Vegan Mashed Potatoes Easy

Mashed potatoes are one of those timeless comfort foods that make every meal feel complete. But what if you’re following a vegan or dairy-free diet? You might think creamy mashed potatoes are off-limits — but think again!

These Easy Vegan Mashed Potatoes are proof that you don’t need butter or milk to create a rich, fluffy, and flavorful dish. With the right combination of potatoes, plant-based fats, and seasonings, you can enjoy mashed potatoes that are every bit as indulgent as the classic version.

This recipe uses olive oil or vegan butter and vegetable broth to replace dairy, keeping the flavor deep and the texture perfectly smooth. Whether you’re hosting a holiday dinner, planning a cozy Sunday meal, or just craving something comforting and plant-based, this vegan mashed potato recipe is your go-to.

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Why You’ll Love These Vegan Mashed Potatoes

• Completely dairy-free and vegan: No butter, no milk, no cream — just plant-based goodness.

• Creamy and fluffy: Light texture with rich flavor from olive oil or vegan butter.

• Simple ingredients: All pantry staples you already have on hand.

• Healthy comfort food: Lower in saturated fat, cholesterol-free, and easily customizable.

• Perfect for everyone: Great for vegans, lactose-intolerant eaters, or anyone who loves good food!

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The Secret to Creamy Vegan Mashed Potatoes

The key to perfect vegan mashed potatoes lies in the technique and ingredients. Instead of relying on dairy, we’ll use:

1. High-starch potatoes for creaminess (like Russets or Yukon Golds).

2. Olive oil or vegan butter for richness and silky texture.

3. Vegetable broth to add depth of flavor and moisture.

4. Garlic and herbs for a savory boost without needing cream or cheese.

It’s a simple combination that delivers bold, hearty flavor in every bite.

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Ingredients You’ll Need

Here’s what you’ll need to make the best vegan mashed potatoes ever:

• 2 ½ pounds Russet or Yukon Gold potatoes – Russets make the fluffiest mash, while Yukon Golds are naturally buttery.

• 4 tablespoons olive oil or vegan butter – Adds smoothness and rich flavor.

• ¾ cup vegetable broth (low-sodium preferred) – For moisture and savory depth.

• 2–3 cloves garlic (optional) – Infuses the potatoes with a subtle garlic aroma.

• 1 teaspoon salt (plus more to taste) – Essential for bringing out flavor.

• ½ teaspoon black pepper – A touch of warmth and spice.

• Fresh herbs (optional) – Chives, parsley, or thyme for garnish.

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Optional Flavor Enhancers

Want to make your vegan mashed potatoes extra special? Try adding:

• Nutritional yeast: For a cheesy, umami flavor.

• Roasted garlic: For sweetness and depth.

• Vegan cream cheese or cashew cream: For ultra-creamy texture.

• Plant-based milk: Almond, oat, or soy milk can replace part of the broth.

• Smoked paprika: Adds a cozy, smoky note.

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How to Choose the Best Potatoes

Not all potatoes mash the same way! Here’s what works best:

• Russet Potatoes: High in starch, giving you light, fluffy mashed potatoes.

• Yukon Gold Potatoes: Slightly waxy but creamy with a naturally buttery taste.

• Red Potatoes: Great if you like a rustic mash with skin-on texture.

For the ultimate result, use half Russet and half Yukon Gold for both fluffiness and flavor.

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Step-by-Step Instructions

Follow these easy steps to make the most comforting bowl of vegan mashed potatoes ever.

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Step 1: Prep the Potatoes

• Wash, peel (optional), and chop the potatoes into even chunks (about 1 ½ inches each).

• Keeping the pieces even helps them cook at the same rate.

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Step 2: Boil the Potatoes

• Place the potatoes in a large pot and cover with cold water.

• Add 1 teaspoon of salt to season from within.

• Bring to a boil, then reduce the heat to a gentle simmer.

• Cook for 15–20 minutes, or until the potatoes are fork-tender.

Tip: Overcooked potatoes absorb too much water, so remove them as soon as they’re tender.

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Step 3: Drain and Steam-Dry

• Drain the cooked potatoes in a colander.

• Return them to the hot pot (off heat) and let them steam for 2–3 minutes.

• This helps remove excess moisture and ensures creamy, not watery, mashed potatoes.

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Step 4: Infuse the Flavor

• In a small pan, gently warm the olive oil (or vegan butter) and vegetable broth together with the optional minced garlic.

• Don’t boil — just warm enough to blend the flavors.

• The gentle heat helps the fat and liquid absorb beautifully into the potatoes.

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Step 5: Mash the Potatoes

• Using a potato masher or ricer, mash the potatoes to your desired consistency.

• Slowly pour in the warm broth mixture while mashing until smooth and creamy.

• Add salt and pepper to taste, and mix gently until well combined.

Tip: Avoid overmixing; it can make the potatoes gluey.

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Step 6: Adjust and Serve

• Taste and adjust seasoning — you might need more salt or a drizzle of olive oil.

• Transfer to a serving bowl, top with extra olive oil and fresh herbs, and serve warm.

Tips for the Best Vegan Mashed Potatoes

• Warm your liquid: Cold broth or oil can make mashed potatoes dense.

• Mash, don’t whip: Using a blender or food processor releases starch and makes gluey potatoes.

• Salt the water: Seasoning starts when the potatoes start cooking, not afterward.

• Steam after draining: This trick removes water and enhances fluffiness.

• Use good olive oil: A fruity, quality extra virgin olive oil enhances the flavor.

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Make It Ahead

Vegan mashed potatoes are great for meal prep or holidays when you want to save time.

To Make Ahead:

• Prepare as directed and let cool.

• Store in an airtight container in the fridge for up to 3 days.

To Reheat:

• Warm on the stove over low heat with a splash of vegetable broth or plant-based milk.

• Stir occasionally to restore creaminess.

• You can also microwave in short bursts, stirring in between.

To Freeze:

• Freeze in portions in airtight bags or containers for up to 1 month.

• Thaw overnight in the fridge and reheat gently.

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Serving Suggestions

Vegan mashed potatoes are incredibly versatile and complement a variety of dishes.

Everyday Pairings

• Vegan meatloaf or lentil loaf

• Roasted vegetables (carrots, Brussels sprouts, cauliflower)

• Vegan gravy or mushroom gravy

• Tofu steaks or seitan cutlets

• Baked beans or vegan chili

For Holidays

• Thanksgiving with vegan stuffing and gravy

• Christmas dinner with roasted root vegetables

• Easter sides with sautéed greens and lemon asparagus

Creative Serving Ideas

• Use as a base for a Vegan Shepherd’s Pie.

• Layer in a bowl with vegan gravy, mushrooms, and corn for a mashed potato bowl.

• Top with caramelized onions for a sweet-savory twist.

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Nutritional Information (Approximate per serving)

• Calories: 220

• Fat: 8g

• Carbohydrates: 32g

• Protein: 4g

• Fiber: 3g

• Sodium: 260mg

(Based on one-cup serving; may vary depending on ingredients used.)

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Common Mistakes to Avoid

1. Using the wrong potatoes: Waxy varieties can make mashed potatoes gummy.

2. Overmixing: Leads to dense, gluey results.

3. Skipping salt: Always salt the cooking water.

4. Not warming liquids: Cold ingredients can seize the starches.

5. Adding too much broth: Add gradually to avoid a soupy texture.

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Flavor Variations

You can easily modify this recipe to fit your mood, ingredients, or meal theme.

Roasted Garlic Vegan Mashed Potatoes

Roast a whole garlic bulb until soft and golden, then mash the cloves into your potatoes for deep, sweet flavor.

Herbed Vegan Mashed Potatoes

Add 1 tablespoon each of chopped parsley, chives, and thyme for a bright, aromatic twist.

Cheesy Vegan Mashed Potatoes

Stir in 2 tablespoons of nutritional yeast or vegan cheese for a “cheddar-like” flavor.

Spicy Mashed Potatoes

Add a pinch of cayenne or smoked paprika for subtle heat.

Extra Creamy Version

Blend cashews with warm vegetable broth to create cashew cream and fold it into the potatoes for luxurious texture.

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Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Add a splash of broth or plant milk, stir over low heat until creamy.

• Freeze: Portion into airtight containers, freeze for up to a month. Thaw and reheat gently.

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How to Make Vegan Gravy for Serving

Pair your vegan mashed potatoes with a quick vegan gravy for an unforgettable combo.

Simple Vegan Gravy:

• 2 tablespoons olive oil

• 2 tablespoons flour

• 1 ½ cups vegetable broth

• 1 tablespoon soy sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

Whisk over medium heat until thickened — pour over your mashed potatoes for pure plant-based comfort!

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FAQs About Vegan Mashed Potatoes

Can I use sweet potatoes instead?
Yes! They mash beautifully and add a natural sweetness.

Can I make them oil-free?
Yes, skip the oil and use extra broth or cashew cream for moisture.

What’s the best plant-based milk for mashed potatoes?
Unsweetened oat or almond milk works best — they’re neutral and creamy.

Can I use margarine instead of vegan butter?
Yes, as long as it’s dairy-free and has a neutral flavor.

Do I need to peel the potatoes?
Not necessarily — leaving the skins adds fiber and rustic texture.

How do I prevent gluey mashed potatoes?
Mash by hand, not with an electric mixer, and don’t overwork the potatoes.

Can I add vegan cheese?
Absolutely! Fold in shredded vegan cheese for a melty, cheesy version.

How long can they sit out?
Up to 2 hours at room temperature; refrigerate afterward.

Are these gluten-free?
Yes — this recipe is naturally gluten-free as long as the broth and vegan butter are certified gluten-free.

Can I double the recipe?
Definitely! Just use a larger pot and add broth gradually to maintain the right consistency.

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Expert Tips for Perfect Vegan Mashed Potatoes

• Mash while hot: Warm potatoes absorb flavor better.

• Taste as you go: Adjust salt, pepper, and oil gradually.

• Use a potato ricer for ultimate fluffiness.

• Finish with olive oil drizzle: Adds a gourmet touch.

• Don’t skip the garnish: A sprinkle of herbs elevates presentation.

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Presentation Ideas

Make your vegan mashed potatoes look as good as they taste!

• Serve in a rustic serving bowl with a swirl of olive oil.

• Sprinkle with chopped herbs or scallions.

• Add roasted garlic cloves on top for a beautiful garnish.

• Dust lightly with smoked paprika for a warm hue.

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Why This Recipe Works

This recipe balances everything — flavor, texture, and health. The combination of starchy potatoes, olive oil, and seasoned broth delivers that classic creamy mouthfeel, all while staying 100% vegan. It’s rich but not heavy, simple yet satisfying, and packed with wholesome comfort.

Unlike some vegan versions that can taste bland or watery, this recipe ensures that every bite is full-bodied and flavorful — just like traditional mashed potatoes, but kinder to your body and the planet.

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Final Thoughts

These Easy Vegan Mashed Potatoes are proof that plant-based cooking can be every bit as satisfying as traditional comfort food. Creamy, fluffy, and flavorful, they’re the perfect side dish for everything from weeknight dinners to grand holiday feasts.

Whether you’re vegan, dairy-free, or just looking for a lighter way to enjoy mashed potatoes, this recipe will become your new favorite. Comforting, nourishing, and endlessly versatile — it’s everything you love about mashed potatoes, made even better.