Best 10 Vegan Mashed Potatoes Recipes

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**Vegan Mashed Potatoes: A Creamy, Comforting, and Dairy-Free Side Dish**

Mashed potatoes, a classic comfort food, are a staple side dish for many meals. But what if you're vegan or have dairy allergies? Don't worry, you can still enjoy this delicious dish with these vegan mashed potato recipes. Our collection includes various recipes that use plant-based ingredients to create creamy, flavorful, and satisfying mashed potatoes. From classic to unique flavor combinations, these recipes cater to different tastes and preferences. Whether you prefer a simple and traditional mashed potato dish or one with a twist, you'll find the perfect recipe here. So, get ready to indulge in the ultimate vegan mashed potato experience!

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN ROASTED-GARLIC MASHED POTATOES



Vegan Roasted-Garlic Mashed Potatoes image

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

4 large cloves garlic, peeled
3 teaspoons extra-virgin olive oil
2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)
1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed
Kosher salt
2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
  • Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
  • Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 670 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

VEGAN MASHED POTATOES



Vegan Mashed Potatoes image

This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA.

Provided by Jess2011

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds russet potatoes
8 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh thyme
¼ cup olive oil
1 pinch salt and ground black pepper to taste

Steps:

  • Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
  • Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 41.7 g, Fat 13.7 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 1.8 g

VEGAN LEEK AND GARLIC MASHED POTATOES



Vegan Leek and Garlic Mashed Potatoes image

Creamy, decadent mashed potatoes. I use vegan butter for a plant-based side dish, but you can certainly use regularly butter as well.

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 5

Number Of Ingredients 4

1 pound potatoes, peeled and sliced
3 tablespoons vegan butter (such as Earth Balance ®), or more to taste
2 ½ cups finely chopped leek, white and pale green part only
6 large cloves garlic, peeled and halved

Steps:

  • Rinse leek well and drain in a colander.
  • Melt vegan butter in a pot over medium-high heat and stir in leek. Cover and cook, stirring occasionally, until leek is soft, about 10 minutes. Remove from heat and set aside.
  • Bring a pot of lightly salted water to a boil, add sliced potatoes and garlic, and cook until potatoes are tender, about 20 minutes. Drain potatoes and garlic and return to the pot with the leeks. Mash until desired consistency is reached.

Nutrition Facts : Calories 166 calories, Carbohydrate 24.1 g, Fat 6.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 81.4 mg, Sugar 2.5 g

VEGAN MASHED POTATOES (LOW-FAT)



Vegan Mashed Potatoes (Low-Fat) image

I have recently gone vegan, which I love, but I missed one of my favorite things, mashed potatoes. I decided to create a simple vegan and soy-free recipe for the non-chef - me! So here it is - a nice base recipe if you are lactose intolerant (like my son) and/or vegan. Hope you like!

Provided by vegeblonde

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 6

6 baby red potatoes, halved, or more to taste
¼ cup unsweetened almond milk, or more to taste
½ lemon, juiced, or more to taste
1 tablespoon soy-free buttery spread (such as Earth Balance®), melted, or more to taste
1 teaspoon minced garlic, or more to taste
½ teaspoon salt, or to taste

Steps:

  • Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.
  • Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 11.3 g, Fat 2.5 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 327.1 mg, Sugar 1 g

VEGAN MASHED POTATOES



Vegan Mashed Potatoes image

If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it's swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also fry a rosemary sprig in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds Yukon Gold potatoes
Kosher salt
1/2 cup olive oil
1 large shallot, peeled, halved, and thinly sliced lengthwise
Black pepper

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
  • Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
  • While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
  • Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about 1/2 cup.) Taste, season with salt, then stir in 1/4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.

VEGAN MASHED POTATOES



Vegan Mashed Potatoes image

Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and rich.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

3 large russet potatoes (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and smashed
1 small sprig rosemary
Coarse salt and freshly ground pepper

Steps:

  • Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch.
  • Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes.
  • Meanwhile, heat oil, garlic, and rosemary in a small skillet. Turning a few times, until garlic sizzles, about 3 minutes. Remove from heat; let cool 10 minutes. Discard garlic and rosemary.
  • Drain potatoes, reserving 1 cup cooking liquid. Pass through a ricer or a food mill; return to pot. Stir in 3 tablespoons olive oil and 1/2 cup reserved cooking liquid. Add more cooking liquid if necessary to create a smooth and creamy texture. Season with salt and pepper. Garnish with pepper and drizzle remaining oil over potatoes.

CREAMY VEGAN MASHED POTATOES



Creamy Vegan Mashed Potatoes image

Extremely low in fat and healthy. These creamy potatoes are my husband's creation. We were attending a vegan potluck and he was determined to find a way to make the mashed potatoes taste just as good as his unhealthy unvegan version. He succeeded and these creamy vegan mashed potatoes were a hit! Here is the recipe he scratched down for everyone.

Provided by Enjolinfam

Categories     Potato

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

8 -10 potatoes (average size)
1/4 cup vegan mayonnaise (Use vegenaise if you can. It's the real secret to the creamy!)
1/2-1 1/2 cup plain soymilk (until desired thickness)
1/2-1 teaspoon cayenne pepper
2 -3 tablespoons italian seasoning
1 -2 teaspoon seasoning salt
1 -2 teaspoon onion powder
1 -2 teaspoon garlic powder
salt & pepper

Steps:

  • Boil Potatoes until soft.
  • Drain and Mash the Potatoes.
  • Add all ingredients to the potatoes; mixing and tasting to desired flavor and thickness.

VEGAN GARLIC MASHED POTATOES



Vegan Garlic Mashed Potatoes image

Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.

Categories     Garlic     Potato     Side     Vegetarian     Graduation     Winter     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 4

10 large garlic cloves
4 tablespoons extra-virgin olive oil
2 pounds Yukon Gold potatoes, peeled
1 tablespoon chopped fresh parsley

Steps:

  • Thinly slice 2 garlic cloves. Heat 1 tablespoon oil in heavy small skillet over low heat. Add sliced garlic and sauté until tender, about 10 minutes. Set aside.
  • Cook potatoes and remaining 8 garlic cloves in large saucepan of boiling salted water until potatoes are tender, about 35 minutes. Drain, reserving 1 1/4 cups cooking liquid. Combine boiled potatoes and garlic, sautéed garlic mixture and remaining 3 tablespoons oil in same saucepan. Mash until smooth, adding enough reserved cooking liquid to form creamy consistency. Season to taste with salt and pepper. Transfer potatoes to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm potatoes in microwave until heated through.) Sprinkle with parsley and serve.

VEGAN SLOW COOKER MASHED POTATOES WITH GARLIC & CHIVES



Vegan Slow Cooker Mashed Potatoes with Garlic & Chives image

The easy peasy slow cooker mashed potatoes we all know and love - but this time, they're dairy-free!

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 9

10 medium cloves garlic (separated from the bulb and peeled)
3 pounds red potatoes (scrubbed and cut into 2-inch pieces*)
2 tablespoons olive oil + more for serving if desired
1/2 teaspoon salt + additional salt & freshly ground black pepper to taste
1/3 cup vegetable broth
1/3 - 3/4 cup Silk Unsweetened Original Almondmilk
2 tablespoons chopped fresh chives + more for topping
Vegan buttery spread for topping (optional)
3- quart or larger slow cooker

Steps:

  • Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top.
  • Cook on high 3 - 4 hours or low 8 hours, until the potatoes and garlic are tender.
  • Mash the potatoes! You can either use a potato masher or a hand mixer. I don't recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives.
  • Taste and add additional salt and some pepper, if desired, to taste.
  • Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.

SAINT PATRICK'S GREEN MASHED POTATOES (VEGAN FRIENDLY)



Saint Patrick's Green Mashed Potatoes (Vegan Friendly) image

Found on the blog rhrecipes.com. Psst-you could "sneak" in a small parsnip or two for added nutrition and the kiddos would never suspect. My two gold coins worth. No green dye was used in the preparation of this recipe-lucky you! Please *NOTE*: the food.com site is not working properly and I have been unable to add this ingredient to the list: 4 tablespoons sour cream (or substitute plain yogurt, creme fraiche, [soy] mayonnaise, cream cheese, etc.) A sprinkle of fresh or dried parsley either mixed into the potatoes or garnished on top would make a nice final touch and maintain the spirit of the green theme!

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 russet potatoes, scrubbed well, peeled and cut up into chunks (depending on the size, I usually quarter or eighth)
8 ounces frozen green peas (no need to thaw)
4 tablespoons butter (or butter substitute)
salt and pepper, to taste (I used a small pinch of white pepper)
milk (or milk substitute-I warmed the milk first)

Steps:

  • *Please read the recipe introduction first for special note.
  • Boil potatoes in a large pot of salted water until soft.
  • Add the peas the last 4-5 minutes of cooking. Check peas for doneness, then drain them and potatoes in a colander.
  • Return the peas and potatoes to the pot. Next, add butter, *sour cream (or substitute), salt and pepper. Mash until pureed and there are *no* visible traces of the green peas (for those picky eaters of yours!).
  • Add milk or milk substitute to desired creaminess. Taste and adjust seasonings if needed.
  • Servings are estimated.

Tips:

  • For the creamiest mashed potatoes, use Yukon Gold or Russet potatoes. These varieties have a high starch content, which breaks down and creates a smooth, fluffy texture.
  • Peel the potatoes before boiling. This will help to prevent the skins from toughening and becoming unpleasant to eat.
  • Boil the potatoes in salted water. This will help to flavor the potatoes and prevent them from becoming bland.
  • Drain the potatoes thoroughly before mashing. This will help to prevent the potatoes from becoming watery.
  • Use a potato ricer or food mill to mash the potatoes. This will help to create a smooth, lump-free texture.
  • Add plant-based milk, vegan butter, and seasonings to taste. Common seasonings include garlic powder, onion powder, salt, and pepper.
  • For a richer flavor, add roasted garlic or sautéed mushrooms to the mashed potatoes.
  • For a lighter flavor, add fresh herbs, such as parsley, chives, or dill, to the mashed potatoes.
  • Serve the mashed potatoes immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Vegan mashed potatoes are a delicious and versatile side dish that can be enjoyed by people of all dietary preferences. They are easy to make and can be customized to suit your own taste. With a few simple tips, you can create creamy, fluffy mashed potatoes that will be the perfect addition to your next meal.

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