If you're looking for the Best Vegan Mashed Potatoes, you don't want to miss these. Light, fluffy, smooth, and ready in less than 30 minutes!
This isn't just your regular mashed potatoes recipes. I've tried a ton of recipes and variations and I'm positive that I've knocked this one out of the park. What makes this recipe unique is my addition of vegan mayo. That simple change makes these mashed potatoes better than any other dairy-based mashed potatoes out there.
Using unsweetened oat milk adds a creaminess to these potatoes that will have you coming back for more. Add on some salt and garlic powder, and you and your tastebuds will be in side dish heaven.
Video Tutorial
What you'll need
- Potatoes. Choose higher starch variety like Russets or Yukon Golds for the fluffiest, smoothest texture. You can even use a mix of both.
- Oat Milk. I like using oat milk, but other plant or nut based milk will work, as long as it's unsweetened.
- Vegan Mayo. Use store-bought or homemade mayo. This ingredient is very important, so don't skip it.
- Plant Butter. Just to give some extra flavor and texture to the potatoes.
- Nutritional Yeast. This ingredient is optional, but recommended. It adds an amazing cheesy flavor. I use Anthony's Premium Nutritional Yeast Flakes.
- Garlic Powder. Just a hint, for extra aroma.
- Salt.
How to make The Best Vegan Mashed Potatoes
1. Peel and cut the potatoes into large cubes and put into a medium saucepan. Add cold water until the potatoes are covered by at least an inch. Cook for about 15 to 20 minutes, or until you can easily poke through the potatoes with a knife.
2. Drain the water from the potatoes. To the steaming hot potatoes add oat milk, plant butter, mayo, nutritional yeast, garlic powder, and season with salt to taste.
3. Mash the potatoes with a potato masher until smooth and fluffy.
Can you reheat mashed potatoes?
Absolutely. This is another reason that mashed potatoes are a great recipe to make. The fastest and easiest way to reheat mashed potatoes is to put them in the microwave for a couple of minutes. Make certain that you cover the dish and stir it up completely before eating. (The heat will be "hidden" in the bottom layer and can easily burn your mouth if you're not careful.)
Other simple way to reheat potatoes are to use your slow cooker, your oven, or directly in a pan on the stove. The slow cooker will take a few hours when you're heating them on low so only do this method if you're not in a rush.
If you heat the potatoes up on the stove or in the oven, pay attention and stir throughout so that you are making certain you don't burn them.
Peel—or don't
It's actually really up to you. Some people love the added texture that the peels bring to mashed potatoes while others don't. If you want to peel them, do so. But if you're running low on time and don't really have a preference either way, just leave on the peel and go about the rest of the recipe.
Pro tips for making vegan mashed potatoes
- Clean 'em well. If you are going to leave on the peels, make certain that you clean the potatoes really, really well. No one wants a hint of dirt to pop up in this delicious and simple dish.
- Infuse with aromatics. Adding the garlic powder, adds in an extra flavor and aroma, so don't skip it. Use fresh chives to garnish the potatoes.
- Use potato masher. Definitely don’t throw the potatoes in the food processor or blender to mash them. Instead, reach for a ricer or a food mill, which won’t overwork the potatoes and will result in a fluffy mash. Or if you like a few lumps for texture, use a regular potato masher, like I did.
You're going to love the taste of these Vegan Mashed Potatoes. This recipe is really one of the easiest, and tastiest ways to make this delicious vegan dish. You and your family are going to love the outcome and flavor of this simple recipe!
More tasty potatoes recipes to try:
- Mexican Stuffed Sweet Potatoes
- Potatoes and Green Beans
- Vegan Scalloped Potatoes
- Roasted Green Beans and Potatoes
- Roasted Fingerling Potatoes
The Best Vegan Mashed Potatoes
Ingredients
- 3 lbs. potatoes
- ½ cup oat milk
- 2 tbsp. plant butter
- ⅓ cup vegan mayo
- 3 tbsp. nutritional yeast
- ½ tbsp. garlic powder
- salt to taste
Instructions
- Peel and cut the potatoes into large cubes and put into a medium saucepan. Add cold water until the potatoes are covered by at least an inch. Cook for about 15 to 20 minutes, or until you can easily poke through the potatoes with a knife.
- Drain the water from the potatoes. To the steaming hot potatoes add oat milk, plant butter, mayo, nutritional yeast, garlic powder, and season with salt to taste.
- Mash the potatoes with a potato masher until smooth and fluffy.
Notes
Pro tips for making vegan mashed potatoes
- Clean 'em well. If you are going to leave on the peels, make certain that you clean the potatoes really, really well. No one wants a hint of dirt to pop up in this delicious and simple dish.
- Infuse with aromatics. Adding the garlic powder, adds in an extra flavor and aroma, so don't skip it. Use fresh chives to garnish the potatoes.
- Use potato masher. Definitely don’t throw the potatoes in the food processor or blender to mash them. Instead, reach for a ricer or a food mill, which won’t overwork the potatoes and will result in a fluffy mash. Or if you like a few lumps for texture, use a regular potato masher, like I did.
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