These easy vegan mashed potatoes are super creamy, perfectly fluffy, and absolutely delicious! Just like mom used to make...but they're totally dairy-free!
Is there anything more comforting than a fluffy mound of creamy mashed potatoes? No, I'm pretty sure there isn't!
Ever since I was a kid, mashed potatoes have been my absolute favorite course for all those big meals and holidays like Christmas and Thanksgiving. (Mom makes great mashed potatoes!) So I figured it was time to create a recipe for non-dairy mashed potatoes that rivaled the ones I ate and loved while growing up.
Today I'm here with a recipe for the absolute best vegan potato mash. I've been working on it for a while, and I finally tweaked it to absolute perfection!
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What You'll Need
- Russet potatoes. We're using plain old russets here because they're tender and easy to mash without overworking, which can turn them gummy. Waxy potatoes like red potatoes and yellow potatoes will give your dish a whole different texture (think smoother).
- Coconut milk. Canned, full-fat coconut milk is the best non-dairy milk for mashed potatoes, because it contains lots of fat. Fat is what gives the potatoes a creamy texture. You can substitute another non-dairy milk, but the potatoes will come out more watery and less creamy.
- Vegan butter. You can find this near the regular butter at most supermarkets. Look for brands like Miyoko's and Earth Balance.
- Non-dairy milk. This is in addition to the coconut milk we're using. It can be just about anything that's unflavored and unsweetened — try soy milk, almond milk, or cashew milk.
- Salt & pepper.
How to Make Plant-Based Mashed Potatoes
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe.
- Prep the potatoes. Peel and cut them into 1 to 2 inch chunks, place them into a colander and rinse them with cold water. Giving your spuds a cold water rinse before boiling will remove some excess starch and make the resulting mash extra fluffy!
- Boil the potatoes. Place your potatoes into a pot and cover them with cold water. Make sure to start with cold water — this helps to ensure your potatoes cook evenly. Drain and rinse them again — this time with hot water — when they're done boiling. We're removing even more starch to make our potatoes extra fluffy.
- Warm up your milks and butter. You can mix the coconut milk and butter together when you do this. You want them just warm enough to melt the butter. Warm your other non-dairy milk separately.
- Mash the potatoes. The recipe calls for a potato masher to do this. You can beat them with an electric mixer if you absolutely insist, but be super careful not to overdo it or your potatoes will come out gummy.
- Add the milk and butter.
- Mix and season. Mix in the coconut milk and butter, along with some salt and pepper. Add your other non-dairy milk, using as much as you feel you need.
Tip: Don't overboil your potatoes. For fluffy, creamy mashed potatoes, cook them just until they're easily pierced with a fork.
Serve your vegan mashed potatoes with some extra vegan butter, chives, and/or vegan gravy — classic vegan gravy or vegan mushroom gravy both work well!
Frequently Asked Questions
It is!
You can! Vegan butter calls for oil, so simply leave that out for an oil-free dish.
Leftover mashed potatoes will keep in a sealed container in the fridge for about 3 days. I don't recommend freezing them, as that can alter the texture.
More Potato Side Dishes
- Garlic Smashed Potatoes with Basil Aioli
- Classic Vegan Potato Salad
- Vegan Scalloped Potatoes
- Chipotle & Lime Roasted Potatoes
- Vegan Mashed Potato Pancakes
Creamy Vegan Mashed Potatoes
These easy vegan mashed potatoes are super creamy, perfectly fluffy, and absolutely delicious! Just like mom used to make...but they're totally dairy-free!
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1 to 2 inch pieces
- ½ cup full-fat coconut milk
- 5 tablespoons vegan butter
- ½ cup unflavored and unsweetened non-dairy milk (such as almond, soy or cashew), or as needed
- 1 teaspoon salt, or to taste
- Black pepper, to taste
Instructions
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Place the potatoes into a colander and rinse them with cold water for about 30 seconds.
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Place the potatoes into a large pot and cover them with cold water.
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Place the pot over high heat and bring the water to a boil. Lower the heat and allow the potatoes to boil until easily pierced with a fork, about 15 minutes. Don't overcook the potatoes.
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While the potatoes cook, combine the coconut milk and butter in a small container. Warm it up in the microwave (or alternatively in a small pot on the stove), just until the butter melts.
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Place the other non-dairy milk in a separate container and heat it until warm to the touch.
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Once the potatoes are done boiling, drain them into a colander and rinse them with warm water for about 30 seconds.
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Return the potatoes to the pot.
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Use a potato masher to mash the potatoes just until fully broken up.
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Pour in the coconut milk mixture and continue mashing. Slowly begin adding the other non-dairy milk, adding just as much as needed for the potatoes to reach your desired consistency.
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Season the potatoes with salt and pepper to taste.
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