Description
Creamy, fluffy dairy-free mashed potatoes made with simple ingredients and perfect for holidays or weeknight dinners. These vegan mashed potatoes are rich, smooth, and full of classic flavor without any butter or cream.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 3 tablespoons olive oil or vegan butter
- 3/4 cup unsweetened almond milk (or other non-dairy milk), warmed
- 3 cloves garlic, minced (optional)
- 1 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon black pepper
Instructions
- Place the chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well and return them to the pot. Let them sit for 2–3 minutes to allow excess moisture to evaporate.
- Add the olive oil or vegan butter and minced garlic (if using). Mash until mostly smooth.
- Gradually pour in the warmed non-dairy milk while continuing to mash until creamy and fluffy.
- Season with salt and black pepper to taste. Serve warm.
Notes
- Warming the non-dairy milk helps keep the potatoes hot and improves texture.
- For extra flavor, roast the garlic before adding.
- Use Yukon Gold potatoes for the creamiest texture, or Russet potatoes for a fluffier mash.
- Adjust the amount of milk depending on your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
