These fluffy Vegan Mashed Potatoes are ultimate comfort food: rich, “buttery,” and completely dairy-free. Made with roasted garlic, creamy unsweetened plant milk, and melted vegan butter, they’re a plant-based side even non-vegans will love.
A big bowl of fluffy, creamy vegan mashed potatoes is one of the simplest ways to make any meal feel warm and special. This dairy-free version is light and airy, yet rich in flavor. The key is roasting garlic until it’s sweet and caramelized, then mashing it into tender potatoes with room-temperature vegan butter and unsweetened plant milk for a silky texture.
These mashed potatoes are perfect as a side for weeknight dinners, Sunday supper, or holiday feasts. They’re especially delicious topped with mushroom gravy or paired with roasted vegetables and vegan mains.
Ingredients
Potatoes: Russets yield the fluffiest texture. Yukon Golds give extra creaminess and reds add more texture. Scrub well and boil whole for best results.
Vegan butter: Use a flavorful vegan butter for a true buttery mouthfeel. Extra-virgin olive oil is a good substitute if you prefer.
Salt: Kosher salt in the boiling water seasons the potatoes from the inside; finish with sea salt to taste.
Roasted garlic: Roasting softens garlic and brings out a mellow, sweet flavor that deepens the mash.
Plant milk: Unsweetened, unflavored soy milk gives a creamy texture; cashew, oat, pea, or almond milk also work—note that creaminess may vary.
Optional garnish: Freshly cracked black pepper and chopped parsley brighten the finished dish.
Recipe Variations
Customize this dairy-free mashed potato base with these ideas:
- Extra garlicky: Add 1–2 cloves of freshly grated raw garlic or combine raw and roasted garlic for layered flavor.
- Ultra creamy: Stir in 1–2 tablespoons of vegan sour cream, cream cheese, or mayo for extra richness.
- Herby: Fold in chopped chives, rosemary, thyme, or extra parsley for fresh herb notes.
- Smoky: A pinch of smoked paprika or chipotle powder adds a subtle smoke that pairs well with gravies.
- Cheesy: Mix in 2–3 tablespoons of nutritional yeast or shredded vegan cheddar for a cheesy flavor.
- Truffle: Finish with a teaspoon of truffle oil or a sprinkle of truffle salt for an elevated touch.
How to Roast Garlic
Trim the tip off a whole garlic bulb and place it on a square of foil. Drizzle with about 1 tablespoon oil, wrap tightly, and roast until cloves are very soft: about 15 minutes at 375°F in an air fryer or 40 minutes at 350°F in the oven. The cloves should squeeze out easily when done.
How to Make Vegan Mashed Potatoes
These mashed potatoes come together in a few simple steps:
- Prepare potatoes: Place whole, scrubbed potatoes and kosher salt in a large pot. Cover with cold water and bring to a boil.
- Boil: Reduce heat and simmer for about 25 minutes or until a fork pierces the potatoes easily.
- Drain and cool: Drain the water and let potatoes cool for 10 minutes or until safe to handle.
- Peel if desired: Remove skins from all or some of the potatoes depending on whether you want skin in the mash.
- Mash: Return potatoes to the pot or a mixing bowl. Add vegan butter, sea salt, and the roasted garlic, and mash with a potato masher or whisk until mostly combined. Pour in soy milk (or other non-dairy milk) and mash to your preferred texture, adding more milk to thin if needed.
- Season and serve: Taste and adjust with sea salt and cracked black pepper. Garnish with minced parsley and serve hot.
Jenné’s Recipe Pro-Tips
- Start in cold water: Begin cooking potatoes in cold water to prevent them becoming gluey.
- Cook whole with skins: Boiling whole potatoes with skins helps retain starch and yields the fluffiest texture.
- Drain and rest: Let cooked potatoes cool 10 minutes after draining to remove excess water and make peeling easier.
- Use room-temperature ingredients: Bring vegan butter and milk to room temperature so the mash stays hot and creamy.
- Avoid overmashing: Use a masher or whisk rather than a mixer to prevent a gluey texture.
- Adjust texture with skins: Leave some skins on for a heartier mash or remove them for a smoother result.
- Taste before finishing: Sample the mash before adding more salt, especially if your vegan butter is salted.
Serving Suggestions
These light, fluffy, and buttery vegan mashed potatoes pair well with many mains and make a cozy addition to holiday tables. Serve them plain or topped with mushroom gravy and alongside roasted vegetables, vegan sausages, or lentil meatloaf.
Storage Directions
- Refrigeration: Cool leftovers completely, transfer to an airtight container, and refrigerate for 4–5 days. Freezing is not recommended for best texture.
- Reheating: Reheat gently over medium-low heat, stirring occasionally. Add a splash of non-dairy milk while reheating to restore creaminess.
Frequently Asked Questions
Use any unflavored, unsweetened plant milk—soy, oat, cashew, almond, or pea. Soy and cashew tend to provide the creamiest results.
Yes. Cubed potatoes cook faster (10–15 minutes) but watch them closely to avoid waterlogged or mushy results. Boiling whole gives the fluffiest texture.
Yes. Adding a few peeled, smashed garlic cloves to the boiling water infuses a milder garlic flavor into the potatoes.
Definitely. Extra-virgin olive oil or refined coconut oil are suitable 1:1 substitutes; olive oil gives a fruity, peppery note while coconut oil is slightly sweet and nutty.
More Vegan Side Dish Recipes
- Roasted Beets and Carrots
- Air Fryer Sweet Potato Wedges
- Edamame Salad
- Vegan Butternut Squash Mac and Cheese
- Air Fryer Green Beans
Vegan Mashed Potatoes
Ingredients
- 4 medium russet potatoes (or 6 small Yukon or red potatoes), scrubbed and left whole (unpeeled)
- 1 tbsp kosher salt (for boiling)
- 2 tbsp vegan butter, plus more to taste (or olive oil/coconut oil)
- 1 1/2 tsp sea salt, plus more to taste
- 1 whole roasted garlic bulb (see notes)
- 1/4 cup unsweetened, unflavored soy milk (plus more to thin as needed; or other non-dairy milk)
- Minced fresh parsley, for garnish
- Cracked black pepper, for garnish
Instructions
- Add whole potatoes and kosher salt to a large pot. Cover with cold water and bring to a boil over high heat.
- Reduce heat and simmer about 25 minutes, until potatoes are tender when pierced.
- Drain and cool for 10 minutes or until safe to handle.
- Remove skins from all or part of the potatoes if desired.
- Return potatoes to the pot, add vegan butter, sea salt, and roasted garlic, and mash until combined. Add soy milk and mash to desired consistency, adding more milk to thin if needed.
- Taste and adjust seasoning, then serve hot garnished with parsley and black pepper.
Notes
How to roast garlic: Trim the tip off a garlic bulb, drizzle with 1 tablespoon oil, wrap in foil, and roast 15 minutes at 375°F in an air fryer or 40 minutes at 350°F in the oven. Roast while potatoes cook for convenience.
Storage: Refrigerate cooled leftovers in an airtight container for up to 4–5 days. Reheat gently over medium-low heat, stirring and adding a splash of non-dairy milk to refresh creaminess. Freezing is not recommended.
Pro tips: Start potatoes in cold water, cook whole with skins for fluffiest results, drain and rest before peeling, use room-temperature butter and milk, and avoid overmixing to prevent a gluey texture.
Nutrition
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Carbohydrates: 39 g
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Protein: 5 g