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Creamy vegan mashed potatoes topped with a melting square of vegan butter, a sprinkle of fresh chopped parsley or chives, and black pepper.

Best Dang Creamy Vegan Mashed Potatoes

These vegan mashed potatoes are unbelievably creamy, fluffy, and buttery—without any dairy! Perfect for holidays or any comfort meal, they’ll win over vegans and non-vegans alike.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Yukon Gold potatoes peeled and cut into chunks
  • 4 tbsp vegan butter such as Earth Balance
  • 3/4 cup unsweetened plant milk almond, oat, or soy milk
  • 2 tbsp olive oil
  • 3 cloves garlic minced or roasted (optional)
  • 1 tsp salt plus more to taste
  • 1/4 tsp black pepper
Optional Garnish
  • fresh chives or parsley chopped

Equipment

  • Large Pot
  • Potato Masher
  • Strainer
  • Mixing Bowl

Method
 

  1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
  2. Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well.
  3. In the same pot or a large bowl, mash the potatoes using a masher or ricer.
  4. Warm the plant milk, vegan butter, olive oil, and garlic in a small saucepan until melted and combined.
  5. Slowly add the warm mixture to the mashed potatoes, stirring until creamy and smooth. Season with salt and pepper to taste.
  6. Top with chopped chives or parsley before serving.

Notes

For extra creaminess, use Yukon Gold or Russet potatoes. Avoid overmixing to keep the texture fluffy. Can be made ahead and reheated with a splash of plant milk.