These awesome vegan mashed potatoes are super easy to make with just a few ingredients. We use starchy potatoes like Yukon gold or russet, a bit of nutmeg, sea salt, plant drink, and you can even add some cashew cream if you want. These creamy potatoes don't have any dairy, but they're still super creamy and perfect for anyone who's lactose-intolerant or just wants a lighter version.
This recipe pairs well with vegan gravy, vegan meatloaf.
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These perfect mashed potatoes are just like the ones my mom and grandma used to make, but without using any butter or milk. You can whip them up quickly during the week or serve them as a side dish for the holiday season. They're not just for kids—everyone loves them, and I could eat them almost every day!
We switched from using milk and butter to plant-based ingredients, and honestly, you don't miss out on any flavor. I’ve never tried making instant mashed potatoes from a box because fresh ingredients always taste way better! Plus, they’re packed with nutrients and create less waste.
Most people go for the classic garlic mashed potatoes, but why not switch things up a bit? Adding a hint of nutmeg makes these mashed potatoes extra special. Give them a try—I bet you'll love them!
Ingredients
A list of the simple ingredients you will need. The secret ingredient is using the cooking water.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Potatoes high in starch (Yukon gold or russet)
- Nutmeg
- Sea Salt
- Plant drink
- Cashew cream opt
Substitution
- High-Starch Potatoes (Yukon Gold Potatoes or Russet Potatoes): Substitute with a blend of mashed cauliflower and the cooking water for a creamy texture, ensuring no need for extra vegan butter. I do not recommend red potatoes.
- Nutmeg: Swap with cinnamon for a warmer, sweet spice.
- Sea Salt: Use Himalayan pink salt for a mineral-rich alternative.
- Plant Drink (e.g., Almond Milk): Replace with soy milk, cashew milk, or unsweetened almond milk for a non-dairy milk option.
- Cashew Cream (Optional): Instead of cashew cream, take advantage of the creamy texture from the potatoes themselves, enhanced by the cooking water, to eliminate the need for extra vegan butter or olive oil.
Variation
- Garlic and Herb Mashed Potatoes: Add roasted garlic and finely chopped fresh herbs like rosemary and thyme for an aromatic touch.
- Spicy Mashed Potatoes: Mix in some minced jalapeños and a dash of cayenne pepper for a spicy kick.
- Truffle Mashed Potatoes: Drizzle with truffle oil and sprinkle with chopped chives for a rich, gourmet flavor.
- Mushroom Mashed Potatoes: Fold in sautéed mushrooms for a savory, umami boost.
- Cheesy Mashed Potatoes: Stir in nutritional yeast and a pinch of garlic powder for a cheesy, dairy-free alternative.
- Lemon and Dill Mashed Potatoes: Add fresh lemon juice and dill for a zesty, refreshing variation.
- Curry Mashed Potatoes: Incorporate curry powder and coconut milk for an exotic, creamy twist.
- Smoky Mashed Potatoes: Blend in smoked paprika and a touch of liquid smoke for a rich, smoky flavor.
- Sweet and Savory Mashed Potatoes: Mix in caramelized onions and a dash of maple syrup for a sweet and savory combination.
- Carrot Mashed Potatoes: Boil chopped carrots with the potatoes and mash them together for a vibrant color and subtly sweet flavor. A traditional German dish.
Instruction
- Peel and Quarter Potatoes: Begin by peeling and quartering the potatoes, then place them in a pot.
- Add Water: Fill the pot with water, ensuring it's only about 1.5 inches (4 cm) high. The potatoes will cook with steam.
- Cover and Boil: Put the lid on the pot. Once the water is boiling, reduce the heat to medium-low heat to steam the potatoes.
- Check Potatoes: After 15-20 minutes, test the potatoes by stabbing them with a knife. If they are soft, they are cooked through.
- Mash Potatoes: Use a hand mixer or classic potato masher to mash the potatoes, keeping the cooking water in the pot for creaminess.
- Add Plant Drink: Gradually add your choice of plant drink (milk), continuously pounding or stirring to achieve the desired creaminess.
- Incorporate Cashew Cream: If using cashew cream add it before incorporating the dairy-free milk.
- Season: Add nutmeg and salt to taste.
- Serve: The vegan mashed potatoes are ready to enjoy. Serve them in a serving bowl and sprinkle some fresh chives on top.
Hint: For ultra-creamy mashed potatoes, use an electric mixer to blend the cooked potatoes after mashing them by hand. This method quickly incorporates air, resulting in a light and fluffy texture, while evenly mixing in vegan milk or cashew cream for added smoothness.
You make this recipe, check out my other vegan potato recipes like vegan potato dumplings, vegan scalloped potatoes, vegan potato tacos, vegan potato salad.
Equipment
Here are the kitchen tools that will make the best vegan mashed potatoes.
- Peeler
- Knife
- Pot with Lid
- Hand Mixer
- Electric Mixer
- Potato Masher
- Potato Press
- Measuring Cup
- Spoon or Spatula
Serving Suggestions
If you're looking to elevate your mashed potatoes with delicious vegetarian and vegan pairings, explore these mouthwatering options:
- Creamed spinach and fried mushrooms
- Gravy over mashed potatoes
- Roasted Brussels sprouts
- Green bean casserole
- Glazed carrots
- Veggie stuffing with Brussels sprouts and sweet potato (gluten-free)
- Vegan beef Wellington
- Seitan turkey
Feel free to mix and match these delightful dishes to create a meal that's uniquely yours!
Storage
- Refrigerator: Store leftover mashed potatoes in an airtight container and keep in the fridge for up to 3-4 days. Reheat gently on the stovetop or microwave by adding a splash of plant-based milk or broth to maintain creaminess.
- Freezer: Place mashed potatoes in a freezer-safe container or bag, removing as much air as possible before sealing. Freeze for up to 2 months, but be aware that freezing can alter the texture, making them more grainy. Thaw overnight in the fridge before reheating.
- Meal Prep: Divide mashed potatoes into portion-sized containers for easy meal prep. Label with the date and store in the fridge or freezer, depending on when you plan to enjoy them for an easy weeknight dinner.
Tips
- Cook potatoes with less water to help retain more vitamins.
- Use the cooking water, as it enhances the creaminess of your mashed potatoes. Add almond milk or cashew cream for extra smoothness.
- Use a hand mixer instead of mashing by hand for creamier results.
- Experiment with flavors.
- For extra creamy potatoes, increase the amount of cashew cream or plant-based milk.
- Add cashew cream before the cooking water to ensure the fat stays on the potatoes.
📖 Recipe
Vegan Mashed Potatoes
Ingredients
- 2 lbs 1 kg of potatoes, starchy variety
- A bit of sea salt
- ⅛ -¼ cup 30- 60 ml almond milk or soy milk
- 3-4 tablespoon 25 g cashew cream opt
- ¼ teaspoon grated nutmeg
- Sea Salt
Instructions
- Peel and quarter the potatoes, then place them in a pot.
- Add water to the pot until it's about 1.5 inches (4 cm) deep. Cover with a lid to steam the potatoes.
- Bring the water to a boil, then reduce the heat to steam the potatoes.
- After 15-20 minutes, test with a knife; if soft, they're done.
- Mash the potatoes using a hand mixer or masher, keeping the cooking water in the pot for creaminess.
- Gradually add plant milk while mashing until you reach the desired creaminess.
- For added richness, use cashew cream, adding it before the cooking water.
- Season with nutmeg and salt to taste.
Nutrition
Notes
- Ingredient Substitutions: Swap plant milk with oat or soy milk for a different flavor profile. You can also use coconut cream for an extra creamy texture.
- Serving Suggestions: Garnish with freshly chopped herbs like chives or parsley for a pop of color and flavor. Serve alongside roasted vegetables or vegan gravy for a complete meal.
- Extra Tips: For a cheesy taste, mix in a tablespoon of nutritional yeast. Add roasted garlic for a richer flavor, or sprinkle with smoked paprika for a hint of smokiness.
- Make Ahead: Prepare the mashed potatoes in advance and reheat gently on the stove with a splash of plant milk to maintain creaminess.
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