Is there anything more comforting than a fluffy mound of creamy mashed potatoes? No, I’m pretty sure there isn’t! Ever since I was a kid, mashed potatoes have been my absolute favorite dish for all those big meals and holidays like Christmas and Thanksgiving. (Mom makes great mashed potatoes!) While I love all my holiday sides, like sweet potato casserole, green bean casserole, and stuffing, mashed potatoes are always the winner. So I figured it was time to create a recipe for vegan mashed potatoes that rivaled the ones I ate and loved while growing up. Today I’m here with a recipe for the absolute best mashed potatoes…and they’re totally dairy-free. I’ve been working on it for a while, and I finally tweaked it to absolute perfection!
Ingredients You’ll Need
Russet potatoes. We’re using plain old russets here because they’re tender and easy to mash without overworking, which can turn them gummy. Waxy potatoes like red potatoes or yellow potatoes (a.k.a. Yukon golds) will give your dish a whole different texture (think smoother). Coconut milk. Canned, full-fat coconut milk is the best non-dairy milk for mashed potatoes, because it contains lots of fat. Fat is what gives the potatoes a creamy texture. You can substitute another non-dairy milk, but the potatoes will come out more watery and less creamy. Vegan butter. You can find this near the regular butter at most supermarkets. Look for brands like Miyoko’s and Earth Balance. Non-dairy milk. This is in addition to the coconut milk we’re using. It can be just about anything that’s unflavored and unsweetened — try soy milk, oat milk, almond milk, or cashew milk. Salt & pepper. Don’t skip on the salt! It’s a flavor-enhancer and without it your mashed potatoes will be bland.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe.
Prep the potatoes. Peel and cut them into 1 to 2 inch chunks, place them into a colander and rinse them with cold water. Giving your spuds a cold water rinse before boiling will remove some excess starch and make the resulting mash extra fluffy! Boil the potatoes. Place your potatoes into a pot and cover them with cold water. Make sure to start with cold water — this helps to ensure your potatoes cook evenly. Boil the potatoes until they’re fork-tender. Drain and rinse them again — this time with hot water — when they’re done boiling. We’re removing even more starch to make our potatoes extra fluffy. Warm up your milks and butter. You can mix the coconut milk and butter together when you do this. You want them just warm enough to melt the butter. Warm your other non-dairy milk separately. Mash the potatoes. The recipe calls for a potato masher to do this. You can beat them with an electric mixer if you absolutely insist, but be super careful not to overdo it or your potatoes will come out gummy. Add the milk and butter. Mix and season. Mix in the coconut milk and butter, along with some salt and pepper. Add your other non-dairy milk, using as much as you feel you need.
Tip: Don’t overboil your potatoes. For fluffy, creamy mashed potatoes, cook them just until they’re easily pierced with a fork. Serve your vegan mashed potatoes with some extra vegan butter, chives, and/or vegan gravy — classic vegan gravy or vegan mushroom gravy. Both work well!
Prep-Ahead Tip
If you’d like to save some time on the day of serving, peel and cut your potatoes in advance. Store them in an airtight container submerged in water in the refrigerator for up to 24 hours.
Leftovers & Storage
Leftover vegan mashed potatoes will keep in an airtight container in the fridge for about 4 days. I don’t recommend storing them in the freezer, as freezing can really mess with the texture of potatoes.
More Potato Side Dishes
Garlic Smashed Potatoes with Basil Aioli Classic Vegan Potato Salad Vegan Scalloped Potatoes Chipotle & Lime Roasted Potatoes Vegan Mashed Potato Pancakes
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