Vegan Mashed Potatoes.
A simple & classic recipe for dairy-free mashed potatoes. You won't believe how delicious they are!
Recipe
The Best Vegan Mashed Potatoes
A simple & classic recipe for dairy-free mashed potatoes. You won't believe how delicious they are!
Ingredient batch: 0.5× original. Base yield: 4 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 2 servings
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
Ingredients
- 1 russet potatoes — count retained
- 15 mL vegan butter (volume measure)
- 59 mL oat milk (volume measure)
- 0.6 mL salt (volume measure)
- 1/2 pinch pepper — package or uncertain unit retained; no metric conversion
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 servings.
- 2 russet potatoes
- 2 Tbsp vegan butter
- ½ cup oat milk
- ¼ tsp salt
- 1 pinch pepper
Instructions
- Peel and cut the potatoes into 1" size pieces. Place them in a saucepan and add just enough water to cover the potatoes.
- Cover the pot and bring to a boil. Let the potatoes boil about 10 minutes, checking every few minutes for doneness. Potatoes are done when a fork can be inserted easily. Do not overcook!
- Drain the water from the pot, and add the butter. Use a masher to squash the potatoes thoroughly. Add half the oat milk and the salt and pepper, mash it in. Mash in the last half of the oat milk, and the potatoes are done.
Notes
Serve potatoes with extra vegan butter , vegan gravy, chopped green onion, or whatever you like!
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These vegan mashed potatoes taste amazing – see how to make them from scratch perfectly every time, using russet, yellow, or Idaho potatoes.
There's nothing as satisfying as good mashed potatoes made from scratch. And they're even tastier without the dairy. These come out so smooth, fluffy, and just downright delicious, and they take less than 30 minutes to make.
After I made the mashed potatoes pictured in this recipe, my daughter came home and ate three bowls of them. Then my other daughter, who doesn't like potatoes, wanted to try them. She ended up eating two bowls herself. I think they like them! 🤷🏻♀️
How To Make Vegan Mashed Potatoes
For this recipe, you will need:
- 2 russet potatoes
- 2 Tbsp vegan butter
- ½ cup oat milk (here's my recipe for how to make oat milk at home.)
- ¼ tsp salt*
- 1 pinch pepper*
*Adjust the salt and pepper to your personal preference. If using salted dairy-free butter, you may not need to add as much salt.
Step 1 – Peel & wash the potatoes
Step 2 – Chop into 1" pieces
Step 3 – Cover with water and boil (about 10 minutes)
Step 4 – Mash the potatoes and vegan butter
Step 5 – Mash oat milk, salt, and pepper into potatoes
Step 6 – Plate & serve
These potatoes go extremely well with my recipe for the easiest vegan gravy!
Pro Tips
Before you get started making your mashed potatoes, here are some useful tips that'll help them come perfectly.
Choosing good potatoes – Make sure the potatoes you cook with are firm and do not have any green under the skin. The green in potato skin that has been exposed to sunlight is toxic to humans and even ingesting small amounts of it can give you a stomachache. If your potatoes are just a little green in some parts, you can peel off the green part and safely eat the potato.
Type of potatoes – I usually use Russet potatoes because I like the flavor and texture the most. Plus, they tend to be larger so I can use fewer potatoes and do less peeling! You can also use Yukon, Gold, or Yellow potatoes for a somewhat silkier texture.
Vegan substitutions – In this recipe I use homemade oat milk, which takes about five minutes to make, so easy. I like to use oat milk because it doesn't have much flavor, but thickens sauces nicely. I think unsweetened cashew or almond milk would work well, too, although I haven't tried it.
For butter, I'm using a store-bought vegan butter, but you can make your own vegan butter and use that, too.
Peeled or unpeeled – I generally peel the potatoes when making mashed potatoes, simply because it results in a smoother final texture that looks more appetizing too. But it's okay to not peel them. Potato skin is where most of the vitamins in potatoes are. I often skip peeling my potatoes for dishes where the potatoes will be covered by darker sauces, such as curry.
Don't over boil your potatoes – The longer you boil your potatoes, the softer they become and the more water they'll let in. Eventually they can disintegrate into the water entirely, which would ruin the dish. So, check your potatoes while they're boiling by inserting a fork into them. If it goes in easily, your potatoes are done boiling.
Don't forget seasoning – Mashed potatoes taste better with a bit of salt and ground black pepper. And while we're at it, don't skip the butter (vegan butter, that is!).
Don't over-mix – If you mix your mashed potatoes too much, they become sloppy instead of fluffy.
Use a good potato masher – I use a potato masher like this to make my mashed potatoes. For an even smoother texture, use sturdy whisk or spoon to stir the potatoes after you have mashed them and add in a little oat milk.
Leftover Mashed Potatoes
Mashed potatoes make delicious leftovers – it's one of those foods that tastes just as good, maybe even better, the next day! So if you made more than you can eat, don't toss them!
Here's how you can store them: store the leftover mashed potatoes in an airtight container in the fridge, up to 3 or 4 days. You can freeze mashed potatoes up to 3 months. Defrost in the fridge and microwave, adding spoonfuls of extra water or oat milk as the freezer tends to dry them a bit.
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