Vegan Mashed Potatoes Recipe photo by Taste of Home

Vegan Mashed Potatoes

Total Time
Prep/Total Time: 30 min.
Whip up vegan mashed potatoes for dairy-free guests—and everyone else. This is the recipe that will unite your family!

Updated: Mar. 25, 2024

If you’re hosting a 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.

Vegan Mashed Potatoes Ingredients

Vegan Mashed Potatoes TMB Studio

  • Potatoes: Use a starchy potato, like russet or Yukon Gold. These potatoes absorb buttery flavor and become fluffy, rather than gummy, when cooked.
  • Vegan butter: Many vegan mashed potato recipes call for oil instead of butter. However, oil leaves 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 an unflavored and unsweetened soy milk brand, 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.


Step 1: Cook the potatoes in a large saucepan

Vegan Mashed Potatoes TMB Studio

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 to 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 remaining ingredients

Vegan Mashed Potatoes TMB Studio

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

Vegan Mashed Potatoes TMB Studio

Mash the potatoes with a hand masher until they’re free of lumps. If desired, garnish with fresh chives or parsley.

Vegan Mashed Potatoes Variations

This recipe can be customized any way you’d like, so long as you refrain from using animal products—like meat, eggs and dairy. If you’d like to include cheese, make sure it’s a meltable vegan cheese brand. You can also incorporate ingredients like fresh herbs, roasted garlic or nutritional yeast.

Can you make vegan mashed potatoes ahead of time?

Absolutely! These vegan mashed potatoes keep well in the fridge for 3 to 5 days before serving, and up to 2 months in the freezer. Just be sure to reheat them slowly so that they maintain their fluffy and creamy texture.

How do you store vegan mashed potatoes?

Store vegan mashed potatoes in an airtight container. They keep in the fridge for 3 to 5 days. Here’s how to reheat mashed potatoes without drying them out.

Vegan Mashed Potatoes Tips

Vegan Mashed Potatoes TMB Studio

What vegan butter brand should I buy?

It’s no secret that we’re obsessed with Miyoko’s Vegan Butter. However, these other vegan butter brands are also sure to please even your pickiest eaters.

Is gravy vegan?

Traditional gravy is made with chicken broth or turkey drippings, which are not vegan. To make vegan gravy, use vegetable broth instead of chicken broth or turkey drippings.

Vegan Mashed Potatoes

Prep Time 30 min
Yield 6 servings.


  • 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
  • Minced fresh parsley, optional


  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy. If desired, garnish with parsley and additional vegan butter.

Nutrition Facts

3/4 cup: 163 calories, 8g fat (3g saturated fat), 0 cholesterol, 388mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Neutral-tasting soy milk doesn't detract from the potato flavor in this quick-to-fix version of vegan mashed potatoes. —Taste of Home Test Kitchen