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The Best Damn Vegan Mashed Potatoes

Bowl of Best Damn Vegan Mashed Potatoes topped with vegan butter and fresh chives

Remember a few weeks back when I made coconut cream pie french toast? Well, this 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 for making Vegan Mashed Potatoes

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 6 simple ingredients:

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

The result is super creamy, luxurious 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 pepperSpoon standing up in a bowl of Vegan Mashed Potatoes

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 filled with a bite of Vegan Mashed Potatoes

Print
Wood bowl filled with a bowl of The Best Vegan Mashed Potatoes
4.75 from 66 votes

The Best Damn Vegan Mashed Potatoes

6-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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Category: Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

US Customary - Metric
  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1 1/2 tsp sea salt (divided)
  • 1/2 tsp ground black pepper
  • 5-6 cloves 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)

Instructions

  1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.

  2. While the potatoes are cooking, chop up your chives and measure your butter.
  3. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  4. Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
  5. Add in butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
  6. Lastly top with chives, 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.

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.

Nutrition Per Serving (1 of 4)

  • Calories: 232
  • Fat: 8.4g
  • Saturated fat: 2.7g
  • Sodium: 900mg
  • Carbohydrates: 37g
  • Fiber: 6.2g
  • Sugar: 3g
  • Protein: 3.3g
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249 Comments 7 ingredients or less, Dairy-Free, Dinner, Egg-Free, Fall, Gluten Free, Grain-Free, Holiday, Nut-Free, One Bowl, Refined Sugar-Free, Savory, Sides, Soy-Free, Summer, Vegan

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All commentsI made thisQuestions
  1. Avatar for AllieAllie says

    November 30, 2019 at 3:43 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:35 am

      We’re so glad you enjoyed them, Allie! Thanks so much for the lovely review!

      Reply
  2. Avatar for CeliaCelia says

    November 30, 2019 at 11:24 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:27 am

      Whoop! Thanks for sharing, Celia!

      Reply
  3. Avatar for RachelRachel says

    November 29, 2019 at 12:31 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 9:55 am

      We’re so glad your family enjoyed these, Rachel! Thanks so much for the lovely review!

      Reply
  4. Avatar for Emma RossEmma Ross says

    November 28, 2019 at 11:53 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 29, 2019 at 9:23 am

      Wonderful! Thanks for sharing, Emma!

      Reply
  5. Avatar for Barbara RoumayaBarbara Roumaya says

    November 27, 2019 at 7:54 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 28, 2019 at 10:16 am

      We’re so glad you enjoyed them, Barbara! Thanks for sharing!

      Reply
  6. Avatar for SavannahSavannah says

    November 26, 2019 at 4:46 pm

    How do you make sure not to over mix it? I only have a whisk to use, is that fine?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2019 at 4:58 pm

      Hi Savannah, you shouldn’t have any issues over mixing with a whisk!

      Reply
  7. Avatar for DanielleDanielle says

    November 25, 2019 at 4:19 pm

    Can these be made in advance? If so, how are they reheated?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2019 at 10:14 am

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

      Reply
  8. Avatar for DanaDana says

    November 25, 2019 at 4:17 pm

    Can I make these a day ahead of time and then heat them up in a casserole dish in the oven the next day?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2019 at 10:14 am

      Yes! You can reheat them in a 350 Degree oven on the day of!

      Reply
  9. Avatar for Mary FoxMary Fox says

    November 25, 2019 at 2:40 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2019 at 10:10 am

      We welcome all eaters at our table =)

      Reply
  10. Avatar for Emily FarleyEmily Farley says

    November 24, 2019 at 2:02 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 25, 2019 at 11:50 am

      Whoop! Love all the ways you’ve tried =) Thanks for the lovely review!

      Reply
  11. Avatar for MelissaMelissa says

    November 18, 2019 at 9:40 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 19, 2019 at 11:56 am

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

      Reply
  12. Avatar for Joni BilderbackJoni Bilderback says

    November 18, 2019 at 3:06 pm

    FREAKING AMAZING.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 19, 2019 at 9:59 am

      Whoop! Thanks for sharing!

      Reply
  13. Avatar for tahlatahla says

    November 7, 2019 at 3:27 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 8, 2019 at 10:12 am

      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.

      Reply
  14. Avatar for NicoleNicole says

    October 30, 2019 at 7:29 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2019 at 10:08 am

      Thanks Nicole! xo

      Reply
  15. Avatar for NicoleNicole says

    October 30, 2019 at 3:52 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2019 at 5:20 pm

      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

      Reply
  16. Avatar for BeekeeperBeekeeper says

    October 25, 2019 at 1:03 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 25, 2019 at 4:29 pm

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

      Reply
      • Avatar for BeekeeerBeekeeer says

        October 25, 2019 at 5:52 pm

        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.

        Reply
  17. Avatar for KatKat says

    October 25, 2019 at 10:05 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 25, 2019 at 12:44 pm

      Wonderful – thanks Kat!

      Reply
  18. Avatar for CaseyCasey says

    October 20, 2019 at 11:18 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2019 at 12:44 pm

      Thanks so much for the lovely review, Casey! We’re so glad you enjoyed them!

      Reply
  19. Avatar for Chantal BarrettChantal Barrett says

    October 14, 2019 at 3:09 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2019 at 4:16 pm

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

      Reply
  20. Avatar for VickyVicky says

    October 11, 2019 at 3:45 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 11, 2019 at 4:10 pm

      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!

      Reply
      • Avatar for ClarissaClarissa says

        November 21, 2019 at 1:10 pm

        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. 😋

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 21, 2019 at 1:19 pm

          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!

          Reply
  21. Avatar for KatyKaty says

    October 11, 2019 at 3:06 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 11, 2019 at 3:20 pm

      Thank you, Katy!!

      Reply
  22. Avatar for BettyBetty says

    September 5, 2019 at 3:55 pm

    Can this recipe be used for duchess potatoes ie, piped into rosettes and baked in the oven?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 5, 2019 at 5:16 pm

      I’d think so, but we’ve never tried it. Let us know how it goes!

      Reply
  23. Avatar for BrendaBrenda says

    September 3, 2019 at 8:20 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 4, 2019 at 11:25 am

      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

      Reply
  24. Avatar for TamiTami says

    August 9, 2019 at 4:00 am

    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!!

    Reply
  25. Avatar for RogerRoger says

    April 30, 2019 at 8:30 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2019 at 9:05 am

      How clever! Thanks for the suggestion, Roger!

      Reply
  26. Avatar for OnniOnni says

    March 28, 2019 at 4:35 pm

    Thanks for the recipe!

    Reply
  27. Avatar for meeshy-keenmeeshy-keen says

    March 19, 2019 at 8:12 am

    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.

    Reply
    • Avatar for FrancesFrances says

      October 9, 2019 at 8:03 am

      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.

      Reply
      • Avatar for BrandyBrandy says

        November 26, 2019 at 5:43 pm

        I omit the butter and use the water from the pot until I get the desired consistency. Delicious and healthier 😊

        Reply
  28. Avatar for Tara @ Plantae NutritionTara @ Plantae Nutrition says

    March 14, 2019 at 10:27 am

    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!

    Reply
  29. Avatar for KarlaKarla says

    March 5, 2019 at 5:47 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 5, 2019 at 10:02 am

      Thanks for the lovely review, Karla!

      Reply
  30. Avatar for Debra SteeleDebra Steele says

    February 11, 2019 at 9:43 pm

    Why not use olive oil instead of vegan butter?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 12, 2019 at 6:46 am

      We just preferred the final result with vegan butter, but olive oil will work!

      Reply
  31. Avatar for KdubKdub says

    January 16, 2019 at 6:35 pm

    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 ?

    Reply
  32. Avatar for DilushaniDilushani says

    January 16, 2019 at 3:16 pm

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 17, 2019 at 2:58 pm

      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..

      Reply
  33. Avatar for Alex WalkerAlex Walker says

    January 1, 2019 at 8:17 pm

    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.

    Reply
  34. Avatar for Lady KLady K says

    December 30, 2018 at 5:21 pm

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

    Reply
  35. Avatar for KaliKali says

    December 25, 2018 at 1:36 pm

    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.

    Reply
  36. Avatar for morgan carrollmorgan carroll says

    December 24, 2018 at 3:41 pm

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

    Reply
  37. Avatar for PaulaPaula says

    December 5, 2018 at 4:19 pm

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

    Reply
  38. Avatar for NicoleNicole says

    November 24, 2018 at 7:07 pm

    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.

    Reply
  39. Avatar for SusanSusan says

    November 24, 2018 at 3:41 pm

    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.

    Reply
  40. Avatar for LeahLeah says

    November 19, 2018 at 5:45 pm

    Trying to figure out if I can make this the night before thanksgiving. What would be the best way to reheat it?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 9:09 am

      Reheat in a 350 Degree oven on the day of!

      Reply
  41. Avatar for Nancy DobbinsNancy Dobbins says

    November 15, 2018 at 9:45 am

    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

    Reply
  42. Avatar for Vicki SaundersVicki Saunders says

    November 14, 2018 at 2:44 pm

    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.

    Reply
  43. Avatar for robinrobin says

    November 11, 2018 at 11:34 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 12, 2018 at 7:04 am

      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!

      Reply
  44. Avatar for EricEric says

    September 14, 2018 at 9:12 pm

    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.

    Reply
  45. Avatar for Ethel HumphreysEthel Humphreys says

    September 7, 2018 at 7:25 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2018 at 9:59 am

      Yes, that should work!

      Reply
  46. Avatar for Lisa ScottLisa Scott says

    August 27, 2018 at 8:31 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2018 at 3:04 pm

      We haven’t tried either of those, but if you experiment, report back, Lisa!

      Reply
  47. Avatar for NikkiNikki says

    June 21, 2018 at 3:47 pm

    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! :)

    Reply
    • Avatar for wendiwendi says

      November 25, 2019 at 7:48 pm

      how much cashew milk did you use??

      Reply
  48. Avatar for JenniferJennifer says

    May 18, 2018 at 3:29 pm

    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!!

    Reply
  49. Avatar for LolaLola says

    April 6, 2018 at 12:53 am

    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.

    Reply
  50. Avatar for Breanna MartinBreanna Martin says

    March 26, 2018 at 9:46 am

    Hi,

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

    Thanks

    Reply
    • Avatar for FredFred says

      August 6, 2018 at 3:36 pm

      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).

      Reply
  51. Avatar for AshleyAshley says

    February 23, 2018 at 3:53 pm

    Which of your entrees would these mash potatoes be a good side for?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 25, 2018 at 3:47 pm

      Hmm so many to pick from!! Have a browse here!

      Reply
  52. Avatar for JessicaJessica says

    November 19, 2017 at 7:47 am

    I would also like an approximate weight for the potatoes. That would be super helpful. Thanks!

    Reply
  53. Avatar for KeturahKeturah says

    November 17, 2017 at 6:09 am

    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?

    Reply
    • Avatar for KeturahKeturah says

      November 17, 2017 at 6:13 am

      Never mind… I waded through the comments and found one that applies. I think I’ll try it!

      Reply
  54. Avatar for Lindsey | This Miss CooksLindsey | This Miss Cooks says

    November 13, 2017 at 11:42 am

    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. ;)

    Reply
  55. Avatar for FeliciaFelicia says

    October 30, 2017 at 6:10 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2017 at 7:46 pm

      Hi Felicia! Yes you can!

      Reply
  56. Avatar for MiraMira says

    October 16, 2017 at 10:14 pm

    I’d like to know if you cook potatoes with skin ? Whole ? Or, cut them in chunks ?
    Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 18, 2017 at 8:15 pm

      Hi Mira! We cook them skin on and whole, if they are large we suggest cutting them in half! Reference the photos in the post if you need!

      Reply
      • Avatar for MiraMira says

        October 18, 2017 at 8:21 pm

        Thank you !! Thank you !!

        Reply
  57. Avatar for Katie LinderKatie Linder says

    October 11, 2017 at 12:35 pm

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

    Reply
  58. Avatar for GloryGlory says

    July 26, 2017 at 5:49 pm

    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!

    Reply
  59. Avatar for EleaElea says

    June 26, 2017 at 8:15 pm

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

    Reply
  60. Avatar for MaeganMaegan says

    May 11, 2017 at 11:19 am

    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. ;-)

    Reply
  61. Avatar for JasonJason says

    January 19, 2017 at 5:54 pm

    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!

    Reply
  62. Avatar for LaurenLauren says

    December 28, 2016 at 3:47 pm

    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

    Reply
  63. Avatar for ElyseElyse says

    December 17, 2016 at 9:11 pm

    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.

    Reply
  64. Avatar for KaiKai says

    November 27, 2016 at 11:47 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2016 at 12:37 pm

      You can keep them for 4 days or so!

      Reply
  65. Avatar for JonathanJonathan says

    November 25, 2016 at 12:10 pm

    On what planet do potatoes cook in 30 minutes? 1.5 hours and they still do not mash.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2016 at 1:57 pm

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

      Reply
    • Avatar for Jessica JonesJessica Jones says

      April 12, 2017 at 9:33 am

      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

      Reply
  66. Avatar for christinechristine says

    November 25, 2016 at 11:45 am

    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!

    Reply
  67. Avatar for JennaJenna says

    November 24, 2016 at 8:14 pm

    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!! :)

    Reply
  68. Avatar for Chriss MartorelliChriss Martorelli says

    November 24, 2016 at 5:25 am

    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?

    Reply
  69. Avatar for BeckyBecky says

    November 23, 2016 at 4:45 pm

    I made these tonight and they turned out great! Thanks for the recipe and detailed instructions.

    Reply
  70. Avatar for JorieJorie says

    November 23, 2016 at 3:40 pm

    Justt made these in advance for Thanksgiing tomorrow- I doubled the recipe and it is DELICIOUS

    Reply
  71. Avatar for JennaJenna says

    November 21, 2016 at 8:16 am

    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 ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 21, 2016 at 11:46 am

      Hmm, not sure! Maybe 1 Tbsp to taste. And sure! But don’t add too much almond milk or it will taste like almond.

      Reply
      • Avatar for JennaJenna says

        November 24, 2016 at 11:15 am

        Thanks ? I decided to get soy milk instead.

        Reply
  72. Avatar for LizLiz says

    November 20, 2016 at 7:20 am

    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!

    Reply
  73. Avatar for GraceGrace says

    November 18, 2016 at 6:48 pm

    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!

    Reply
  74. Avatar for GramGram says

    November 18, 2016 at 11:05 am

    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.

    Reply
  75. Avatar for CjCj says

    November 17, 2016 at 3:08 pm

    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!

    Reply
  76. Avatar for BridgetBridget says

    November 4, 2016 at 2:56 pm

    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! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 4, 2016 at 3:13 pm

      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!

      Reply
  77. Avatar for ZanZan says

    August 24, 2016 at 8:44 pm

    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.

    Reply
  78. Avatar for MaddisonMaddison says

    June 6, 2016 at 3:46 pm

    Does anyone know if using russet potatoes would change the taste significantly? Thanks!!

    Reply
  79. Avatar for RobynRobyn says

    June 1, 2016 at 3:37 pm

    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!

    Reply
  80. Avatar for MeganMegan says

    May 25, 2016 at 7:41 pm

    You are adorable and your recipes are so fun to make & read!! Thank you!

    Reply
  81. Avatar for drones with cameradrones with camera says

    April 5, 2016 at 11:13 pm

    Excellent way of describing, and good post to obtain data regarding my presentation subject, which i am going
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    Reply
  82. Avatar for ErinErin says

    March 10, 2016 at 4:12 pm

    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.

    Reply
  83. Avatar for FayFay says

    January 25, 2016 at 5:07 pm

    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.

    Reply
  84. Avatar for KrystalKrystal says

    December 25, 2015 at 2:43 pm

    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.

    Reply
  85. Avatar for Jazmin LovenguthJazmin Lovenguth says

    December 9, 2015 at 8:21 am

    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!!

    Reply
    • Avatar for KrystalKrystal says

      December 25, 2015 at 2:44 pm

      Earth balance makes a soy free butter.

      Reply
  86. Avatar for Uncle PhilUncle Phil says

    November 26, 2015 at 8:51 pm

    Pillowy mounds of mashed potatoes…

    Reply
  87. Avatar for SuzanneSuzanne says

    November 26, 2015 at 3:06 pm

    Excellent! Had just these today and didn’t feel like I missed a thing!

    Reply
  88. Avatar for MaggieMaggie says

    November 25, 2015 at 5:12 am

    These look delicious! Can they be made the night before and reheated in the oven?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 25, 2015 at 10:25 am

      Yes!

      Reply
  89. Avatar for CACA says

    November 24, 2015 at 4:30 pm

    I made these- I didn’t have chives but I used truffle salt- very very very good! Thanks for sharing! :)

    Reply
  90. Avatar for JamieJamie says

    November 24, 2015 at 10:37 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 24, 2015 at 11:18 am

      So kind! Thanks Jamie! xo

      Reply
  91. Avatar for IlanaIlana says

    November 22, 2015 at 10:10 pm

    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.

    Reply
  92. Avatar for IngridIngrid says

    November 22, 2015 at 9:28 am

    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 ♡

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 1:22 pm

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

      Reply
  93. Avatar for valerievalerie says

    November 21, 2015 at 11:57 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 1:35 pm

      Hi Valerie! 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!

      Reply
    • Avatar for MollieMollie says

      September 16, 2016 at 6:58 am

      Did you have any success freezing these?

      Reply
  94. Avatar for Phyllis DaviniPhyllis Davini says

    November 18, 2015 at 11:53 am

    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.

    Reply
  95. Avatar for KimKim says

    November 14, 2015 at 9:53 am

    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!

    Reply
  96. Avatar for MichelleMichelle says

    October 23, 2015 at 11:43 pm

    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. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:51 pm

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

      Reply
  97. Avatar for SabrinaSabrina says

    October 12, 2015 at 8:25 pm

    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!

    Reply
  98. Avatar for HannahHannah says

    August 26, 2015 at 5:13 pm

    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!

    Reply
  99. Avatar for angie sangie s says

    August 16, 2015 at 7:17 am

    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!

    Reply
  100. Avatar for BrookeBrooke says

    July 21, 2015 at 6:39 pm

    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.

    Reply
  101. Avatar for DanielleDanielle says

    May 8, 2015 at 6:59 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:08 pm

      Yay! Thanks for sharing, Danielle!

      Reply
  102. Avatar for CaraCara says

    April 5, 2015 at 7:41 am

    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!

    Reply
  103. Avatar for mimimimi says

    January 25, 2015 at 2:48 pm

    are you telling me you don’t peel them before mashing???

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 27, 2015 at 6:35 pm

      Nope! You can peel off some, but I prefer skin on :D

      Reply
  104. Avatar for JoshJosh says

    December 25, 2014 at 2:36 pm

    This came out perfectly for me :) delicious.

    Reply
  105. Avatar for EraEra says

    December 1, 2014 at 7:26 pm

    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!

    Reply
  106. Avatar for Tarin AlmstedtTarin Almstedt says

    November 29, 2014 at 11:03 am

    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!

    Reply
  107. Avatar for KatherineKatherine says

    November 27, 2014 at 5:34 pm

    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!

    Reply
  108. Avatar for S RS R says

    November 27, 2014 at 4:09 pm

    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

    Reply
  109. Avatar for Chloe MeiChloe Mei says

    November 27, 2014 at 10:59 am

    Hi! I’m curious if adding almond milk to this recipe will enhance it in anyway? Last minute Thanksgiving question!

    Reply
  110. Avatar for SamanthaSamantha says

    November 26, 2014 at 3:02 pm

    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!

    Reply
  111. Avatar for MelMel says

    November 26, 2014 at 11:58 am

    Love this idea! But… what can I substitute for vegan butter? Does olive oil work?
    Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 26, 2014 at 2:48 pm

      Yes! Should work fine, but it will affect the flavor!

      Reply
  112. Avatar for CarlCarl says

    November 22, 2014 at 6:05 pm

    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.

    Reply
  113. Avatar for RubenRuben says

    November 19, 2014 at 7:40 pm

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

    Reply
  114. Avatar for CherylCheryl says

    November 18, 2014 at 1:42 pm

    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?

    Reply
    • Avatar for CherylCheryl says

      November 25, 2014 at 3:38 pm

      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?

      Reply
  115. Avatar for Jennifer HouserJennifer Houser says

    November 11, 2014 at 12:13 pm

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

    Reply
  116. Avatar for marymary says

    November 10, 2014 at 9:33 pm

    these look so good, i’m going to try them. did you peel the potatoes?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 10, 2014 at 10:06 pm

      Nope!

      Reply
  117. Avatar for dmdezignsdmdezigns says

    November 10, 2014 at 3:43 pm

    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.

    Reply
  118. Avatar for Steve LassoffSteve Lassoff says

    November 7, 2014 at 9:15 pm

    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.

    Reply
  119. Avatar for HollyHolly says

    September 10, 2014 at 12:43 pm

    These are delicious! I never thought vegan mashed potatoes could taste so good without almond or soymilk, but they do!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 10, 2014 at 4:00 pm

      Oh yay!!

      Reply
  120. Avatar for rhiannonrhiannon says

    August 27, 2014 at 5:41 pm

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

    Reply
  121. Avatar for Anya G.Anya G. says

    July 23, 2014 at 11:24 pm

    Can I use almond milk instead of the Earth Balance. How healthy/natural is vegan butter

    Reply
  122. Avatar for AllyAlly says

    June 18, 2014 at 9:29 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2014 at 12:45 pm

      Yay! So glad you enjoyed them. Cheers!

      Reply
  123. Avatar for KellyKelly says

    May 13, 2014 at 9:47 pm

    When do you add the garlic???

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 13, 2014 at 10:47 pm

      After the mash with the butter! I’ve just fixed it in the recipe. Thanks!

      Reply
  124. Avatar for KimberlyKimberly says

    April 6, 2014 at 9:20 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 6, 2014 at 3:21 pm

      Will do! Thanks for sharing!

      Reply
  125. Avatar for kaly s-bkaly s-b says

    March 5, 2014 at 10:25 am

    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.

    Reply
    • Avatar for JennaJenna says

      November 21, 2016 at 8:12 am

      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?

      Reply
  126. Avatar for KellyKelly says

    February 27, 2014 at 3:52 pm

    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!

    Reply
  127. Avatar for Clever Girl ReviewsClever Girl Reviews says

    February 23, 2014 at 5:45 am

    Those look great, next time I have a dish that calls for mashers on the side, I’ll give this a try.

    Reply
  128. Avatar for Lily (A Rhubarb Rhapsody)Lily (A Rhubarb Rhapsody) says

    February 22, 2014 at 5:54 pm

    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. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 23, 2014 at 9:20 pm

      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!

      Reply
  129. Avatar for CristaCrista says

    February 21, 2014 at 6:37 pm

    those DO look amazing!

    Reply
  130. Avatar for carole @ carolebeefoodandphoto.comcarole @ carolebeefoodandphoto.com says

    February 21, 2014 at 9:32 am

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 23, 2014 at 9:30 pm

      WHOA. Crispy fried onions on top? I just squealed out loud. Great tip, Carole!

      Reply
  131. Avatar for Lisa | Je suis alimentageuseLisa | Je suis alimentageuse says

    February 21, 2014 at 8:48 am

    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.

    Reply
  132. Avatar for KathrynKathryn says

    February 21, 2014 at 3:40 am

    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.

    Reply
  133. Avatar for KateKate says

    February 20, 2014 at 9:16 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 23, 2014 at 9:32 pm

      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!

      Reply
  134. Avatar for Weight loss teaWeight loss tea says

    February 20, 2014 at 7:16 pm

    Mashed potatoes are really delicious and is definitely one of the favorite dishes that people love to eat. To have a perfect diet meal, drink Swami Mami Teas because it is effective in losing weight.

    Reply
  135. Avatar for Sarah @ Sarah Cooks the BooksSarah @ Sarah Cooks the Books says

    February 20, 2014 at 5:24 pm

    I don’t think I’ve ever craved mashed potatoes before. . .until now.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 23, 2014 at 9:34 pm

      Mission: accomplished. :D

      Reply
  136. Avatar for Amanda @ Once Upon a RecipeAmanda @ Once Upon a Recipe says

    February 20, 2014 at 3:54 pm

    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!

    Reply
  137. Avatar for Ceara @ CearaCeara @ Ceara's Kitchen says

    February 20, 2014 at 1:15 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 23, 2014 at 9:37 pm

      We have the same zen place. This is internet fate :D Thanks for saying hi, Ceara!

      Reply
  138. Avatar for Shikha @ Shikha la modeShikha @ Shikha la mode says

    February 20, 2014 at 12:38 pm

    Wow, look at that yellow color – so so great, and healthier too!

    Reply
  139. Avatar for JessJess says

    February 20, 2014 at 9:06 am

    I’m not sure I could have managed to resist long enough for potato pancakes either, Dana! These look SO good.

    Reply
  140. Avatar for Lindsay MoeLindsay Moe says

    February 20, 2014 at 8:25 am

    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. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 20, 2014 at 12:31 pm

      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!

      Reply
      • Avatar for EE says

        March 28, 2016 at 4:04 pm

        “Melt” is also really yummy. It’s more difficult to find, though.

        Reply
        • Avatar for GomezGomez says

          November 7, 2017 at 11:01 am

          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?

          Reply
          • Avatar for rachelrachel says

            November 16, 2017 at 10:40 am

            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.

      • Avatar for SherylSheryl says

        November 14, 2017 at 8:23 am

        Where can you find this butter? My niece can’t have lactose would like to make these potatoes

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          November 14, 2017 at 7:24 pm

          Hi Sheryl! Most grocery stores should carry it!

          Reply
        • Avatar for AnnAnn says

          April 6, 2018 at 5:21 am

          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!

          Reply
          • Avatar for LIESEL BIMMERLELIESEL BIMMERLE says

            September 19, 2018 at 10:08 am

            LOVE Miyoko’s! It is my fav vegan butter by far…

          • Avatar for SusanSusan says

            September 30, 2018 at 6:01 pm

            Miyoko’s is great! I’m not vegan but cook for vegan family members.

          • Avatar for SJSJ says

            October 4, 2018 at 2:11 pm

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

          • Avatar for IllyIlly says

            November 21, 2018 at 7:04 am

            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!

        • Avatar for dayna vogtdayna vogt says

          November 11, 2018 at 9:44 pm

          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…..

          Reply
          • Avatar for BCBC says

            November 18, 2018 at 9:03 pm

            Melt IS Vegan – right on the package

        • Avatar for ChristinaChristina says

          November 21, 2018 at 10:18 am

          I just found it at Kroger!

          Reply
      • Avatar for Stephanie GStephanie G says

        November 23, 2017 at 6:30 pm

        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.

        Reply
      • Avatar for ChanelChanel says

        September 25, 2018 at 9:07 am

        Can I use ghee in place of vegan butter ? Or would that change the consistency/taste?

        Reply
    • Avatar for GinnyGinny says

      November 24, 2014 at 9:55 am

      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!

      Reply
      • Avatar for SFerdSFerd says

        January 23, 2016 at 12:15 pm

        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.

        Reply
    • Avatar for MariMari says

      November 24, 2014 at 1:33 pm

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

      Reply
      • Avatar for KenzKenz says

        November 14, 2016 at 6:55 pm

        They come in HUUUGE sizes at Costco!

        Reply
    • Avatar for PaulPaul says

      December 3, 2014 at 3:05 pm

      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.

      Reply
      • Avatar for ChuckChuck says

        November 18, 2015 at 7:06 pm

        Field Roast Celebration Roast is so much better than Tofurky.

        Reply
      • Avatar for J PetersonJ Peterson says

        November 28, 2015 at 12:36 pm

        Which Earth Balance works best with this though? There are spreads and sticks, buttery and shortening. AHH!!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          December 1, 2015 at 10:52 pm

          The butter stick or spread in the tub is best!

          Reply
    • Avatar for JenniferJennifer says

      February 24, 2015 at 7:13 am

      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.

      Reply
  141. Avatar for Abbie @ Needs SaltAbbie @ Needs Salt says

    February 20, 2014 at 8:19 am

    Wow these mashed potatoes look so good. Can I have a spoon, too?
    Pinned!

    Reply
  142. Avatar for DonnaDonna says

    February 20, 2014 at 5:47 am

    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!

    Reply
    • Avatar for GomezGomez says

      November 7, 2017 at 10:57 am

      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

      Reply
      • Avatar for JamieJamie says

        November 24, 2017 at 11:13 am

        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. ?

        Reply
        • Avatar for RikkiRikki says

          August 6, 2018 at 6:12 pm

          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!

          Reply
  143. Avatar for Maryea {happy healthy mama}Maryea {happy healthy mama} says

    February 20, 2014 at 5:47 am

    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.

    Reply
    • Avatar for ChristineChristine says

      November 24, 2015 at 11:16 am

      Has anyone ever tried adding coconut milk?

      Reply
      • Avatar for AlejandraAlejandra says

        November 25, 2015 at 9:58 am

        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.

        Reply
        • Avatar for RikkiRikki says

          August 6, 2018 at 6:10 pm

          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.

          Reply
      • Avatar for AshleyAshley says

        November 21, 2017 at 12:48 pm

        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! :)

        Reply
        • Avatar for RikkiRikki says

          August 6, 2018 at 6:10 pm

          Oooh, macadamia nut milk is DIVINE!

          Reply
      • Avatar for LuisaLuisa says

        December 13, 2018 at 8:43 am

        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.

        Reply
    • Avatar for Melissa MuikMelissa Muik says

      December 17, 2018 at 3:32 pm

      Oh wow I love almond milk in ours!!!

      Reply

mb

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