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This vegan mashed potatoes recipe is the perfect companion for hearty dishes, stews, and much more. Let me show you how to make vegan mashed potatoes at home.
Mashed potatoes is such a delicious and versatile side dish. The recipe is very simple to make, and all you need is a few potatoes, plant-based butter, and milk.
Best Vegan Mashed Potatoes Recipe
Making a vegan version of the traditional mashed potato recipe isn’t difficult at all. You need to boil potatoes in boiling saltwater and mash it together with butter and milk. To make it vegan-friendly, you only need to switch out the butter and milk (which is used in the traditional recipe) with the dairy-free alternative.
I personally love to use oat milk and vegan butter for this recipe. But it works well too if you are using soy milk and margarine. Nut milk is also an option, but it adds a slightly nutty flavor to your potatoes. Oat milk is much more neutral in its taste and therefore perfect for this and many other recipes.
I am sure that your family and children will love this creamy vegan mashed potatoes. It is particularly delicious in the colder months of the year when served with this vegan gravy.
Because it is:
Best Potatoes for Mashed Potatoes
To achieve the best result and a creamy texture, you should always use floury potatoes such as Russet or Yukon Gold potatoes. These are high in starch and low in moisture, which is perfect for mashed potatoes.
How To Make Vegan Mashed Potatoes
- Peel and wash the potatoes and cut them into coarse pieces (should be about equal in size).
- Place the potatoes in a large pot, cover with water, add salt, pop on the lid and bring it to the boil.
- Turn down the heat to medium as soon as it starts to boil. Cook the potatoes for 15 to 20 minutes until they are soft. Test: If you can stick a kitchen knife into the middle of the potatoes without any noticeable resistance, they are ready.
- Drain them and let the steam evaporate for 5 minutes.
- Heat the butter and milk in a small pot or microwave until hot but not boiling.
- Transfer the hot potatoes into the bowl of your stand mixer and let it run for one minute on low speed with the K-Hook (Kenwood) or flat beater (KitchenAid) attached.
- Slowly add the hot milk and butter and let it run for another minute until you have smooth mashed potatoes.
- Season it with salt, pepper, and nutmeg.
Serve it with a piece of plant-based butter, fresh chives or this vegan gravy
- Do you like garlic? Add two cloves of garlic while cooking the potatoes in the saltwater and discard them afterward. Or you can add garlic powder to season your mashed potato.
- Stir in fresh herbs before serving.
- Do you like your mashed potatoes even creamier? The more butter and milk you add, the creamier it gets. But be careful not to turn it into an unhealthy fat bomb!
Can I cook the potatoes in advance? No. If you want a fluffy result, the potatoes need to be processed while hot.
Can I prepare the mashed potatoes in advance? Yes, prepare it one day in advance and reheat it in a pot or microwave while stirring constantly. Add more oat milk if necessary.
How long does it stay fresh? Stored in an airtight container in your refrigerator, it stays fresh for 3-4 days.
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- 2.2 pound (1kg) potatoes, Yukon Gold or Russet
- 1 tsp salt
- ⅔ cup (150ml) oat milk, or any other plant-based milk
- 3 tbsp (45g) plant-based butter
- ¼ nutmeg powder
- salt & pepper to taste
- Peel and wash the potatoes thoroughly. Cut in equal big chunks.
- Place the potatoes in a large pot and cover with water. Add the salt and cook for 15-20 minutes until the potatoes are soft. They are ready when you can stick a knife into the middle of the potatoes without any noticeable resistance.
- Drain the potatoes and leave them to sit for 5 minutes until the steam has evaporated.
- Heat the butter and milk in a small pot or microwave (should be hot but not cooking).
- Transfer the hot potatoes in the bowl of a stand mixer and mash for one minute using the flat beater.
- Pour in the warm butter-milk-mixture and mash for another minute until you have fluffy mashed potatoes.
- Season with salt, pepper, and nutmeg powder and serve warm.
- The more mil kand butter you add, the fluffier the mashed poatoes becomes. But don't turn it into an unhealthy fat bomb!
- Don't have a stand mixer? Use a potato masher. Transfer the hot poatoes back to the pot in which you cooked them in. Mash them using the potato masher and slowly add the butter-milk-mixture until you have fluffy mashed potatoes.
Nutrition Information:Yield: 4 Serving Size: 4 -6
Amount Per Serving: Calories: 242 Saturated Fat: 2g Sodium: 724mg Carbohydrates: 35g Fiber: 7g Sugar: 3g Protein: 7g