Creamy Vegan Mashed Potatoes Recipe (2024)

Last modified: October 5, 2022. Originally posted: September 12, 2022 By Sophia DeSantis

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This vegan mashed potatoes recipe is next level incredible. They are so creamy, rich and satisfying you'll have no idea they are dairy free! Easy to make and the perfect side dish.

I use a secret trifecta of ingredients to get that rich creamy flavor, along with a little extra trick to get them nice and fluffy. This is a must make recipe!

This post was originally published on 11/17/2018

This is my go to recipe for a vegan thanksgiving meal. It's loved by all types of eaters, especially when served with my caramelized onion vegan gravy!

One of the most popular dishes during the holiday season is of course mashed potatoes. However, the classic version can be filled with butter, sour cream, heavy cream, and more not so healthy (and not so plant based) ingredients!

Thankfully after playing around with some whole food alternatives I was able to create the best vegan mashed potatoes recipe ever! These potatoes are seriously creamy, fluffy, and decadently delicious all at the same time.

You're going to want these all year round, not just the holidays. Seriously, my son literally had this for his after school snack and I think I saw his eyes roll into the back of his head.

Ingredients

In order to make these creamy vegan mashed potatoes you will need the following:

Potatoes
White beans
Cashew Milk
Vegan Parmesan Cheese
Seasonings

The Best Potatoes for Mashing

There is a difference when it comes to potatoes and what each kind is best for.

Russet potatoes are high in starch and great when you want something light and fluffy, like mashed potatoes! However these are mild in flavor so take that into account.

White and yellow potatoes have a medium starch level. These are a good all around potato.

Waxy potatoes like red, yukon gold and fingerling are high in flavor, low in starch and hold their shape well when cooking so things like scalloped potatoes, soups, potato salad, etc are great with these.

You can use any variety you like, choose the type based on what you want your end result to be. Extra fluffy? Use russets. However, I like to use Yukon gold for mashed potatoes because of their great buttery flavor. Can't decide? Use a little of both for balance!

What to Substitute for Milk in Mashed Potatoes

There are many options when it comes to making vegan mashed potatoes, here are a few that I have seen:

Coconut cream
Almond milk, cashew milk, coconut milk, soy milk, really any plant based milk
Nuts
Broth
Cooking water

However I wanted to make sure that these were the richest and creamiest ever! So I opted for something a little different and mixed the following into a blended rich creamy base:

How to Make the Creamiest Vegan Mashed Potatoes

First, I wash the starch off of my potato pieces before and after I cook them. This helps with soft fluffiness.
Then I mix up the secret trifecta for that creamy factor.
Next you whip it into the cooked potatoes and BAM. Instadrool.
Finally serve and watch your guests be wowed!

Serving Suggestions

Pair these creamy mashed potatoes with your holiday favorites, or serve them up anytime for a comforting meal! Here are some of our favorite plant based recipes to eat them with:

Smoky Maple Roasted Carrots
Healthy Vegan Sweet Potato Casserole
Baked Lima Bean Recipe (Gigantes Plaki)
Easy Vegan Quinoa Stuffing
Gluten Free Vegan Stuffing
Baked Broccoli Cauliflower Veggie Tots
Vegan Scalloped Cauliflower
Creamy Gluten-Free Scalloped Potatoes
The Best Vegan Meatloaf
Gluten Free Vegan Pot Pie
Mushroom Bourguignon
Or use them in this recipe for Vegan Shepherd's Pie!

And of course, what would mashed potatoes be without gravy?! My4 ingredientcaramelized onion gravy is highly recommended to take them to thenext next level of amazing.

Preparation Tips

Do not over-mix the potatoes. If they get blended too much they will start to turn more gummy and dense instead of light and fluffy.
Whether or not to peel the potatoes is up to you, it isn't necessary but some people like to leave them out.
Make sure to dry the potatoes before mashing, you don't want any extra moisture!
Any dairy free milk will work in this recipe, just make sure it is unflavored and unsweetened.

Storage and Reheating Tips

Keep leftover vegan mashed potatoes sealed in an airtight container in the refrigerator for up to 3-5 days.
You can also freeze it for longer storage in a freezer-safe airtight container, just know the texture won't be quite as amazing.
- Defrost before reheating.
Warm the potatoes on the stovetop in a pan, or bake them in the oven. Stir in some extra dairy free milk if they have dried out a little.

Common Questions

Can you use almond milk for mashed potatoes?

Yes, almond milk will work, as will any unflavored plant based milk. This vegan mashed potatoes recipe uses cashew milk and a mix of other ingredients to create a creamy base.

Are russet potatoes good for mashed potatoes?

Russets are great for creating light, airy, and fluffy mashed potatoes but the taste is pretty mild. I prefer to use Yukon gold for their amazing flavor.

Can you make mashed potatoes ahead of time?

Yes! These mashed potatoes can be made up to 2 days in advance, however they are best fresh.

Can you freeze mashed potatoes?

It is safe to freeze leftover mashed potatoes, but they texture may change a but once they're defrosted.

Are potatoes vegan?

I see this question often, basically anything grown from the ground is vegan. It's a plant and therefore, plant based!

More Vegan Potato Recipes

Potatoes are basically a miracle food, they can be transformed into so many delicious dishes! Here are some of our plant based favorites:

Potato Milk Recipe
Breakfast Potatoes in the Oven
Vegan Loaded Baked Potato
Creamy Vegan Potato Soup
Patatas Bravas
Crispy Potato Tacos

Creamy Vegan Mashed Potatoes Recipe

Sophia DeSantis

This vegan mashed potatoes recipe is next level incredible. They are so creamy, rich and satisfying you'll have no idea they are dairy free! Easy to make and the perfect side dish.

5 from 4 votes

Print Recipe Pin Recipe Shop Ingredients

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course 30 Minutes or Less, Side Dish

Cuisine American

Servings 6

Calories 282 kcal

Ingredients

2 pounds potatoes , see note
½ teaspoon sea salt
1 ½ cups white beans , about one 15 ounce can (drained and rinsed)
1 ½ cups Vegan Parmesan Cheese , if using my Parmesan recipe, double it when making it and also make the crumble version not the wheel because it's easier to use for this (or use your favorite store brand)
1 cup cashew milk , can sub another plant based milk if you prefer
Ground black pepper , optional for garnish
Rosemary sprig , optional for garnish
Serve with Caramelized Onion Gravy

Shop Ingredients on Jupiter

Instructions

Cut potatoes into big pieces, rinse to remove some of the starch.
Put them with the salt in a pot and cover with water. Boil for about 15-20 minutes until tender.
Meanwhile, put white beans, cheese and milk in a blender and puree until nice and smooth.
When the potatoes are done, rinse them one more time. Allow them to dry a bit then put them in a bowl with the creamy sauce.
Use a potato masher, hand mixer or stand mixer to whip the potatoes and the creamy sauce into a nice fluffy mound. Do not over mix or they will become gluey.
Serve with caramelized onion gravy and optional pepper and rosemary sprig.

Notes

You can use any potato, Russet are the fluffiest but Yukon gold are my favorite flavor for these because they are so buttery in taste.
You can sub with another plant based milk but make sure it is creamy.
The portions are for a side dish size.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 282kcalCarbohydrates: 32gProtein: 11gFat: 8gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 448mgPotassium: 947mgFiber: 5gSugar: 0gVitamin A: 0IUVitamin C: 18.8mgCalcium: 77mgIron: 7.3mg

Nutrition and metric information should be considered an estimate.

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FAQs

What is the best milk substitute for vegan mashed potatoes? ›

Instead, I use almond milk (or coconut), vegan butter (or ghee if you prefer), salt, pepper, and garlic powder, and top them with chives for a punch of flavor. This potato recipe will make all of your Thanksgiving dinner dreams come true!

Get More Info ›

Is it better to use milk or heavy cream in mashed potatoes? ›

Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health. Sour Cream - This recipe is rich and it needs some tanginess for balance.

Tell Me More ›

How can I thicken mashed potatoes without milk? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Read The Full Story ›

Why add butter before milk in mashed potatoes? ›

By adding butter before the milk, we are coating the starch molecules in fat to impart a smooth, silky feel. The rich butter has a moment by itself to meld with the potatoes for a noticeable butter-forward taste. The warmed milk then comes in to give a finishing, creamy touch—loosening things up in the process.

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What is a good substitute for cream in mashed potatoes? ›

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

Keep Reading ›

What can you substitute for heavy cream in mashed potatoes? ›

Can I substitute the heavy cream in mashed potatoes? Short answer: Yes. Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream. Caveats: Dairy is a free-for-all in mashed potato recipes.

Tell Me More ›

Is it better to use cream cheese or sour cream in mashed potatoes? ›

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Can you use sour cream instead of milk in instant mashed potatoes? ›

Whether you're making instant mashed potatoes or real ones, you can basically put anything you want in them. I actually use cream cheese and half-and-half most of the time. If you don't have milk, you can use water, any kind of broth, half-and-half, melted butter, sour cream, mayonnaise, plain yogurt, kefir…

Why can't you add flour to mashed potatoes? ›

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

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What happens if I put too much milk in mashed potatoes? ›

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

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What is the ratio of butter to potatoes? ›

The most famous mashed potatoes in the world are Joel Robuchon's, which use an infamous 2:1 potato-to-butter ratio. Take a minute to let that soak in: For every pound of potatoes, Robuchon uses half a pound (2 sticks! 2 sticks!) of butter.

Read The Full Story ›

Why do people add sour cream to mashed potatoes? ›

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Get More Info Here ›

What is the best non dairy substitute for milk in mashed potatoes? ›

What's the best way to make 100% vegan mashed potatoes without butter or milk? If you need to swap out both the butter and milk in mashed potatoes your best option is to use vegetable broth or the cooking liquid from the boiled potatoes in place of the milk.

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What can I use instead of milk in a vegan recipe? ›

Dairy Substitutes:Plant-Based Milk: Options like almond, soy, oat, coconut, or cashew milk can replace dairy milk in most recipes, maintaining moisture and texture.

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What are the best vegan substitutes for milk? ›

Soy milk is a good option for people who are looking for a milk substitute that is nutritionally similar to cow's milk. Almond milk: Almond milk is low in calories and fat and high in vitamin E. However, it is low in protein, and store-bought varieties may contain added sugar.

Find Out More ›

Which vegan alternative tastes most like milk? ›

The test made a few things clear: soy milk, at its best, tastes closest to cow's milk. Oat tastes like a sweetly nutty cereal milk while almond tastes like the water left in your sink after washing the breakfast dishes.

Learn More ›