Easy Vegan Mashed Potatoes 🌱 Pillowy, fluffy, perfectly seasoned potatoes made with simple plant-based ingredients - your new go-to side dish for every occasion.
When you need a cozy, dependable side dish that never disappoints, these vegan mashed potatoes hit the spot. They're smooth, fluffy, and full of classic homemade flavor thanks to a little vegan butter, a splash of non-dairy milk, and the perfect touch of seasoning. Simple ingredients, quick prep, and always crowd-pleasing.
Potatoes were a way of life in our house - my mom grew up on an Idaho farm, so she knew exactly how to turn a bag of potatoes into something wonderful. Her mashed potatoes were the kind everyone went back for, and I've carried that same spirit into this vegan version. These pair beautifully with my vegan mushroom gravy, sit perfectly beside vegan chicken fillets, and make a cozy top for hearty dishes like vegan shepherd's pie. Still, my favorite way to enjoy them is the simplest: a warm bowl with just a little vegan butter melting on top.
You can dress up these simple vegan mashed potatoes as much as you like! Load on some vegan cheese sauce, gravy, non-dairy sour cream, or plain vegan yogurt with a sprinkle of chives. Personally, I love mashed potatoes with just a dab of vegan butter. Basic is better.
How to make mashed potatoes
Everyone should know how to prepare simple mashed potatoes. It's one of the easiest and most versatile dishes to have in your cooking repertoire. Once you know the basics in making delicious fluffy mashed potatoes, you can get as creative as you like by adding in vegan cheeses, garlic, veggie broth, cauliflower, etc. They're perfect in vegan potato tacos! In this recipe, we're making good old fashioned, plain & simple mashed potatoes.
For mashed potatoes, I suggest using russet potatoes. The high starch and texture of russets make them ideal for mashed potatoes. They soften quicker when cooking and break down easier, resulting in lighter fluffier mashed potatoes.
The secret to mom's amazing mashed potatoes was her technique for hand-mashing. She loved demonstrating what she referred to as "the whammy", showing how fast she could whip the potatoes by hand. Her hi-speed hand mashing technique resulted in virtually lump-free potatoes. It never ceased to impress me. However, I don't mind a few lumps in my mashed potatoes. You can use an electric mixer as well, but in my opinion, hand mashing rules!
Ingredients
Here are the basic ingredients to make simply the best vegan mashed potatoes.
- Russet potatoes
- Vegan butter
- Non-dairy milk (unsweetened rice, soy, oat, or almond)
- Salt & pepper (to taste)
Note🥕 You can make mashed potatoes without butter or added oils. Simply omit the butter and increase the amount of non-dairy milk until the mashed potatoes are the consistency you like.
Variations
If you want to dress up your mashed potatoes, add any of these ingredients while mashing.
Instructions
- Wash, peel and cut potatoes into large cubes.
- Place potatoes into a large pot.
- Cover potatoes completely with water (at least 2" above potatoes).
- Put a lid on the pot and place on stove over high heat.
- Bring to a rolling boil, reduce heat to med-high and continue to boil for 10-15 minutes. Keep on eye on your potatoes, sometimes the water will rise and cause it to boil over spilling onto the stove. If that begins to happen, lift lid and place it slightly ajar on the pot, creating a vent.
- Test potatoes by inserting the end of a pointed knife or fork. If it easily pierces the potatoes, they're done cooking. Note - perfectly cooked potatoes will be tender but not falling apart.
- Carefully pour off water into sink and allow potatoes to thoroughly drain in a colander or strainer.
- Transfer potatoes to a large mixing bowl and begin mashing while the potatoes are hot.
- Add butter and continue mashing.
- Gradually add milk, a little at a time, and continue mashing until potatoes are the consistency you like.
- Add salt & pepper to taste. Enjoy!
🥕Top Tater Tips
How to store potatoes
Isn't it annoying when you're in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? I know how frustrating that is and have some tips to help you keep your potatoes fresh until you're ready to use them.
Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It's why farmers can store potatoes for weeks inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.
Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable mesh produce bags. They're perfect for storing potatoes, onions, and garlic. Plus they're washable.
When in doubt, toss it out. Remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.
Don't wash potatoes until you're ready to use them. Keep em' dry.
How to clean potatoes
I always buy organic potatoes. Most produce that's not grown organically is sprayed with pesticides and the soil is often treated with fungicides. For root vegetables, like potatoes, all those toxic chemicals end up in or on the produce. No thank you. Even though many fruits & veggies are "washed" before being packaged and displayed in grocery stores, organically grown fruits and veggies - including potatoes - should still be thoroughly washed before consuming.
For potatoes, you will want to wash them just prior to cooking (not before). The easiest method is to use a vegetable brush and scrub the skins in a circular motion under running water.
To prevent potatoes from turning dark after peeling them, keep them covered in cold water or blanch in hot water prior to cooking.
If you love potatoes, you might want to check out these delish recipes!
- Vegan Lemon Roasted Potatoes
- Easy Vegan Scalloped Potatoes
- Vegan Potato Enchilada Casserole
- Grandma's Old Fashioned Vegan Potato Salad
- Vegan Cuban Crushed Potatoes
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Easy Vegan Mashed Potatoes
Equipment
- 5 qt or larger covered stovetop pot
- Vegetable peeler
- colander
- hand masher or ricer
- large bowl
Ingredients
- 4 large russet potatoes washed, peeled, and quartered
- 3 tablespoon vegan butter
- ¾ C non-dairy milk plain, unsweetened of your choice. I prefer rice or soy milk.
- salt and pepper to taste
Instructions
- Place potatoes into a large pot. Cover potatoes completely with water (at least 2" above potatoes).
- Put a lid on the pot and place on stove over high heat.
- Bring to a rolling boil, reduce heat to med-high and continue to boil for 10-15 minutes. Keep on eye on your potatoes, sometimes the water will rise and cause it to boil over spilling onto the stove. If that begins to happen, lift lid and place it slightly ajar on the pot, creating a vent.
- Test potatoes by inserting the end of a pointed knife or fork. If it easily pierces the potatoes, they're done cooking. 🥕Note - perfectly cooked potatoes will be tender but not falling apart.
- Carefully pour off water into sink and allow potatoes to thoroughly drain in a colander or strainer.
- Transfer potatoes to a large mixing bowl and begin mashing while the potatoes are hot.
- Add butter and continue mashing.
- Gradually add milk, a little at a time, and continue mashing until potatoes are the consistency you like. Add salt & pepper to taste.
- Enjoy!
Video
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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Connie Edwards McGaughy says
Everyone should know how to make mashed potatoes made with simple ingredients. Here's everything you need to make simply the best vegan mashed potatoes!