• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Creamy Vegan Mashed Potatoes

    Published: Oct 25, 2022 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Serving spoon in a bowl of creamy mashed potatoes topped with a pat of butter.
    Close up of a pat of butter on top of creamy mashed potatoes.
    Serving spoon in a bowl of creamy mashed potatoes topped with a pat of butter.

    These Vegan Mashed Potatoes are the ultimate comfort food! Creamy and buttery, they’re the perfect side dish for any time of year. You need just 4 ingredients and they’re ready in just 30 minutes!

    Serving spoon in a bowl of creamy mashed potatoes topped with a pat of butter.

    There is nothing better than a big plate of creamy mashed potatoes!

    They’re loved by kids and adults alike. They’re a delicious side dish for nearly any meal. And they’re so easy to make!

    These vegan mashed potatoes are so darn good! Just like my Butternut Squash Mash, no fussy or fancy mix-ins are needed, just pure potato goodness with rich butter and creamy dairy-free milk.

    This recipe can easily be doubled. Whip up a batch today!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Serving suggestions
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan potato recipes
    8 More vegan side dishes
    9 Creamy Vegan Mashed Potatoes

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Potatoes ~ I prefer Yukon Gold potatoes for mashing. They’re creamy, rich, and have a lot of potato flavor.

    Some people are partial to Russet potatoes for mashed potatoes. They’re starchier than gold potatoes and mash up light and fluffy. Personally, I think they require adding more butter and milk to get the perfect consistency.

    Can’t decide which potato is right for you? Try a mix of both.

    To peel or not to peel? This is a personal preference. I strongly suggest peeling the potatoes for the creamiest texture. If you choose to leave the peels on (yay for added fiber!), be sure to scrub the potatoes really well.

    Butter ~ There are so many vegan options for butter these days. Our go-to store-bought vegan butter is Earth Balance. But, we recently tried Miyoko’s Cultured Oat Milk Butter (we found it at Target if I remember correctly) and it was our definite favorite for these vegan mashed potatoes!

    You’ll find in some vegan mashed potato recipes that olive oil or coconut oil is substituted for the vegan butter. I don’t recommend this. Mashed potatoes should be buttery.

    Potato cooking water ~ Reserve some of the potato cooking water before draining the potatoes. This water will be starchy and seasoned and creates the creamiest texture.

    Milk ~ Use an unsweetened, unflavored non-dairy milk, like almond milk, oat milk, or soy milk. Light coconut milk would also work as it does not have a strong coconut flavor. I would stay away from full-fat coconut milk, though, as it does taste strongly of coconut and is not a welcome flavor in this potato mash.

    You could ditch the milk altogether and just use the potato cooking water by itself, if you prefer. I actually do this often.

    Salt and pepper ~ Don’t skip the seasoning! Potatoes are quite bland on their own and they need salt. You’ll need to salt the cooking water generously and then also salt the final mash.

    Freshly cracked black pepper is a great flavor complement to the creamy potatoes, too.

    Extras ~ You’ll find lots of recipes online that contain all sorts of added ingredients. Each one has their place, but for every day vegan mashed potatoes, this recipe as written is my favorite!

    If you do want to get fancy and add in some extras, here are some great choices:

    • garlic powder or roasted garlic
    • onion powder
    • nutritional yeast or vegan parmesan cheese
    • chopped spinach or kale
    • fresh chopped herbs, like parsley, rosemary, chives
    • vegan cream cheese, vegan mayonnaise, or vegan sour cream
    • pesto

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Peeled whole potatoes in a bowl.
    Diced, peeled potatoes in a bowl.
    Diced potatoes in a pot with salt and pepper.
    Diced potatoes in a pot of cold water.

    Peel the potatoes and chop them into same size pieces, about 1 to 1 ½ inches.

    Add the potatoes to a large pot, sprinkle in 2 teaspoons of salt, and add cold water to cover.

    Knife through one diced potato in a pot.
    Reserving a cup of cooking water from the pot.
    Mashing the yukon golds with a potato masher.
    Finished dish, smooth and creamy, in a pot with a spatula.

    Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender enough to be pierced with a knife or fork.

    Reserve about 1 cup of the cooking water before draining the potatoes.

    Return the drained potatoes to the hot pot (heat off) and let them sit for a couple minutes to cook off any excess water.

    Add the butter and salt and mash with a potato masher. Add about ¼ cup of the cooking water and continue mashing until smooth. Stir in the milk and black pepper.

    Add any additional cooking water or milk as desired. Taste and adjust seasonings as necessary.

    Close up of a pat of butter on top of creamy mashed potatoes.

    Serving suggestions

    If you ask my kids, these vegan mashed potatoes go with everything! Here are a few of our fave dishes to pair them with…

    • Vegan Chicken Cutlets
    • Easy Baked Tofu
    • Lentil Meatballs
    • BBQ Lentils
    • Millet Black Bean Patties
    • Italian Chickpeas and Peppers (serve over mashed potatoes instead of grains)

    And, of course, they would be perfect on your holiday table with any of these Vegan Thanksgiving Ideas.

    Storage and freezing

    Fridge: Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. You may need to add a tablespoon or two of milk when reheating to loosen them up.

    Freezer: You can also freeze these creamy dairy-free mashed potatoes. Let them cool completely before transferring to a freezer-safe container or plastic zip-top bag. They should keep well for up to 3 months.

    Reheat: From frozen, let them thaw overnight in the fridge. Then gently reheat either in the microwave or on the stove top with a bit of additional milk, stirring occasionally.

    Plate of chicken tenders, green beans, and mashed potatoes.

    Pro tips and tricks

    ~ Chop the potatoes into same sized pieces so they cook evenly.

    ~ Start with the diced potatoes in cold water! This allows the potatoes to cook evenly. If you place the potatoes in already boiling water, the outsides will be done before the insides.

    ~ Salt the cooking water! Just like when cooking pasta, it’s important to salt the water to achieve best flavor.

    ~ Save about 1 cup of the potato cooking water. This starchy water is perfect for creating super creamy mashed potatoes. You’ll probably only use about ¼ cup, but it’s best to have more if needed.

    ~ Drain the potatoes when they are tender and easily pierced with a knife or fork.

    ~ Place the drained potatoes back into the hot pot and let them sit for 2 to 3 minutes to allow any excess water to cook off.

    ~ Add the butter and mash. Allow the butter to fully melt before adding any milk or the cooking water.

    ~ Start with a little bit of liquid and only add more as needed.

    ~ Taste and adjust seasoning before serving.

    ~ For a butter and oil-free option, use extra potato cooking water until the desired consistency is reached. They won’t be as rich and buttery, obviously, but it’s a great low-fat option.

    FAQs

    Are mashed potatoes vegan?

    Typically, traditional mashed potatoes are not vegan. However, it’s very easy to swap out a few ingredients to make them vegan-friendly. Use non-dairy milk and vegan butter to keep them plant-based.

    What potatoes are best for creamy mashed potatoes?

    Any type of potato can be mashed, but to make the best creamy mashed potatoes, I prefer Yukon Gold potatoes. They are golden in color, have thin skins, and are mash up light and creamy.

    What can I substitute for milk in mashed potatoes?

    Non-dairy milk can be substituted for traditional dairy milk. However, if you want to skip the milk altogether, reserve some of the potato cooking water and stir that in instead.

    Can I freeze vegan mashed potatoes?

    Yes! You can freeze these vegan mashed potatoes. Let them cool completely before transferring to a freezer-safe container or plastic zip-top bag. They should keep well for up to 3 months.

    Plate of vegan chicken tenders, vegan mashed potatoes, and green beans.

    More vegan potato recipes

    • Veggie Potato Fritters
    • Vegan Potato Soup
    • Arugula Salad with Roasted Potatoes
    • Bombay Potatoes and Peas
    • Vegan Potato Salad

    More vegan side dishes

    • Garlic Green Beans
    • Vegan Garlic Bread
    • Maple Balsamic Brussels Sprouts
    • Roasted Rainbow Carrots
    • Vegan Jalapeño Cornbread
    • Vegan Green Bean Casserole
    Serving spoon in a bowl of creamy mashed potatoes topped with a pat of butter.

    Creamy Vegan Mashed Potatoes

    These Vegan Mashed Potatoes are the ultimate comfort food! Creamy and buttery, they're the perfect side dish for any time of year. You need just 4 ingredients and they're ready in just 30 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 191kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Potato peeler
    • Large pot
    • Potato masher

    Ingredients

    • 2.5 pounds Yukon Gold potatoes
    • 2 ½ teaspoons salt divided
    • 3 tablespoons vegan butter plus more for serving, if desired
    • ¼ – ½ cup reserved potato cooking water
    • ¼ cup unsweetened, plain non-dairy milk
    • ½ teaspoon black pepper

    Instructions

    • Peel the potatoes and remove any blemishes or dark spots. Chop them into a 1 to 1 ½ inch dice.
    • Place the diced potatoes into a large pot with 2 teaspoons of salt. Cover with cold water by about an inch.
    • Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are easily pierced with a knife or fork, about 15 minutes.
    • Turn off the heat. Reserve about 1 cup of the potato cooking water before draining the potatoes.
    • Return the drained potatoes back to the hot pot and let them sit for 2 to 3 minutes to cook off any excess water.
    • Using a potato masher, mash in the the vegan butter and remaining ½ teaspoon salt until the butter is fully melted.
    • Add ¼ cup potato cooking water and mash until smooth and creamy.
    • Stir in the milk and black pepper.
    • Add any additional reserved cooking water or milk to reach the desired consistency. Taste and add any additional seasoning, as necessary.
    • Serve with an extra pat of butter, if desired, and freshly cracked black pepper.

    Notes

    ~ Chop the potatoes into same sized pieces so they cook evenly.
    ~ Start with the diced potatoes in cold water! This allows the potatoes to cook evenly. If you place the potatoes in already boiling water, the outsides will be done before the insides.
    ~ Salt the cooking water! Just like when cooking pasta, it’s important to salt the water to achieve best flavor.
    ~ Save about 1 cup of the potato cooking water. This starchy water is perfect for creating super creamy mashed potatoes. You’ll probably only use about ¼ cup, but it’s best to have more if needed.
    ~ Drain the potatoes when they are tender and easily pierced with a knife or fork. But do not overcook! If they are falling apart, they’ve gone too far and run the potential of becoming water-logged.
    ~ Place the drained potatoes back into the hot pot and let them sit for 2 to 3 minutes to allow any excess water to cook off.
    ~ Add the butter and mash. Allow the butter to fully melt before adding any milk or the cooking water.
    ~ Start with a little bit of liquid and only add more as needed.
    ~ Taste and adjust seasoning before serving.

    Nutrition

    Calories: 191kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Sodium: 582mg | Potassium: 806mg | Fiber: 4g | Sugar: 2g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Sides

    • Vegan Molasses Oatmeal Bread
    • Smoky Tempeh Bacon
    • Vegan Green Bean Casserole
    • Baked Butternut Squash Fries
    25 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    St. Patrick's Day

    • Vegan Green Goddess Dip
    • Easy Homemade Guacamole
    • Creamy Vegan Potato Soup
    • Vegan Quinoa Salad

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    25 shares