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Vegan Mashed Potatoes

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vegan mashed potatoes

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 vegan mashed potatoes!

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!

vegan gravy

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!

vegan thanksgiving dinner

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

boiling 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

drained cooked 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

butter and 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

ricing 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

mashed potatoes

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!

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!

You're now ready to serve! But what with!? Here are some suggestions!

vegan mashed potatoes

I like to serve my vegan mashed potatoes with:

Vegan Turkey Roast

Easy Vegan Gravy

Vegan Stuffing

vegan butter on vegan mashed potatoes

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! 

vegan mashed potatoes

Vegan Mashed Potatoes

Richard Makin
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!
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 13 mins
Cook Time 15 mins
Total Time 28 mins
Course Side Dish
Cuisine All
Servings 6 servings
Calories 283 kcal
Equipment
  • 1 large saucepan
  • 1 colander
  • 1 potato ricer or masher
Ingredients
 
 
  • 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
Instructions
 
  • 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

Notes

1. It may well feel like a mashed potato hack, but trust me, do not ever use a blender to make mashed potatoes. The blades more way too fast and will only result in a gluey, sticky bowl of mashed potatoes.
2. If you're using a vegan butter which browns, you can use this feature to add even more flavour to your vegan mashed potatoes. Just add the butter to the pan after you've drained your potatoes and place back over the heat. Stirring constantly, the vegan butter should begin to foam and pick up some small flecks of brown. Keep going until the vegan butter is nutty and fragrant. Allow to cool for a minute or two before adding the vegan milk, followed by the potatoes. The browned butter will really make your mashed potatoes stand out!

Nutrition

Calories: 283kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 1084mgPotassium: 1096mgFiber: 6gSugar: 3gVitamin A: 625IUVitamin C: 51mgCalcium: 70mgIron: 2mg
Keyword vegan mashed potatoes
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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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