These perfect vegan mashed potatoes are loaded with roasted garlic and melted vegan butter for incredible flavor. Fluffy, creamy and comforting, they’re a must-have on your Thanksgiving table – and just might steal the show from the gravy.
Yukon Golds and starchy russet potatoes come together to create the ideal texture: rich and silky with a little fluff where it counts. Every bite is comforting, buttery, and full of roasted garlic goodness, with a hint of fresh herbs to brighten things up.
Whether you’re serving them alongside a vegan roast, scooping them next to stuffing, or just sneaking a spoonful on their own, this mashed potato recipe is a Thanksgiving staple that everyone around the holiday table will love!
Table of Contents
Why You’ll Love It
Here’s what makes these vegan mashed potatoes a winner:
- Rich and comforting. The combination of mellow garlic, vegan butter, and herbs creates the perfect side dish and ultimate comfort food for your dinner table.
- Perfect texture. Fluffy russets meet creamy gold potatoes for the best vegan mash.
- Make-ahead friendly. You can prep your mash in advance and reheat it on the day without losing that freshly-made feel.
- Family favorite. Be sure that everyone will ask for seconds.
Ingredients for Creamy Vegan Mash
- Russet and Yukon Gold Potatoes. Mixing these two potato varieties creates the perfect balance of fluffy and creamy. Thoroughly peel the potato skins for the perfect mashed potatoes.
- Vegan Butter. For a rich, buttery flavor. Plus, the melted butter helps the cloves of garlic bloom.
- Garlic. Roasted in vegan butter to create a deep, mellow flavor for the mash.
- Non-dairy milk. Cashew or oat milk (or your favorite plant-based milk) makes the mash silky and smooth.
- Fresh Herbs. Thyme and rosemary add subtle fragrance and flavor.
Optional add-ins:
- Vegan sour cream or yogurt. For a touch of tang.
- Fresh herbs. Chopped fresh chives or parsley for garnish.
Find all measurements in the recipe card below.
How to Make Vegan Mashed Potatoes
- Cook the potatoes. Place in a large pot and cover with cold water, then boil until tender and easily pierced with a fork.
- Sauté garlic & herbs. Melt butter with garlic and herbs over medium-low heat to infuse flavor.
- Heat the milk. Add plant milk to the garlic butter mixture, warming gently.
- Drain & dry. Drain the cooked potatoes, then return them to the hot pot to let excess moisture steam off.
- Mash. Use a hand masher or ricer, gradually adding garlic butter milk (optionally fold in vegan sour cream or yogurt for extra creaminess).
- Season & serve. Taste and adjust salt/pepper. Garnish with herbs or extra butter and serve warm.
Serving Suggestions
These mashed potatoes are at home on any holiday table:
- Pile next to vegan gravy or vegan stuffing.
- Pair with a vegan roast or green bean casserole.
- Spoon over vegan shepherd’s pie or use in a creamy potato bake with leftovers.
- Warm dinner rolls are a perfect sidekick.
Make-Ahead Mashed Potatoes
Holiday prep? No problem, you can easily prepare this mashed potatoes recipe ahead of time.
Prep in advance
You can boil, mash, and mix the garlic butter/milk ahead of time. Store in an airtight container in the fridge for up to 24 hours.
How to reheat
Warm gently on the stovetop, stirring frequently with a wooden spoon, or in the oven covered with foil. Add a splash of plant milk or vegan heavy cream if needed for the creamiest end result.
Frequently Asked Questions
We love Miyoko’s cultured vegan butter for its rich, buttery flavor, but Country Crock, Melt, or Violife are also great options.
Absolutely – please see the make-ahead section.
A 50/50 mix of gold and russet creates the ideal creamy/fluffy balance. Use all russets for extra fluff, or all golds for a denser, buttery mash.
Yes, but with a few caveats.
One, since we usually pull the sprigs of fresh herbs out of the milk mixture before adding to the potatoes, you’ll have to use a sachet to hold the dried herbs so you can get them out of the milk. Two, if you’re going to use dried herbs, use a 1/4 teaspoon of each.
Want smooth, creamy mashed potatoes? Use a ricer and more milk. Prefer chunkier mash? Mash gently and use less milk- it’s all about your personal preference.
Storage & Reheating
To refrigerate:
Keep leftovers in an airtight container for up to 4-5 days.
To freeze:
Mashed potatoes freeze well for up to 2 months. Thaw overnight in the fridge, then reheat gently to preserve the best texture.
To reheat:
Stir occasionally when reheating to prevent dryness. A bit of extra vegan butter or milk can revive the creamy texture.
More Vegan Recipes for Thanksgiving
- Green Bean Casserole – Tender green beans in a creamy mushroom sauce with crispy fried onions on top – a holiday classic made vegan.
- Vegan Chicken Pot Pie – Rich, creamy, and loaded with savory veggies, this comforting pie is a guaranteed crowd-pleaser, even if it’s not a traditional Thanksgiving dish.
- Pumpkin Bread – Soft, spiced, and perfect for the season as an alternative to pumpkin pie. Add chocolate chips, nuts, or both for a sweet twist everyone will reach for.
- Vegan Stuffing – A traditional favorite made vegan, loaded with fragrant herbs and rich, buttery flavor that everyone will be reaching for seconds.
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Perfect Vegan Mashed Potatoes
Video
Equipment
- potato masher
- potato ricer
Ingredients
- 1 ½ pounds russet potatoes peeled and cut into large cubes
- 1 ½ pounds gold potatoes peeled and cut into large cubes
- 1 tablespoon kosher salt for cooking the potatoes
- 1/4 cup vegan butter see notes for brand recommendations
- 3-4 cloves garlic minced, or sub 1 head roasted garlic
- black pepper to taste
- 1 1/2 cups cashew or oat milk reduce to 1 cup for thicker mashed potatoes; see notes
- 1 sprig fresh thyme optional
- 1 sprig fresh rosemary optional
- 1/2 teaspoon salt more to preference
Optional Add-Ins
- 1/4 cup unsweetened vegan yogurt or sour cream see notes for brand recommendations
Optional Garnishes
- 3 tablespoons fresh chopped chives or parsley
- extra pat of vegan butter
Instructions
- Cook potatoes: Add peeled and cubed potatoes to a pot and add enough cool water to cover by at least an inch. Add a tablespoon of kosher salt and heat over medium-high until the water comes to a boil. Reduce heat slightly to establish a gentle boil (a rolling boil can rough up the potatoes too much). Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Sauté garlic & herbs: While the potatoes cook, heat a small saucepan over medium-low heat. Melt the butter, then add in the minced garlic, optional sprigs of fresh herbs, and fresh cracked black pepper. Keep the temperature medium-low so that the garlic cooks slowly without browning. Simmer for 5-8 minutes, till the garlic is cooked and mellow.
- Heat the milk: Pour the milk into the garlic butter. Increase heat to medium and heat until the milk is just about to boil — then immediately reduce to low.
- Drain and dry potatoes: Once the potatoes are fork-tender, turn off the heat and drain them into a colander. Immediately transfer them back into the hot pot. The residual heat should help some of the extra liquid cook off as steam.
- Mash potatoes: Use a potato masher or ricer to mash the potatoes. (If you prefer a smoother mash, a ricer is highly recommended.) Pull out the herb stems from the scalded milk and butter mixture and discard. Add milk to the potatoes, stirring or mashing to incorporate. Optionally, fold in some vegan sour cream or unsweetened yogurt for a slight tang.
- Taste and serve: Season to taste with additional salt and pepper and keep warm until ready to serve. Garnish with desired toppings: fresh chopped parsley or chives, an extra pat of butter, etc.
Amazing! Will definitely be my new go-to mashed potato recipe.
Love to hear that!!
The best mashed potatoes I’ve ever made!!