Easy Mashed Potatoes Without Milk
Creamy dairy-free & vegan mashed potatoes without milk, ready in 25 minutes. Customizable with tahini or vegan butter. Perfect for everyday meals or holiday sides.
Ingredients
- 2.5 pounds golden potatoes cut into quarters (or halves if small) for even cooking, peeled or unpeeled
- 1 vegan bouillon cube or 1 teaspoon bouillon paste
- 2 ½ tablespoons tahini or vegan butter, adjust to taste
- ½-1 cup starchy cooking water reserved from the boiling water for the potatoes. Start low, add more as needed for texture
- 1 teaspoon garlic powder see Notes for roasted garlic variation
- ½ teaspoon onion powder
- 1 teaspoon sea salt or to taste, see Notes
- 15 turns black pepper or to taste
- 1-2 tablespoons nutritional yeast optional, for cheesy umami depth
Instructions
- Boil the potatoes: Add chopped potatoes to a large pot, cover with water, and add the bouillon cube. Bring to a boil, then simmer until tender (about 12–15 minutes).
- Reserve the liquid: Before draining, scoop out 1 cup of the starchy cooking water.
- Drain & mash: Drain the potatoes, return to the pot, and mash lightly with a potato masher. If any lumps remain, use a fork.
- Flavor and mash: Add tahini, garlic powder, onion powder, salt, pepper, and nutritional yeast. Add small splashes of the reserved water and mash until creamy.
- Serve: Garnish with fresh chives, fresh parsley, and green onion. Serve with cashew gravy or vegan gravy.
Notes
- If using Russets, start with ¼ cup water, make sure not to overmix, and you may need a touch more butter or tahini.
- Tahini or butter: Use tahini for an oil-free everyday version, or vegan butter (I like Earth Balance) for a classic holiday flavor.
- Vegan bouillon cube: Start with one cube and taste the cooking water. If it tastes lightly savory, you're set. For a bolder flavor, add a second cube midway through boiling.
- Roasted garlic variation: Swap the garlic powder for 4-5 roasted garlic cloves. Mash them in during Step 4 instead of the garlic powder for a milder, sweeter flavor.
- Salt your cooking water: Think pasta-water salty - it seasons from the inside out.
- Don't overcook: Cook until just fork-tender. Overboiled potatoes absorb too much water and can turn gummy.
- For the best texture: Use a masher, then a fork to smooth any small lumps.
- Salt note: Taste before serving and adjust as needed. Bouillon and cooking water can vary in saltiness, so start with less and add more at the end if needed.
Nutrition
Calories: 193kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 515mg | Potassium: 865mg | Fiber: 5g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 2mg
