Creamy Vegan Mashed Potatoes

Ingredients

• 1,588 g (3½ lb)Russet potatoes, or another starchy potato
• 120 ml (½ cup)canned coconut milk or cream, or another dairy-free milk
• 85 g (6 tbsp)unsalted vegan butter
• 15 g (1 tbsp), optionalminced garlic
• 5 g (1 tsp)salt
• 8 g (2 tbsp)chopped parsley, for garnish

Instructions

1. 1

   Boil the potatoes

   Peel and dice the potatoes, then boil them in a large pot until tender. Drain them and return them to the pot.

2. 2

   Mash while hot

   Mash the potatoes with a potato masher or push them through a ricer while they are still piping hot.

3. 3

   Add butter and milk

   Put the minced garlic, if using, and vegan butter in a small bowl. Microwave for 5 seconds, until fragrant, then pour the garlic butter over the potatoes and mash until smooth. Gradually mash in your preferred non-dairy milk or cream until the potatoes reach the consistency you like.

4. 4

   Season and serve

   Season with salt and pepper to taste. Serve hot with vegan gravy as a side dish or part of a holiday meal.

What are vegan mashed potatoes?

Mashed potatoes are a familiar American comfort-food side, made by cooking potatoes until tender and mashing them until soft. This version replaces dairy with vegan butter and non-dairy milk or cream.

Starchy potatoes give the mash a fluffy base, while the added fat and liquid make it rich and creamy. Garlic is optional, so the flavour can be as subtle or savoury as you prefer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 6g protein, 49g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while the vegan butter and coconut milk or cream contribute much of the fat. The potatoes and small amounts of other ingredients provide some protein. Serve a moderate scoop alongside vegetables and a protein-rich main to balance the plate.

Choosing the potatoes

Starchy potatoes: Russets are suggested because their texture breaks down readily when cooked, helping create a soft mash. Another starchy variety can also work.

Even pieces: Dice the peeled potatoes into similar-sized chunks so they cook at a similar rate. Boil until tender before draining.

Getting a smooth texture

Mash while hot: Work as soon as the potatoes are drained and returned to the pot. A potato masher makes a homestyle mash, while a ricer or strainer can give a finer texture.

Add liquid gradually: Mash in the non-dairy milk or cream a little at a time. Stop when the potatoes reach the consistency you want.

Making the garlic butter

Warm gently: The recipe heats the garlic and vegan butter together in a small bowl for 5 seconds, just until fragrant. Pour the mixture over the potatoes and mash it through.

Skip the garlic: Leave it out if you prefer a plain, buttery flavour; the method works without it.

Seasoning and serving

Salt and pepper: Season to taste after mashing, since the amount of salt that suits you can vary. The listed ingredient quantity is 1 teaspoon of salt.

On the plate: Serve the potatoes hot with vegan gravy, or alongside other dishes as part of a holiday meal. Chopped parsley adds a fresh garnish.

Choosing a non-dairy milk

Coconut milk: Canned coconut milk or cream is one option in the ingredients and gives the mash a richer character. Use another dairy-free milk if you prefer a different flavour.

Other choices: The method also names oat and soy milk as alternatives. Add whichever you choose gradually, tasting and checking the texture as you go.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces to help them cook at the same pace.
• Drain the potatoes thoroughly before returning them to the pot.
• Mash the potatoes while they are piping hot for the smoothest result.
• Add the non-dairy milk gradually so you can control the consistency.
• Taste before serving and adjust the salt and pepper to suit your preference.

Variations

• Garlic-free: Leave out the minced garlic for a milder mash.
• Oat milk: Use oat milk instead of coconut milk or cream for a different dairy-free option.
• Soy milk: Choose soy milk as the non-dairy liquid and add it gradually.
• Parsley finish: Scatter the chopped parsley over the mash just before serving.
• Peppery mash: Add black pepper to taste when seasoning.

Common mistakes to avoid

• Cold potatoes: Mash them while piping hot for a smoother texture.
• Uneven pieces: Cut the potatoes into similar-sized chunks so they become tender evenly.
• Too much liquid at once: Add the milk gradually and stop at your preferred consistency.
• Skipping the drain: Drain the boiled potatoes before returning them to the pot to mash.
• Overheating the garlic: Microwave the garlic and butter for only 5 seconds, until fragrant.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a small splash of non-dairy milk if the mash has thickened.

Frequently asked questions