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Vegan mashed potatoes

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Text overlay: Vegan mashed potatoes. Vegan and gluten-free. Bowl of potatoes on table.

It doesn’t get much more comforting than a bowlful of warm and creamy vegan mashed potatoes. They’re simple to make, inexpensive, and fast. When you need a side dish that will please the whole family, this is the way to go.

Bowl of vegan mashed potatoes by purple napkin.

Mashed potatoes are a classic option for holiday dinners like Thanksgiving or Christmas. But they’re incredibly welcome all year ‘round as far as I’m concerned.

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 mashed potatoes doesn’t take much time at all. But it makes the whole dinner that much cozier.

Mashed potatoes on plate with greens and Gardein turk'y cutlets.

To peel or not to peel?

There are three reasons why I usually don’t peel my spuds before making mashed potatoes.

  1. It’s a time saver.
  2. You get the nutrients in the peel.
  3. I like that added texture amongst the whippy mix.

But if I’m serving them at a gathering where people are particular about the color or texture being unmuddled, I peel.

Either way, go with your own potato cravings.

(If you decide to peel your potatoes, don’t let those scraps go to waste! Make air fried potato peels for a crispy snack.)

How to make vegan mashed potatoes

Chopped potatoes on cutting board.

Start by scrubbing your potatoes. If you like the texture of peels, don’t bother peeling them. If you don’t, peel them.

Cut the potatoes into roughly even, bite-sized pieces.

Potatoes boiling in pot on stove.

Bring a pot of water to a boil. Carefully put the chopped potatoes into the water.

Boil for 12 to 15 minutes, until they’re easy to pierce with a fork. Then drain.

Smashed potatoes in large mixing bowl.

Move the potatoes to a large mixing bowl. Using a potato masher, hand mixer, or even a fork, smash all of the potato pieces, so that there are no chunks left.

Mashed potatoes in large mixing bowl.

Slowly add non-dairy milk and combine. (I usually use plain cashew milk. But any unflavored non-dairy milk will work.)

Once you get your desired level of creaminess, add a big spoonful of vegan butter & salt. Stir to incorporate.

Make them your own

Mashed potatoes don’t require much outside of a pinch of salt and non-dairy butter. However, you can easily jazz them up to personalize them to your tastes.

  • Mash in cloves of roasted garlic
  • Stir in caramelized onions or chopped chives
  • Sprinkle on your favorite herbed seasoning (I especially like Penzeys’ Fox Point seasoning)
  • Stir in a spoonful or two of vegan cream cheese (Scallion or chive flavor is especially nice)
  • For added color and texture, stir in some sautéed kale or collard greens
  • Add stone-ground mustard for mustard mashed potatoes
  • Pour on gravy like seitan bacon gravy or cashew gravy with chestnuts

Chestnut gravy on mashed potatoes with salad and holiday roast.

What to serve with mashed potatoes

Mashed potatoes are beautiful alongside comfort food like vegan fried chicken, vegan bratwurst & kraut, seitan piccata (below), or BBQ Soy Curls.

They’re also a terrific addition to a meal of side dishes with air fryer asparagus, roasted cabbage, and/or broccolini.

Plate with mashed potatoes, kale, and seitan piccata.

How to store & reheat

Store leftover mashed potatoes in the refrigerator in a covered container.

They’re easy to reheat in the microwave. Heat 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.

If you’d 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.

Other potato recipes you’ll love

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

Vegan mashed potatoes in bowl by sauteed kale and seitan.

Bowl of vegan mashed potatoes by purple napkin.

Vegan mashed potatoes

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.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, Vegan
Keyword: christmas recipe, comfort food, thanksgiving recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 94kcal
Author: Cadry Nelson

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
  • 1/8 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.

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
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Posted On: March 4, 2021
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About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Shell says

    March 4, 2021 at 7:51 am

    5 stars
    Yum! I’m not a big mashed potato fan myself, but I have a couple fans in my house. This makes the process look less intimidating. It also gives me a chance to try your airfryer potato skins!

    Reply
    • Cadry says

      March 4, 2021 at 9:01 am

      You couldn’t get easier! You could even have the kids make them themselves. It’s a great starter recipe.

      Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food blog featuring comfort food classics. Most recipes are ready in about 30 minutes.

Contact me at cadryskitchen@gmail.com.

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