Avocado Mashed Potatoes Recipe

This post may contain affiliate links. Read our disclosure policy.

The best vegan avocado mashed potatoes of your dreams made with smooth olive oil and avocados! No cream, no cheese, no butter, 100% dairy free, but still out of this world  fluffy and creamy.
Creamy avocado, smooth extra virgin olive oil and cashew cream (cashew or hemp milk ) together with lots of garlic and herbs make these potatoes dreamy to say the least.

gourmet loaded mashed potatoes!

  • You know you got a good thing going on when your non-vegan friends are licking their plates clean and asking for seconds.
  • In all honesty you can totally go oil-free! Keep it WFPB if you wanna!

best avocado mashed potatoes

easy to make
healthy & dairy-free
super tasty
buttery, creamy & fluffy
avocados – duhhhh
100% vegan
divinely delicious!


P.S.If you make this recipe please let me know in the comments below, snap a photo and tag it with #VeggieSociety on Instagram, it always makes me happy to see your creations ~ Florentina Xo’s

5 from 1 vote

Avocado Mashed Potatoes

The best vegan mashed potatoes made with olive oil and creamy avocados!
Print Recipe
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes



  • 2 avocados -large
  • 3 scallions -chopped
  • 1 pinch sea salt + more to taste
  • 1 lime or lemon -juiced
  • 1 red chili pepper - sliced (optional)
  • 1/3 cup cilantro leaves
  • 1/4 cup fresh chives - chopped ( for garnish)


  • Scrub and rinse the potatoes well, then cut them into 1 inch cubes. Add them to a large pot and cover with water by 2 inches. 
  • Add the bay leaf, thyme and garlic and bring to a simmer. Season with a big pinch of sea salt ( water should taste like sea water) and cook for about 10 to 15 minutes until soft.
  • Drain the potatoes in a colander and allow them to dry in their own steam for a few minutes. Discard the herbs.
  • Meanwhile cut the avocados, discard the pit and scoop the flesh out. Transfer it to a bowl with the scallions, cilantro , chili pepper and lime. Mix to combine and season to taste with sea salt and black pepper and more lime juice to your taste.
  • Transfer the boiled potatoes to a large mixing bowl. Pour in the olive oil and mash until smooth and fluffy. Add the cashew milk or cream a little bit at a time and continue mashing until desired consistency is achieved. 
  • Stir in the nutritional yeast, taste and adjust seasoning with more sea salt and nutritional yeast to your liking. 
  • Spoon the guacamole on top and fold it into the mashed potatoes. Reserve a spoonful as a rustic garnish on top.
  • Sprinkle with the chives and garnish with more cilantro and extra chili pepper if you like things spicy. Serve promptly! 


  • For Plantricious and whole food plant based diets make sure to omit the olive oil to be compliant. 


Calories: 260kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 54mg | Potassium: 1046mg | Fiber: 9g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 42.6mg | Calcium: 90mg | Iron: 5.9mg
Course: Side Dish
Cuisine: American
Keyword: avocado, mashed avocado, mashed potatoes, plant based, vegan recipes
Servings: 6 people
Calories: 260kcal
Author: Florentina

Vegan Recipes:

Vegan Chickpea Tuna Salad
Vegan Chickpea Tuna Salad
Balsamic Cranberry Sauce
Balsamic Cranberry sauce
The Best Olive Oil Mashed Potatoes
Olive Oil Mashed Potatoes

Similar Posts


  1. What a hit these potatoes were! The only thing I did different was that I really mixed everything together well l, so mine didn’t look as pretty as the photos. I’ll save some avocado and herbs for garnish next time. Better eat them all at once as they don’t keep well because of the avocado.

Leave a Reply

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

Recipe Rating