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:

Airy light
& 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.


Spoon standing up in a bowl of Vegan Mashed Potatoes

What Goes with Mashed Potatoes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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
Wood bowl filled with a bowl of The Best Vegan Mashed Potatoes
4.79 from 109 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


  • 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)


  • 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.



*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. Elisa says

    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.

  2. Mack says

    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

  3. Karin Bernkopf says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Congrats on winning the contest, Karin! Thank you so much for the lovely review and for sharing your modifications! xo

  4. Karen Thayer Howard says

    All was going well until I took the pie crust dough (disc shaped) out of the frig. It was hard as a hoping it will warm up into something I can actually roll into a crust.
    I’m putting the pie filling into the frig while I wait and see if I can salvage the crust.
    Do you have any suggestions? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, it looks like you commented on our mashed potatoes recipe, so we’re not sure which pie crust you’re making! Either way, leaving at room temperature for a little bit should soften it so you can roll it out. Hope that helps!

  5. jen says

    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!

  6. Lisa says

    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!

  7. Marie says

    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!

  8. Carol says

    My niece cannot eat dairy or garlic. I plan to use vegan butter and chives. Will that be tasty enough without the garlic?

  9. AK says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the review! What kind of potatoes are you using for this recipe. We find Yukon Gold are best for keeping the dish moist!

  10. scott says

    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!

  11. Alica says

    I have this recipe two years in a row for Thanksgiving and loved it! Can I make it the day before and reheat it in the oven or microwave? We are going to visit family on Thanksgiving and I’d like to bring this. Any tips on keeping it moist when reheating?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alica, we think covering and reheating in the oven could work well, you may want to add a bit of extra butter and/or dairy-free milk before serving if it looks too dry. Hope this helps!

  12. Joshua Douglas says

    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! 🐮🥰

  13. Kristee says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks for the great review and for sharing your modifications, Kristee! Glad this is a repeat recipe for you!

  14. Brooke says

    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!

  15. Chris says

    Have to say this is the cheesiest writing style I’ve ever read 😂

    Ironic that it’s a vegan recipe.

    Nothing wrong with the recipe just padded out with so many superlatives and a back story that wasn’t necessary at all. Water and potato and vegan butter got it 😂

    • Kay says

      “Cheesiest writing style” you’ve EVER seen? I bet not. I guess your choice of the word “ironic” was meant to be funny. No? Please explain your interpretation of what your words mean. Because to me, they’re just weird, and rude.

  16. Cait says

    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.

  17. Stephen says

    When I worked in a kitchen we would reserve some of the starch water and add it to the mash if it was too dry.
    We would also use white pepper instead of black so as to give it the flavour without the “imperfection” of black pepper.

  18. Jas says

    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…

  19. Shamira says

    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!

  20. Sarah says

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

  21. Holly says

    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!

  22. Tracy I. says

    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!

  23. Kate says

    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

  24. Hannah says

    My favorite vegan mashed potatoes! I’m hoping to make these the night before thanksgiving and reheat them. Any tips for reheating?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  25. Mary C says

    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!

  26. Heather R says

    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!

  27. 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!

  28. 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

  29. 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!

  30. 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!

  31. 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!

  32. 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.

  33. Jacqueline Flynn says

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

  34. Rafael says

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

    Thanks :)

  35. 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!

  36. 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!

  37. 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!

  38. 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.

  39. 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.

  40. 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!

  41. 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.

  42. 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!!!

  43. 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!

  44. 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!

  45. 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!

  46. 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.

  47. 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!

  48. 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.

  49. 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

  50. 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.

  51. 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!

  52. 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

  53. 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!

  54. 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!

  55. 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

  56. 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!!

  57. 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.

  58. 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.

  59. 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!

  60. 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!

  61. 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 ?

  62. 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..

  63. 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.

  64. 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.

  65. 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.

  66. 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.

  67. 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!