Easy Vegan Mashed Potatoes
Easy Vegan Mashed Potatoes- all you need is 5 ingredients to make these perfectly creamy, dairy-free mashed potatoes! (gluten-free)
Nothing says comfort like a warm mound of mashed potatoes. The soft, creamy texture wraps you up like a blanket, instantly making you feel right at home.
There are many different methods of preparation out there, but over the years I’ve come to find a way that works easiest for me. I’ve also discovered the best ingredients to make mashed potatoes without dairy, although no one would ever guess that was the case.
For starters, the most important factor here is the variety of potatoes that you use. Russet potatoes are used most frequently but if you really want a super creamy texture, Yukon Gold is where it’s at.
It’s up to you if you want to peel them or not. Leaving the skin on makes them easier to prepare and offers a boost of fiber. But if I’m going for classic style mashed potatoes, I usually peel them for a smoother feel.
The next key factor is coconut milk. You want to make sure you are using full fat and it is plain and unsweetened. I’ve found that So Delicious in the green carton works the best. This gives the potatoes a similar texture as heavy cream without the coconut flavor.
As far as the vegan butter goes, our favorite is Miyoko’s. It can be hard to find and a little pricey so Earth Balance makes a great alternative.
Once you have your ingredients ready to go, all you have to do it boil the potatoes in water until soft, drain, and mash with the vegan butter, coconut milk, salt and garlic powder. That’s it!
Of course you could add fresh garlic and herbs if you want to get fancy but we love them plain and simple. If you’re looking for a vegan mashed potato recipe, I hope you enjoy this one!
Easy Vegan Mashed Potatoes
Yield: 6 servings
Prep Time: 10
Cook Time: 20
Total Time: 30
- 2-pounds Yukon gold potatoes (peeled, if desired)
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon salt
- 2 tablespoon vegan butter
- 1/2 cup to 3/4 cup plain unsweetened coconut milk
In a large pot, add potatoes and cover with water by several inches. Bring to a boil and allow to cook until the potatoes are tender when poked with a fork, about 20-30 minutes. Turn the burner to low, drain excess water then place back on the burner.
Using a potato masher, roughly mash the potatoes. Add butter, 1/2 cup coconut milk, salt & garlic powder. Continue to mash until no large chunks are left. Using a large wooden spoon, whip the potatoes until smooth. Add more milk as needed and salt or butter, as desired. Serve warm with finely chopped chives (optional), and enjoy!
We like Miyoko’s vegan butter, however Earth Balance also works well.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!