Easy Creamy Vegan Mashed Potatoes

These creamy vegan mashed potatoes are fluffy, flavorful, and easy to customize with vegan butter, olive oil, or tahini. Make them on the stovetop or in the Instant Pot, with optional roasted garlic for extra savory flavor.

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: American

Servings:

Author: Julie Gaeta

Ingredients

3 lbs Yukon Gold or other yellow potatoes scrubbed, quartered evenly, and peeled if preferred
⅓ cup vegan butter or olive oil or 1-2 tablespoons tahini for an oil-free option
¾ cup unsweetened plant-based milk warmed, plus more as needed
1-¼ teaspoon sea salt or to taste
20 turns pepper
1 head roasted garlic optional
Chopped chives, parsley, or green onions for garnish optional

Instructions

Roast the garlic, if using. Preheat the oven to 400°F. Slice the top from the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 30–40 minutes until soft and golden.
Cook the potatoes. Place the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water, bring to a boil, then reduce to a simmer and cook for about 20 minutes, until completely fork-tender.
Drain: Drain well and return the potatoes to the warm pot for 1–2 minutes to release excess moisture.
Mash: Add the vegan butter or olive oil and roasted garlic, if using. Mash by hand, then gradually add the warm plant-based milk, adding a little more as needed. Once mostly smooth, mix briefly on low with a hand mixer if desired, and stop as soon as creamy. See notes for a ricer option.
Season and serve: Add the salt and black pepper, taste, and adjust as needed. Garnish with chives or parsley, if desired.

Notes

Instant Pot method: Add 1½ cups water to a 6-quart Instant Pot. Cut the potatoes into similar-size quarters and place them in a steamer basket above the water. Cook on high pressure for 6 minutes, allow a 10-minute natural release, then release the remaining pressure and finish as directed.
Oil-free option: Omit the vegan butter and olive oil. Mash in 1-2 tablespoons tahini, then gradually add warm plant-based milk. Add more tahini only to taste.
Ricer option: For extra-smooth potatoes, peel them and pass them through a potato ricer while hot, then gently stir in the remaining ingredients. For skin-on potatoes, use a hand masher instead.
Mixing: Avoid a blender or food processor, which can make the potatoes gluey.
Rustic texture: Leave some of the thin skins on and mash by hand.
Extra creamy: Fold in 2–4 tablespoons vegan sour cream after mashing.

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