clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Creamy Vegan Mashed Potatoes

  • Author: Brita Britnell
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


  • 2 ½ pounds of yukon gold potatoes, peeled and diced it large chunks (about 46 pieces per potato)
  • 1 teaspoon of salt
  • ⅓ cup of non-dairy milk
  • ⅓ cup of vegan mayo
  • ¼ cup of vegan butter, at room temperature
  • Salt and pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. Stir in the mayo 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.
  5. Serve and ENJOY!
  • Category: side dish
  • Method: stovetop
  • Cuisine: american

Keywords: vegan side dish, vegan mashed potatoes, vegan thanksgiving