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vegan mashed potatoes with olive oil and sour cream

Vegan Mashed Potatoes

Best vegan mashed potatoes from scratch. Rich and creamy with smooth olive oil instead of vegan butter, lots of garlic and the perfect tanginess from dairy-free sour cream.
Course Side Dish
Cuisine European
Keyword vegan mashed potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 329kcal
Author Florentina


  • 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


  • 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.


  • 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. 
  • 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.


Calories: 329kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 104mg | Potassium: 980mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 47mg | Calcium: 39mg | Iron: 2mg