these are truly the best vegan mashed potatoes you will ever. they are fluffy, light, and so incredibly delicious.
the blog post has been updated on 11/20/24
are these really the best?
While I do not want to toot my own horn, I can promise you these will be the best vegan mashed potatoes you ever eat. These are the fluffiest, lightest, most whipped up mashed potatoes ever. I promise you they are going to be your favorite and you will crave them all of the time.
These vegan mashed potatoes have been a recipe people have loved time and time again throughout the years. It makes me so happy to see every year how many of you love these!
the ingredients
- Yukon Gold Potatoes
- Vegan Sour Cream
- Garlic Powder
- Salt
- Non-dairy Milk
- Vegan Butter
potato choice matters
The key ingredient in mashed potatoes is of course the potato. So pick your potato wisely. Any potato can be turned into a mashed potato but Yukon Gold (or some stores call them yellow potatoes) are the best for this. Yukon Gold potatoes make the best vegan mashed potatoes because they are softer, creamier, and have a better texture.
Now, you may be thinking but what about Russet potatoes? Personally, I always find Yukon Gold potatoes to have a better outcome. However, if you love Russet potatoes feel free to use them.
to peel or not to peel
The next decision you will have to make is skin on or skin off. Personally, I usually go for skin off. I just tend to like a super smooth mashed potato. However, keeping the skin on will provide additional texture and flavor. Keeping the skin on will change the texture so if you prefer a super smooth and light mashed potato definitely peel them.
a new trick…
My friend Sara (@thebetterfoodguru) recently shared how she uses a whisk to whip up the mashed potatoes. I don’t know why I never thought of this! So, after mashing the potatoes with the back of a fork or a potato masher, you can then use the whisk to whip it up. This will help to add air and fluff to our vegan mashed potatoes.
non-dairy substitutes
So, what is going to make these so creamy? We need vegan butter and vegan sour cream for this. Yes, you need both. I prefer to use Miyoko’s vegan butter for this as I love the flavor. However, this would also be a great place to use my homemade vegan butter!
For the vegan sour cream I prefer either Tofutti, Violife or Forager’s! There are tons of brands out there. However, again if you want to go the homemade route you can use my homemade vegan sour cream. Luckily, now a lot of bigger food stores in large cities should have substitutes easily available.
Also, if you want to swap out the vegan sour cream you can use a non-dairy yogurt. I think the Kite Hill Greek-style one would work really well here as it is tangy like vegan sour cream!
best vegan mashed potatoes faq
- Is this recipe gluten free? Yes.
- Is this recipe nut free? Yes, depending on the vegan substitutes you use.
- Is this recipe soy free? Yes, depending on the vegan substitutes you use.
- How do I store leftovers? In the fridge for up to 4 days. You can also freeze them if you like.
- What is the best way to reheat mashed potatoes? Personally, I just throw them in the microwave!
- I have soooooo much leftover mashed potatoes, what can I make with them? Leftover mashed potatoes are great in sandwiches or you can make homemade vegan gnocchi. You can also use it to thicken soups.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
The Best Vegan Mashed Potatoes
Ingredients
- 3 to 4 Yukon gold potatoes peeled and chopped, about (26 ounces)
- ½ cup nondairy milk unsweetened and unflavored
- ½ cup vegan sour cream
- 3 tablespoons vegan butter divided
- ¼ teaspoon salt or to taste
- ¼ teaspoon garlic powder or to taste
- Chives for garnish
Instructions
- In a medium pot add the potatoes and cover with 3 cups of water. Add some salt like you would salt pasta water. Boil for 30 minutes, or until fork tender.
- Once done boiling drain excess water and remove from heat.
- Add in nondairy milk, vegan sour cream, 2 tablespoons (28g) vegan butter, salt, and garlic powder.
- Use a potato masher or back of a fork to mash until it reaches your desired consistency. Some people prefer very whipped creamy smooth mashed potatoes and others prefer a bit of texture, so mash to your preference. A tip I learned from my friend Sara (@thebetterfoodguru) is to use a whisk to whip up the mashed potatoes!
- Transfer into warm serving dish. Add the remaining tablespoon of vegan butter on top of the mashed potatoes in little cubes. They will melt and add extra buttery-goodness on top. Add the chives and enjoy.
Video
Notes
Nutrition
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Never used sour cream in potatoes before but now I regret not doing it before! Theses came out so smooth and delicious!
Yessss it is such a game changer!!! So glad you liked them. Thank you again for leaving a comment and review it is so appreciated!!