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Looking for a classic mashed potato recipe that’s creamy and delicious while also being FULLY Vegan!? THIS is the recipe that you’ve been looking for. Seriously obsessed with these potatoes and they’re made with just a few simple ingredients!
This mashed potatoes recipe is PERFECT paired with my vegan gravy, this incredible vegan meatloaf as well as my famous Vegan Turkey!
Why these are the perfect mashed potatoes!
I’ve been making a version of these Vegan Mashed Potatoes for YEARS and can’t believe that I am only just now posting the recipe. Over the years, I’ve tried various dairy-free mashed potato recipes and they were ALL disappointing to me. I always ended up making large tweaks to those recipe to get a creamy texture and taste that I liked.
So, I figured that it was time for me to perfect my version of the recipe and make it official on the blog :)
Why You’ll Love these creamy vegan potatoes:
- Ultra creamy and rich without a drop of dairy.
- Simple ingredients you probably already have on hand.
- Perfect for holidays or weeknight comfort food.
- Easily customizable – add garlic, chives, or vegan sour cream for a twist.
Growing up, I always watched my grandmother put mayo into her mashed potatoes. She said that it was her secret ingredient and I simply can’t make mashed potatoes without it.
I’m serious! If you’re skeptical of mayo in your potatoes, just give it ONE TRY! I’m positive that you’ll LOVE IT! HOWEVER, you you really want to leave it out, you can swap the mayo for a little bit of extra butter.
Ingredients needed
- Yukon gold potatoes – naturally creamy and buttery; other types of potatoes like russet potatoes work too, but the texture will be lighter and fluffier.
- Non-dairy milk – almond milk, oat milk, or soy milk all work great. Unsweetened and unflavored plant-based milk is a MUST! I do NOT recommend coconut milk.
- Vegan mayo – adds richness and extra creaminess that is unmatched! You could also substitute this with vegan sour cream or vegan cream cheese.
- Vegan butter – brings that classic mashed potato flavor; make sure it’s softened so it mixes easily.
How to make the best Vegan Mashed Potatoes
Homemade mashed potatoes are super simple to make! The full recipe is down in the recipe card but let’s briefly go over the steps required.
- Boil the potatoes – peel and chop the potatoes and then place them in a large pot with cold water. Cook until tender.
- Drain and add in vegan butter – once the potatoes are cooked, drain and add back into the pot with the vegan butter.
- Mash / blend the potatoes – using a potato masher OR a hand blender, mash the potatoes until very few lumps remain. A potato ricer also works well here.
- Add in remaining ingredients – mix in the vegan mayo, salt and black pepper. As desired, you could also add in a little garlic powder.
Expert Tips
- Don’t over-mash: overworking the potatoes can make them gluey — mash until just smooth.
- Warm your milk: a splash of warm non-dairy milk blends in better and keeps the potatoes creamy.
- Add flavor boosts: roasted garlic, caramelized onions, or a drizzle of olive oil make this next-level.
- Texture preference: mash less for rustic potatoes or beat longer for ultra-smooth.
Frequently Asked Questions
Yes! Make up to 2 days ahead. Reheat gently on the stove with a splash of non-dairy milk to loosen them up.
You can, but they’re best fresh. If freezing, store in an airtight container and reheat with extra milk or butter.
Yukon golds are ideal for creamy mashed potatoes. Russets will be lighter and fluffier if you prefer that texture.
Absolutely! Replace it with a little extra vegan butter or a dollop of vegan sour cream.
That’s it for today! As always, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!
Watch the video
More perfect side dishes
Creamy Vegan Mashed Potatoes
Video
Ingredients
- 2 ½ pounds of yukon gold potatoes, peeled and diced it large chunks (about 4-6 pieces per potato)
- 1 teaspoon salt
- ⅓ cup non-dairy milk
- ⅓ cup vegan mayo
- ¼ cup vegan butter, at room temperature
- Salt and pepper to taste
Instructions
- Place your peeled and chopped potatoes into a large pot and cover with water. You want the potatoes fully covered with about an inch of water above the potatoes. Stir in 1 teaspoon of salt.
- Place on the stove and bring to a boil. Lower heat to a simmer, cover, and cook until the potatoes are easily pierced with a fork, about 15-20 minutes. Once done, drain water and return the potatoes to the pot.
- Add the softened butter to the pot with the potatoes and mash with a potato masher OR by using an electric beater. Mash until creamy and little or no chunks remain.
- Stir in the mayo, milk and salt and pepper to taste. I like to start with about 1/4 teaspoon of fine sea salt and a little pepper and then add more, tasting as I go.
- Serve and ENJOY!
Notes
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of milk to keep them creamy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
