Best Vegan Mashed Potatoes

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There’s nothing more warm and comforting than creamy garlic Vegan Mashed Potatoes, and if they are served with brown gravy they’re even better!

mashed potatoes in black pan on wooden table

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.

You’re going to love these vegan mashed potatoes because they are…

  • Creamy
  • Southern
  • Dairy-free
  • Comforting
  • Packed with fiber and nutrients
  • Super flavorful
  • Simple to make
  • Delicious alone or with brown gravy

Southern homemade mashed potatoes

I live in the Carolinas where mashed potatoes are a staple. My mom used to make the best in the world. Think Paula Deen where they are laden with butter.

It just so happens that my mom looks (and talks) just like Paula Deen and has been mistaken for her a number of times in the past. That’s the truth!

The problem was that, after I switched to a healthy whole food plant-based lifestyle a number of years ago, I knew that fat-filled mashed potatoes would no longer be a part of my diet. Or would they?!

I had been using my mom’s recipe for 30 years, and one of the secret ingredients to getting that perfectly creamy taste was mayonnaise.

mashed potatoes with gravy in stainless bowl

Vegan mayonnaise recipe

Since I use my Low-Fat Eggless Mayo in many other recipes, I thought it would be worth a try in this experimental mashed potatoes recipe as well. And, it WORKED! They are delicious!

vegan mayo in glass jar with tomatoes in background on wooden table
Low-Fat Vegan Mayo in only 5-minutes

I frequently share my dairy-free mashed potatoes with friends and relatives, and they don’t even realize that they have a fraction of the fat without butter and traditional mayonnaise. Served with Mushroom Gravy, they’re amazing!

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make vegan mashed potatoes

Start by washing and dicing 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.

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.

diced potatoes in pot of water on white background

When they are ready, remove the potatoes from the heat and drain all the water out by placing them in a colander.

Mashing the potatoes

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.

cooked potato slices with spices in stainless bowl

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.

mashed potatoes in stainless steel bowl with mixer wands

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!

If you prefer a golden gravy, check out my Vegan Gravy That Tastes Like Chicken.

*Original publish date February 20, 2015.

Tips for making easy vegan mashed potatoes

  • I’ve used a lot of different types of potatoes for making these homemade mashed potatoes including Russet, red, and yellow. Whatever you have on hand should be just fine.
  • Don’t overcook the potatoes, so the finished product will not be mushy.
  • 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.
  • Most definitely don’t leave out the mayo. It’s a key ingredient.
  • Adjust the salt to your taste preference, as it can make a huge difference in flavor for this dish.
  • Try this with some of the recommended meals below.
  • These mashed potatoes gravy are perfect for Thanksgiving and other holidays.

This mashed potato gravy recipe is also wonderful with my No-Meat Loaf! This meatless loaf is something that I take to family gatherings on a regular basis.

Recipe adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard

Great recipes that go well with mashed potatoes and gravy

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

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mashed potatoes with gravy in stainless bowl
4.50 from 10 votes

Vegan Creamy Mashed Potatoes

Author: EatPlant-Based.com
I frequently share my mashed potatoes with friends and relatives, and they don't even realize that they have a fraction of the fat without butter and traditional mayonnaise. So delicious!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4 servings

Ingredients 

Garlic Mashed Potatoes

  • 2-3 large russet potatoes peeled and cut into chunks
  • 2 whole garlic cloves peeled
  • 1-1/2 tablespoons low-fat eggless mayo link in instructions below and article above
  • 1/4-1/2 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
  • parsley flakes

Instructions

  • 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 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.
  • 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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Tips for making mashed potatoes
  1. I’ve used a lot of different types of potatoes for making these homemade mashed potatoes including Russet, red, and yellow. Whatever you have on hand should be just fine.
  2. Don’t overcook the potatoes, so the finished product will not be mushy.
  3. 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.
  4. Most definitely don’t leave out the mayo. It’s a key ingredient.
  5. Adjust the salt to your taste preference, as it can make a huge difference in flavor for this dish.
  6. Try this with some of the recommended meals below.
  7. These mashed potatoes and gravy are perfect for Thanksgiving and other holidays.

Nutrition

Calories: 217kcal | Carbohydrates: 43.1g | Protein: 6g | Fat: 1.9g | Fiber: 6g

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.

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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…

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11 Comments

  1. I made this with your gravy last night! Outstanding potatoes were good but with the gravy it was outstanding. Your recipes are great!

  2. 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?

    1. 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!

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