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:
Buttery & garlicky
& 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
- 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
- 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
- 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.