Simple Vegan Mashed Potatoes

Is it acceptable to have mashed potatoes as a side for every single meal?

When I was growing up, my mom’s mashed potato recipes included butter, milk, cream cheese, and cottage cheese. Although absolutely delicious, I had to say goodbye to this recipe and go on the hunt for a vegan-friendly version. Nobody should have to live without mashed potatoes! This recipe came from many trials and errors – the combination of vegan butter and milk makes the potatoes just as creamy and delicious as my mom’s old recipe.

Ingredients:

• 4 lbs russet potatoes
• 3 cloves garlic, chopped
• 5 tbsp vegan butter
• 1 cup plant milk
• salt & pepper, to taste

NOTE:

I tried a few different plant milks for this recipe and had the most success getting to a creamy consistency with coconut and oat milk. If you want a subtle cheesy flavor, add 1/2 cup of vegan cream cheese (Tofutti is my favorite).

Method:

• Wash, peel, and chop the potatoes into large chunks. Chop the garlic.
• Place the potatoes and garlic in a large pot, cover with cold water and bring to a boil. Cook uncovered for about 15 minutes or until tender (poke with a fork). The time this takes will depend on how large or small the potato chunks are.
• Drain, return to pot, and let sit for 5 minutes.
• Heat the plant milk until just warm.
• Add the butter (and cream cheese, if used) to the potatoes and mash. Slowly add the plant milk while mashing.
• Taste and season with salt and pepper.
• Enjoy & share! Serve with corn, my simple vegan gravy, and/or my chickpea meatloaf.

Easy Vegan Mashed Potatoes

This is my favorite simple recipe for a vegan-friendly version of a classic.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Course Side Dish

Servings 8

Calories 236 kcal

Ingredients

  

1x2x3x

• 4 lbs russet potatoes
• 3 garlic cloves chopped
• 5 tbsp vegan butter
• 1 cup plant milk plain, unsweetened
• salt & pepper to taste

Instructions

 

• Wash, peel, and chop the potatoes into large chunks. Chop the garlic.
• Place the potatoes and garlic in a large pot, cover with cold water and bring to a boil. Cook uncovered for about 15 minutes or until tender (poke with a fork).
• Drain, return to pot, and let sit for 5 minutes.
• Heat the plant milk until just warm.
• Add the butter (and cream cheese, if used) to the potatoes and mash. Slowly add the plant milk while mashing.
• Taste, season with salt and pepper, and enjoy!

Nutrition

Calories: 236kcalCarbohydrates: 41gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 109mgPotassium: 953mgFiber: 3gSugar: 1gVitamin A: 337IUVitamin C: 13mgCalcium: 69mgIron: 2mg

Tried this recipe?Let us know how it was!