Vegan Mashed Potatoes

The best Vegan Mashed Potatoes are made with just 3 simple ingredients (plus salt and pepper). They are so easy, wholesome, and delicious, and they are perfect for any holiday table and all year round.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings (1 cup each)

Calories 273kcal

Author Meggan Hill

Ingredients

5 pounds russet potatoes peeled and cut into , 2-inch pieces (see note 1)
Salt and freshly ground black pepper
3/4 cup olive oil or vegan butter (see note 2)
1 1/2 cups unsweetened almond milk hot, plus more if desired (up to 2 cups) (see note 3)

US Customary - Metric

Instructions

In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are fork tender, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess cooking water.
Wipe pot dry. Return potatoes to pot. Using a potato masher, mash to a smooth, fluffy, and uniform consistency. Using a rubber spatula, fold in olive oil until just incorporated.
Slowly stir in almond milk. Add more almond milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper. (I like 2 teaspoons salt and 1 teaspoon pepper.)

Notes

Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in a gluey, pasty texture.
Olive oil before milk: Always add the olive oil first so the fat coats the potato starch molecules. Then, add the hot almond milk to make them creamy. If you mix up the order, you could end up with gluey spuds.
Almond milk: Any non-dairy milk or dairy-free milk alternative, such as cashew milk, coconut milk, oat milk, or soy milk will do, as long as it is unflavored and unsweetened.
Yield: This recipe makes about 12 cups of vegan mashed potatoes, enough for 12 (1-cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition