Best vegan mashed potatoes from scratch. Rich and super creamy with smooth olive oil instead of butter, lots of garlic and the perfect tanginess from dairy-free sour cream.
Vegan Mashed Potatoes
You don’t have to wait until Thanksgiving and Christmas to enjoy a bowl of these perfectly fluffy and creamy mashed potatoes made without butter. It’s the perfect side dish any day of the year and you simply can’t get this goodness out of a box.
Best Potatoes for Mash
Yukon gold potatoes with their tender skins are perfect for mashing. Naturally creamy plus there’s no need to peel them, no waste and you’ll be saving quite some time prepping. They are also my go to for scalloped potatoes, chowder, potato pancakes or roasting them whole with rosemary and garlic. Some people will argue that Russets are the best which is fine if you don’t mind peeling them.
Olive Oil
Bring out your good bottle of extra virgin olive oil for this one. You want something smooth that tastes really good and fresh with a subtle peppery aroma. Cold pressed is truly the best in this case.
Toppings
A drizzle of olive oil and a fresh sprinkling of chives makes for a nice classic presentation. You really can’t go wrong with toasted pine nuts, crispy fried onions or toasted bread crumbs. My personal favorite is this chive pesto drizzle which happens to also be my absolute favorite way to dress a potato salad.
Recipe Tips + FAQ
- Seasoning – I love adding both the salt and the minced garlic to potatoes while I boil them. This will ensure the potatoes get infused with all the wonderful garlic aromas but without it being pungent.
- What can i substitute for whole milk in mashed potatoes? I used our creamy homemade cashew milk but if you must avoid nuts you can use unsweetened oat milk or some veggie broth. Just make sure to warm it up first as to not shock the potatoes so they won’t harden on you and become gummy.
- How long should I boil the potatoes for mash? Cut into one inch cubes they should be cooked in about 12 minutes. Make sure they are soft and cooked through before draining.
- Add ins – go wild here with your favorite herbs, nutritional yeast, vegan cream cheese or tempeh bacon bits.
- Freezing mashed potatoes – Yes you can, especially since this recipe is dairy free, but why..? Truth be told, no mashed potatoes will ever taste as impeccably creamy and amazing as when you whipped them. I’d also argue they taste exceptionally good eaten from the same bowl you mashed them in.
- Leftovers – If it’s Thanksgiving and you also happen to have some creamed spinach and green bean casserole that needs using up, just layer them on top of each other and make up a new casserole! Top with crispy onions and bake until warmed through.
Serving suggestions
- mushroom gravy
- mushroom bourguignon
- vegan ribs, nuggets or steaks
- roasted carrots
- vegan meatloaf (lentil loaf)
- fried oyster mushrooms
- vegan scallops
- crispy tofu nuggets
- creamed spinach + vegan stuffing
- Thanksgiving holiday roast.
how to make vegan mashed potatoes
Vegan Mashed Potatoes
Ingredients
- 3 lb Yukon gold potatoes
- 1 cup cashew milk warm
- 12 cloves garlic grated
- 1/3 cup extra virgin olive oil
- 1/3 cup vegan sour cream
- 1/2 bunch onion chives snipped
- palt + pepper
Instructions
- Scrub and rinse the potatoes well under cold water (no need to peel them unless you want to).
- Cut the potatoes into one inch cubes and transfer to a large pot. Cover with cold water by a couple of inches and bring to a boil.
- Add the minced garlic to the potatoes together with 3 teaspoons of salt. Boil until tender, about 12 minutes or so.
- Drain the potatoes in a colander and allow them to dry in their own steam for a few minutes. Add to a large mixing bowl.
- Pour the warm cashew milk over the potatoes and mash away. (If using a potato ricer make sure to do that first before adding the milk).
- Add the vegan sour cream and the olive oil and mash some more until the potatoes are creamy and fluffy. Stir in the fresh chives. Taste and season with more sea salt and black pepper to taste.
- Serve promptly with a light drizzle of good olive oil and a pinch of chili flakes. Extra chives or fresh dill are always a nice addition.
Notes
- Seasoning - I love adding both the salt and the minced garlic to potatoes while I boil them. This will ensure the potatoes get infused with all the wonderful garlic aromas but without it being pungent.
- What can i substitute for whole milk in mashed potatoes? I used our creamy homemade cashew milk but if you must avoid nuts you can use unsweetened oat milk or some veggie broth. Just make sure to warm it up first as to not shock the potatoes so they won't harden on you and become gummy. You want Creamy, Fluffy and Divine!
- How long should I boil the potatoes for mash? Cut into one inch cubes they should be cooked in about 12 minutes. Make sure they are soft and cooked through before draining.
- Add ins - go crazy here with your favorite herbs, some nutritional yeast, vegan cream cheese or tempeh bacon bits.Â
- Freezing mashed potatoes - This is absolutely possible especially since this recipe is dairy free, but why..? Truth be told, no mashed potatoes will ever taste as impeccably creamy and amazing as when you whipped them. I'd also argue they taste exceptionally good eaten from the same bowl you mashed them in.
- Leftovers - If it's Thanksgiving and you also happen to have some creamed spinach and green bean casserole that needs using up, just layer them on top pf each other and make up a new casserole! Add a good sprinkling of fried onions and bake until warmed through.
Nutrition
Environmental Information
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This recipe delivers Everything you expect from mashed potatoes and you’ll never know they are dairy free. I could have eaten the entire bowl, fabulous!
I haven’t made it yet, but 5 stars for sounding and looking delicious. I just wondered why you don’t recommend soy milk. I can make some cashew milk or use broth, but I always have soy milk.
Hey Jo, you can use soy milk if you like, I just really love how creamy and frothy homemade cashew milk is and also the neutral flavor. Enjoy!