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!
These mashed potatoes look perfectly creamy and amazing Sarah, and I have to agree — yukon gold potatoes are where it’s at! I want to dive into that bowl!
Thanks Marcie! So glad you agree about the potatoes. :)
I love mashed potatoes! The gold ones are definitely the best. I always find that if you use a hand mixer instead of one of those little masher thingies, they’re always so smooth and you don’t even need to add that much to it. Milk and butter definitely make it better, though haha.
The hand mixer does get them nice and whipped! I’m just too lazy to get it out and plug it in, haha. Makes so much sense, right? ;)
Mashed potatoes are my favorite comfort food ever!! That is such a great idea to use unsweetened coconut milk in place of heavy cream! I wish I had a big bowl of these right now :)
It works so well! You can’t even taste the coconut. :)
Mashed potatoes are one of my very favorite foods! I would have NEVER thought to use coconut milk as a heavy cream replacement. Genius!
I used to use almond milk but then I tried coconut milk and was like, oh this is so much better! You can’t taste the coconut flavor at all.
Can I do unsweetened almond milk instead?
I’ve made them with almond milk (unsweetened plain) and I could taste the sweetness from it in the mashed potatoes. If you know of a brand that tastes “plain” enough then I would say give it a try, for sure. But the specific kind of coconut milk I linked in the ingredient list is the only one I’ve personally had success with.
Here’s the specific kind I recommend: https://amzn.to/2qJN9ck
I loveeee mashed potatoes! I tend to only eat them during Christmastime for some reason, but I definitely want to make them at home soon now that I’ve read this post. It’s the ultimate comfort food!
Way too expensive using coconut milk.
Hey Dan! Sorry I forgot to add a note that you can substitute any plan unsweetened dairy-free milk you like. I just recommend coconut milk for extra creamy texture but it’s not totally necessary.
I made these and they were delicious. I used trader joes organic full fat coconut milk in the can. I poured the coconut milk in a small saucepan, added the garlic powder, salt, and 1 tsp of crushed rosemary. I skipped the vegan butter. I let this sit on low heat while my potatoes cooked. After draining and mashing the potatoes, I slowly added the milk mixture until it was at the desired consistency. By heating the coconut milk, it releases the flavors of the herbs and spices and also it keeps the potatoes from getting cold. Great recipe, thank you!
That’s a great tip to heat the coconut milk! Thanks for sharing!
Thank you for this. I already had my ingredients so had to make do — Idaho russet potatoes, coconut milk powder, very old Smart Balance buttery spread, no potato masher (used a fork!) Still excellent!
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If you use a ricer, it makes for smooth, velvety potatoes without the sticky starches that develop with using a mixer. Do it while the potatoes are hot, so they mix with the other ingredients evenly. I have even gotten them so smooth, I can pipe them through a piping tip (I made fancy scalloped swirl designs on the top)!
This recipes looks fantastic. Was curious about any reheat instructions (not that I am planning leftovers, but JIC).