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. Vegan and gluten free.
Mashed potatoes are a classic option for holiday dinners like Thanksgiving or Christmas.
But as far as I’m concerned they’re welcome all year ‘round, not just November and December.
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.
To peel or not to peel?
There are three reasons why I usually don’t peel my spuds before making mashed potatoes.
- It’s a time saver.
- You get the nutrients in the peel.
- 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.)
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.
Salt: A pinch of salt brings it all together.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
To make this mashed potatoes recipe, 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.
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.
Move the potatoes to a large mixing bowl.
Using a potato masher, hand mixer, or even a fork, mash potatoes until there are no chunks left.
Slowly add non-dairy milk and combine.
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 dairy free butter.
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 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 easy vegan turkey gravy, seitan bacon gravy or cashew gravy with chestnuts
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 a wonderful base for a hot open faced sandwich with seitan and gravy.
They’re also a delicious addition to a meal of side dishes with air fryer asparagus, roasted cabbage, and/or broccolini.
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.
More 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
- 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
- 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.
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!
You couldn’t get easier! You could even have the kids make them themselves. It’s a great starter recipe.