Easy Creamy Vegan Mashed Potatoes
These easy vegan mashed potatoes are made with Yukon Gold potatoes, warm plant-based milk, and vegan butter or olive oil. Add roasted garlic for extra flavor or leave it out for a classic creamy side dish.
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.
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
Calories: 374kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 152mg | Potassium: 1239mg | Fiber: 7g | Sugar: 5g | Vitamin A: 102IU | Vitamin C: 55mg | Calcium: 112mg | Iron: 3mg
