5-Ingredient Vegan Mashed Potatoes

Name: 5-Ingredient Vegan Mashed Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 pounds Russet or Yukon Gold potatoes (washed, peeled, & cubed into 1-inch pieces); 6 tablespoons olive oil (extra virgin); 1 cup plain soy milk (unsweetened); 1 ½ tablespoons nutritional yeast; Salt & pepper to taste; Fresh thyme or rosemary; Chopped chives; Cracked black pepper

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Traditional mashed potatoes are the ultimate comfort food, but these vegan mashed potatoes are even better! They’re made without butter or cream, prepared in one pot, and ready in 25 minutes! Whether you’re gearing up for a festive holiday dinner or just looking for a cozy side to complete your meal, this smooth, creamy, and fluffy recipe is exactly what you need.

Table of Contents

❤️ Why you’ll love this recipe

Ready in 25: From start to finish, you’re only half an hour away from the creamiest, dreamiest vegan mashed potatoes ever!
One pot wonder: Minimal cleanup is required with this one-pot dish, so you can spend less time washing dishes and more time enjoying your meal.
Just 5 ingredients: This recipe is simplicity at its finest, requiring only a handful of pantry staples that deliver maximum flavor.
Diet-friendly: This recipe is 100% plant-based, gluten-free, and lighter than dairy-based mashed potatoes, so almost anyone can dig in without worry!

If these vegan mashed potatoes hit the spot, be sure to check out our collection of comfort food classics like red skin mashed potatoes, vegan mashed sweet potatoes, vegan scalloped potatoes, and vegan cornbread.

🥔 Creamy vegan mashed potatoes

We recently set out to create a simple, flavorful, and budget-friendly vegan mashed potatoes recipe that tastes just like the original without the need for dairy or even vegan butter. We’re here to report the results are unbelievably delicious!

Since vegan butter isn’t always the easiest ingredient to find (or even the most economical), we decided to make these dairy-free mashed potatoes with olive oil instead. The result? An ultra-creamy mouthfeel with a cheesy, umami flavor thanks to the addition of nutritional yeast.

Plus, who can resist a 5-ingredient and one-pot recipe?! Enjoy these vegan mashed potatoes for the ultimate holiday side dish or as a pairing to go with your favorite weeknight main.

🛒 Ingredients & substitutions

Potatoes: We prefer Russet potatoes or Yukon Gold potatoes. They’re starchy, resulting in a fluffy, creamy texture. Russets yield a fluffier texture, while Yukon Golds provide a more buttery taste. If you don’t either, you can use red potatoes.
Olive oil: Adds a rich, slightly fruity flavor that complements the potatoes. Make sure to use good-quality extra-virgin olive oil here. If you prefer, you can substitute olive oil with the same amount of vegan butter or margarine for a more traditional buttery flavor.
Soy milk: Gives the mashed potatoes a creamy, fluffy consistency. Make sure to use plain, unsweetened soy milk for a neutral flavor. Unsweetened oat, cashew, or almond milk can be used as a replacement if soy isn’t your thing.
Nutritional yeast: Gives a cheesy, nutty flavor that adds depth to the dish. If you don’t have nutritional yeast, you can skip it, although you’ll lose some umami.
Salt & pepper: To enhance the flavor of the mashed potatoes. Feel free to use seasoned salt for an extra flavor boost.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan mashed potatoes

Step 1: Prepare the potatoes

Start by peeling your potatoes, then cut them into equal-sized chunks to ensure they cook evenly. Place them in a large pot, cover them with water, and add a good pinch of salt. This initial seasoning will make your mashed potatoes flavorful from the inside out.

Step 2: Boil the potatoes

Bring the water to a rolling boil, then reduce the heat slightly and let the potatoes boil until they are tender enough to be pierced with a fork without resistance. This is the perfect stage for mashing, as they will be soft enough to break down easily without becoming gluey.

Step 3: Drain & mash

Once the potatoes are cooked, drain them well as excess water will make your vegan mashed potatoes soggy. Return them to the pot and start mashing. Remember, the more you work the potatoes, the more starch is released, so for fluffier potatoes, be gentle and fairly quick with your mashing.

Step 4: Add the seasonings

Once you’re done mashing, add the olive oil, soy milk, and nutritional yeast. Mix until everything is well combined and the potatoes have reached your desired consistency. Taste and season them with salt and pepper as needed.

If the potatoes are too thick, you can add a bit more milk until they’re just right. Transfer the mashed potatoes to a serving dish and enjoy immediately. Happy eating!

If you have questions about this vegan mashed potatoes recipe, check out our FAQs or leave a comment down below!

🥕 What to serve vegan mashed potatoes with

These vegan mashed potatoes are incredibly versatile, making them the perfect side dish for almost any meal! Here are some classic garnishes and dishes to serve with them:

Toppings: Sprinkle chopped chives, parsley, or dill on top for a fresh flavor and pop of color. Or, add crunchy fried onions on top for a textural contrast.
Sauces: Drizzle with a rich vegan gravy, vegan cranberry sauce, or dairy-free sour cream.
Veggies: Pair them with air fryer green beans, air fryer Brussels sprouts, balsamic glaze Brussels sprouts, maple glazed carrots, or an apple walnut salad for a balanced plate.
Vegan mains: Make this recipe part of a feast with vegan meatloaf, cauliflower steaks, vegan pot pie, or vegan stew.

🌡️ Storage & reheating

You’ll be happy to know these vegan mashed potatoes keep well, making them a great make-ahead dish. Here’s how to store them:

Fridge: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Pack the cooled mashed potatoes in a freezer-safe bag or container, leaving some room for expansion. They can be frozen for up to 1 month this way.
Reheating: Warm them up in a saucepan over medium heat, adding a little extra milk if necessary to reach the right consistency. Alternatively, reheat them in the microwave, stirring occasionally.
Prep ahead: You can boil and mash the potatoes a day in advance. When you’re ready to serve, simply reheat them and add the olive oil, milk, and seasonings.

♻️ Variations

Cheesy: Stir in a handful of vegan shredded cheese until melty and gooey.
Garlic-herb: Mix in minced or roasted garlic and herbs like rosemary or thyme.
Caramelized onion: Fold in caramelized onions for a sweet and savory flavor.
Pesto: Blend in some vegan pesto for a bright, herbaceous taste.
Infused oil: Finish your vegan mashed potatoes off with a drizzle of flavored olive oil, like basil, oregano, garlic, or even truffle oil for a touch of luxury.
Loaded: Top the potatoes with vegan bacon bits, green onions, and dairy-free sour cream.

🧑‍🍳 Top tips

Use the right potatoes: Russets and Yukon Golds are the best varieties for creamy mashed potatoes.
Cook the potatoes evenly: Cut the potatoes into uniform cubes to ensure they cook at the same rate.
Start in cold water: Begin with cold water to cook the potatoes evenly from the inside out.
Salt the water: Like pasta, potatoes absorb water while cooking, so make sure it’s well-salted for an extra layer of seasoning.
Don’t overcook: Keep an eye on the potatoes as overcooking can lead to a gluey texture. They’re done when they’re fork-tender.
Dry the potatoes: After draining the potatoes, return them to the hot pot to allow excess moisture to evaporate.
Warm the milk: You can heat the soy milk slightly before adding it for a smoother mash.
Mash gently: Over-mashing can make potatoes gummy. Use a potato masher rather than a food processor.

💬 FAQ

Can I make these mashed potatoes without oil?

Yes, you can leave the oil out and substitute it with more soy milk or a bit of vegetable broth for moisture.

How do I fix mashed potatoes that are too runny?

You can fix runny mashed potatoes by cooking them on low heat until the excess moisture has evaporated.

How can I add more flavor to vegan mashed potatoes without butter?

To add more flavor to vegan mashed potatoes without butter, you can use more nutritional yeast or add vegan Parmesan cheese, roasted garlic cloves, vegetable broth, or herbs and spices.

What kind of olive oil is best for mashed potatoes?

For mashed potatoes, using extra virgin olive oil is best as it offers a rich flavor and a high level of healthy monounsaturated fats. Its robust taste complements the creaminess of the potatoes, making it the ideal choice for a hearty, flavor-packed dish. If the taste is too prominent for you, you can try light olive oil or avocado oil.

🍴 More vegan sides

If you’re looking for more quick and easy side dishes like these vegan mashed potatoes, look no further than these recipes:

Air Fryer Eggplant: Crispy yet healthy breaded eggplant slices.
Vegan Sweet Potato Casserole: Rich, creamy, and topped with a crunchy pecan streusel.
Potatoes and Green Beans: Tender baby potatoes and crisp green beans seasoned with garlic and thyme.
Vegan Pasta Salad: Packed with a medley of flavors, textures, and colors.