Go Back
+ servings
square image of mashed potatoes in black bowl
Print Recipe
5 stars (8 ratings)

Best Dang Vegan Mashed Potatoes

Learn how to make the best dang vegan mashed potatoes that come out perfectly every time! Super simple to make with 4 ingredients.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 232kcal
Author: Nora Taylor


  • 4 pounds russet potatoes
  • 3 cloves garlic, chopped
  • 4-5 tablespoons vegan butter
  • 1 cup unsweetened, unflavored soy, cashew or almond milk
  • salt + black pepper, to taste


  • First, peel your potatoes and chop them into large chunks. Place the potatoes in a large pot along with the chopped garlic, and cover with cold water.
  • Bring to a boil and cook uncovered for about 15 minutes or until fork tender. How long they take will depend on how small you cut them. 
  • Drain the potatoes (and garlic) in a colander, letting them sit for about 5 minutes.
  • Heat your plant milk until just warm, not boiling, either in the microwave or stovetop. This will help keep your potatoes warm and it will absorb better. Set aside.
  • Return the drained potatoes to the pot, add the vegan butter and begin mashing by hand. Pour in a little milk at a time while mashing until they are smooth and creamy. Season with salt and pepper to taste and serve immediately. Enjoy!
  • Make ahead option: You can make the potatoes a day or two in advance if needed. Follow the recipe, then cool, cover and refrigerate. When ready to serve, warm in an oven safe dish for 30 minutes or so (350 degrees F) until warm. You could also warm them in a crock pot on low for 3-4 hours.


  1. Potatoes: Russet are my choice for making mashed potatoes, but you could use yukon gold or even red potatoes. Feel free to leave some or all of the skins on for variety with gold or red potatoes.
  2. Garlic is optional, so leave it out if desired.
  3. Vegan butter: You can use any kind of vegan buttery spread, but Miyoko's is definitely my favorite for potatoes. Leave out completely for oil free mashed potatoes.
  4. Plant milk: Please don't accidentally use vanilla or sweetened milk! It will ruin the potatoes. Check the ingredients for sugar or vanilla. I like almond or cashew best here for the most neutral flavor. Bump up the creaminess and use Cashew Cream in place of the milk, if desired.
  5. Leftovers: Store leftover mashed potatoes in the refrigerator for 3-4 days. They can also be frozen then reheated in the oven or microwave with a little more plant milk, but they won't be quite as yummy.


Serving: 1of 8 servings | Calories: 232kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 987mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg