Vegan Mashed Potatoes are always supposed to be smooth, creamy, and flat-out comforting, right? But let’s be real—sometimes they turn out gummy and bland (ugh, totally been there). Ever tried impressing your picky in-laws or friends, and ended up serving a sad, lumpy bowl instead of the cloud fluff you dreamed about? Or you might just want a decadent, dairy-free side dish to go with your weeknight dinner, one everyone actually eats. If you get a kick out of getting cozy with plant-based comfort food, you’ll want these tips.
By the way, if you’re into cozy vegan recipes, you’ll probably love these crispy potatoes or You might also want something cozy to sip: check out this Deliciously Simple Hot Cocoa Dip for a sweet treat.. Have you tried them yet?
Seven secrets to making amazing vegan mashed potatoes
First thing’s first. The potatoes kinda make or break the whole bowl. I swear by using yellow or Yukon Gold potatoes for vegan mashed potatoes because they’re buttery without actual butter. Don’t just boil them to death. Start with cold water so they cook evenly. Honestly, if you rush this step, you’ll end up with weird chunks or, even worse, sticky glue potatoes. Yikes.
Here’s my personal not-so-secret tip: don’t skimp on the salt in the water as you boil. It actually matters. When mashing, use warm plant milk (not cold, please). Cold milk? Disaster. And if you really want that decadent, creamy vibe, try finishing with a glug of olive oil or vegan butter—no judgment if you get heavy-handed. Lastly, resist over-mixing. You want creamy, not paste.
So, basically, keep it simple. Don’t overthink. Taste as you go (lick the spoon, I won’t tell). And, seriously, warm everything. Cold ingredients ruin the whole batch. Find your groove. That’s pretty much it.
| Ingredient | Amount | Substitutions |
|---|---|---|
| Yukon Gold Potatoes | 2.5 lbs | Russet Potatoes |
| Garlic | 3-4 cloves | Shallots (optional) |
| Unsweetened Plant Milk | 1/2 cup | Oat, Almond, or Soy milk |
| Vegan Butter or Olive Oil | 1/4 cup | Coconut oil or Avocado oil |
| Sea Salt | 1.5 tsp | Regular salt |
| Cracked Black Pepper | To Taste | White Pepper (optional) |
Ingredients needed (with substitutions)
Let me just say—I’ve fiddled with a lot of combos for vegan mashed potatoes, but this is my go-to. You’ll need:
- 2.5 pounds Yukon Gold potatoes (sub russet if absolutely needed, but Yukon is queen in my book)
- 3-4 cloves garlic (raw or roasted, you choose—sometimes I skip)
- 1/2 cup unsweetened plant milk (I like oat milk, but almond, cashew, or soy works)
- 1/4 cup vegan butter or good olive oil (Miyoko’s plant butter is bomb, but use what you have)
- 1.5 teaspoons sea salt, plus extra to taste
- Cracked black pepper
Feel free to riff. No vegan butter? Double up on olive oil. Don’t have oat milk? Use any unsweetened milk that won’t taste weird (looking at you, coconut). Add chives or fresh parsley at the end for some green goodness. 
How to make vegan mashed potatoes
So, ready? Start by peeling and chopping potatoes into chunks. Doesn’t need to be perfect. Toss ‘em into a big pot. Cover the potatoes with cold, salted water so they cook evenly.
Crank up the heat and bring ‘em to a boil. It should take about 12 to 15 minutes until they’re fork-tender (poke a piece—it should almost fall apart). Drain thoroughly so you don’t get watery vegan mashed potatoes. Nobody wants that. Let them steam-dry for a minute right in the pot—trust me, it’s key.
Now, mash! I just use a regular masher, nothing fancy. Pour in your warm plant milk a bit at a time. Add vegan butter or a generous swirl of olive oil. Mash until smooth and dreamy, but don’t overdo it. Over-mashing makes glue (ew). Taste. Add more salt, pepper, or a splash more milk if dry. Fluffy and aromatic? You’ve nailed it.
Tips for success
Want to really get those five-star restaurant results? Use waxy potatoes for creaminess, not just because I say so, but because starchy ones get sticky. Warm everything—milk, butter, even your mashing bowl if you’re feeling fancy. Mash while potatoes are still hot, or you’ll fight lumps.
Don’t use a food processor. Ever. Pureed potatoes turn into paste, and I mean that in the worst possible way. Taste throughout, especially if you tweak the liquid. And if they cool before dinnertime, gently reheat with a splash more milk on the stove. It brings them back to life.
What to serve with vegan mashed potatoes
If you’re wondering what goes beautifully with vegan mashed potatoes, I could talk for ages. But, short version? They’re a blank canvas for every cozy meal. Here’s what I usually do:
- Top with roasted mushrooms or savory vegan gravy for maximum comfort.
- Serve beside lentil loaf, seitan roast, or even a plate of super crispy tofu.
- Add steamed green beans or maple carrots for a classic sidekick.
- Sometimes I eat them on their own with a little hot sauce. Odd, but hey, don’t knock it ‘til you try.
You really can’t mess up the serving part—use them to round out any plant-based mains or add to a holiday table with family favorites.
Common Questions
Q: Will coconut milk taste weird in vegan mashed potatoes?
A: Unless you love coconut flavor in your spuds, I’d avoid it. Stick to more neutral milks.
Q: Can I make these ahead of time?
A: Heck yes. They keep in the fridge for a couple of days. Just reheat with a splash of plant milk.
Q: What if I don’t have vegan butter?
A: Just use more olive oil—it’s rich and works so well.
Q: Any tricks to save over-mixed, gluey mashed potatoes?
A: Honestly, not really. Better luck next batch. Maybe make potato pancakes with them.
Q: How do you keep vegan mashed potatoes from drying out?
A: Stash them in a lidded dish and add extra plant milk or vegan butter when you reheat. Works every time.
Dig In And Enjoy Every Bite
So, that’s the scoop on making the creamiest, most decadent vegan mashed potatoes without messing up your kitchen or your dinner vibe. Keep those tricks handy, play with the substitutions, and don’t forget to taste as you go (seriously). If you want another take, check out these Vegan Mashed Potatoes | Minimalist Baker Recipes or get inspired by the Seven Secrets for the Best Vegan Mashed Potatoes – Rainbow Plant … for extra help. Get mashing and treat yourself—because buttery potatoes without the dairy are absolutely possible and truly worth the effort, if you ask me!
Vegan Mashed Potatoes
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold Potatoes Sub russet if absolutely needed, but Yukon is best.
- 3-4 cloves Garlic Raw or roasted, you choose.
- 1/2 cup Unsweetened Plant Milk Oat, Almond, or Soy milk works.
- 1/4 cup Vegan Butter or Olive Oil Miyoko’s plant butter is recommended.
- 1.5 tsp Sea Salt Plus extra to taste.
- To Taste Cracked Black Pepper White Pepper is an optional substitute.
Instructions
Preparation
- Peel and chop the Yukon Gold potatoes into chunks and place them in a large pot.
- Cover the potatoes with cold, salted water.
- Bring the water to a boil over high heat, which should take about 12 to 15 minutes until the potatoes are fork-tender.
- Drain the potatoes thoroughly and let them steam-dry in the pot for a minute.
Mashing
- Mash the potatoes using a regular masher.
- Gradually pour in the warm plant milk, mixing gently.
- Add in the vegan butter or olive oil and mash until smooth.
- Taste and season with more salt, pepper, or additional milk if too dry.