Go Back
–+ servings
Vegan mashed potatoes in a bowl.

5-Ingredient Vegan Mashed Potatoes

Mitch Chapman
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 6 servings
Calories 318.8 kcal

Equipment

  • Vegetable peeler
  • Chef's knife
  • Cutting board
  • Stockpot
  • Potato masher

Ingredients
 

US Customary - Metric
  • 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

For serving

  • Fresh thyme or rosemary
  • Chopped chives
  • Cracked black pepper

Instructions
 

  • Add the potato cubes to a large stockpot and cover them with water by about 1-2 inches. Add a generous pinch of salt, then bring the water to a boil.
  • Once boiling, reduce the heat to medium-high and cook for 15-20 minutes until the potatoes are fork-tender.
  • Drain the potatoes, then add them back to the pot. Use a potato masher or ricer to mash the potatoes until relatively smooth and creamy.
  • Add the olive oil, milk, nutritional yeast, salt, and pepper, stirring to combine. Taste and adjust the seasonings as you see fit.
  • Transfer the potatoes to a serving bowl and add a garnish of chives, thyme, rosemary, or cracked black pepper. Happy eating!

Video

Notes

  • 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.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 318.8kcal | Carbohydrates: 41.1g | Protein: 6.7g | Fat: 14.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10.4g | Sodium: 28.9mg | Potassium: 1041.1mg | Fiber: 5.7g | Sugar: 1.9g | Vitamin A: 88.4IU | Vitamin C: 44.7mg | Calcium: 77.6mg | Iron: 2.1mg
Don't miss another recipe!Subscribe to our newsletter!