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Creamy Vegan Mashed Potatoes

  • Author: Brita Britnell
  • 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!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: side dish
  • Method: stovetop
  • Cuisine: american

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