Vegan Creamy 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!
Servings: 4 servings
Calories: 217kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Potatoes- 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.
Adjustments- 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.
Make ahead- 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.
Nutrition
Calories: 217kcal | Carbohydrates: 43.1g | Protein: 6g | Fat: 1.9g | Fiber: 6g