These easy vegan mashed potatoes are creamy, delicious, and full of flavor. They come together quickly and can be made in three ways; the stove, Instant pot, or slow cooker. These are perfect for your next holiday dinner or side dish needs.
Mashed potatoes are one of my favorite holiday foods.
They are SO good with some vegan gravy…. yum!
I tried to make this recipe not overloading in the indulgent department, enough to get all the flavor and trim some calories.
If it’s not quite enough for you, you can always add more, but we are very content with these vegan mashed potatoes.
I feel like I only end up having mashed potatoes around the holidays.
Thanksgiving dinner always needs mashed potatoes.
I know many people eat them year-round, and those are smart people; I should make them more.
My kids LOVE them; I mean, who can blame them.
They are a perfect side dish.
When potatoes were discovered, they knew they landed on a gold mine.
You can do so much with a potato; it’s incredible.
Anyway, back to vegan mashed potatoes recipe details. These are easy to make and so tasty.
What vegan milk is best for mashed potatoes?
There is a ton of non-dairy milk to choose from when you’re making these potatoes.
Typically, higher fat ones will taste the best and help make a creamy texture.
Always use unsweetened non-dairy milk when you’re making these.
Let’s break down some.
- Soy milk- This once is nice and creamy and has a good fat percentage.
- Almond milk is typically lower and fat and not the best for these.
- Cashew milk is creamy and can be higher in fat and will work for this.
- Oat milk- Works well for these; choose the full-fat variety.
- Full-fat coconut milk- this will provide a very creamy potato, but it does have a coconut flavor unless you use a ton of vegan butter.
- Vegan heavy cream is now available, but it’s not always easy to find.
The higher the fat content, the creamier your potatoes will be.
Do I need to peel the potatoes?
You don’t have to, but I think it makes a smoother, creamier result.
What are the best types of potatoes to use for mashed potatoes?
Starchy potatoes are better than waxy potatoes. Starchy potatoes are Yukon Gold potatoes and russet potatoes.
I prefer mine to be made with a mix of russet and Yukon potatoes.
Waxy potatoes are red potatoes, purple, and fingerling. They do not make the best-mashed potatoes because they tend to get gummy.
What’s the best vegan butter to use?
There is some great vegan butter out there. Our personal favorites are Country Crock, Earth Balance, or Miyokios.
What brand of vegan cream cheese is the best?
Trader joes have an amazing and affordable vegan cream cheese; if you don’t live next to one, you can try Wayfair or Violife.
There are other brands, but we have found these to be best.
What’s the best way to mash mashed potatoes?
It’s best to use a hand potato masher.
You can use an electric mixer, but you need to be careful when doing so what was creamy vegan potatoes can turn into a gummy mess.
And no one wants gummy potatoes.
Can I use an immersion blender-
I would not because those tend to make them gummy fast.
What ingredients do you need to make the best mashed potatoes vegan style?
For the full ingredient amounts, check out the recipe card at the bottom of the post.
- 3 pounds of potatoes
- vegan butter
- dairy-free milk
- vegan sour cream or cashew cream
- vegan cream cheese
- black pepper
- fresh garlic
How do you make vegan mashed potatoes?
Vegan mashed potatoes on the stove-
Start by peeling and cutting the potatoes into mostly even large chunks.
Add those chunks to a large pot and cover them with cold water and 2 tsp of salt.
Cover and let simmer on medium-high heat for 20 minutes or until fork tender.
Be careful not to over or undercook them.
Take your cooked potatoes and strain them in a colander.
While the potatoes are straining, take the vegan butter, vegan sour cream, and vegan cream cheese and heat until the vegan butter is melted.
Then add your plant milk, salt, minced garlic, and pepper, stir and set aside.
Take the potatoes and place them back into the pot.
Take a potato masher and mash the potatoes until they start smashing up.
Then, add the liquid mixture and whip the potatoes with a wooden spoon or whatever you have.
Taste and see if it needs any additional flavoring.
Vegan mashed potatoes in the instant pot-
Add the potatoes, water, and salt, cook for 8 minutes on manual; as soon as it’s done, do a careful, quick release of the steam.
This will be extremely hot so be very careful.
Strain the potatoes and then follow the rest of the directions.
Vegan mashed potatoes in the slow cooker-
Add your potatoes, salt, and water to the crockpot for 4 hours on low or 7 hours on high. Then follow the rest of the directions for making these potatoes.
How do you serve these perfect mashed potatoes?
Serve warm with vegan gravy or extra vegan butter.
How do you store vegan mashed potatoes? How long do they last in the fridge?
It’s best to let them come to room temperature, add them to an airtight container, and place them in the refrigerator for up to 5 days.
How do you reheat mashed potatoes?
There are three methods.
- Reheat on the stovetop in a pan at medium heat, add more butter and milk to keep the moisture in the potatoes, eat until heated through, stirring frequently.
- Use the oven, again adding more butter and milk, heat covered at 350 F for about 25 minutes or until heated through
- The last resort is reheating in the microwave. This dries out the potatoes, so be sure to add more butter and milk to try and keep the moisture in.
How do you keep mashed potatoes warm in the oven?
Heat your oven to 300 F and place your mashed potatoes in an oven-safe dish that either has a lid or you can cover it with aluminon foil.
It’s important that you have some sort of lid so that the moisture stays in the potatoes.
Keep warm until ready to serve.
Can you freeze mashed potatoes?
Yes, you can. To do, let it come to room temperature before storing it in a freezer-safe airtight container and place it in the freezer for up to 3 months.
To use after frozen– let defrost thoroughly, add more butter and milk and cook either on the stove or in the oven.
Want some vegan side dishes?
- 3 pounds potatoes mixed (russets, golden, red), peeled and diced
- 2 tsp salt for the water the potatoes cook in
- 1/4 cup vegan butter
- 1/2 cup plant milk
- 1/4 cup vegan sour cream
- 1/4 cup vegan cream cheese
- 1 tsp salt or more to taste
- 1/2 tsp pepper or to taste
- 2 cloves garlic minced
- Start by peeling and cutting the potatoes into mostly even chunks. Add those chunks to a large pot and cover them with water and 2 tsp of salt. Cover and let simmer for 20 minutes or until fork-tender. Be careful not to over or undercook them. Once they are done, strain them in a colander.
- While the potatoes are straining, take the vegan butter, vegan sour cream, and vegan cream cheese and heat until the butter is melted. Then add your vegan milk, salt, garlic, and pepper, stir and set aside.
- Take the potatoes and place them back into the pot. Take a hand mixer and mix the potatoes until they start smashing up. Then, add the liquid mixture and whip the potatoes. Taste and see if it needs any additional flavoring. Serve with vegan gravy or more vegan butter.
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