The Best Damn Vegan Mashed Potatoes

The Best Damn Vegan Mashed Potatoes! So simple, fast, SUPER FLUFFY and delicious!

Remember a few weeks back when I made coconut cream pie french toast? Well, this recipe came from the same place of inspiration: while I was working out watching the Food Network. Apparently, it’s my zen place.

Vegan Mashed Potatoes

Tyler Florence was making a version of mashed potatoes I’d never seen before. He cooked the potatoes in whole milk and cream to produce the creamiest, must luxurious mashed potatoes I’d ever laid eyes on. Obviously, I can’t do dairy because it hates me. So I wanted to try a vegan version to see if it worked sans cream.

The Best Damn Vegan Mashed Potatoes | come together in 30 minutes and are so damn delicious #vegan #glutenfree

Turns out, if you cook potatoes in unsweetened plain almond milk, it really just makes them kind of mealy and they taste like almond milk. Yick. Back to the drawing board. NOW YOU KNOW.

Another few attempts at the best damn vegan mashers yielded massive success. It turns out, you don’t need to cook them in anything other than plain old water. It’s the type of potatoes and mix-ins that make all the difference.

The Best Damn Vegan Mashies! The fluffiest, most garlic packed vegan mashed potatoes on the planet

These mashers require 6 simple ingredients:

Yukon gold potatoes
Vegan butter
Roasted garlic (hubba. hubba)
Sea Salt
Black Pepper
& Chives

The result is super creamy, luxurious mashed potatoes with a sweet garlic tone, plenty of S+P, and a herbacious, light touch from the chives. Give me a spoon, I’m going in.

Simple, Fluffy Vegan Mashed Potatoes

You will love these taters. They’re:

Airy light
And altogether satisfying

The Best Vegan Mashed Potatoes| Loaded with roasted garlic, fresh chives and black pepperThe Best Damn Vegan Mashed Potatoes! 40 minutes, no peeling required and SUPER fluffy and garlicky

These mashed potatoes are perfection with a little additional vegan butter, salt, pepper and chives. But they would definitely stand up to and pair well with my 6-Ingredient mushroom gravy.

I also intended to make these into potato pancakes (inspired by the Inquiring Chef), but they just never made it that far. I literally ate half of them off of that spoon. OOPS. Sorry but not.


Vegan Mashed Potatoes! Easy, quick and SO fluffy and addictive

4.5 from 2 reviews

The Best Damn Vegan Mashed Potatoes
Prep time

Cook time

Total time


6 Ingredient vegan mashed potatoes that are fluffy, creamy, buttery and loaded with roasted garlic and chives. Perfect as is, with gravy or with a giant scoop of butter.
Recipe type: Side Dish
Cuisine: Vegan, Gluten Free
Serves: ~4

  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1.5 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
  • 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
  • 1/4 cup fresh chives for topping

  1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
  2. While the potatoes are cooking, chop up your chives and measure your butter.
  3. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  4. Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
  5. Add in butter, garlic, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
  6. Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days.

*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.

Nutrition Information
Serving size: 1/4 of recipe Calories: 232 Fat: 8.4 g Saturated fat: 2.7 g Carbohydrates: 37 g Sugar: 3 g Sodium: 900 mg Fiber: 6.2 g Protein: 3.3 g


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  1. says

    I totally agree that Yukon golds make the best mashed potatoes. And no to almond milk in them–I’ve also tried that plenty of times. It just does not work. I love your add-ins, as well. The roasted garlic seems like it would take these to the next level.

  2. Donna says

    Having a potato/glycemic index PHOBIA…alas….I am SOOO going to try this exactly as you have prepared it…but with celery root/celeriac instead!…Your images simply invite one to grab the nearest (large) spoon!

  3. Lindsay Moe says

    These do look dreamy! I have not tried vegan butter. Would you put it on par with vegan cheese (not my favorite)? I guess I’m not vegan, so I could always just use regular butter. :)

    • Dana Shultz says

      Vegan butter tastes JUST like real butter in every way. Earth Balance is where it’s at. But if you can have dairy, just do real butter!

  4. says

    This brought the biggest smile to my face: “while I was working out watching the Food Network. Apparently, it’s my zen place.” haha!!! Can I just say, I understand what you mean 100% ! And these look fantastic – so making them for my next holiday get together.

  5. says

    Mashed potatoes are really delicious and is definitely one of the favorite dishes that people love to eat. To have a perfect diet meal, drink Swami Mami Teas because it is effective in losing weight.

  6. says

    Your “NOW YOU KNOW” made me laugh so hard I snorted wine out of my nose. True story.

    Thanks so much for sharing these! It’s always frustrating for me (though a non-vegan) to discover that something that should, in theory, be perfectly vegan, is not. I may need to try these!

    • Dana Shultz says

      This made my day. If I can make one person snort wine out of their nose while reading my blog, I have accomplished much :D Thanks for sharing, Kate! Hope enjoy this recipe!

  7. says

    It’s great to know that you can still get that fluffy buttery mashed potato effect from vegan butter! And the roasted garlic just takes these over the top delicious.

  8. says

    I love, love, LOVE roasted garlic! I’m not vegan but always have Nuttelex (vegan butter) in the fridge as well as some top notch real butter. My mashed potatoes usually have an obscene amount of real butter and cream in them so this would definitely be a much healthier option. :)

    • Dana Shultz says

      It’s kind of scary how much butter, cream cheese and cream you can hide in mashed potatoes. So good, but SO heavy. Glad alternatives yield similar if not better results!

  9. Kelly says

    I always use almond milk in my mashed and never thought they were mealy. I do boil the milk first before adding, if that makes a difference. Or maybe I’m just used to the mealy taste. I can’t wait to try your recipe. Thank you!

  10. kaly s-b says

    my boyfriend makes the most insane vegan mashed potatoes and the recipe is similar–the secret is a teeny bit of veganaise. it’s hard to watch him make them (so much e.b!) but once in a while they’re such a tasty treat.

  11. Kimberly says

    Thank you Dana for another awesome recipe. My family loved the vegetable pot pie….These yummy potatoes will be on rotation this week. Please keep the vegan recipes coming!

  12. Ally says

    I made these for my dad on Father’s Day and him and my whole family ate them up! I am an aspiring chef and I love to use this website for ideas and to use the recipes.


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