How to Make the Best Vegan Mashed Potatoes
Whip up vegan mashed potatoes for dairy-free guests—and everyone else. This is the recipe that will unite your family!
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Don’t let having a vegan Thanksgiving dinner intimidate you! If you’re hosting a holiday meal for guests who eat a vegan diet or have dairy allergies, keep this recipe for vegan mashed potatoes handy.
With just a few easy ingredient swaps, you’ll be well on your way to making the perfect vegan side dish.
Key Ingredients in Vegan Mashed Potatoes
- Potatoes: Use a starchy potato, like russet or Yukon Gold. These potatoes absorb buttery flavor and become fluffy when cooked, rather than gummy. (Psst! Avoid these mashed potato mistakes.)
- Vegan butter: Many vegan mashed potato recipes call for oil instead of butter. However, oil can leave your mashed potatoes with a greasy texture. Instead, use a vegan butter, like Miyoko’s. This is the best way to ensure that your taters are nice and creamy.
- Plant-based milk: Rather than using dairy milk in your mashed potatoes, use soy milk. Be sure to purchase a soy milk brand that is unflavored and unsweetened, so that the flavor of your mashed potatoes isn’t compromised. Many recipes require coconut milk, which elevates the creamy texture of your dish. However, coconut milk adds a distinct coconut flavor to your potatoes, so we recommend soy.
How to Make Vegan Mashed Potatoes
The steps to make vegan mashed potatoes are simple. Once you’ve gathered your plant-based ingredients, the method is similar to making traditional mashed potatoes.
- 6 medium russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup warm soy milk
- 1/4 cup vegan butter-style sticks, cubed
- 3/4 teaspoon salt
- Dash pepper
Step 1: Cook the potatoes in a large saucepan
Place the peeled and cubed potatoes into a large saucepan or Dutch oven. Fill the saucepan with water until the potatoes are well covered. Bring the water to a boil. Then, reduce the heat to medium and cook, uncovered for 20-25 minutes.
Step 2: Drain the potatoes
Once the potatoes are done cooking, drain them in a colander.
Editor’s Tip: To test the potatoes for doneness, pierce them with a fork. If they can be pierced easily, they’re ready!
Step 3: Add the vegan butter, soy milk, and salt and pepper
Add the vegan butter, soy milk, salt and pepper to the potatoes. If you would like to add any other ingredients, do so now.
Step 4: Mash the potatoes to a creamy consistency
Mash the potatoes with a hand masher until they are free of lumps. If desired, garnish with fresh chives or parsley. (Yes, a hand masher is one of the best ways to mash potatoes.)
Don’t forget to check out our collection of vegan recipes that even meat eaters love.
Tips for Making Vegan Mashed Potatoes
What vegan butter brand should I buy?
How should I store this recipe?
Store these vegan mashed potatoes in an airtight container. They will keep in the fridge for three to five days before (or after) Thanksgiving. Learn more about how to reheat mashed potatoes without drying them out.
Is gravy vegan?
Most traditional gravy is made with chicken broth or turkey drippings, which are not vegan. Our recipe for vegan gravy is easy to make, using vegetable broth instead of chicken broth and turkey drippings.
Can I make this recipe ahead of time?
Absolutely! These vegan mashed potatoes keep well in the fridge for three to five days before serving, and up to two months in the freezer. Just be sure to reheat them slowly so that they maintain their fluffy and creamy texture. Find more ideas for how to prep Thanksgiving dinner in advance.
How can I customize this recipe?
This recipe can be customized any way that you would like, so long as you refrain from using animal products—like meat, eggs and dairy. (Here are some other foods to avoid serving vegans.) If you’d like to include cheese, make sure that it’s a meltable vegan cheese brand. You can also incorporate ingredients like fresh herbs, roasted garlic or nutritional yeast.