These fluffy Vegan Mashed Potatoes are classic comfort food—rich, buttery in flavor, and completely dairy-free. Made with roasted garlic, creamy plant milk, and melted vegan butter, they deliver the familiar indulgence of traditional mashed potatoes while remaining entirely plant-based.
When I want something warm and comforting, a big bowl of creamy vegan mashed potatoes is my go-to. This dairy-free version is light and airy yet satisfying, with a rich mouthfeel you’d expect from butter and milk—only plant-based. The key is roasting garlic until it’s sweet and mellow, using starchy potatoes for fluffiness, and folding in room-temperature vegan butter and non-dairy milk for a silky finish.
These mashed potatoes work for a weeknight dinner or a holiday table. Top them with savory mushroom gravy or keep them simple with a pat of extra vegan butter and a sprinkle of parsley. They also pair beautifully with roasted vegetables, vegan sausages, or lentil loaf.
Ingredients
Potatoes: Russets give the fluffiest result. Yukon Golds yield a creamier texture, while red potatoes add body. Scrub well and boil whole for best results.
Vegan butter: Use a full-flavored vegan butter for a rich, buttery taste. If you prefer, swap in extra-virgin olive oil for a lighter, fruitier finish.
Salt: Add kosher salt to the cooking water and season with sea salt to taste after mashing. Proper salting while boiling enhances the potato’s flavor.
Roasted garlic: Roasting garlic brings out sweet, nutty notes that deepen the overall flavor. See the roasting instructions below.
Plant milk: Unflavored, unsweetened soy milk works well for creaminess; oat, cashew, pea, or almond milk may be used, though texture may vary slightly.
Optional garnish: Freshly cracked black pepper and chopped parsley brighten and finish the dish.
Recipe Variations
Try these simple variations to tailor the mashed potatoes to your taste:
- Extra garlicky: Stir in 1–2 cloves of grated raw garlic or combine raw and roasted garlic for layered flavor.
- Extra creamy: Add 1–2 tablespoons of vegan sour cream, vegan cream cheese, or vegan mayonnaise for a silkier texture.
- Herby: Fold in chopped chives, rosemary, thyme, or extra parsley for fresh herb notes.
- Smoky: A pinch of smoked paprika or chipotle powder gives a pleasant smoky edge.
- Cheesy: Mix in 2–3 tablespoons of nutritional yeast or shredded vegan cheddar for a cheesy flavor.
- Truffle: Finish with a teaspoon of truffle oil or a sprinkle of truffle salt for an elevated presentation.
How to Roast Garlic
Slice the tip off a whole garlic bulb, place it on a square of foil, and drizzle with about 1 tablespoon of oil to coat. Wrap tightly and roast in an air fryer at 375°F for about 15 minutes or in a 350°F oven for about 40 minutes. The cloves should be soft and easy to squeeze out.
How to Make Vegan Mashed Potatoes
These mashed potatoes are easy to make in a few straightforward steps:
- Prepare potatoes: Add whole, scrubbed potatoes to a large pot with kosher salt and cover with cold water. Bring to a boil over high heat.
- Boil: Reduce to medium heat and simmer for about 25 minutes, or until the potatoes are fork-tender.
- Drain and cool: Drain the potatoes and let them cool for about 10 minutes until they are safe to handle.
- Peel (optional): Remove skins from all or part of the potatoes depending on whether you want added texture.
- Mash: Return potatoes to the pot or a mixing bowl. Add vegan butter, sea salt, and the roasted garlic. Mash with a potato masher or whisk until mostly smooth. Stir in soy milk (or your chosen plant milk) a little at a time until you reach your preferred consistency.
- Season and serve: Adjust sea salt and cracked black pepper to taste, garnish with minced parsley, and serve hot.
Jenné’s Recipe Pro-Tips
- Start with cold water: Place potatoes in cold water before heating to avoid a gluey texture.
- Cook whole with skins: Boiling whole potatoes with the skins helps preserve the right starch balance for fluffy results.
- Drain and cool briefly: Let cooked potatoes rest 10 minutes after draining to remove excess water and make handling easier.
- Use room-temperature butter and milk: This keeps the mash hot and allows fats and liquids to blend smoothly.
- Avoid overmashing: Mash by hand with a masher or whisk. Overworking potatoes can make them gummy.
- Adjust texture: Leave skins on for a rustic mash or remove them for a silky finish. Add more non-dairy milk for a whipped consistency.
- Taste before final seasoning: Check seasoning after mashing, especially if your vegan butter is salted, to prevent over-salting.
Serving Suggestions
These light, fluffy mashed potatoes pair well with many mains. Serve them with vegan mushroom gravy, roasted vegetables, vegan sausages, or a lentil loaf for a comforting meal. They also make a cozy side for holiday spreads.
- Whole roasted cabbage
- Vegan sausages
- Lentil meatloaf
Storage Directions
- Refrigeration: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4–5 days. Freezing is not recommended as the texture can change.
- Reheating: Reheat gently on medium-low in a saucepan, stirring occasionally. Add a splash of non-dairy milk while reheating to restore creaminess.
Frequently Asked Questions
Unflavored, unsweetened plant milks—soy, oat, cashew, or almond—work well. Soy and cashew tend to be creamier, while oat offers a neutral, smooth profile.
Yes. Cubed potatoes cook faster (typically 10–15 minutes) but can become waterlogged if overcooked. Boiling whole gives the fluffiest texture.
Yes. Boiling potatoes with a few peeled, smashed garlic cloves mellows the garlic and infuses the potatoes with subtle flavor. Drain and mash together.
Absolutely. Extra-virgin olive oil adds a fruity, peppery note, while refined coconut oil lends a mild, nutty finish. Use a 1:1 substitution.
More Vegan Side Dish Recipes
- Roasted Beets and Carrots
- Air Fryer Sweet Potato Wedges
- Edamame Salad
- Vegan Butternut Squash Mac and Cheese
- Air Fryer Green Beans
Vegan Mashed Potatoes
Video
Ingredients
- 4 medium russet potatoes or 6 small Yukon or red potatoes, scrubbed and left whole (unpeeled)
- 1 tbsp kosher salt, for boiling potatoes
- 2 tbsp vegan butter, plus more to taste (or olive oil/coconut oil)
- 1 1/2 tsp sea salt, plus more to taste
- 1 whole roasted garlic bulb (see notes)
- 1/4 cup unsweetened, unflavored plain soy milk, plus more to thin as needed (or other non-dairy milk)
- Minced fresh parsley, for garnish
- Cracked black pepper, for garnish
Instructions
- Add whole potatoes and kosher salt to a large pot. Cover with cold water and bring to a boil over high heat.
- Reduce heat to medium or medium-high and boil about 25 minutes, until potatoes are tender when pierced.
- Drain and cool potatoes for about 10 minutes until safe to handle.
- Remove skins from all or part of the potatoes if desired.
- Return potatoes to the pot, add vegan butter, sea salt, and roasted garlic, and mash until combined. Pour in soy milk and mash to your preferred texture, adding more milk to thin as needed.
- Season to taste with additional salt and pepper. Serve hot and garnish with parsley.
Notes
Storage Directions
- Refrigeration: Cool leftovers completely, transfer to an airtight container, and refrigerate up to 4–5 days. Freezing is not recommended.
- Reheating: Reheat gently on medium-low, stirring and adding a splash of non-dairy milk to restore creaminess.
Recipe Pro-Tips
- Use cold water: Begin with cold water to avoid gluey potatoes.
- Cook whole: Boiling whole potatoes with skins helps maintain the proper starch balance.
- Drain before mashing: Let potatoes rest to remove excess water.
- Room temperature ingredients: Use room-temperature vegan butter and milk for best integration.
- Avoid overmashing: Mash by hand to prevent a gummy texture.
- Adjust texture: Leave skins on for heartier mash or remove them for smoother results.
- Taste before final seasoning: Check seasoning after mashing to avoid over-salting.
Nutrition
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Carbohydrates: 39 g
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Protein: 5 g
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