Perfect Vegan Mashed Potatoes
Creamy vegan mashed potatoes with garlic. Simple, cozy, and great for holidays or weeknight dinners.
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Servings: 8
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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.
Notes
Gold vs. russet potatoes: Gold potatoes have a slightly waxy, creamy texture and an earthy, buttery flavor. Russet potatoes are more starchy, dry, and neutral in flavor. Personally I like to use an equal mix of gold and russet potatoes for the perfect blend of fluffy and creamy mashed potatoes. If you prefer a denser mashed potato, use all gold. For an extra fluffy mash, use all russets.
Plant milk: I highly recommend using oat milk or cashew milk for the creamiest option with the most neutral flavor. Soy milk tends to have an aftertaste, and almond milk tends to be too watery. I have had great results with homemade cashew milk (recipe follows) or unsweetened/very lightly sweetened oat milk such as Oatly or Califia Farms oat milk
Homemade cashew milk: Soak 1/4 cup raw cashews for 4+ hours, or boil for 10 minutes. Drain and blend with a fresh 3/4 cup water until completely smooth.
Vegan butter: Country Crock Homestyle butter, Violife, and Trader Joe's offer other vegan butters that I also enjoy.
Vegan sour cream or yogurt: I have always loved adding a dollop of sour cream to my mashed potatoes for a little tang. I like the nondairy sour creams from Forager, Simple Truth, or Tofutti. Unsweetened plain yogurt can work in a pinch too; Culina and Forager make good ones.
Adjusting texture: I love perfectly smooth potatoes that aren't super thick, but everyone has different taste! Use less milk and mash the potatoes less thoroughly for a thicker, chunkier mash.
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