EASY VEGAN MASHED POTATOES (Oil-Free)
Learn how to make these easy Vegan Mashed Potatoes with simple ingredients and steps—This is a delicious Oil-Free, WFPB recipe.
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.