Silky smooth vegan mashed potatoes with a velvety creamy texture and buttery flavour. Light and fluffy and perfect for vegan thanksgiving dinner, vegan Christmas dinner or just a nice vegan Sunday lunch!
The ultimate side dish for with any vegan thanksgiving VEGAN MASHED POTATOES! Nothing compares to those fluffy peaks of carby heaven! But who's been victim of sub-par vegan mashed potatoes? *raises hand sheepishly* For such an easy dish, there's a lot that can go wrong with mashed potatoes without butter!
So here's my recipe! Here to save you from rubbish vegan mashed potatoes FOR LIFE! That means no more gluey sticky wallpaper paste potatoes! No more lumpy mash and definitely no more dry, flavourless mush! I'm talking about super smooth, creamy vegan mashed potatoes every time!
This recipe was designed with a full roast dinner, vegan Christmas dinner or vegan thanksgiving in mind. This means it's ideal for with my vegan chicken , vegan turkey or vegan beef roasts! Obvs, it's mashed potatoes, so it's super versatile too.
It's also ideal for a plate of bangers and mash with peas and my homemade vegan gravy! Use it as you choose! The power of flawless vegan mashed potatoes is in your hands!
Here's everything you'll need to make deliciously creamy mashed potatoes without butter:
- Potatoes: Preferably maris piper or russet, peeled and cut into 1.5 inch cubes.
- Vegan Butter: Use some extra for serving!
- Plant Milk: Ideally full-fat oat or soy milk without flavourings or sweeteners.
- Fine sea salt.
- Black pepper for serving.
- Chives or fresh parsley for serving.
🥣 How do I make vegan mashed potatoes?
As always, the FULL RECIPE is at the bottom of the page but if you're in a rush to get started on your vegan thanksgiving dinner, scroll on down there. Alternatively, here's a step by step breakdown!
Some mashed potato recipes contain everything from double cream to egg yolks, so although this recipe seems super basic, I thought it'd be great to get a real classic up here so you can rely on it again and again!
1. Boil your potatoes
Alright, let's get cracking! And of course any good recipe for vegan mashed potatoes starts with POTATOES! I like to use maris piper potatoes for this recipe. Alternatively you can use russet but if you're going rogue, be sure to give the variety a good google before use. You should avoid waxy varieties and stick with fluffy, floury varieties instead.
We're first going to peel, chop and boil our potatoes in lots of water with a good pinch of salt, for about 15 minutes. The boil time varies obviously depending on the size you cut the potatoes, so do regular checks on your largest piece of potato with a fork. When a fork inserts easily the potatoes are done.
2. Steam dry the potatoes
Dry spuds = good mash! We don't want to introduce any unwanted water into our mash so we're going to drain our hot potatoes and let them steam dry in the colander before we even DREAM of mashing them!
But don't wash up the pan you boiled the potatoes in yet! We're going to use the residual for something else!
3. Melt your vegan butter and warm the plant milk
Place the plant milk and vegan butter in the warm pan and allow it to melt/warm. The idea is that when we mash our potatoes, we want to be adding hot ingredients only. Anything else will cool down the mash. You can also add seasoning at this point, as it'll guarantee complete distribution throughout the mash, but go easy on the salt - it's better to add too little than too much.
4. Mash the potatoes
OK I say mash the potatoes because this is a vegan mashed potatoes recipe after all - but what I really mean is rice the potatoes IF you have a potato ricer! This contraption guarantees ZERO big lumps in your vegan mashed potatoes plus it additionally requires less elbow grease. It's a good idea to give everything a good mash even if you're using a potato ricer. This way your vegan butter and plant milk are evenly distributed.
If you don't have a ricer, don't worry, just PLEASE don't use a food processor or blender. The blades move VERY quickly and will activate all the starch in the potatoes, making them gluey and sticky.
5. Mix well and season
Next, mix everything really well! This will help distribute the butter and milk thoroughly, additionally it's also another good chance to add some seasoning to your mash. Salt and pepper it up!
6. Serve your vegan mashed potatoes!
Your vegan mashed potatoes are now ready to serve! I like to top with some more vegan butter, some black pepper and either fresh parsley or fresh chives. Bingo! Dinner is ready!
🍴 Serving Suggestions
You're now ready to serve! But what with!? Here are some suggestions! I like to serve my vegan mashed potatoes with:
👨🏼🍳 Tips and Tricks
- Choose the Right Potatoes: Russet or Yukon Gold potatoes work best, as they have a fluffy texture when mashed. Avoid waxy potatoes like red or white potatoes, which can get gluey.
- Even-Sized Pieces: Cut the potatoes into even-sized pieces so they cook evenly.
- Creamiest Texture: Use a potato masher or ricer rather than a food processor or blender. Over-mixing can make the potatoes gluey.
- Seasonings: Season with salt, pepper, garlic powder, nutritional yeast, vegan Parmesan, fresh herbs like chives, green onion, dill or parsley. For special occasions, fold in roasted garlic or caramelized onions.
- Toppings: Top with crispy fried onions, fried mushrooms, or gravy for delicious add-ins.
It helps me MASSIVELY if you can rate and review this recipe below. This blog is here because people like you actually use it and cook these recipes!
Alternatively, take a picture and pop it on instagram! You can follow me here if you don't already, or use the hashtag #schoolnightvegan when you post!
📒 Recipe Card
Mashed Potatoes without Butter
- 1 large saucepan
- 1 colander
- 1 potato ricer or masher
- 1.5 kg potatoes (preferably maris piper or russet, peeled and cut into 1.5 inch cubes)
- 80 g vegan butter (plus extra for serving)
- 170 ml plant milk (ideally full-fat oat or soy milk without flavourings or sweeteners)
- 2 ½ teaspoon fine sea salt
- Ground black pepper for serving
- Chives or fresh parsley for serving
- Fill a large saucepan with water plus 2 teaspoon of the fine sea salt and bring to the boil. Add the potatoes, making sure they’re all covered by the water, and bring to the boil again.1.5 kg potatoes, 2 ½ teaspoon fine sea salt
- From the point the water begins to rapidly bubble, cook the potatoes for around 15 minutes or until fork soft.
- Drain the potatoes through a colander. While the empty pot is still warm, add the vegan butter and plant milk. Allow them both to warm/melt while the potatoes steam-dry in the colander for 3 minutes.80 g vegan butter, 170 ml plant milk
- Carefully add the potatoes back to the pan, being careful not to splash yourself with the milk or butter. Mash the potatoes with a masher or a potato ricer until smooth and stir into the warmed milk and vegan butter. Season with the remaining ½ teaspoon of salt then serve with extra vegan butter, ground black pepper and fresh chives.Ground black pepper for serving, Chives or fresh parsley for serving