Creamy vegan mashed potatoes (4 ingredient side dish)

I always have a bag of Russet potatoes on hand. They're an inexpensive pantry staple that's rife with meal options.

Making a batch of creamy vegan mashed potatoes doesn't take much time at all, and it requires only 4 ingredients. But it makes the whole dinner that much cozier.

In this post:

Here are the ingredients you will need to make this recipe.

Russet potatoes: Russet potatoes are ideal for mashed potatoes. They mash smoothly, and get extra fluffy. Choose potatoes that are firm, smooth, and without sprouts.

Non-dairy milk: Use any unsweetened & unflavored non-dairy milk you like. (No vanilla here, please!) Plain soy milk, cashew milk, oat milk, or almond milk are all good options.

Vegan butter: Any non-dairy butter will work like Earth Balance or Miyoko’s. (For extra flavor, use a vegan compound butter. Garlic & chive is especially nice.)

Salt: A pinch of salt brings it all together.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. Cut (peeled or unpeeled) potatoes into roughly even, bite-sized pieces.

2. Put the chopped potatoes into a pot of boiling water. Boil for 12 to 15 minutes, until they're easy to pierce with a fork. Then drain.

3. Put the cooked and drained potatoes into a large mixing bowl. Using a potato masher or even a fork, mash potatoes until there are no chunks left.

4. Slowly add non-dairy milk and combine. Once you get your desired level of creaminess, add a big spoonful of vegan butter and generous pinch of salt. Then stir to incorporate.

Creamy vegan mashed potatoes don't require much to be delicious. However, you can easily jazz them up to personalize them to your tastes.

• Use sweet potatoes instead of Russets
• Mash in cloves of roasted garlic or garlic powder
• Stir in caramelized onions or chopped chives
• Sprinkle on your favorite herbed seasoning (I especially like Trader Joe’s onion salt and Penzeys' Fox Point seasoning)
• Stir in a spoonful or two of vegan cream cheese (Scallion or chive flavor is especially nice)
• Replace plain butter with herb butter
• For added color and texture, stir in some sautéed kale or collard greens
• Add stone-ground mustard for mustard mashed potatoes
• Pour on easy vegan turkey gravy or cashew gravy with chestnuts

Dairy-free mashed potatoes are beautiful alongside any of these comfort foods:

• Vegan turkey roast (above)
• Vegan schnitzel
• Vegan fried chicken
• Vegan bratwurst with sauerkraut
• BBQ Soy Curls
• Hot open faced sandwich with seitan and gravy
• Seitan piccata (below)

Store leftover vegan mashed potatoes in the refrigerator in an airtight container.

Reheat in the microwave until warm, stopping once to stir. If they get too stiff, add another splash of non-dairy milk and stir. Finish with another dollop of non-dairy butter.

Prefer to reheat on the stove? Put them into a pot, along with a couple splashes of non-dairy milk. Reheat on a medium heat, and stir often, so that it doesn't stick to the pot.

There's a reason potatoes are so popular. They're satiating and rife with preparation possibilities.

Keep the spud love going with these potato recipes:

• Potato salad
• Breakfast potatoes - in the oven or air fryer
• Easy oven baked french fries
• Lemony potatoes with garlic & oregano
• Air fryer baked potato
• Loaded potato slices - in the oven or air fryer
• Vegan baked potato soup

📖 Recipe

Creamy vegan mashed potatoes (4 ingredient side dish)

Author: Cadry Nelson

5 from 2 votes

Mashed potatoes are so easy to make. They're a welcome side dish for any dinner. It's also easy to tweak them based on your preferences by adding roasted garlic, caramelized onions, or fresh herbs.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Course: Side Dish

Cuisine: American, Vegan

Keyword: christmas recipe, comfort food, thanksgiving recipe

Ingredients

• ▢ 1 pound Russet potatoes peeled or unpeeled, and cut into even medium-sized pieces
• ▢ 2 to 4 Tablespoons non-dairy milk plain & unsweetened
• ▢ 1 heaping Tablespoon vegan butter
• ▢ ⅛ teaspoon salt or to taste

Instructions

• ▢
  Fill a pot with water and bring to a low boil. Carefully add the chopped potatoes. Cook for 12 to 15 minutes, until they are soft enough to easily puncture with a fork.
• ▢
  Once the chopped potatoes are soft, drain them over a colander in the sink. Add the potatoes to a large mixing bowl.
• ▢
  Using a potato masher, hand mixer, or fork, mash the potatoes until soft and fully broken up.
• ▢
  Add 2 Tablespoons of non-dairy milk and combine. If you'd like creamier potatoes, add up to 2 Tablespoons more. Stir in vegan butter and salt until fully blended.

Notes

To store leftovers, move mashed potatoes to a covered container & refrigerate. They reheat easily in the microwave. If they’ve gotten too stiff, add another splash of non-dairy milk & vegan butter, and stir.

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Nutrition

Calories: 94kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 484mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg