Best Vegan Mashed Potatoes

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

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.

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!

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!

How to make vegan mashed potatoes

Start by washing and dicing the potatoes and garlic.

I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

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.

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 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!

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

SUBSCRIBE for Recipes

Great recipes that go well with mashed potatoes and gravy

• No-Meat Loaf
• Asian Green Beans
• Easy Bean Salad

Continue to Content

Vegan Creamy Mashed Potatoes

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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!

Print

Ingredients

Garlic Mashed Potatoes

• 2-3  large russet potatoes, peeled and cut into chunks
• 2 whole garlic cloves, peeled
• 1-1/2 Tbsp 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 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp nutritional yeast flakes
• 1/2 tsp salt
• black pepper to taste
• Parsley flakes

Instructions

Garlic Mashed Potatoes

1. Wash and dice potatoes and peel garlic.
2. 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.
3. When they are ready, remove the potatoes from heat and drain all the water out by placing them in a colander.
4. 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.
5. 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.
6. 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.
7. 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!

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!

• 
  Simply Organic Parsley Flakes Cut & Sifted Certified Organic, 0.26 oz Container
• 
  McCormick Garlic Powder (Organic, Non-GMO, Kosher), 16.75 oz

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 217Total Fat: 1.9gCarbohydrates: 43.1gFiber: 6gProtein: 6g

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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

Plant-Based Vegan Starter Kits $27