These easy creamy vegan mashed potatoes are fluffy, flavorful, and made with yellow potatoes, optional roasted garlic, and warm plant-based milk. They're easy enough for a family dinner and delicious enough for holiday dinners like Thanksgiving or Christmas.
Serve these creamy vegan mashed potatoes with my rich and creamy cashew nut gravy, hearty lentil loaf recipe, or try my creamy mashed potatoes without milk for a lighter everyday version.
Growing up, mashed potatoes were always a comfort food I looked forward to. I could’ve happily eaten them every day, and honestly, not much has changed.
For everyday meals, I often make these plant-based mashed potatoes without butter or oil. For holidays and special occasions, I add vegan butter for extra richness and serve them with a gravy, like my rich and creamy vegan gravy recipe.
These mashed potatoes also pair really well with homemade vegan meatloaf, Instant Pot vegan mac and cheese, and baked mac and cheese.
If you're looking for more potato inspiration, my Air Fryer potato wedges and Air Fryer sweet potato wedges are two more family favorites. And for something heartier, try my vegan loaded sweet potato fries with chili.
Tested Tips
- Yukon Gold or other yellow potatoes make the creamiest vegan mashed potatoes. Leave some of the skins on for a more rustic mash.
- Start with hand-mashing, then switch to a mixer for creaminess. Stop as soon as you reach your desired texture to prevent gumminess.
- Roasting garlic until it’s soft and caramelized enhances the flavor. Adjust the amount based on your taste preference — more for a stronger garlic flavor, less for a more subtle flavor.
- Use warmed plant-based milk to blend smoothly with the potatoes and maintain their heat.
- Do a final taste test and adjust the seasoning with salt and pepper before serving.
Next, try my cheesy cauliflower & broccoli baked potatoes, grilled foil potatoes, or these crispy mashed potato tacos.
Vegan Mashed Potatoes FAQs
Yes, you can also use russet or red, but I prefer Yukon Gold potatoes for the texture and flavor.
Store in an airtight container in the fridge for up to 3 days.
Absolutely! They can be made up to 2 days ahead and refrigerated in an airtight container. When you're ready to serve, reheat them gently with a splash of warm plant-based milk until smooth and creamy again.
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📖 Recipe
Easy Creamy Vegan Mashed Potatoes
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Ingredients
- 3 lbs Yukon Gold or other yellow potatoes, scrubbed, quartered uniformly, and peeled if preferred
- ⅓ cup vegan butter or olive oil
- ¾ cup unsweetened warmed plant-based milk, plus more as needed
- 1 head roasted garlic, or to taste
- 20 turns pepper
- 1-¼ teaspoon sea salt, or to taste
- Fresh herbs like chives or parsley for garnish, optional
Instructions
- Roast the garlic (optional). Preheat the oven to 400°F. Slice the tops from the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 30–40 minutes until soft.
- Cook the potatoes. While the garlic roasts (if using), place the quartered potatoes in a large pot and cover with cold water by about 1 inch. Season the water generously with salt, then bring to a boil. Reduce to a simmer and cook until fork-tender, about 20 minutes. Drain well. Return the potatoes to the pot or transfer them to a large bowl.
- Start by hand. Add the roasted garlic (if using) and vegan butter or olive oil to the potatoes. Mash with a potato masher until mostly smooth.
- Finish until creamy. Switch to a hand mixer or stand mixer and gradually add the warm plant-based milk, adding a little more if needed, until you reach your desired consistency.
- Season and serve. Add the measured sea salt and black pepper, then taste and adjust as needed. Garnish with chives or parsley, if desired.
Video
Notes
- For rustic mashed potatoes: Stop after hand-mashing.
- For ultra-creamy mashed potatoes: Finish with a hand mixer or stand mixer, but don't overmix.
- Oil-free option: Omit the vegan butter or olive oil and add a little extra warm plant-based milk.
- Add less milk for thicker mashed potatoes or more for a creamier consistency.
- Optional roasted garlic: If making the roasted garlic version, roast the garlic while the potatoes cook, or prepare it ahead of time. Roasting adds about 30–40 minutes to the overall recipe time.
- Love roasted garlic? Roast a second head and stir in more to taste.
- Leftovers keep for 3–4 days in the fridge in an airtight container.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
One of my favorite things about cooking is that recipes don't have to be all-or-nothing. Some nights these are simple and oil-free, other times I add roasted garlic and vegan butter for a holiday meal. Both are delicious!