The Best Damn Vegan Mashed Potatoes

I mostly followed the recipe as written. I did use jarred garlic and browned it in olive oil, because this was for Friendsgiving, and there was SO MUCH other cooking going on. I used the Earth Balance butter sub, as I know nothing about these things and trusted the creator’s advice.

I did make one change, and because it was the only time I’ve made these potatoes, I don’t know how much it changed the flavor, but I cooked the potatoes in vegetable broth. I used Better Than Bouillon Seasoned Vegetable base, which is certified vegan.

Before draining the potatoes, I reserved about eight cups of this broth. After the potatoes were mashed and the butter sub fully combined, the potatoes didn’t have the creamy consistency that I wanted. This is when, in a non-vegan recipe I would have added milk or cream. So I added back in the broth, a cup at a time (it took about four cups, but I wasn’t measuring exactly) until the consistency was what I wanted.

Although it was announced that all of the food was vegan, people told me they had no idea the potatoes were vegan. I think they were the best I’ve ever had.

Made the recipe as is, with peeled potatoes and added in herbed cashew cream cheese which really took the flavor up several notches. Huge hit in my house, even with my teen.

Amazing recipe. I omitted the garlic but added vegan butter and a touch of vegan cream cheese. Peeled the potatoes before cooking. Yum! To thin it out I used the starch water. Highly recommend! Thank you so much

Hi hi! Thought I would add in a recipe adjustment – this recipe is fantastic, btw, and ultimately I won a MASHED POTATO cook-off at work! A+. What I did differently? Added coconut cream and Vegan cream cheese. Yup. Went for it. I probably used about 1/2 cup coconut cream (and pulled back on plant-based milk) and used about 4 or 5 tablespoons of Violife Vegan cream cheese. Best. Ever. Happy Vegan Cooking!

I made this tonight and boy oh boy it was tastey. i used some almond milk to make it creamier. The only thing i would change for myself is less garlic and more either butter/almond milk. 6 cloves plus the black pepper made it a little spicy so maybe id use 4. but overall it was delicious! i love potatoes!

These were absolutely delicious. I don’t eat butter or sour cream so I was looking just for this type of mashed potato. I used the country crock plant-based butter! thank you for a great recipe!

Great baseline recipe. I use a bit more butter and used purple potatoes I grew in my yard. It gave the dish a pretty color :-) I also used two heads of roasted garlic for a doubled recipe. I made it once with peeled and once unpeeled (I forgot to peel them) potatoes and 100% prefer the peeled version. Thanks for the recipe!

These mashed potatoes are the best!! Such a simple recipe and always delicious!! Made the perfect thanksgiving dish!

I made these a few weeks back to test out for Thanksgiving. I found them to be a bit dry and even more so the next day. I followed the recipe as posted and did not peel my potatoes. Being that I planned to make these a day ahead of Thanksgiving, the second day taste was even more important to me. I just made the recipe again with some mods and it turned out great. I peeled 1/2 the potatoes with hopes it would add some creaminess but also still leave some skins for texture. I also did end up roasting 12 cloves of garlic. For 6 servings, I used 4 tbsp of olive oil and roughly one cup of warmed ‘Not milk”, which I added after the potatoes were mashed. I highly recommend an unsweetened plant based milk (probbaly anything but coconut) otherwise these are just too dry.

Awesome recipe! My daughter, who is vegan, loved it. Even the non-vegans loved it. I added about a 1/2 of oat milk to make it bit more creamy. Thanks!

Love the original recipe! I decided to alter it this time to try to cut down on the processed oils from the vegan butter. To do this I replaced the vegan butter with a few tbsp. of tahini (I didn’t measure – but I think adding ‘to taste’ works best) and the result was amazing! Tahini still adds plenty of fattiness, but from a whole food plant source!

Thanks for the vegan recipes! 🐮🥰

Love!! I’ve now made these a few times, and they seem to get better each try
This time, I was out of the butter, so I replaced with almond milk… It actually tasted better ! I add L O T S of garlic for flavor. Also recommend partially peeling the potatoes for a creamy texture with just a bit of potato skins
Will always make this new fav!

The only thing I changed was I peeled half the potatoes and left the skins on the other half. Husband said they were the best mashed potatoes he’s ever had. And that is saying something considering his mother’s amazing cooking. Will use this recipe from now on for mashed potatoes. Thanks for another amazing recipe!

perfect!

I’ve made this recipe several times. It turns out nicely each time. My only feedback would be: way too much garlic for a recipe that’s supposed to be regular mashed potatoes, not “garlic mashed potatoes.” And that’s coming from someone who loves garlic. I’m going to use half the recommended garlic in the future.

Super good! I added some of the water from boiling to it to make a little creamier. Love it

So good!
I didn’t have chives so I did it without. I also used more roasted garlic than the recipe calls for, as I find them quite mild.
The recipe is perfect, easy and quick, and lighter than the cream-rich recipes.
For those who find it dry, make sure the potatoes are cooked sufficiently, and add a small amount of hot/cooking water of necessary.
I wish I had some chives…

Way too dry. Needed to add about 1/2 cup of plant based milk to whip it up into something fluffy.

Thank you for this! I wasn’t sure where to begin when I didn’t want to use real butter or milk. I did add almond milk to this recipe to make it smoother. Turned out amazing!

Love these potatoes, they’re a go-to because they’re so easy. I peel mine, and they’ve always turned out creamy. Thanks!

Wow, that was easy! This may have been the second time I’ve ever made mashed potatoes from scratch, and these taste awesome! I did add a little bit of Silk Nut Milk at the end while mashing, and the results are awesome. Hoping my family likes it as much as I do!

This recipe is divine, and saved my vegan Thanksgiving. I cut the salt requirement in half as well as the garlic requirement; and the mashed potatoes still tasted amazing. I combined this recipe with your other recipe for Instant Pot Mashed Potatoes, and worked out swimmingly. I did the potatoes in my Instant Pot then followed this recipe thereafter. Excellent suggestion to sub water with veggie broth. I also made mashed Okinawan sweet potato with this same recipe and also so divine. Thank you so much. Delicious!

I just made these for Thanksgiving, they’re delicious! I added in about two tablespoons more of extra butter and also some vegan cream cheese and it made them sooo creamy and delicious! Super easy and yummy

These mashed potatoes are great! Garlicky but not too salty, and very simple to make!

Overall pretty decent outcome. I added some garlic powder in addition to the roasted garlic. It gives it a more of an even garlic taste throughout. I also added some plain oat milk as I think it needed a little extra liquid to make it creamy. Definitely keeping this recipe!

Ok, made them again and they turned out perfect! I did use less garlic the second time and the potato masher! 3 cloves worth of preminced garlic instead of 5 cloves with 5 medium potatoes.

My husband does like a whipped mashed potato consistency so I’ll be messing around with the mixer and adding in some type of milk but for now the potatoes were delicious!

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

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!

These were so good! Thank you!

These were so fluffy and delicious! Kept skins on organic potatoes for the win! love your recipes!

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!

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!

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!

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.

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.

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!

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.

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!

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.

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

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!

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!

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!

Finally. A thanksgiving solution to vegans, carnivores and lactos at the same table. Thank you!

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.

FREAKING AMAZING.

Thought I left a review earlier! Great recipe, just like the rest :)

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!!

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.

Delicious! I added a bit of almond milk to make it even creamier.

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!

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

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!

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!

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!!

Thanks for the recipe!

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.

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!

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!

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 ?

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.

I used the earth balance butter in the red container. This recipe is easy to follow & delicious! wow!

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.

this was soooooo good i taste tested it and couldnt stop was a big hit in the family

Made these at 3 AM 12/4/18 and they are so yummy! Did not even last half a day.

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.

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.