Best Vegan Mashed Potatoes
These vegan mashed potatoes are incredibly creamy and flavorful, made with simple plant-based ingredients that deliver all the comfort of traditional mashed potatoes without any dairy. Perfect for holiday feasts or weeknight dinners, they offer a delicious, wholesome side dish that everyone will love!
Believe it or not, these dairy-free and gluten-free homemade mashed potatoes are going to be a huge hit with family and dinner guests. We love to drizzle my vegan brown gravy over the top and serve them with this vegan meatloaf that is out of this world!
Reasons you will love these potatoes
- Creamy and Flavorful – These vegan mashed potatoes are incredibly creamy and rich, using plant-based milk and homemade tofu mayonnaise for that indulgent texture without any dairy.
- Quick and Easy Recipe – Whip up these delicious mashed potatoes in no time! With simple ingredients and straightforward preparation, they’re perfect for busy weeknight dinners.
- Nutritious and Wholesome – Made with fresh potatoes and no dairy, these vegan mashed potatoes are a healthier alternative that still delivers on flavor and comfort.
- Perfect for Any Occasion – Whether it’s a family dinner, holiday gathering, or potluck, these vegan mashed potatoes are a crowd-pleasing side dish that everyone will love!
Ingredients you will need
- Potatoes- Russets yield a fluffy, light texture due to their high starch content, while Yukon Golds offer a creamy consistency and natural buttery flavor, making them ideal for rich, delicious mashed potatoes.
- Garlic- Adds a savory depth of flavor that elevates the dish from simple to extraordinary.
- Vegan mayo- My homemade vegan mayo recipe is the secret ingredient for making vegan mashed potatoes incredibly creamy and rich without any dairy. It adds a smooth texture and a subtle tang, enhancing the overall flavor and ensuring that each bite is indulgently delicious!
- Plant milk- Enhances the flavor while keeping the mashed potatoes light and fluffy, allowing you to customize the taste.
- Seasonings- Garlic powder, onion powder, nutritional yeast flakes, parsley flakes, salt, and pepper are the spices I use to create the delicious flavor in these potatoes.
Tips & Suggestions
- Almond milk- I personally love to make these with plain almond milk because it’s my go-to for all my recipes. It makes terrific dairy-free mashed potatoes.
- Mayonnaise- Most definitely don’t leave out the homemade vegan mayo. It’s a key ingredient.
- Salt- Adjust the salt to your taste preference, as it can make a huge difference in flavor for this dish.
How to make vegan mashed potatoes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by making the tofu. Simply put all the ingredients in a blender and blend until smooth. If you are using shelf-stable tofu it doesn’t need to be pressed because it isn’t packed in much water. This is what I suggest.
This will be more mayonnaise than is needed for this recipe. Store leftovers in an airtight jar in the refrigerator and use for sandwiches, wraps, and making sauces and dips like my vegan ranch dressing.
STEP #2: Wash and dice the potatoes and garlic.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #3: Place potatoes and garlic in a large saucepan. Add enough water to cover the potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook for about 20 minutes, until potatoes are tender.
STEP #4: When they are ready, remove the potatoes from the heat and drain all the water out by placing them in a colander.
Use caution because the steam will burn you quickly if you aren’t careful.
STEP #5: Place the potatoes in a large bowl with all the other ingredients–mayo, plant milk, and spices. I personally love to make these with plain almond milk because it’s my go-to for all my recipes. We just love this dairy-free option.
You’ll want a bowl big enough for mixing well. Sometimes I even just put them back in the big stock pot I cooked them in to save on cleanup with dishwashing.
STEP #6: Next, mash the potatoes with a hand mixer or potato masher. I personally love to use a hand mixer to get them nice and creamy. It’s also called the lazy girl way out because a potato masher takes so much more work.
STEP #7: Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.
Serve as a side with my 10-Minute Vegan Brown Gravy and/or Vegan Meatloaf. Talk about comfort food, and they are perfect for holiday dinners! If you prefer a golden gravy, check out my Vegan Gravy That Tastes Like Chicken.
*Original publish date February 20, 2015.
Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard
Frequently Asked Questions
The best potatoes for vegan mashed potatoes are Russet and Yukon Gold. Russets provide a fluffy texture, while Yukon Golds offer a creamy consistency and buttery flavor.
Yes, you can prepare vegan mashed potatoes ahead of time. Simply make them, let them cool, and store them in an airtight container in the fridge. Reheat gently before serving, adding a splash of plant milk if needed.
I have found that adjustments in salt and mayonnaise can make all the difference in flavor. You might also add spices such as black pepper and smoked paprika.
Dishes to Pair with Mashed Potatoes
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Vegan Creamy Mashed Potatoes
Ingredients
Garlic Mashed Potatoes
- 3-4 large baking-size russet potatoes, peeled and cut into chunks (about 5-6 cups)
- 2 medium garlic cloves peeled
- 3 tablespoons low-fat eggless mayo, heaping spoon link in instructions below
- 1/4 cup plain almond milk or any plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast flakes
- 1/2 teaspoon salt
- black pepper to taste
- 1/2 parsley flakes
Eggless Vegan Mayonnaise
- 1 12-14 oz package firm or extra firm silken tofu shelf-stable or soft refrigerator type
- 1 tablespoon sweetener pure cane, sucanat, maple syrup
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
Instructions
- Begin by making the tofu mayo. Simply put all the ingredients in a blender and blend until smooth. If you are using shelf-stable tofu it doesn't need to be pressed because it isn't packed in much water. This is what I suggest.This will be more mayonnaise than is needed for this recipe. Store leftovers in an airtight jar in the refrigerator and use for sandwiches, wraps, and making sauces and dips like my vegan ranch dressing.
- Wash and dice potatoes and peel garlic. Place potatoes and garlic in a large saucepan. Add enough water to cover potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook about 20 minutes, until potatoes are tender.
- When they are ready, remove the potatoes from heat and drain all the water out by placing them in a colander.
- Place the potatoes in a large bowl with all the other ingredients–mayo, plant milk, and spices. You’ll want a bowl big enough for mixing well. Sometimes I even just put them back in the big stock pot I cooked them in to save on clean up with dishwashing.
- Next, mash the potatoes up with a hand mixer. Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.
- Serve as a side with my 10-Minute Brown Gravy and/or Vegan Meatloaf. Talk about comfort food, and they are perfect for holiday dinners!
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
cant find your link to the mayonaise fat free!
Hi Melody- Here’s the link to the mayo. Enjoy! https://eatplant-based.com/mary-mcdougalls-low-fat-eggless-mayo/
I made this with your gravy last night! Outstanding potatoes were good but with the gravy it was outstanding. Your recipes are great!
Bonnie- Awesome! So glad to hear that you liked them. Thanks so much for letting me know. 🙂
The tip to put the garlic in the water with the potatoes is brilliant! This recipe was very good.
could I use something besides vegan mayo for the potatoes? I have to watch oils and a lot of vegan mayos have oils…would a plant based yogurt work?
Hi Grace- The mayo recipe I use is super simple to make with only 5 ingredients and no oil. It’s linked in the article and here is a direct link to it as well. It’s a real game-changer for so many. It’s delicious on sandwiches and used in recipes like this as well as slaw and potato salad. https://eatplant-based.com/mary-mcdougalls-low-fat-eggless-mayo/
I’m trying to determine what the dark pieces are in the mashed potatoes photo. Roasted garlic… potato skins??
Ha! Yes, I used red skinned potatoes and left the skins on. 🙂
Could I also make burgers out of the recipe? How long would I bake and at what temp would uI suggest?
Burgers out of mashed potatoes? Ha! I’m betting you meant to post this on the No-Meat Loaf recipe. 😉 Yes, you could make burgers instead of a loaf. I would suggest baking at 350 for about 20-25 minutes. Enjoy!