Easy 1-Pot Mashed Potatoes

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Plate of delicious Vegan Mashed Potatoes for an easy Thanksgiving side

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!).

Wood cutting board with ingredients for making our vegan Mashed Potatoes recipe

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.

Pouring water into a pot of gold potatoes to make our homemade Mashed Potatoes recipe

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.

Using a potato masher to make the Best Mashed Potatoes for Thanksgiving

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.

Pot of mashed potatoes with slices of vegan butter

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.

Using a potato masher to make homemade mashed potatoes

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:

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!

Plate of easy Vegan Mashed Potatoes topped with fresh parsley

Easy 1-Pot Mashed Potatoes

EASY, fluffy mashed potatoes that are easy to make! Just 1 pot and 5 simple ingredients required for these buttery, garlicky mashed potatoes! Perfect for holiday gatherings and beyond!
Author Minimalist Baker
Print
Using a potato masher to show How to Make Mashed Potatoes
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 (Servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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 Myokos // 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.

Video

Notes

*Nutrition information is a rough estimate calculated with potato skins included and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 172 Carbohydrates: 25.1 g Protein: 3.1 g Fat: 7.1 g Saturated Fat: 5.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 658 mg Potassium: 701 mg Fiber: 2.7 g Sugar: 2 g Vitamin A: 11.86 IU Vitamin C: 13.78 mg Calcium: 22.25 mg Iron: 1.19 mg

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  1. 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!

  2. 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!

  3. ZJ says

    This made me laugh to think that anyone needs a recipe for mashed potatoes in one pot! Does anyone do it differently?

    • Dana @ Minimalist Baker says

      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?

  4. 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.

    • Dana @ Minimalist Baker says

      I’m thinking olive oil would be your best bet! Or, if not vegan you could use ghee (clarified butter) or organic dairy butter.