The Best Damn Vegan Mashed Potatoes

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Bowl of dairy-free mashers topped with vegan butter and fresh chives

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

Gold potatoes on a dark surface and in a saucepan

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.

Bowl of the Best Damn Vegan Mashed Potatoes

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.

Wood bowl of the Best Damn Vegan Mashed Potatoes topped with chives

These mashers require 5 simple ingredients:

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

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

Bowl filled with simple to make Vegan Mashed Potatoes

You will love these taters. They’re:

Thick
Fluffy
Creamy
Buttery
Airy light
Garlicky
Herbaceous
& Altogether satisfying

Wood bowl piled high with Vegan Mashed Potatoes topped with chives and black pepper

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.

Enjoy!

Spoon standing up in a bowl of Vegan Mashed Potatoes

What Goes with Mashed Potatoes

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Spoonful of mashed potatoes with chives

The Best Damn Vegan Mashed Potatoes

5-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 vegan butter.
Author Minimalist Baker
Print
Wood bowl filled with a bowl of The Best Vegan Mashed Potatoes
4.78 from 85 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1 tsp sea salt (divided)
  • Water to cover
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 cloves raw or 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 // optional)

Instructions

  • For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
  • Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
  • While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
  • Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
  • Mash your potatoes using a potato masher until fluffy.
  • Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
  • Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

Video

Notes

*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 F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
*Nutrition information is a rough estimate calculated with 6 yukon gold potatoes and the lesser amount of Earth Balance vegan butter.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 247 Carbohydrates: 40.5 g Protein: 4.9 g Fat: 8.3 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 956 mg Potassium: 958 mg Fiber: 3.2 g Sugar: 1.6 g Vitamin A: 133 IU Vitamin C: 43 mg Calcium: 42.8 mg Iron: 1.8 mg

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My Rating:




  1. Heather says

    Ok so there was way too much garlic, I don’t know if it was just because I had some massive cloves or if my garlic was just extra potent. I only used 3 of my massive cloves. And apparently a hand mixer is a no go! (we’ve always used a hand mixer to be smooth instead of chunky.) I had brownie batter consistency. I ended up tossing the whole batch and will be trying again tomorrow with a masher. And will rate according to however tomorrow’s turn out. <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Heather! Roasting or sautéing the garlic will make it more mild. Also, you have to be careful with a hand mixer because over-mixing cause cause it to end up gluey and unpalatable. Hope that helps!

  2. Kay says

    Thus recipe was simple and very tasty. I will make thus part of my rotation. Loved the flavor of adding the roasted garlic. This took the flavor up to a new level!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kay. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Amy says

    I made these almost to the T for a meal train. I had no vegan butter but I did have canola oil. I subbed it in. They taste great so far!

  4. Sybil says

    I just discovered this recipe this spring when my husband bought several bags of potatoes at once (because they were on sale, and we were at the beginning of the lockdown). I had given up on vegan mashed potatoes many years ago because none of the recipes I could find were any good. With my husband’s purchase though, I needed to expand my repertoire to get through all those potatoes, and I am absolutely thrilled to be able to have mashed potatoes again! I’ve made them several times now, and they are excellent with fresh dill in place of the chives, too! Absolutely the best vegan mashed potatoes I’ve ever had. Thank you so much!

  5. Zahra says

    What!? So good and so simple. I didn’t have chives, so I put organic Italian seasoning. I also didn’t have a pepper grinder, so I used a mortar and pestle to pound the peppercorns. Put a few drops of lemon juice and a little extra salt. This recipe is a keeper. I hope to memorize it. Thank you soo very much!

  6. Shaun says

    I’ve made this 3x (most recently yesterday, for Easter), and my family loves this recipe as published. My only change: I have had to double the amount of vegan butter to keep the potatoes from becoming too dry.

  7. Jacqueline Flynn says

    I been using unsweetened almond milk but it’s too gloopy what other vegan milk could I use ?thankyou

  8. Rafael says

    Hi – when you say “6-8 medium yukon gold potatoes”, approximately how many grams of potatoes does this equate to?

    Thanks :)
    Rafael

  9. Sandra Labelle says

    Try my veg mashed potatoes. Ingredients
    15 med potatoes peeled
    2 onions diced
    1 stick Nature vegetarian butter
    2 tbsp Parsley flakes
    Salt and pepper to taste
    Boil onions and potatoes in salted water.
    When potatoes are soft and tender drain off water. Put back in pot and use hand mixer to mash. Put in butter, parsley, salt and pepper to taste. The best mashed potatoes. Onions make it creamy. Let me hear your opinion.

    • Darlene says

      Wow! I made the potatoes and felt they were a bit dry ( I did use less plant based butter then called for). So I put in a small amount of food processed onions. So creamy!! I really couldn’t believe the transformation. Great tip. Thank you!

  10. Melissa says

    Have you tried making these ahead and freezing them? Typically, mashed potatoes don’t freeze well unless they have lots of cream and butter in them. I’m hoping to find a good dairy free options for mashed taters that I can make ahead and freeze to serve with weekday meals.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we haven’t tried freezing these, but don’t think it would work well. Let us know if you give it a try!

  11. Julie says

    The finished product definitely lives up to its name. These were the best mashed potatoes I’ve ever made. I followed the recipe exactly, and they came out perfect. We will definitely be making these again!

  12. Amy says

    Sorry if someone has asked this before, but there are so many amazing comments and I don’t have time to read all of them! Is it okay to use red potatoes for this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It is! But they’re a little more waxy so they tend to be a little less buttery than russet or gold. But yes, that should work! Be sure to cook until quite tender.

  13. Kelsi says

    I made these for a party! They were a big hit but I personally felt they came out very dry. The next time I make these I will definitely be adding in some almond milk to keep them a little more moist. They looked just like the pictures! Very easy to make.

  14. Christie Donahue says

    Great recipe! You are right I do not miss the milk. happened to have leeks on hand (my favorite kind – Trader Joe’s pre-washed and trimmed so no sand to deal with , just chop a stalk.) I sauteed one chopped leek stalk in 3-4 tbsp vegan butter, then added that to the mashed potatoes. So good!

  15. Allie says

    These mashed potatoes were incredible! I made them exactly as instructed but added unsweetened almond milk to moisten them at the end. They were a huge hit – the devoted milk and butter mashed potato people loved them. Thanks for an awesome recipe.

  16. Celia says

    These are AMAZING! Even my non dairy-free friends said these were some of the best mashed potatoes they’ve ever had. Thank you!!!

  17. Rachel says

    My family loved these mashed potatoes! I added in a bit of lite coconut milk because I’m a creature of habit and needed some type of liquid to mix in, but honestly the organic Yukon Gold potatoes were so creamy and delicious on their own it wasn’t needed. The beautiful Gold tone of the potatoes was so appealing, I think it’s what made even non-vegan family members want to dive in. Roasting the garlic is genius, plus made my house smell great! This recipe will be coming out again for Christmas, and next weekend, and the following weekend…Thank you!

  18. Emma Ross says

    Just made these for Thanksgiving today! I bought a whole bag of Yukon gold potatoes and used the Miyoko’s Butter, which I highly recommend! It was so tasty. Approved by vegans and non-vegans!

  19. Barbara Roumaya says

    I made these tonight for Thanksgiving tomorrow. Used the almond milk (unsweetend and unflavored) added more salt, lotsa pepper and chives. I put them in the fridge, and will reheat tomorrow and then add vegan butter. I taste tested about 1/3 C before I put them in the fridge with some vegan butter. Delicious! My only regret is that I didn’t cook the whole 5 lbs of potato!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would recommend refrigerating them (up to 2 days in advance), and then reheating in a 350 degree oven on the day of!

  20. Emily Farley says

    This is good with or without chives, with or without skins, we’ve also tried raw minced garlic and ground roasted garlic, all good. Usually add extra earth balance butter until our desired creaminess.

  21. Melissa says

    I’ve made this recipe before and can’t say enough how impressed I am with it. However, I am wondering if you have a suggestion on how to make the recipe in my Instapot?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing! We haven’t tried that, but actually JUST got our instapot so we’ll be sure to test it out!

  22. tahla says

    I saw in the notes, it says leave the skin on. I’ve never left the skin on for mashed potatoes, it doesn’t change the texture or creaminess?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tahla, you can peel if you prefer a smooth and creamy texture or leave on if you prefer a more rustic and varied texture.

  23. Nicole says

    Amazing! Did add the almond milk as suggested by another. But these will save thanksgiving for me, as I’m dairy free for nursing. However, so many other of your recipes have been in our repertoire for years, just because they’re delicious- and were not vegan. But, thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful, thanks for sharing, Nicole! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  24. Beekeeper says

    These can be made a day ahead and reheated in a crock pot the next day. Put them in on high for about 60 to 90 minutes. Give them a good stir halfway through. It’s nice to have these on the counter and leave the stove and oven free for the other food you are making.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      • Beekeeer says

        Haven’t made them yet but I will for Thanksgiving. since since so many want to make them ahead I thought I would post the slow cooker hack.

  25. Casey says

    These were amazing, just like everything I’ve made from this website. My son is allergic to dairy and I don’t know what I’d do without all your recipes!

    Of note I didn’t have chives and they were still amazing!

  26. Chantal Barrett says

    These mashed potatoes were fluffy and so flavourful. I would recommend these to even non-vegans. So yummy. Thank you for the recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Chantal! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  27. Vicky says

    You say these are good for 4 days leftover. Lots of company coming for Thanksgiving. Can I make them 3 days ahead and reheat? If so 350 for how long?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say making them the day before would be preferred. 48 hours max. To reheat I’d do so on the stovetop and add more butter and milk (of choice) to remoisten. Hope that helps!

      • Clarissa says

        Can’t wait to make these for Thanksgiving! For minced garlic, how many spoons would you suggest to add? If using whole roasted garlic, do you smash the garlic pieces into the potatoes? I’m a little confused on that part. ?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can use roasted or raw! We’ve done both and prefer raw, personally. It’s also just easier. I generally suggest 4-5 cloves!

  28. Katy says

    These are the absolute most delicious mashed potatoes! I stuck to the recipe exactly and was so pleased. You have such a gift, thank you!

  29. Brenda says

    Similar to what other commenters have said, these were–hands down–the best mashed potatoes I’ve ever had, vegan or not! I probably used closer to 6 tbsp of vegan butter and added a generous amount of salt while adding in the butter and garlic. I will definitely be making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Brenda. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Tami says

    I’m not vegan, but my sister is so I make these for her at family dinners. She swears they’re the best mashed potatoes she’s ever had, and everyone else in the family that isn’t vegan enjoys them too. I double the amount of vegan butter in the recipe, and add about 1/2 cup of unsweetened almond milk. Great recipe!!

  31. Roger says

    I don’t have a potato masher either – one day, I decided I wanted mashed potatoes & wondered how I would mash them. Looking thru my cabinet, I spied my pastry cutter. I gave it a shot & now I wonder why anyone would use anything else – try it & you may find you like it !! It’s really handy when making twice baked potatoes. I add in all sorts of things like butter, cheese & bacon – it cuts everything together quite nicely.

  32. meeshy-keen says

    Folks, it’s true. These ARE the best damn vegan mashed potatoes. I used baby yellow potatoes for these, with sautéed garlic instead of roasted because I was short on time. I also added some cashew milk because I like my potatoes a little creamier. These were creamy, dreamy, and garlicky, and the chives took it over the top! Love! Great with Dana’s lentil mushroom stew.

    • Frances says

      I follow a WFPBNO lifestyle and do not use vegan butter or substitutes. Can u recommend another replacement, would more almond or soy milk be ok or add white beans (I don’t eat any form of nuts either). Thanks for yr help.

  33. Tara @ Plantae Nutrition says

    I just made this and it was AMAZING! I had to add about a cup of unsweetened soy milk to avoid it being dry and to get the creamy texture I wanted, but the rest was great. Perhaps this was because my bag of potatoes did not indicate what type they were (therefore were probably not Yukon gold?)! I did not feel like adding ground pepper and did not have chives, but the flavour of the roasted garlic (I added 2 bulbs!) was so beautiful and perfect. Ate it with roasted asparagus and Brussel’s sprouts, fresh cherry tomatoes, and “tofu magique” (by Bob le Chef). Thank you for a great recipe!

  34. Karla says

    The best damned is right. The method also yields a good texture where other recipes ended up gluey. I try and not use oils so I use a tbsp or two of olive oil instead of vegan butter (oil is oil). It still works with less quantity and was delish. Roasted garlic come on! How could it not. And I even heat them up a day or two later with a sprinkle of water and love them. Score MB!

  35. Kdub says

    These were so good! I dare say they were some of the best mashed potatoes I’ve ever had. Changes I made: russet potatoes (that’s all I had on hand), peeled them(since their skin is thicker and not that appetizing to my family), and I did the option of sauteeing the garlic in EVOO. Thanks, this is now my way of making mashed potatoes for life ?

  36. Dilushani says

    Yukon Gold potatoes aren’t available in Australia. Nor is vegan butter is easy to find (the ones I’ve seen are mixed reviews). I am dairy free though. What do you suggest as alternatives for both? Would appreciate your help, Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another yellow potato will do! As for the vegan butter, you could try olive oil perhaps? It won’t be quite the same but may work..

  37. Alex Walker says

    Sadly, of all of the amazing recipes I’ve cooked from this blog, this is the first miss I’ve made that I won’t be making again. By putting the potatoes back into the pan to dry out, and then adding only 3-4 T of butter what we needed up with was a pile of dry, hard to swallow, potato mash. We ended up adding some of the cooking water in to be able to moisten it up. As written this did not turn out well at all.

  38. Kali says

    I just made these, and they turned out pretty dry. I normally use russets, so maybe it was that? I tried adding a TON more Earth Balance, and it still didn’t do the trick. Next time I might try the other commenters’ suggestion of coconut milk to give them a more moist and creamy texture.

  39. Nicole says

    These are the best damn vegan mashed potatoes! I am infamous for botching potato dishes but I did just fine with this recipe. I think they tasted better the 2nd and 3rd day vs. the evening I made them. The only thing I might change is a bit less garlic. I topped with store bought vegan mushroom gravy but they were equally good without.

  40. Susan says

    Yes, yes, and yes! A perfect mashed potato recipe! I followed it exactly as it is written. No milk or cream needed for mashed potatoes is a huge WOW! You made my first very veggie Thanksgiving taste just like home. Thank you.

  41. Nancy Dobbins says

    Hi Dana,
    I have made this mashed potato several times and it is great!!! I would like to share a link to your recipe on my blog; hoping that is is ok – blog is Defining Third Age and still under construction!!! (Never knew how much there is to this blog thing!)
    I also plan on sharing your green bean casserole recipe as well…I turn to your articles and recipes frequently as my husband and I transition to whole food – plant based eating and want to share them with others!
    Thanks!!!
    Nancy

  42. Vicki Saunders says

    Just to add to the variety of options, I make fat free mashed potatoes with fat free cream cheese (philly is best). I make vegan mashed potatoes with cashew cream. Just soak raw cashews in water, blend until very smooth, and cook until thick. The ratio of cashews to water depends on the degree of thickness that you want. Choose seasonings to taste. I make gravy or fondue with a ratio of 1/4 cup cashews per cup of liquid. (3/4 cups of cashews blended with 1 28 oz. can of green chili enchilada sauce and cooked until thickened, makes a great fondue type dip. also can be used as a sauce in a casserole.

  43. robin says

    Hi- would freezing these in advance of Thanksgiving be an option? I read somewhere you can freeze mashed potatoes in smaller portions- defrost and add some soy milk to rehydrate.
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Robin! I haven’t frozen these. I would actually refrigerate them (up to 2 days in advance), and then reheat them in a 350 Degree oven on the day of!

  44. Eric says

    I made this yesterday for dinner with brisket. I think it’s a great recipe but to be honest, the Earth Balance gave the mashed potatoe a very noticable aftertaste that I did not care for. Next time I’ll replace the Earth Balance with olive oil. Earth Balance may work for some people really well, but for me it ruined the dish. I recommend try making it first with Earth Balance and if you don’t like how it taste, substitute next time with olive oil.

  45. Ethel Humphreys says

    If I make these just a few hours ahead (not a full day or two), wouldn’t they be okay heated in the microwave?

  46. Lisa Scott says

    I have an issue with using the vegan butter as it always contains oil. What could I possibly use to make these potatoes creamy? Have you ever tried cashew cream or cashew mayo in these? I won’t use products that contain oil if it has been extracted from the fruit or not from which it was processed. Palm oil and coconut oil have more saturated fat than butter and I have found they drive up my cholesterol.

  47. Nikki says

    I made these the other night with unsweetened cashew milk instead of butter and they were perfect!! You couldn’t taste the milk at all…cashew milk has a much more subtle taste than almond milk. I also used 4 Yukon gold potatoes and 2 red potatoes. Thanks for the recipe, these are the best vegan mashed potatoes I’ve had! :)

  48. Jennifer says

    Literally the BEST vegan mashed potatoes I have had. I almost dipped out on the roasted garlic , but I am so glad that I didn’t. There is no need to modify this recipe. It was perfect. Thank you!!

  49. Lola says

    Way too much salt, anyone who plans on making it, I’d advise salt, taste and repeat until you like it. I followed the recipe and it’s way too salty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lola, sorry to hear you found it too salty! We wonder if it may have had something to do with the type of salt used? Table salt tastes more salty than sea salt.

  50. Breanna Martin says

    Hi,

    Just out of curiosity, how come you leave the potato skins on? Doesn’t that change the texture of the mashed potatoes?

    Thanks

    • Fred says

      Yes it does. It makes the texture better, more real (as opposed to powdered), and enriches the flavor (kind of like stepping up from vanilla ice cream to vanilla bean ice cream).

  51. Keturah says

    I’m new to this no dairy mashed potato idea. I like to make my mashed potatoes ahead of time to minimize preparations the day of the event. Does anyone have experience with making this recipe a day or two before, refrigerating it, and baking/heating on the day of the event?

  52. Lindsey | This Miss Cooks says

    I loved using yukon golds for mashed potatoes, though I suggest to anyone making it to do a better job than I did at cutting them up to equal sizes. ;)

  53. Felicia says

    Hi there! Just tested these out for Thanksgiving and they’re delish!! I’m concerned some guests may be picky with skin-on mashed potatoes. Can I peel the potatoes before boiling or would that affect the recipe in any way? Thanks!

  54. Katie Linder says

    Made these last night with red potatoes and sauteed garlic and they were AMAZING!! Even better as leftovers :) Simple and delicious recipe, thank you!

  55. Glory says

    What a delight! Everyone loved these potatoes! I added some almond milk to it to make it a bit creamier and made some gravy from vegan and gf bouillon cubes. Thanks for the recipe, I’ve been craving good mashed potatoes!

  56. Elea says

    An approximate weight would be helpful with the potatoes- i used three red skin instead and it turned out pretty good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elea, thanks for the feedback! ~900 grams for 6-8 medium yukon gold potatoes.

  57. Maegan says

    Could you advise on the approximate weight of the 6-8 medium yukon gold potatoes? Just want to make sure I make this perfect the first time. ;-)

  58. Jason says

    So simple yet so tasty! I used small, red skinned potatoes and followed the recipe as directed. They turned out great and the whole family enjoyed. Thanks again!

  59. Lauren says

    I just made these and they’re delicious. I did add my own special touch though. It’s a family ingriedent that I grew up on. I grew up putting mayo in our mashed potatoes but since this is a vegan recipe I used veganaise. It gives it that perfect creamy consistently. It made them so yummy. Don’t believe me try it yourself

  60. Elyse says

    I made these. They are indeed incredible. I just wanted to say that instead of chives, I added the almond milk cream cheese by kite hill. Omg. So amazing. Creamy and delicious.

  61. Kai says

    I made these for thanksgiving and they were amazing! I still have some left over and would love to eat them, but I’m not sure how long they keep. When would you recommend to throw them out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Did you peel and quarter them? 1.5 hours is WAY too long. In boiling water they should cook in 20-30 min.

    • Jessica Jones says

      I live in high altitude and it doesn’t even take that long here. Make sure you are cutting the potatoes into small cubes before boiling

  62. christine says

    These are easily the best mashed potatoes, vegan or not, I’ve ever had. I agree that adding almond milk does make it slightly gummy so this recipe was a total success for me. The roasted garlic adds a TON of flavor and gold potatoes are soooo creamy. I brought this to a Family Thanksgiving and many people couldn’t believe this was vegan. Best Mashed Potatoes Ever!

  63. Jenna says

    THESE WERE AMAZING!! The one thing I have to say though is that I added a little bit of soy milk at the end to get a more creamy texture but the flavor was so so delicious. YAY vegan thanksgiving!! :)

  64. Chriss Martorelli says

    What’s wrong with adding almond milk? I use unsweetened almond milk in my cereal and it does not taste like almonds!
    What does it supposedly do to mashed potatoes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chriss, it probably depends on the brand of almond milk you use as some brands have a more pronounced almond flavor than others. A mild-flavored almond milk might be okay.

  65. Jenna says

    This sounds great! I have heard of people adding a little mayo into their potatoes and it making a big difference but never tried it. I use Just mayo. If I added it, how much should I add? Also, do you think it would make them better to add a little almond milk if you’re used to using milk in them? Thanks ?

  66. Liz says

    I made these today to determine which mashed potatoes I’ll make for Thanksgiving (these easily won!) I had leftovers today and decided to attempt some croquettes. I rolled these into tablespoon sized balls, dipped in almond milk, and then rolled in Pablo bread crumbs. I baked half of them at 350 for 20 min (flipping half way through) and fried the other half in inch of vegetable oil on stove. Both versions were delicious with pros and cons- baked croquettes didn’t brown and fried ones fell apart slightly. I’d still make both versions again though!

  67. Grace says

    I love adding carmelized onions and a bit of veggie broth to my mashed potatoes! Just kind of discovered it one night when I was craving mashed potatoes!

  68. Gram says

    I made these mashed potatoes for my vegan granddaughter for Thanksgiving last year. I, also, made traditional mashed potatoes for our non-vegans. This year I’m only making the vegan mashed potatoes because they are amazing and much tastier.

  69. Cj says

    Can’t wait to try! I usually use a little warm broth and/or cook my potatoes in it too. Fresh basil with the roasted garlic is fabulous, by the way!

  70. Bridget says

    If you wanted to make these a day or two in advance would they still tasted as good, or better? Also, would you just warm them in a 350 oven for 20-30 minutes? Any info would be super helpful, thanks! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Bridget! I think they’re best when fresh. But if you need to make ahead of time, reheat with a little more butter and plain almond milk as they tend to dry out when reheated. Good luck!

  71. Zan says

    I made a little variation of this recipe and it was delicious! Sweet potatoes, mixed in sautéed kale and a little tahini for extra protein.

  72. Robyn says

    I just made these and it was my first time ever making mashed potatoes! I halved the recipe and found them slightly dry so I cooked up a package of frozen spinach… it added moisture, more nutrients AND it’s delicious!

  73. Erin says

    Instead of milk/cream in mashed potatoes, I’ve made these with cashew sour cream. (Cashews (soaked), Water, ice, lemon juice, salt in the vitamix). They are SO creamy and even the leftovers are creamy. No need to add more butter when reheating. They are phenomenal.

  74. Fay says

    What a beautiful site! I was looking for a vegan mashed potatoes recipe and stumbled across your site. Such a find for a new vegan such as myself.

  75. Krystal says

    Yummy! Best mashed potatoes for Christmas lunch. Thank you. I added a slash or two of almond milk because I like mine a little creamier.

  76. Jazmin Lovenguth says

    What type of vegan butter do you all use? I am also soy free so I am curious if anyone can recommend a brand? These look so amazing and I want to try making them!!

  77. Jamie says

    Hi Dana! I am Planning our first all vegan thanksgiving this year, I am so excited to try these out. I found your mushroom gravy and butternut sweet potato dish as well. I am making them all ?. I then decided I need your cookbook too. I had tried a cookie recipe of your awhile back and it was outstanding. Thank you for putting this out there for others in support of a more healthy sustainable future and less animal cruelty ❤️. Happy thanksgiving!

  78. Ilana says

    Hi! I just came across your website in a google search for “vegan mashed potatoes.” I’m not vegan, but my parents keep kosher so all our sides essentially have to be vegan. I was so excited to make this so I did last night, and I’ll definitely be making these again for Thanksgiving x 3! I also added some caramelized shallots, and omitted the chives as the shallot does the trick. I may add some green leaf for presentation on Thursday. This was delicious, thanks for sharing.

  79. Ingrid says

    Hey! This recipe looks delicious. I’m wondering if adding a bit of almond milk would make it taste too much like it. I wouldn’t boil the potatoes with it though. Also, does this taste too much like garlic??? I’m not too fond of a strong garlic taste. It seems like quite a bit of cloves.
    Thanks! I hope to rate how it came out on Thanksgiving! :D ♡

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope, a little almond milk won’t hurt. If you’re worried about the garlic, cut back in the beginning and add more later!

  80. valerie says

    Hi Dana, I’m preparing my first vegan Thanksgiving for a crowd of meat eaters. I will be making these mashed potatoes. Have you tried making them ahead and freezing them? I like to prepare thanksgiving dishes ahead of time and freeze to cut down on my time on the day of. I would be putting these in a large foil casserole size pan. Have any tips? will this work?

  81. Phyllis Davini says

    I add garlic cloves to the potatoes as they are boiling. They just melt right in when I mash them with the potatoes. I also add about 1/2 C dairy free sour cream.

  82. Kim says

    So I know it says this recipe serves 4 but what are the portions like? I’ll be serving 15 and I don’t wanna look like a crazy lady making too much…then again Thanksgiving leftovers are the best thing in the world!

  83. Michelle says

    I cannot remember the last time I commented on a blog or forum ever in my life although I read them all day every day. I just wanted to let you know that I absolutely love your dishes and I plan my weekly meal plan around them. My family began eating healthy a few months ago after we found out my husband had health problems. I love the fact that most of your recipes are from one bowl, have few ingredients, and are quick. We have both lost a bunch of weight and feel so much better. I wanted to say thank you for sharing your talent with the world because we are better for it. Keep up the good work! If you were in front of me I would hug you. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Michelle! So great to hear from you! Thanks for the kind words – made my day! xoxo

  84. Sabrina says

    I made these tonight and they were delicious! It was my older brother’s birthday so I made them for my whole family. Everybody loved them! Thank you!

  85. Hannah says

    My earlier efforts of vegan mashed potatoes always involved almond milk, and the texture was never right. These are fabulous. I used Earth Balance butter and 2-3 teaspoons minced garlic. I skipped the chives for topping, and served with Bush’s vegetarian baked beans. It was even a hit with animal product consumers in my family. I have made this recipe many times and recommend it!

  86. angie s says

    Delicious!!!! I’m kind of known for taking mashed potatoes to a new level, however, it involved (I now realize) disgusting amounts of dairy. We host Thanksgiving every year and we’re working on getting the perfect replacement recipes together for the big day and these will be the recipe I use!

    Last night, we had these with a Seitan Piccata. It was vegan food Nirvana! The only changes made were to throw some smashed garlic into the water with the cooking potatoes (didn’t have any roasted and that’s just how I’ve always done it) and I mixed in some nooch as I was mashing it all (in the pan – I hate dishes). With potatoes and pasta, I always save a bit of the cooking water to add back if moisture is needed, and that came in really handy. Thank you for a great recipe!

  87. Brooke says

    I can’t believe these are vegan! One of the things I’ve learned about cooking vegan is that you don’t always need tons of ingredients. Like you mentioned, sometimes you just need something simple and easy and then add fixings to it later.

  88. Danielle says

    I adjusted the recipe by using red instead of yukon. At the end I added a smidge of unsweetened almond milk with the soy free earth balance. Turned out awesome!!

  89. Cara says

    These were AMAZING!! My son just recently became vegan and I’ve made this recipe as well as your eggplant parm and pumpkin pie. Everything is soooo good and so easy!

    With the eggplant parm, I ended up layering them in a casserole dish (like a lasagna) with tomato sauce and baked them to melt the cheese. Turned out great and brought it to dinner with non-vegans and everyone raved!

    I LOVE this site and I’m looking forward to making more dishes! Thanks!

  90. Era says

    Made these for thanksgiving…and they will now be my go to recipe for mashed potatoes. Simple but sometimes the ‘less is more’ reminder is needed in the kitchen. Thank you for posting!

  91. Tarin Almstedt says

    I took half the butter and mixed in a tablespoon of miso paste, the stuff you make soup with, melted it in the micro and added that in. My wife could not figure out what it was, but she said it was good!

  92. Katherine says

    I made this dish for Thanksgiving today (my husband’s parents are vegan). It was so easy to make, and everyone loved the potatoes! The roasted garlic was an excellent touch. I will be making them again!

  93. S R says

    I followed your instructions but felt like mine came out super dry so I had to add milk to them to make them perfect consistency. My dinner guests thought they were delicious but I was looking forward to not having to add milk since I’m lactose intolerant but did it anyway because I didn’t want everyone to suffer from dry potatoes on my behalf

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chloe, a small amount of almond milk should be fine. We just wouldn’t recommend using a lot, especially if it is a brand with a stronger flavor.

  94. Samantha says

    Thanks for this recipe, Dana! I want to try it tomorrow but am wondering if regular yellow potatoes will work just as well as the Yukon Gold or not. Did you try them? Thanks!

  95. Carl says

    Awesome, I made these vegan mashed potatoes for a friend of mine. I had no vegan butter handy so I used palm shortening and extra virgin olive oil, plus a little ground mustard. It was probably not as good as yours but pretty good. Key is the potatoes, really.

  96. Ruben says

    Made these for a work potluck and everyone raved about them…vegan or not. Such a simple yet delicious recipe. Thanks for sharing!

  97. Cheryl says

    If I’m not a fan of chunks of garlic in my food, do you think I could substitute garlic powder in this recipe, instead?

    • Cheryl says

      I did find that I could use garlic powder instead of cloves.. leaving me to ask if you think a light vanilla-flavored Soy milk would overpower the taste of the potatoes? I know someone said no to Almond milk, and I’m not a fan of “Original” Soy milk, so what about a light vanilla-flavored Soy milk?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Cheryl, we wouldn’t recommend a vanilla flavored milk in this recipe. We think the flavor will be overpowering.

  98. Jennifer Houser says

    Hello! How far in advance can I make these, for Thanksgiving dinner? And how would you recommend re-heating? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we would recommend making them up to 2 days in advance and then reheating in a 350 degree oven on the day of!

  99. dmdezigns says

    Looking forward to trying these. I’m test driving recipes for our family thanksgiving. My MIL is vegan and joining us, so the more things I can make vegan to start with, the less I have to make 2 of! Thanks for experimenting and giving me a starting point! I’ve got my southern green beans modified already. You’re right, earth balance is the bomb and a great substitute in the green beans for the bacon grease.

  100. Steve Lassoff says

    These mashed potaotes sound perfect! We shared them in a blog. We are building a vegan community and would love for you to hop over and leave a recipe.

  101. rhiannon says

    although it makes the potatoes a little dark looking, use black gatlic instead of regular garlic, omg garlicgasm!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anya, a little unsweetened plain almond milk might be okay, but we wouldn’t recommend leaving out the vegan butter. You could try subbing olive oil instead. Hope that helps!

  102. 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.

  103. 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!

  104. 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.

    • Jenna says

      How much vegan mayo does he add? I use Just mayo and I’ve heard of people putting a little mayo in mashed potatoes before but never tried it. Also, do you think Adding a little almond milk would make it better if you’re used to using milk in them?

  105. 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!

  106. Lily (A Rhubarb Rhapsody) 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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  107. carole @ carolebeefoodandphoto.com says

    These look AMAZING! I too have made the error of putting almond milk… bleh! So gross!! LOL
    Roasted garlic and vegan butter + potatoes… ALL good in my books!!
    If you add crispy fried onions to the top of these it will BLOW your mind!! SO yummy!!

  108. Lisa | Je suis alimentageuse says

    Thank you for experimenting for us haha. Now I know not to try to cook potatoes in almond milk. Love this recipe, love the photos, and love the roasted garlic comment (hubba hubba) XD

    Because I am tooootally on the same page.

  109. Kathryn 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.

  110. Kate 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  111. Amanda @ Once Upon a Recipe says

    I’m totally going to make these for all the non-vegan-believers in my life to show them that you don’t need butter or cream to make amazing mashed potatoes! These seriously look incredible!

  112. Ceara @ Ceara's Kitchen 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.

  113. 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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

        • Gomez says

          I’m in my way 50s and I tasted that melt, and I’ve been vegan my whole life and it was the most horrible tasting stuff ever. You have got a tough pallet if you can eat that. I like the no soy Earth Balance. what’s really strange is they make I’m mainstream strange margarine and within that mainstream one they just came out with a new one called vegan. And they came out with a new one called organic. But as far as I know they did not combine the two. Very confusing wine it not just go vegan organic?

          • rachel says

            I thought the same thing! Why is it either/or? Can’t have my organic vegan margarine? The unfortunate aspect of most vegan butter though is the use of palm oil :( a good option might be to make your own vegan butter (if your confident like that) or opt for pasture raised, no growth hormones, grass fed butters.

        • Ann says

          Trader Joe’s sells “Miyoko’s Creamery European Style Cultured VeganButter” which is made from organic coconut oil and organic cashews and it tastes and spreads just like real butter…good luck!

          • SJ says

            Yes they worked great! I added some flax seeds meal, nutritional yeast and garlic powder to make it extra savory ?

          • Illy says

            This is a beautiful butter, but a bit more costly than Earth Balance. I reserve Miyokos for m morning toast. However, Miyoko has a recipe for butter that I will be making soon! It’s so much more affordable. I don’t know what I would do without The Minimalist Baker and Miyoko Schinner. My absolute 2 faves!

        • dayna vogt says

          trader joes now has a terrific vegan cultured butter – tastes better than Earth Balance and MELT, BTW is not vegan. It is vegetarian but not vegan…..

      • Stephanie G says

        I’m sitting upstairs listening to my family eat Thanksgiving dinner without me. Post op cramps from
        Surgery on Monday. Sucks. But I’m already planning my redo turkey dinner including these mashed potatoes. And I agree. Earth Balance is so good you’ll probably never want butter again. Dairy hates me too.

    • Ginny says

      All vegan cheeses are not created equal. It’s like finding your Prince Charming, you have to kiss alot of frogs before you find your prince. I recommend Trader Joe’s vegan soy mozzarella and sliced wrapped cheddar cheese. I’ve tried different shredded varieties of mozzarella cheese and they don’t melt or brown well. Try these out and you may find out you’re a closet vegan!

      • SFerd says

        One note of caution regarding TJ’s Soy Mozzarella–it does NOT freeze well. It basically turns into little crumbs. So, if (like me) you tend to throw your shredded vegan cheez into the freezer, purchase another brand. Daiya freezes well.

        The Heidi Ho! brand of spreadable goat-style cheez is super tasty on bruschetta with fresh chopped tomatoes & basil.

    • Mari says

      Earth balance spread is the way to go. Spreads like butter, tastes like butter. I only wished it came in a bigger size.

    • Paul says

      I’m planning on making a Tofurkey roast with mashed potatoes and cranberry sauce for my girlfriend tonight (she’s vegan, I’m omnivore). This is easily the best looking vegan mashed potatoes recipe I found. I’d heard of Earth Balance but never had it myself. After reading this recipe I picked some up at the local grocery store, and tried some when I got home. I swear, I’m switching to it myself. It tastes SO good. Better than my “healthy but real” butter that I usually use. Definitely give Earth Balance a try.

    • Jennifer says

      I am new to using vegan butter and I actually feel it tastes better than regular butter. It has a richer taste in my opinion.

  114. 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!

    • Gomez says

      Remember cauliflower works this way also! Steemit well rather than boil. You could do 95% cauliflower and 5% potato. The Yukon Golds have a different kind of starch they’re considered waxy. Something else I found out if you eat black beans preferably home-made not from a can with potatoes it cancels out the reaction of starch in the typical manner of turn into sugar, IE the reaction with your pancreas. Something about the fiber in black beans just compliments potatoes like crazy it can even stand up to the russets which are super starch and turn to sugar. I found that my body accepts them really well if I have the black beans with it! It’s fantastic! And any of the nut milks if made properly added towards the end in a small amount will cream things up. I love my potatoes and garlic. I pretty much love garlic and anything. I use a shocking amount

      • Jamie says

        Haven’t had a chance to make this exact recipe. But I do know almond milk didn’t compliment the potatoes at all. I will try the coconut milk next time. Would you recommend using canned for this?
        @Gomez This is some great info! I have an awful time processing potatoes. Maybe the homemade pot of black beans will help me too. I have so many sensitivities to foods. Anything, and everything like this is super helpful. ?

        • Rikki says

          Yeah, almond milk is just an all-around pretty terrible nut milk when compared to all the rest of the nut milks. I find unsweetened soy to be wonderful to cook with–and for everything else!

  115. Maryea {happy healthy mama} 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.

      • Alejandra says

        Yes and it’s delicious! I saute garlic, ginger and finely chopped cauliflower in coconut oil and then I mash this into the potatoes and add a can of coconut milk for the creamy factor. This was a hit at my house and the coconut taste is very subtle….Ginger in there is really nice too.

        • Rikki says

          Omg that sounds amazing! I have some coconut cream that’s about to go bad… Maybe I should give that a shot. I wouldn’t think to add cauliflower, but that sounds great too.

      • Ashley says

        I’ve never made the mashed potatoes in this recipe but every time I make them I use coconut milk. Turn out delicious every time! This year for thanksgiving I’m making the mashed potatoes with macadamia nut milk bc since my father in law is allergic to coconut and I don’t have to make two batches! I’m hoping it will turn out just as good, seeing as I haven’t tried it this way before! :)

      • Luisa says

        I add coconut cream (chilled full-fat coconut milk from a can) to all my mashed potato dishes. I feel as though it’s a great alternative to the heavy cream used in traditional recipes. It makes them very creamy and smooth, and I personally can’t taste the coconut flavor at all.