This post may contain affiliate links. Read Simple Veganizer disclosure policy.
Get ready to learn how to make these easy Vegan Mashed Potatoes with simple ingredients and steps—a tasty and health-conscious take on the classic mashed potatoes dish. This recipe is delicious, light, fluffy, creamy, and flavorful. Ideal for holiday gatherings, potlucks, and everyday cooking!
In this recipe, we use no dairy products or oils. Instead, it incorporates plant-based milk to achieve a creamy texture that you can adjust to your liking. We’ll add some extra flavor with spices and nutritional yeast (optionally), elevating the dish beyond the ordinary.
I prepare the basic recipe for these mashed potatoes in my Vegan Shepherd’s Pie. However, I wanted to share the ingredients and steps I use while cooking it as a side.
My family adores this mashed potato recipe, and I hope your loved ones do too; it’s always a hit at our dinner table, bringing smiles and requests for seconds every time we serve it. When I told my daughter I would share this recipe, she told me: Mom, please write that these mashed potatoes are so fluffy! 🥰
These Easy Vegan Mashed Potatoes are free from common allergens: no dairy, no nuts (depending on the plant-based milk), and no gluten. It’s a dish everyone can relish without worry!
WHY POTATOES ARE GOOD FOR YOU
Potatoes, often misunderstood, are actually a powerhouse of nutrients. They’re rich in vitamin C, potassium, and fiber, especially when the skin is left on.
They provide energy and satiety and are naturally gluten-free. Perfect for a wholesome meal!
Learn more about potatoes from Dr. McDougall here.
WHAT POTATOES SHOULD I USE?
The best types of potatoes for mashed potatoes are those with a higher starch content, such as Russet and Yukon Gold potatoes. The choice between these two often comes down to personal preference and the desired texture:
- Russet Potatoes: Also known as Idaho potatoes, Russets are high in starch and low in moisture, which makes them ideal for mashing. Their high starch content helps them absorb milk and butter (or vegan alternatives) well, producing a fluffy, light texture perfect for traditional mashed potatoes. Their skins are thicker, so they’re typically peeled before mashing.
- Yukon Gold Potatoes: These potatoes have a naturally creamy texture and a slightly buttery flavor, even without adding plant-based milk. They have a medium starch content, lower than Russets but higher than waxy potatoes like Red or Fingerling. Yukon Golds can be mashed with or without skins, providing a denser, more velvety texture compared to Russets.
Why Starch Content Matters:
- High-starch potatoes (like Russets) tend to break down and become fluffy when cooked, making them ideal for absorbing liquids and fats. This results in light and airy mashed potatoes.
- Medium-starch potatoes (like Yukon Golds) balance fluffiness and creaminess, making them versatile for various cooking methods, including mashing.
- Low-starch potatoes (like red or new potatoes) have a waxy texture and hold their shape well, making them less suitable for mashed potatoes as they can become gluey when overworked.
In conclusion, Russet and Yukon Gold potatoes are often favored for mashed potatoes due to their optimal starch content and texture properties, contributing to the creamy, fluffy quality that makes mashed potatoes so beloved.
For this recipe, we’ll use Yukon Gold potatoes to balance creamy and fluffy; however, you can use Russet or a combination of both.
HOW TO PREPARE THESE VEGAN MASHED POTATOES
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
These Easy Vegan Mashed Potatoes are not just tasty and comforting but also allergy-friendly, healthy, and versatile, making them a fantastic choice for anyone looking to enjoy a classic favorite in a more healthful and accommodating way.
The ingredients and steps are super simple: Boil peeled and chunked Yukon Gold, drain it, and heat it in low heat for 5 minutes. Then, mash them smoothly, mix in plant-based milk, nutritional yeast (optional), nutmeg, garlic powder, salt, and pepper, and finally garnish with chives or green onions to serve.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To prepare this delicious Vegan Mashed Potatoes recipe, you’ll need a few essential kitchen tools:
- A colander for draining.
- A potato masher for that perfect texture.
Super simple. Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious recipe:
- Yukon Gold or Russet Potatoes have the ideal starch content for great mashed potatoes. We are using Yukon Glod for this recipe to balance fluffy and creamy texture; however, you can use any of these or a combination of both.
- Nutmeg & Garlic Powder: These spices add a depth of flavor, enhancing the natural taste of potatoes. We love our mashed potatoes with nutmeg in Argentina, but you can skip it if you don’t like it.
- Plant-Based Milk: Makes the dish creamy without dairy. Cashew milk adds richness, and it’s my favorite, but any unsweetened variety works. Use canned lite or light coconut milk if you want extra creamy mashed potatoes.
- Nutritional Yeast: Optional. For extra flavor. It pairs amazingly with mashed potatoes.
DIRECTIONS WITH PICTURES
Prep the potatoes: To prepare these Vegan Mashed Potatoes, start by washing, peeling, and cutting the potatoes into chunks.
Boil the Potatoes: Cook the potato chunks in boiling salted water until tender.
Drain: Drain the potatoes and let them dry to remove excess water (cooking them in the same pot for 5 minutes in low heat). Keep some cooking water; you can use it later to adjust the consistency.
Mash: Mash the potatoes until smooth and fluffy.
Add Flavorings and adjust consistency: Stir in plant-based milk (add it gradually), nutritional yeast (optional), nutmeg, garlic powder, salt, and pepper.
Garnish and Serve: Top with chives or green onions and serve.
What you’ll love about this recipe? Well, you will find that it is:
- Simple and easy!
- It’s heartwarming and comforting.
- Fluffy and creamy.
- Versatile – dress it up with different herbs and spices.
- Perfect for those seeking a healthier alternative to traditional mashed potatoes.
- Allergy-friendly and inclusive for all diners.
Let’s prepare these easy Vegan Mashed Potatoes!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE CARD
EASY VEGAN MASHED POTATOES (Oil-Free)
Equipment
- 1 large pot (for boiling)
- 1 colander ( for draining)
- 1 potato masher (for that perfect texture)
- 1 mixing spoon
Ingredients
Basic mashed potatoes
- 2 ¼ pounds Yukon Gold (around 1 kg, peeled and cut into chunks)*
- ½ cup unsweetened plant-based milk (I’m using unsweetened cashew milk)**
- ½ tsp grated nutmeg (or to taste)
- 2 tsp garlic powder (or to taste)
- Salt and pepper ( to taste)
- Fresh chives (or green onions, chopped, for garnish)
Extra flavor
- ¼ cup nutritional yeast (for extra flavor, optional but highly recommended)
Instructions
- Boil the Potatoes: Place the potato chunks in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil, then reduce the heat to medium. Cover and simmer the potatoes until tender, which should take 15-20 minutes.
- Drain: Once the potatoes are tender, drain them*** and return them to the pot over the stove. Heat the potatoes over low heat for 5 minutes, tossing them occasionally to prevent sticking. This step allows any remaining water to evaporate.
- Mash: Use a potato masher to mash the potatoes until they are smooth.
- Add Flavorings: While mashing, gradually add the plant-based milk to achieve your desired consistency. Stir in the nutritional yeast if you're using it. Add nutmeg, garlic powder, salt, pepper, and to taste.
- Garnish and Serve: Transfer the mashed potatoes to a serving dish. Garnish with chopped chives or green onions. Serve hot.
Notes
- *Keep the cut potatoes in cold water while you are in the peeling and cutting process. Cold water can help slow down the oxidation process. You can also peel and cut potatoes in advance and store them submerged in cold water in the refrigerator for up to 24 hours to prevent browning.
- **Use canned lite or light coconut milk if you want extra creamy mashed potatoes. I also like using cashew or almond milk for a creamier consistency. However, feel free to use any plant-based milk; always use unsweetened ones.
- *** Reserve ½ cup of the cooking water. You can add that water gradually to make it creamier. And even replace plant-based milk or use a combination of both.
- Consistency: Adjust the amount of plant-based milk to get your preferred consistency—less milk for thicker potatoes, more for creamier ones. • Add the plant-based milk at room temperature or warm to avoid making the mashed potatoes cold.
- Flavor Variations: Feel free to add other herbs or spices like rosemary, thyme, or paprika for different flavors. We love our mashed potatoes with nutmeg in Argentina, but you can skip it if you don’t like it.
- Keeping it Warm: If you’re not serving immediately, you can keep the mashed potatoes warm in the oven at a low temperature, covered to prevent drying out.
- To store leftover vegan mashed potatoes, cool them to room temperature, place them in an airtight container, refrigerate for 3-5 days, or freeze them for extended storage. Reheat on the stove for best results, adding plant-based milk and readjusting seasoning.
WAYS TO ENJOY THESE VEGAN MASHED POTATOES
DID YOU MAKE THESE VEGAN MASHED POTATOES?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
1 thought on “EASY VEGAN MASHED POTATOES (Oil-Free)”