Today I’m bringing you a true classic—the ultimate side dish that screams comfort food, but with a dreamy, plant-based twist! We’re making the Best Dang Creamy Vegan Mashed Potatoes, and trust me, you are going to fall head-over-heels for how silky, flavorful, and incredibly easy they are. This recipe takes simple potatoes and transforms them into a luscious, butter-rich cloud that tastes exactly like the cozy favorite you grew up with, but without a drop of dairy. Whether you’re cooking for a holiday feast or just need a simple weeknight side to warm your soul, these mashed potatoes are truly a game-changer. Ready in just 30 minutes, they’re pure, irresistible comfort food perfection!

Why You’ll Love This Recipe

Creamy Dreamy Texture: We’re skipping the heavy cream and achieving an unbelievable velvety texture using a few clever vegan swaps—hello, plant-based perfection!
Garlic Gold: Boiling the garlic right along with the potatoes infuses every bite with a gentle, savory depth that’s absolutely magical.
Simple & Straightforward: This is a classic recipe with minimal fuss. If you can boil water, you can make these—perfect for confident beginners or seasoned cooks!
True Comfort Food: This is the ultimate, hearty side dish guaranteed to be the star of any meal, from weeknight dinner to Thanksgiving dinner.

Ingredients

Gather up these key players! Getting the right ingredients is the secret to making these mashed potatoes truly the best.

Yukon Gold or Russet Potatoes: The foundation of our dish! Either variety works wonderfully, but I lean toward Yukon Golds for their naturally buttery flavor and creamy texture. Just make sure they’re peeled and cut evenly so they cook at the same pace.
Garlic Cloves: We boil them with the potatoes to make them mellow and incredibly soft. This adds a beautiful, subtle savory punch without being overpowering.
Unsweetened Almond or Oat Milk: The liquid that helps us achieve that ultra-creamy, smooth consistency. Oat milk tends to be a little richer!
Vegan Butter: Because mashed potatoes need that rich, comforting flavor. Use your favorite high-quality brand!
Olive Oil: A little extra fat for mouthfeel and a beautiful richness.
Unsweetened Vegan Sour Cream or Cashew Cream: This is the secret weapon for that classic tangy finish and incredible silkiness that makes mashed potatoes irresistible.
Salt and Pepper: Don’t be shy! Generous seasoning is crucial for flavor and bringing out the natural sweetness of the potatoes.
Fresh Chives (Optional): A little flourish of green for a fresh, onion-y finish and that “fancy restaurant” look.
Nutritional Yeast (Optional): My little tip for an extra layer of savory, cheesy flavor without any actual cheese!

Note: The exact measurements for all of these fantastic ingredients will be waiting for you in the easy-to-print recipe card right under the article!

How to Make the Best Dang Creamy Vegan Mashed Potatoes

Making these potatoes is a breeze! We’re going from raw potato to dreamy cloud in just 30 minutes.

Step 1: Boil the Potatoes and Garlic

Grab a large pot and add your peeled, chunked potatoes and the whole, peeled garlic cloves. Cover it all with cold water—starting in cold water is key for even cooking! Add a good pinch of salt and bring everything to a rolling boil over medium-high heat.

Step 2: Cook Until Fork-Tender

Reduce the heat slightly and let those babies cook for about 15-20 minutes. You want them to be very, very tender when you pierce them with a fork. There should be no resistance!

Step 3: Drain and Steam for Fluffiness

Drain all the water and garlic thoroughly, and return the potatoes and garlic right back into the empty hot pot. Let them sit, uncovered, for about 60 seconds. This lets the steam escape and is a pro trick for fluffy, not gummy, mashed potatoes.

Step 4: Mash with Fats and First Splash of Milk

Add your vegan butter, the olive oil, and just a small splash of the almond milk. Now for the fun part! Use a sturdy potato masher or, for ultra-smooth results, a hand mixer. Mash until the mixture is smooth and all the initial fats are melted and incorporated.

Step 5: Stir in the Creamy Goodness

Now, gently stir in the rest of the almond milk, the vegan sour cream (or cashew cream), and the nutritional yeast if you’re using it. Mix everything just until it’s fully combined and beautifully silky. Be careful not to over-mix here, or your potatoes can become gluey!

Step 6: Season Generously and Serve

This is the most important step for flavor! Taste your potatoes and season them generously with salt and pepper until the flavor really pops. Transfer them to a pretty serving bowl and sprinkle with those beautiful chopped chives right before you set them on the table.

Pro Tips for Making the Recipe

Don’t Skip the Steam: Allowing the potatoes to sit for a minute after draining is crucial! It removes excess moisture which is what leads to gummy, sticky potatoes.
Warm Your Milk: For the creamiest results, briefly warm the almond milk (and sour cream, if you want) on the stovetop or in the microwave before adding it. Cold liquids can cool the potatoes down and make them harder to mash perfectly.
Use a Potato Ricer: If you want the absolute silkiest, most cloud-like mashed potatoes imaginable, invest in a potato ricer. It eliminates all lumps and makes for a truly spectacular texture.
Season as You Go: Add a generous amount of salt to the boiling water and then season again at the very end. Potatoes absorb a lot of salt and need two rounds of seasoning to truly shine.

How to Serve

These potatoes are so glorious, they really can stand on their own, but here are a few ways to make them shine even brighter:

The Classic Pairing: Ladle them up right alongside your favorite mushroom gravy, a hearty vegan meatloaf, or perfectly roasted vegetables.
Garnishes Galore: A sprinkle of fresh chives is standard, but you can also top them with sautéed mushrooms, a drizzle of chili oil, or a scattering of toasted garlic chips.
Make it a Main: These potatoes are rich enough to be the base of a simple weeknight bowl! Scoop them into a large bowl and top with roasted chickpeas, steamed greens, and a savory sauce.

Make Ahead and Storage

These potatoes are so good, you might not have leftovers! But if you do, here’s how to handle them:

Storing Leftovers

Place any cooled leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days.

Freezing

Mashed potatoes actually freeze quite well! Transfer them to a freezer-safe, airtight container and they will keep perfectly for up to 3 months. Thaw them slowly overnight in the refrigerator before reheating.

Reheating

To bring them back to life, place the potatoes in a saucepan over low heat. Add a splash more almond milk and a knob of vegan butter and stir gently as they heat through. This will help them regain that beautiful creamy texture! You can also reheat them in the microwave in short bursts, stirring occasionally.

FAQs

1. Can I use a different type of potato besides Yukon Gold or Russet?

Absolutely, but choose wisely! While these two varieties are recommended for their high starch content (which creates a fluffy, creamy mash), you can use Red Bliss potatoes. However, note that Red Bliss are waxier and tend to result in a slightly denser, less fluffy mash. Avoid all-purpose potatoes as they often fall apart or become watery.

2. How do I make these mashed potatoes even richer and creamier?

Try swapping your milk! For an extra decadent texture, use full-fat canned coconut milk (the solid cream part only, scooped from the top) instead of almond milk, or use a high-fat oat milk. Additionally, you can increase the amount of vegan butter and vegan sour cream by a tablespoon or two.

3. My mashed potatoes turned out gummy. What went wrong?

This usually happens due to over-mixing! Potatoes contain starch, and when starch cells break down too much (by over-mashing or using a food processor), they release a sticky substance that results in a gluey texture. Make sure to only mash until they are smooth, and remember that critical step of letting them steam dry for one minute before mashing!

4. Can I prepare these potatoes ahead of time for a holiday dinner?

Yes, you can! You can prepare them completely up to a day in advance. Store them in an oven-safe casserole dish, cover them tightly, and refrigerate. To serve, simply reheat them gently in a 350°F oven, covered, for about 20-30 minutes, adding a small drizzle of extra almond milk on top before warming to help keep them moist.