Mashed Potatoes

Replacing dairy in your mashed potatoes is easier than you think. You can replace the dairy butter with any vegetable fat for creamy vegan mashed potatoes, including olive or truffle oil, whole-fat coconut milk, or vegan butter. Additionally, replace dairy milk with unsweetened and unflavoured plant-based milk like soy, coconut, cashew, almond, etc.

Of course, you need to give your mashed potatoes a nice flavor. Salt and pepper are classics, but you could add garlic by roasting it and adding it to your mash. Boil the garlic with the potatoes if you prefer a more subtle taste. A little sprinkling of nutmeg adds spicy deliciousness to your potato mash, or chop up a few sprigs of rosemary or thyme for a more herbaceous flavor.

You can make these simple additions to create the best vegan mashed potatoes.

Simple Recipe for Vegan Mashed Potatoes

If you don’t have too much time and want a simple recipe for vegan mashed potatoes, here’s a quick one.

Simple Vegan Mashed Potatoes Recipe


  • 1½ lbs russet or Yukon gold potatoes
  • ½ cup plain non-dairy milk
  • 4 T. vegan butter or olive oil
  • 1 t. garlic powder
  • ½ t. onion powder
  • Salt and pepper to taste


  1. Peel and cut the potatoes into quarters.
  2. Place the potatoes in a pot and fill with cold water to about an inch above the potatoes. Add some salt and boil, cooking the potatoes until soft. They usually require 15 – 20 minutes, but test with a fork.
  3. Drain the potatoes well in a colander.
  4. Put the potatoes back into the pot and mash with a potato masher.
  5. Place the non-dairy milk, garlic, and onion powder in a small pot and whisk.
  6. Add in the vegan butter and turn on the stove to medium heat, whisking until it comes to a simmer and the butter melts.
  7. Pour the mixture of the warm milk and butter into the pot with the potatoes. Stir well.
  8. Add more warm milk if you think the mashed potatoes need more moisture.
  9. Season the mash to taste by adding more salt and pepper. Serve.

Delicious and Dairy-Free Mashed Potatoes

You will want a delicious dairy-free version to serve mashed potatoes for the holidays or a special family occasion.

Rainbow Plant Life has a recipe that yields the best vegan mashed potatoes. Here are some secrets to getting this flavorsome, creamy, and fluffy mash as good as the classic but dairy-free version.

  • The recipe combines two types of potatoes, Russet and Yukon gold, uniting their unique characteristics for a better mash. Russet potatoes have a fluffy texture, while Yukon potatoes yield their potato flavor. You can use Russet potatoes only if you want a fluffier mash.
  • Canned coconut milk is the best way to substitute the creaminess of high-fat dairy. In this recipe, the other ingredients will mask the flavor of coconut milk, but if you prefer not to use it, you can use full cream oat milk. You can also use another non-dairy milk, but don’t forget you want a rich and creamy result, which most vegan milk cannot match.
  • The recipe calls for creamed miso butter created with roasted garlic, vegan butter, and white miso, giving it an umami flavor.

Perfect Vegan Milk for Mashed Potatoes

When looking at online recipes for the best vegan mashed potatoes, you will see many opinions about the best plant-based milk for mixing into the mash.

Some say almond, coconut, and soy milk have distinctive flavors that can overpower your mash. Therefore, try to use non-dairy milk whose flavor you prefer while keeping in mind that you will also add vegan butter or oil, garlic, and some salt and pepper. These will help remove your preferred vegan milk’s oatiness, nuttiness, or soyiness.

If you don’t find any flavors pleasing, use the starchy water left over from the boiled potatoes instead of plant-based milk. It works just as well.

However, as we see from the earlier advice from Rainbow Plant Life for a delicious mash, the more fats in the milk, the richer your mash will taste. Therefore, use a full-cream coconut or oat milk for the best results.

Best Vegan Mashed Potatoes Guide

You should know some secrets when making the best vegan mashed potatoes. Follow this guide to get them right every time:

  • Typically, the best potatoes to buy for mash are Russet. However, Yukon Gold or Red Potatoes will work too. You can also mix these varieties.
  • Some people recommend boiling potatoes in milk for a creamier flavor. However, it’s not a good idea to boil the potatoes in non-dairy milk because the potato texture changes, and they absorb too much flavor from your plant-based milk. Therefore, always boil the potatoes in lightly salted water and rely on the rest of the ingredients you will mix in to give them their rich taste.
  • Start by washing and peeling your potatoes. Then, chop them into large chunks. For example, when using medium potatoes, cut them into four equal pieces.
  • Don’t place the potatoes into boiling water. Instead, put them in a large pot, cover them with cold water, plus about an extra inch of water, and boil.
  • Boil the potatoes until soft, usually about 20 minutes.
  • Drain them well to ensure they have no water, and then return them to the warm pot to mash.
  • Don’t use a hand mixer or processor to mash the potatoes because they can become gooey. It’s best to use a masher or potato ricer.
  • Heat your plant-based fat and milk until slightly warm before slowly adding to the potatoes as you mash them for a creamy and fluffy texture. Never add cold ingredients to the potatoes because it will cool them down, making it challenging to incorporate the ingredients.
  • Don’t overmix the ingredients, and work gently.
  • Finally, add your salt and pepper to taste and serve.

Quick and Easy Vegan Mashed Potatoes

For days when you need a quick and easy vegan mashed potato recipe, this recipe for the best Dang Vegan Mashed Potatoes from Nora Cooks will yield eight servings in 35 minutes. It’s a great recipe because you don’t need to roast the garlic but boil it with the potatoes.

Nora also gives tips for making vegan mashed potatoes in an Instant Pot, requiring only 10 minutes to boil them on high pressure. You can also boil the potatoes overnight or while at work in a crock pot set to low for seven hours.

You can also prepare the mashed potatoes earlier to reheat when needed. The mash keeps well in the fridge for up to four days, or you can freeze it. When reheating frozen mash, you thaw it in the refrigerator and reheat it properly on the stovetop.

The best vegan mashed potatoes are quick and easy to prepare and allow you to prepare in advance for super-busy days.

Irresistible Vegan Mashed Potatoes Recipe

Here’s an irresistible vegan mashed potato recipe from Minimalist Baker with a depth of flavor added by roasting the garlic. It’s easy to roast a head of garlic.

First, cut the top of the garlic off, exposing the tips. You’ll be happy you did this when you need to squeeze the cooked garlic out. Place the garlic in foil, rub with oil, and bake at 400 degrees F. The correct baking time is between 50 minutes to an hour. Cool and squeeze the cloves out to add to the rest of the ingredients for your vegan mash.

If you don’t have time to roast the garlic, peel the cloves, mince it, and sauté it in olive oil for a few minutes. These super-satisfying mashed potatoes are quite irresistible.

Fluffy and Flavorful Vegan Mashed Potatoes

Many believe you cannot eat fluffy and flavorful mashed potatoes without dairy products. However, the recipes above prove them wrong since the world of plant-based ingredients provides several delicious alternatives to butter and full-cream milk.

Many people don’t realize you can swap some of the water you boiled the potatoes in for milk. While boiling, the potatoes release starch in the water, an invaluable ingredient for making your mash creamy and fluffy. Potato starch makes an excellent substitute for flour in bread, providing an excellent texture. It’s also a great ingredient for thickening soups.

Vegan butter is one of the most popular ways to add a luxuriant texture to vegan mashed potatoes. However, a good olive oil is another fat that imparts a wonderful flavor.

You can also make your mashed potatoes even more special by adding wilted kale, as seen in this delightful recipe for Kale & Olive Oil Vegan Mashed Potatoes from Love & Lemons.

There are many ways to get fluffy and flavorful vegan mashed potatoes. If you don’t want to follow any of the recipes in the article, boil some potatoes and mash them to your liking using your preferred substitutes. As with all foods, making the best vegan mashed potatoes relies on understanding the basics. All the rest comes from your loving attention to flavor and detail when finishing your meal prep.

Elevate Your Vegan Mashed Potatoes: Tips and Tricks

After exploring a variety of recipes and methods to create the perfect vegan mashed potatoes, it’s time to take your culinary skills to the next level. This section enriches your cooking experience, offering insights that transform good mashed potatoes into unforgettable ones. Whether you’re a beginner or a seasoned chef, these tips and tricks will help you elevate your mashed potatoes from delightful to divine.

Mastering the Right Consistency

The secret to achieving the perfect texture lies in the balance between the type of potatoes and the mashing technique. For creamy mashed potatoes, choose high-starch potatoes like Russets or Yukon Golds. Cook them until tender to ensure they mash smoothly without becoming gluey. For a chunkier texture, a hand masher is your best friend, allowing you to control the consistency easily. Remember, the key is to start mashing while the potatoes are hot and gradually add your vegan milk and butter alternatives, achieving that perfect, creamy blend.

Flavor Infusion Techniques

Infusing your mashed potatoes with flavor starts with the cooking water. A dash of salt, a clove of garlic, or even a sprig of rosemary can add subtle undertones to your dish. Once cooked, incorporating roasted garlic or caramelized onions can introduce a depth of flavor that dairy typically provides. Fresh herbs, such as chives, parsley, or thyme, added after mashing, keep their vibrant taste and give a fresh lift to the dish. Don’t shy away from experimenting with spices like paprika or turmeric for a unique twist.

The Ultimate Topping Ideas

Transform your mashed potatoes by topping them with an array of delicious extras. Crispy onions or shallots add a delightful crunch and a punch of flavor. A drizzle of homemade vegan gravy or a dollop of vegan sour cream can make the dish richer and more complex. Consider adding a sprinkle of green with chopped chives or parsley for a fresh contrast. If you’re feeling adventurous, a sprinkle of vegan cheese before a quick broil can add a gooey, melty top layer that’s irresistible.

Making Ahead and Storing Tips

Vegan mashed potatoes can easily be made ahead, saving time and stress. Once prepared, let them cool completely before transferring them to an airtight container for refrigeration, where they can last up to three days. To reheat, add a splash of vegan milk or broth to help regain their creamy texture, and warm them gently on the stove or in the microwave. If you’ve made too much, vegan mashed potatoes freeze well. Thaw overnight in the refrigerator and reheat as mentioned, adjusting the seasoning as necessary.

Frequently Asked Questions: Vegan Mashed Potatoes Mastery

After diving deep into the art of making the perfect vegan mashed potatoes and exploring ways to elevate them, you might still have some questions. This FAQ section addresses common queries and concerns, ensuring your journey to mashed potato perfection is smooth and enjoyable.

Can I make vegan mashed potatoes without vegan butter?

Yes, you can! Olive oil, coconut oil, or even avocado oil can be great substitutes for vegan butter, offering a unique flavor profile and creamy texture.

What’s the best way to reheat mashed potatoes without drying them out?

The best way to reheat mashed potatoes is by adding plant-based milk or broth when warming them up over the stove or microwave. Stir frequently to ensure even heating and prevent drying.

How can I make my mashed potatoes more flavorful without dairy?

Infuse your cooking liquid (water or plant-based milk) with garlic, herbs, and spices before adding it to the potatoes. Nutritional yeast, vegan cheese, and umami-rich ingredients like soy sauce or miso can also add depth of flavor.

Is it better to boil potatoes whole or cut them for mashing?

Cutting the potatoes into even chunks helps them cook more quickly and evenly, which is especially useful when you’re short on time. However, boiling them whole can reduce the amount of water they absorb, producing a richer texture.

Can I freeze vegan mashed potatoes?

Absolutely! Freeze them in an airtight container. When you’re ready to enjoy them, let them thaw in the refrigerator before reheating, adding a splash of plant-based milk to bring back the creamy texture.

What kind of potatoes are best for vegan mashed potatoes?

Yukon Gold or Russet potatoes are often favored for their texture and flavor. Yukon Golds are naturally buttery and creamy, while Russets are starchy, making them perfect for fluffy mashed potatoes.

Any tips for making my mashed potatoes extra creamy?

After draining your boiled potatoes, please return them to the hot pot on low heat for a minute or two. This helps evaporate any remaining water. Then, use a potato ricer or masher for a smoother consistency, and don’t skimp on the plant-based milk and butter!

Remember, mouthwatering vegan mashed potatoes is all about experimentation and personal preference. Don’t be afraid to try new techniques or ingredients to find what works best. Happy mashing!

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