What Thanksgiving table is complete without mashed potatoes? Not to worry — we’ve got you covered with our go-to EASY, 1-Pot Mashed Potatoes (just 5 ingredients required!).
Best Potatoes for Mashed Potatoes
Gold potatoes are our favorite for making mashed potatoes as we find they are the most buttery. We also love the rustic look they lend if some of the skins are left on.
While other potatoes will work in a pinch, we find that russet potatoes can be kind of mealy and red potatoes kind of waxy.
How to Make Mashed Potatoes
It starts with boiling the potatoes in a large pot with water.
While opinions vary on using hot vs. cold water to start, we opt for cool or room temperature water for best results.
The other important factor is amount: Fill the water line about 1 inch above the potatoes so they cook evenly but aren’t so submerged that the water takes longer to boil.
How long to boil potatoes for mashed potatoes?
The length of time it takes for the potatoes to boil will vary depending on their size, type, and the intensity of the boil. As a general rule, you want to cook them until they are tender enough to slide easily off of a sharp knife when pierced. For medium gold potatoes cut into sixths (see photo for size reference), boil on medium-high for ~20 minutes.
Strain & Mash
Next, turn off the heat, strain the potatoes, and return them to the cooking pot. Then use a potato masher (or a large fork) to mash the potatoes.
Next comes the best part: flavor.
We add minced garlic for that classic garlic mashed potatoes taste, dairy-free butter for buttery richness, and dairy-free milk for added moisture to help make them rich and creamy. Salt and pepper add the finishing touch.
What to do with leftover mashed potatoes?
These mashed potatoes are so delicious that we doubt you’ll have leftovers.
But if you do, try repurposing them in our Lentil Mushroom Stew Over Mashed Potatoes, 1-Hour Vegan Shepherd’s Pie, or Aloo Tikki (Indian Potato Cakes with Green Chutney).
Can you freeze mashed potatoes?
Or, if you need a little break from mashed potatoes, try freezing them for later!
When ready to eat, reheat mashed potatoes in a saucepan on the stovetop to evaporate any excess moisture generated from freezing. Though not as tasty as fresh, this is a good method for using up leftovers.
We hope you LOVE these mashed potatoes. They’re:
Creamy
Buttery & garlicky
Customizable
Easy
& So Delicious!
This is the perfect side for the holiday season and beyond. If you’re looking for a lower carb option, check out our Vegan Garlic Mashed Cauliflower. Both would be incredibly delicious with this Easy Vegan Gravy.
What to Serve with Mashed Potatoes
The options are endless, but here are a few pairing ideas:
- Vegan Lentil Nut “Meatloaf”
- Asparagus Zucchini Gratin (V/GF)
- Vegan Green Bean Casserole
- Vegan Cornbread Stuffing
- White Bean Kale Salad with Tahini Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy 1-Pot Mashed Potatoes
Ingredients
POTATOES
- 2 lbs golden potatoes, peeled (leave some skin on for more rustic presentation)
- Water (enough to cover potatoes by ~1 inch)
- 1 tsp sea salt
SEASONING
- 5 cloves garlic, minced
- 4 Tbsp dairy-free butter (we prefer Miyokos // or sub organic cultured dairy butter)
- 2-3 Tbsp plain unsweetened dairy-free milk (we prefer cashew milk // or sub organic dairy milk)
- ~1/2 tsp each sea salt and fresh ground black pepper, to taste
Instructions
- Peel and cut potatoes into a uniform size. Then add to a large pot or Dutch oven.
- Cover with cool or lukewarm water. They should be entirely submerged by about 1 inch. Adding too much water is okay, it will just take longer to start boiling. However, adding enough water is important because it ensures the potatoes cook evenly and quickly.
- Once water is boiling, add salt and reduce heat to medium-high so it’s still boiling but not quite as rapidly. Boil until potatoes are tender enough to slide off of a sharp knife easily when pierced — about 20-30 minutes depending on type and size of potato.
- Once tender, turn off heat. Strain potatoes and return to cooking pot (again, no further heat required). This will allow any leftover water to evaporate.
- Use a potato masher (or large fork) to mash the potatoes. Then add garlic, butter of choice, milk of choice, and salt and pepper to taste (starting with ½ tsp sea salt and ¼ tsp black pepper as recipe is written).
- Mash until desired consistency is reached. Mash more for creamier potatoes, less for chunkier potatoes.
- Taste and adjust flavor as needed, adding more salt or pepper to taste, butter for buttery flavor / fluffier consistency, or milk as needed to thin (just be sure not to add too much or your mash can become runny).
- Serve hot, garnish with parsley (optional), or more butter, salt, and pepper. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month (though best when fresh). Reheat in the microwave or on the stovetop, adding more butter or milk of choice as needed.
Kathryn Khoury says
Hi, could I make these for Thanksgiving day and put them on warm in a crockpot?
That should work!
Alyssa Cooper says
So simple and so amazing!
Yay! Thanks, Alyssa!
Claire says
My go-to mashed potatoes recipe—they’re so flavorful and easy! I add extra garlic because we love it and use dairy butter because I’m not vegan. Never peel the potatoes to keep fiber and texture, which speeds up the process even more! Usually use Yukon Gold variety.
Love that! Thanks for sharing, Claire!
Kay says
I find with mashed potatoes, when they are eaten the next few days after cooking, they are very dry. Not as amazing when first served.
Is there a technique to help with this?
Thanks for the recipe. I am looking forward to trying it!
Adding more dairy-free milk, butter, or even water the next day can help rehydrate them.
Eliana says
seriously THE BEST mashed potatoes. even my non-gluten/dairy free family members asked for these over regular mashed potatoes at holidays from now on!
Yay! Thanks so much for sharing, Eliana! xo
Linsey says
Really good, super easy, very tasty. I kick it up a notch and add a big scoop of the Cultured Sour Cream ;)
Yay! Thanks for sharing, Linsey!
Tashina says
These potatoes were AMAZING!!!!! Perfect!! I think sprinkling some chives on top might be fabulous, too!
We’re so glad you enjoyed it, Tashina! And definitely- chives would be great. Thanks so much for the lovely review!
Paula says
I am in LOVE with these potatoes! I sauteed the garlic with some sage in the butter before adding it to the potatoes and it was so easy and delicious!
The whole family loved them and I plan on making them again soon :)
Thanks so much!
We’re so glad you enjoyed them, Paula! Thanks so much for sharing!
Daryl says
I made these over the weekend, and I’m sad to say that I ate the entire batch so now I am without leftovers. I didn’t make a full batch, but it was definitely enough for more than one person. I used russets because that’s what I had on hand, and am excited to try them again with golden potatoes. I also used coconut milk as my milk — the refrigerated kind — and the flavor didn’t show at all. I am allergic to cow dairy, and my family always adds sour cream and sticks of real butter to their potatoes so I can’t eat them, but I have to say, even when I could, they weren’t as good as these. These were by far the best mashed potatoes I have ever had!
Wonderful! thanks for sharing, Daryl!
ZJ says
This made me laugh to think that anyone needs a recipe for mashed potatoes in one pot! Does anyone do it differently?
In almost all of our recipes you’ll notice we highlight the simple factor in the title so people know how they’re easy right away. For anyone who doesn’t know how to make mashed potatoes or has never tried, this is a comforting idea that it won’t make a mess and is actually quite easy to do. For most cooks, this may be obvious. But for others it’s not. Does that make sense?
Sophie says
No disrespect meant, but come on: How are all mashed potatoes not one-pot mashed potato recipes? Everyone I know makes mashed potatoes in one pot. Sounds like a good recipe, but perhaps a different title.
Zarina says
What can I substitute for vegan butter?I’m also allergic to nuts.
I’m thinking olive oil would be your best bet! Or, if not vegan you could use ghee (clarified butter) or organic dairy butter.