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Vegan Mashed Potatoes Recipe

Easy, fast, and comforting, this affordable side dish is also a necessary component in many other recipes.


Single Burner



Picture of vegan mashed potatoes.

Transform a humble bag of potatoes, readily available at your local market for just a few coins, into a luxurious bowl of comfort that won't break the bank. This is a very affordable way to make a meal cozy, comforting, and affordable.

These non-dairy mashed potatoes use technique to create a lusciously creamy experience.

Whether served alongside your favorite vegan gravy or as a standalone star on your dinner table, this recipe for vegan mashed potatoes is sure to become a cherished staple in your household.

The amount of fat in this recipe is very important for the final creaminess.


Can I use some other kind of potato? You can if you can find another variety of very starchy potato. Red potatoes will not work, for example. They are too waxy and not starchy enough.

Can I omit the salt? You cannot omit the salt in the cooking phase, but you can omit the added salt later.

Can I use extra virgin olive oil? Absolutely. But the final product will taste strongly of olive oil. It is up to you whether or not that is the final product you are trying to make.

Picture of ingredients for mashed potatoes.

Gather your ingredients.

Picture of potatoes in a pot.

Peel all the potatoes and cut them into large chunks approximately 2 or 3 inches square. No need to be perfect. Put the potatoes into a large pot and add cold water until all the potatoes are covered by an inch of water. Add 1 tsp of the salt to the potato water. Bring the pot of potatoes to a boil and then boil for 30 minutes.

Picture of potatoes draining in a colander.

After the potatoes have finished boiling dump them into a colander set in your sink. Allow the potatoes to drain and steam for 10 minutes. This helps remove their moisture so they won't water down your mash.

Picture of oil and non-dairy milk warming in a pan.

While the potatoes are steaming return the empty pot to the burner and add the 1 cup of non dairy milk and the 1/2 cup of non-dairy butter or oil. Turn the heat on low and warm the liquid. Be careful to just warm it, do not let it start to simmer.

Picture of the drained potatoes added to the mashing liquid.

After the milk and oil are warmed and the potatoes have finished steaming add the potatoes into the pot as well as the last 1 tsp of salt.

Picture of the potatoes being mashed.

Mash the potatoes into the milk and oil, being very careful to not over-mash them. If you work them too much they will become gluey. I mash with a fork, but I have heard good things about using a ricer. I also like to mash up the sides of the pan so I can ensure everything gets mashed and also that I'm not repeatedly mashing the same parts.

Picture of the potatoes being folded together.

When you have finished mashing them use a spoon to gently fold everything together. Add salt and pepper to taste.

Picture of the non-dairy mashed potatoes topped with gravy.


How can I serve this?

Obviously topped with gravy is one of the best ways to serve it! You can use it on top of savory pie recipes. It also goes well with other vegan recipes such as:

  • meatloaf

  • meatballs

  • cornbread dressing

  • fried food

  • holiday spreads

  • really anything, let's be honest.


This mashed potatoes will last in the fridge 4-5 days. It is not recommended to make them ahead of time, they are definitely best served immediately after making.

Can I freeze it? Freezing it is not recommended.

Can I reheat it? Yes! However, it will not be quite as good as on the day it's made.

Here are some ideas on how to use the leftovers.
  • potato cakes

  • stirred into a stew to help thicken it

  • as a filling in bean quesadillas

  • on top of savory pies

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