Please do yourself a favor and make this vegan mashed potatoes recipe and smother it with the best vegan gravy you have ever eaten! Most mashed potato recipes call for butter, but that is a simple fix and you can make mashed potatoes vegan very easily.
I hesitate to use the word “healthy” because it may scare you away from this delicious vegan mashed potatoes recipe, but it really is quite healthy! You only use a few key ingredients to really let the flavor of the potatoes shine.
The best part about making a mashed potato recipe vegan is that you don’t have to tell a single soul that there aren’t dairy or beef drippings in this. They will never know and it just tastes that good.
Why You Will Love These Vegan Mashed Potatoes
- It whips up super quickly. These vegan mashed potatoes literally take 15 minutes to make! And there are only 5 minutes of prep time and 10 minutes of cook time. This recipe can cook on the stove while you are preparing the rest of your food!
- Perfect for new cooks. If you are new to cooking and want something that is super easy, this is the recipe for you! It is truly hard to fail when making these non-dairy mashed potatoes. And you will wow the crowd at your Thanksgiving or holiday dinner.
- There are very few ingredients. The goal of this dish is to allow the flavors of the potatoes to shine! As a result, there are very few ingredients. This means that when you make your mashed potatoes vegan at home, you won’t need to spend a lot of time shopping.
- It is healthier than the bagged stuff. This isn’t medical advice, but making mashed potatoes vegan at home is better [in my opinion] than buying it from the store in a bag. Fewer additives, more flavor, and you will get the perfect creamy vegan mashed potatoes.
Should I Peel The Potatoes?
One thing that I must note is that I do not believe in peeling potatoes. Yes, I make these vegan mashed potatoes with the skins on the potatoes. Why? First, who the heck has time to peel potatoes?
Second, the taste difference is non-existent, it is more of a visual preference and after a busy day at work, I want you to make these quickly and not based on the visuals.
Finally and most importantly, the skins on potatoes are actually way healthier and contain more nutrients than the inside! The skins will still allow you to make dairy-free mashed potatoes that are creamy.
These plant-based mashed potatoes are high in fiber and other good-for-you things. Just make sure to wash/scrub the potatoes in the sink. If you are worried about germs, the potato skin is very thin anyway and you will be boiling so germs should be eliminated as much as possible regardless of what you do with the skin.
What Kind Of Potatoes Should I Use?
I have used so many types of potatoes for these vegan mashed potatoes. I love making this recipe with red potatoes or Yukon gold. Feel free to use regular “white” potatoes if that is your thing or Russet.
I like to keep things easy so whatever you have on hand works perfectly when making mashed potatoes vegan at home. Either way, you will want to keep the skin on!
I am not a potato snob and this vegan mashed potato recipe works perfectly fine with any kind you choose, despite what other people say. This is about speed and taste, not about making something super fancy!
Butter And Cream Substitute For Making Mashed Potatoes Vegan
Although we aren’t going to use “regular” butter, we do still use margarine for this recipe! Vegan margarine is essential to making these mashed potatoes. I do not add in anything crazy like vegan sour cream as it just isn’t necessary.
Making mashed potatoes vegan at home allows you to take all the best parts of regular mashed potatoes, without all of the parts you don’t want.
To make this recipe creamy, feel free to “wet” your mashed potatoes with almond milk or the non-dairy milk of your choice. I have used almost every type of non-dairy milk under the sun to make the best vegan mashed potatoes. From almond and soy to oat and flax milk, you really can’t go wrong!
When adding non-dairy milk and margarine to your dairy-free mashed potatoes, add ingredients little by little. If you want a creamier outcome, add more liquids and beat using a hand mixer. If you want a more rustic outcome, mash using a hand-masher!
When making this vegan mashed potatoes recipe, you are free to take liberties, depending on how you like your potatoes! Smooth? Add more liquid. Chunky? Keep it on the dry side. This is truly the best recipe to serve alongside my Vegan Meatloaf for any occasion.
How To Make The Best Vegan Mashed Potatoes
If you think that making mashed potatoes vegan at home is going to be hard, think again!
I like to think that this is almost a fail-safe recipe, and perfect for novice cooks, people in a hurry, and of course, the busy holidays.
These truly are the best vegan mashed potatoes because they are quick and easy and still taste amazing and creamy.
First, you are going to want to cube and boil your potatoes on high until they are fork tender which is about 10 minutes.
If you are wondering how to make vegan mashed potatoes when you are short on time, you can cube the potatoes in advance and then boil them right when you are ready to cook them.
Drain the potatoes and add a generous amount of salt, vegan margarine, and the non-dairy milk of your choice. You can also add garlic powder or onion powder to taste if you want creamy vegan garlic mashed potatoes one day.
I personally love making my mashed potatoes with scallions by personal preference, so feel free to customize them when making these healthy mashed potatoes without butter to your taste.
Then, use a hand masher or an electric hand mixer to mash the potatoes until combined. When making mashed potatoes vegan at home, you need to decide if you want more rustic potatoes or creamier ones.
If you want rustic, go with the hand masher and use a little less liquid.
If you want creamier, use an electric hand mixer and more non-dairy milk for the best vegan mashed potatoes you will ever try!
Finally, I am a huge fan of eating creamy dairy-free mashed potatoes with raw chives or green onions sprinkled on top! However you eat them, you won’t be disappointed! This recipe makes a great side to our vegan biscuits and gravy recipe as well!
- 5-6 Medium Potatoes
- 3 Tablespoons Margarine
- 1/2 Cup Of Milk
- 1 Teaspoon Of Salt
- Pepper And Green Onions/Chives To Taste
- Cube potatoes and boil on high until potatoes are tender about 10 minutes.
- Drain the potatoes and add salt, margarine, and non-dairy milk. Mash potatoes using either a hand masher or an electric hand mixer until combined.
- Add more milk 1 tablespoon at a time and mash until your desired consistency is reached. For vegan mashed potatoes that are creamier, use an electric mixer and more liquid. For more rustic dairy-free mashed potatoes, use a hand masher and less liquid.
- Top with pepper and green onions or chives and serve hot.