Vegan Mashed Potatoes
Let’s take it back to basics with the vegan mashed potatoes recipe. Perfectly creamy and thick, vegan brown gravy on top… You simply can’t beat that!
Believe it or not, these vegan mashed potatoes taste just like your favorite side dish from childhood. With plant-based dairy alternatives, no one will even tell the difference!
This recipe is a great place to start even if you’re a complete novice in the kitchen. Just like the majority of recipes in PlantYou cookbooks, it’s beginner-friendly and cost-effective.
Why You’ll Love This Recipe
- Mashed potatoes do not need to be overly complicated. This recipe has seven ingredients, and that includes seasonings and garnish!
- By swapping out dairy products, you’re not only catering to plant-based people in your life, you’re also being considerate to those with an allergy.
- These vegan mashed potatoes are super easy to make. When in doubt, it’s pretty much the perfect side dish for vegan ham, crispy tofu cutlets, or whole roasted cauliflower.
- To me, this recipe creates the ideal texture. Not too chunky, but not whipped either. Thick enough to create little “pools” for the gravy, and so creamy!
- This is a one-pot wonder. Potatoes are cooked and mashed in the same pot. Super easy, and just one dish to wash afterwards!
Key Ingredients
- Yukon gold potatoes are my go-to for this recipe. They retain a nice texture after cooking, and have a beautiful color.
- Vegetable broth is great for infusing flavor throughout the cooking process.
- Plant-based milk alternative, such as soy or almond milk, adds a creamy component to mashed potatoes.
- Vegan butter is the final touch that brings it all together!
Hack It!
- I am a big advocate for keeping this simple when it comes to most of my cooking. However, if you like to add extras to your mashed potatoes, be my guest!
- If you use a different type of potatoes, be careful not to overcook. Some varieties are better suited for mash than others!
- Depending on your preference and dietary restrictions, you can use any plant-based milk. You can even make your own oat milk or almond milk if you want to go the extra mile.
- Vegan butter is becoming more and more common. If your local stores don’t carry any, you can use refined coconut oil instead.
- Want to add extra nutrients into your vegan mashed potatoes? Use hidden veggie broth or throw in some herb broth bombs.
- Add extra non-dairy milk if you prefer smoother consistency.
How to Make Perfect Vegan Mashed Potatoes
Step 1: In a large, heavy-bottomed pot, add the potato chunks, vegetable broth, and plant-based milk. The liquid should come over halfway up the potatoes.
Step 2: Cover the pot with a lid and bring to a simmer over medium heat. Reduce the heat to low and continue cooking for another 25-35 minutes until fork tender.
Step 3: Remove the pot from the heat and add the plant-based butter.
Step 4: Mash the potatoes directly in the pot to your desired texture. Taste and season with salt and pepper as needed.
Step 5: To serve, transfer your mashed potatoes to a bowl or platter and garnish with fresh herbs and extra vegan butter.
Step 5a: I recommend pairing these mashed potatoes with my easy vegan brown gravy. It’s a match made in heaven!
Frequently Asked Questions
I have tons of options for you! How about one-pan vegan mushroom pie with herb biscuits, vegan tofu ham, or plant-based mushroom wellington?
I never regret making lots of mashed potatoes because you can get super scrappy. Make easy potato pops, mashed potato pancakes or combine with leftover sprouts for rumbledethumps.
More Plant-Based Holiday Sides
- Potato Stacks
- Butternut Mac and Cheese
- Hasselback Butternut Squash
- Crispy Smashed Potatoes
- Air Fryer Brussels Sprouts
You may be eating plenty of fruit and veggies, but it doesn’t always mean your nutritional criteria are met. I have recently collaborated with an amazing women-led supplement company to create a multinutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!
The Recipe: Vegan Mashed Potatoes
Ingredients
- 4 lbs Yukon gold potatoes, about 9 medium potatoes, peeled and quartered
- 1½ cups vegetable broth
- 1 cup plant-based milk, unsweetened, I recommend soy or almond
- 2 tbsp vegan butter, heaping, more as desired to serve
- salt, to taste
- black pepper, freshly cracked, to taste
- fresh parsley or chives, chopped, for garnish
Equipment
- large pot heavy bottom, with a lid
Instructions
- In a large, heavy-bottomed pot, add the potato chunks, vegetable broth, and plant-based milk. The liquid should come over halfway up the potatoes. Cover the pot with a lid.
- Bring to a simmer over medium heat. Reduce the heat to low and cook for 25 to 35 minutes, stirring occasionally, until the potatoes are fork/fall apart tender.
- Remove the pot from the heat and add the plant-based butter. Use a potato masher to mash the potatoes directly in the pot until smooth or to your desired texture.
- If needed, stir in additional plant-based milk to reach your preferred consistency.
- Transfer to a serving dish and garnish with chopped parsley, more vegan butter or chives for a fresh finish.
Notes
- If you like to add extras to your mashed potatoes, be my guest!
- If you use a different type of potatoes, be careful not to overcook. Some varieties are better suited for mash than others!
- Depending on your preference and dietary restrictions, you can use any plant-based milk. You can even make your own oat milk or almond milk if you want to go the extra mile.
- If your local stores don’t carry vegan butter, you can use refined coconut oil instead.
- Want to add extra nutrients into your vegan mashed potatoes? Use hidden veggie broth or throw in some herb broth bombs.
- The recipe yields 4-6 servings, depending on how generous your helpings are.