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
3 tablespoons vegan butter or olive oil, plus more to taste 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 plus more for the cooking water, or to taste
20 turns pepper
1 head roasted garlic optional
1 Chopped chives, parsley, or green onions for garnish optional

Instructions

Roast the garlic, if using. Preheat the oven to 400°F. Slice the top off from the garlic head. For the classic version, drizzle with a little olive oil. For an oil-free version, wrap it in foil without oil. 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.
Rice or mash: For the smoothest potatoes, pass the hot potatoes through a potato ricer. For a more rustic texture, use a hand masher.
Add In: Gently stir in the vegan butter, olive oil, or tahini, then add the warm plant-based milk a little at a time until creamy.
Season and serve: Add the 1¼ teaspoons of salt and black pepper, taste, and adjust as needed. Garnish with chives or parsley, if desired.

Notes

Instant Pot: Add 1½ cups of water to a 6-quart Instant Pot. Place the potatoes 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. Allow additional time for the Instant Pot to come to pressure.
Oil-free option: Use 1–2 tablespoons tahini instead of vegan butter or olive oil, then add warm plant-based milk as needed.
Ricer vs. masher: Use a potato ricer for the smoothest texture. A hand masher is better for a more rustic mash.
Roasted garlic: Add one head of roasted garlic for a deeper savory flavor. It can be roasted with or without oil.
Butter Note: For a richer holiday-style mash, add more vegan butter to taste.
Avoid overmixing: Do not use a blender or food processor, which can make mashed potatoes gluey.
Extra creamy: Fold in 2–4 tablespoons vegan sour cream after mashing.

Nutrition