Creamy Vegan Mashed Potatoes

Here’s a dreamy, cozy recipe for Creamy Vegan Mashed Potatoes — you won’t even miss the dairy!

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Creamy Vegan Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6

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Ingredients:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 4 tablespoons vegan butter (like Earth Balance)
• ½ to ¾ cup unsweetened almond milk (or any plant milk)
• 2–3 cloves garlic, minced (optional for extra flavor)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 2 tablespoons olive oil (optional, for extra richness)
• Fresh chopped parsley, for garnish (optional)

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Instructions:

1. Boil the Potatoes:
   • Place peeled, cubed potatoes in a large pot of cold, salted water.
   • Bring to a boil and cook until fork-tender (about 15–20 minutes).
2. Drain and Steam:
   • Drain the potatoes well.
   • Return them to the hot pot, cover with a lid, and let them steam for about 2 minutes to dry out — this helps them stay fluffy.
3. Mash:
   • Mash the potatoes with a potato masher or hand mixer until mostly smooth.
4. Add the Good Stuff:
   • Stir in vegan butter, a little olive oil (if using), salt, and pepper.
   • Gradually add plant milk until you reach your desired creaminess.
5. Flavor Boost:
   • Stir in the minced garlic (either raw for a kick or sautéed for a milder flavor).
6. Taste and Adjust:
   • Add more salt, pepper, or butter if needed.
7. Serve:
   • Garnish with fresh parsley and a drizzle of olive oil or extra vegan butter.

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Tips:

• Yukon Gold potatoes give the creamiest texture naturally.
• Warm your plant milk before adding — it keeps the potatoes hot and absorbs better.
• Don’t over-mash or your potatoes might turn gluey.