Vegan Mashed Potatoes
Vegan Mashed Potatoes are creamy, fluffy, and comforting without any dairy. This easy plant-based side dish is perfect for holidays, family dinners, or meal prep.
Ingredients
• 2 pounds Yukon Gold or Russet potatoes
• 4 tablespoons vegan butter
• ¾ cup plant-based milk (oat, almond, or soy)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 3 cloves roasted garlic (optional)
• 2 tablespoons nutritional yeast (optional)
• Fresh herbs for garnish (parsley or chives)
Instructions
1. Remove the potato skins and chop them into equal chunks.
2. Place in a pot and cover with salted water.
3. Boil for about 15–20 minutes, or until the potatoes become fork-tender.
4. Drain well and return potatoes to the pot.
5. Mash the potatoes with a masher or ricer until they become smooth and creamy.
6. Add vegan butter and mix until melted.
7. Slowly pour in warm plant milk while stirring gently.
8. Season with salt, pepper, and optional garlic or fresh herbs for extra taste.
9. Serve hot and creamy.
Notes
- Yukon Gold potatoes provide a rich and creamy consistency.
- Russets make the mash fluffy and light.
- Always warm plant milk before adding.
- Avoid overmixing, or the potatoes may turn sticky and gluey.
- Vegan sour cream adds extra richness.
- Taste before serving and adjust salt.
- Store the remaining mashed potatoes in the fridge and enjoy within 4 days.