12 Easy Vegan Mashed Potato Recipes Everyone Will Love

Did you know that over 40% of American adults are incorporating more plant-based meals into their diets? If you’re among them, you’re in for a treat with our collection of 12 easy vegan mashed potato recipes that will tantalize your taste buds! In this blog, you’ll discover an array of delicious and innovative mashed potato variations, from creamy garlic to loaded delights, proving that vegan doesn’t mean compromising on flavor. Get ready to impress your family and friends with these mouthwatering recipes that everyone will love!

Creamy Garlic Vegan Mashed Potatoes

Creamy Garlic Vegan Mashed Potatoes are a delightful side dish that combines rich flavors of garlic and creamy texture without any dairy, making them irresistibly comforting.

Ingredients:

• 2 pounds Yukon Gold potatoes
• 4 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Peel and cube the Yukon Gold potatoes. Place them in a large pot and cover with cold water.

2. Add a pinch of salt to the pot and bring the water to a boil over high heat.

3. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes or until fork-tender.

4. While the potatoes are cooking, heat the olive oil in a small pan over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes. Do not let it burn.

5. Drain the potatoes and return them to the pot. Add the sautéed garlic, almond milk, nutritional yeast, salt, and pepper.

6. Use a potato masher or fork to mash the potatoes until smooth and creamy.

7. Adjust seasoning as needed and fold in the fresh chives, if using. Serve warm.

Tips:

• For extra creaminess, use a hand mixer to whip the potatoes after mashing.
• Experiment with different plant-based milk for varied flavors.
• Feel free to add roasted garlic for a deeper garlic flavor.

Herb-Infused Vegan Mashed Potatoes

This Herb-Infused Vegan Mashed Potatoes recipe elevates classic comfort food with fresh herbs and creamy plant-based ingredients for a delectable side dish.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 1/2 cup unsweetened almond milk
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot, add the cubed potatoes and cover them with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

2. While the potatoes are cooking, heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.

3. Once the potatoes are tender, drain them and return them to the pot. Add the sautéed garlic, almond milk, olive oil, chopped rosemary, chopped thyme, salt, and pepper.

4. Mash the potatoes with a potato masher or fork until smooth and creamy. Adjust seasoning if necessary.

5. Serve warm, garnished with extra herbs if desired.

Tips:

• For a creamier texture, feel free to add more almond milk.
• Experiment with other herbs like dill or parsley for a different flavor profile.
• Use a ricer for ultra-smooth mashed potatoes.

Savory Vegan Sweet Potato Mash

This Savory Vegan Sweet Potato Mash combines the earthy sweetness of sweet potatoes with savory herbs and spices, creating a delightful and creamy side dish.

Ingredients:

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Peel and chop the sweet potatoes into uniform chunks.

2. In a large pot, bring water to a boil, then add the sweet potato chunks and cook until tender, about 20 minutes.

3. Drain the sweet potatoes and return them to the pot.

4. Add olive oil, garlic powder, smoked paprika, salt, black pepper, and vegetable broth to the sweet potatoes.

5. Mash the mixture with a potato masher or fork until smooth and creamy.

6. Stir in nutritional yeast if using, and adjust seasoning to taste.

7. Serve warm, garnished with fresh parsley.

Tips:

• For a richer flavor, add a splash of lemon juice or your favorite plant-based milk.
• Feel free to customize the spices based on your taste preferences; thyme and rosemary work well too.
• This mash can be made ahead of time and reheated in the microwave or stove with a splash of broth to loosen it up.

Vegan Mashed Potatoes with Coconut Cream

These Vegan Mashed Potatoes with Coconut Cream are special because they combine the creaminess of coconut with the comforting classic flavor of mashed potatoes, making them a delightful and dairy-free dish.

Ingredients:

• 2 pounds Yukon Gold potatoes
• 1 cup coconut cream
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons fresh chives, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Peel and chop the Yukon Gold potatoes into even chunks.

2. Place the chopped potatoes in a large pot and cover with water. Bring to a boil over high heat.

3. Once boiling, reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.

4. Drain the cooked potatoes and return them to the pot.

5. Add the coconut cream, olive oil, minced garlic, salt, black pepper, and nutmeg (if using) to the potatoes.

6. Mash the potatoes using a potato masher or fork until smooth and creamy.

7. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh chives.

Tips:

• For extra flavor, you can add sautéed onions or roasted garlic to the mix.
• Make sure to use full-fat coconut cream for the best consistency.
• These mashed potatoes can be made ahead of time and reheated in the microwave or on the stovetop.
• Add a splash of vegetable broth for a lighter texture, if desired.

Spicy Chipotle Vegan Mashed Potatoes

These Spicy Chipotle Vegan Mashed Potatoes are a bold twist on a classic side dish, bringing together smoky chipotle flavors for an irresistible taste.

Ingredients:

• 2 pounds Yukon Gold potatoes
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1-2 tablespoons chipotle in adobo sauce (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Peel and chop the Yukon Gold potatoes into chunks.

2. Boil the potatoes in a large pot of salted water for about 15-20 minutes, or until fork-tender.

3. Drain the potatoes and return them to the pot.

4. Add the almond milk, nutritional yeast, olive oil, minced garlic, chipotle in adobo sauce, salt, and black pepper to the potatoes.

5. Mash the potatoes until smooth and creamy, adjusting the seasoning as needed.

6. Serve hot, garnished with chopped chives.

Tips:

• For an extra creamy texture, use a potato ricer instead of a masher.
• Add more chipotle for a spicier kick, or reduce it for a milder flavor.
• These masher potatoes freeze well; simply reheat before serving.

Loaded Vegan Mashed Potato Delight

This Loaded Vegan Mashed Potato Delight features a creamy texture and a burst of flavors from savory garlic, herbs, and a hint of smoky paprika, making it irresistible for everyone.

Ingredients:

• 2 pounds Yukon gold potatoes
• 1 cup unsweetened plant-based milk
• 4 tablespoons vegan butter
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup chopped fresh chives
• ½ cup vegan cheese shreds
• 1 cup cooked, crumbled tempeh (optional)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Peel and chop the Yukon gold potatoes into equal-sized pieces for even cooking.

2. Place the chopped potatoes in a large pot, cover with water, and add a pinch of salt.

3. Bring the water to a boil and cook the potatoes for about 15-20 minutes until fork-tender.

4. Drain the potatoes and return them to the pot over low heat.

5. Add the plant-based milk, vegan butter, minced garlic, smoked paprika, salt, and black pepper.

6. Mash everything together until creamy and smooth, adjusting the milk for desired consistency.

7. Fold in the chopped chives, vegan cheese shreds, and crumbled tempeh for an extra-loaded delight.

8. Serve warm, garnished with additional chives if desired.

Tips:

• For extra flavor, try roasting the garlic before adding it to the potatoes.
• Substitute with other fresh herbs like parsley or dill for a different twist.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Lemon Basil Vegan Mashed Potatoes

These Lemon Basil Vegan Mashed Potatoes are a delightful twist on a classic comfort food, combining the zesty freshness of lemon with the aromatic flavor of basil for a light and uplifting side dish.

Ingredients:

• 2 pounds Yukon Gold potatoes
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh basil, chopped
• 1 teaspoon garlic powder
• Salt to taste
• Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Start by peeling the Yukon Gold potatoes and cutting them into evenly sized chunks.

2. Place the potato chunks into a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

3. Once boiling, reduce the heat to medium and let the potatoes cook for about 15 minutes, or until fork-tender.

4. Drain the potatoes and return them to the pot on low heat for a minute to evaporate excess moisture.

5. Add the almond milk, olive oil, lemon juice, lemon zest, garlic powder, and salt and pepper to the drained potatoes.

6. Mash the potatoes until smooth and creamy, then fold in the chopped basil.

7. Taste and adjust seasoning if needed before serving hot.

Tips:

• For extra creaminess, use more almond milk as desired.
• Fresh herbs can be added just before serving for a burst of flavor.
• If you prefer a chunky texture, mash less and leave some potato pieces intact.
• These mashed potatoes pair well with a variety of vegan dishes.

Roasted Garlic and Cauliflower Mash

This Roasted Garlic and Cauliflower Mash is a creamy, flavorful dish that elegantly combines the nutty taste of roasted garlic with the subtle earthiness of cauliflower.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 head garlic, roasted
• 2 tablespoons olive oil
• ½ cup unsalted butter
• ½ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh chives (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Wrap the whole head of garlic in aluminum foil and roast in the oven for about 30 minutes, or until soft.

3. While the garlic is roasting, bring a large pot of salted water to a boil and add the cauliflower florets.

4. Cook the cauliflower for about 10-12 minutes, or until tender.

5. Drain the cauliflower and transfer it to a large mixing bowl.

6. Squeeze the roasted garlic cloves out of their skins and add them to the cauliflower along with the olive oil, butter, heavy cream, salt, and pepper.

7. Use a potato masher or hand mixer to mash the cauliflower until smooth and creamy.

8. Taste and adjust seasoning if necessary, then transfer to a serving dish and garnish with chopped chives.

Tips:

• For an extra creamy texture, you can add more heavy cream until desired consistency is reached.
• Pair with roasted meats or as a comforting side dish for any meal.
• Make it vegan by substituting the butter and cream with plant-based alternatives.

Smoky Paprika Vegan Mashed Potatoes

These Smoky Paprika Vegan Mashed Potatoes are special for their rich flavor combination of creamy potatoes and a hint of smokiness that elevates this classic comfort dish.

Ingredients:

• 2 pounds russet potatoes
• 1/2 cup almond milk
• 1/4 cup olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives (optional, for garnish)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Peel and chop the russet potatoes into even-sized pieces to ensure uniform cooking.

2. Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat.

3. Once boiling, reduce heat to medium and let them simmer for about 15-20 minutes, or until fork-tender.

4. Drain the potatoes and return them to the pot.

5. Add almond milk, olive oil, smoked paprika, garlic powder, salt, and black pepper to the potatoes.

6. Mash the potatoes until smooth and creamy, adjusting the almond milk for desired consistency.

7. Serve hot, garnished with fresh chives if desired.

Tips:

• For an extra creamy texture, use a potato ricer instead of a regular masher.
• Feel free to adjust the amount of smoked paprika according to your taste preference.
• These mashed potatoes pair wonderfully with roasted vegetables or as a side to your favorite vegan protein.

Vegan Mashed Potatoes with Nutritional Yeast

This delightful Vegan Mashed Potatoes recipe is special for its creamy texture and the cheesy umami flavor from nutritional yeast that elevates this classic dish.

Ingredients:

• 2 pounds russet potatoes
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 3 tablespoons vegan butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Peel and chop the potatoes into uniform chunks for even cooking.

2. Place the chopped potatoes in a large pot and cover them with water.

3. Bring to a boil over high heat, then reduce the heat and simmer for about 15-20 minutes or until potatoes are fork-tender.

4. Drain the potatoes and return them to the pot.

5. Add almond milk, nutritional yeast, vegan butter, garlic powder, onion powder, salt, and pepper to the potatoes.

6. Mash the potatoes using a potato masher or fork until smooth and creamy.

7. Adjust seasoning to taste, adding more salt and pepper if necessary.

8. Serve warm as a comforting side dish.

Tips:

• For a richer flavor, try roasting the garlic before adding it to the potatoes.
• Use Yukon gold potatoes for a naturally buttery taste.
• Add fresh herbs like parsley or chives for a pop of color and flavor.
• Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days.

Tangy Vegan Mashed Potatoes with Dijon Mustard

This Tangy Vegan Mashed Potatoes with Dijon Mustard recipe combines the creamy texture of mashed potatoes with the zesty kick of Dijon, making it a flavorful and healthy side dish.

Ingredients:

• 2 pounds russet potatoes
• 1/4 cup unsweetened almond milk
• 1/4 cup vegan butter
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives (optional)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Peel and chop the russet potatoes into even chunks.

2. Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.

3. Drain the potatoes and return them to the pot.

4. Add the vegan butter, almond milk, Dijon mustard, garlic powder, salt, and pepper to the potatoes.

5. Mash the potatoes with a potato masher or fork until smooth and creamy.

6. Taste and adjust seasoning if necessary, then stir in chopped fresh chives if using.

7. Serve warm and enjoy your tangy vegan mashed potatoes!

Tips:

• For extra creaminess, add more almond milk until the desired consistency is reached.
• Feel free to substitute the Dijon mustard with spicy mustard for a different flavor profile.
• These mashed potatoes pair wonderfully with vegan gravy or a side of roasted vegetables.

Classic Vegan Mashed Potatoes with Olive Oil

This Classic Vegan Mashed Potatoes with Olive Oil recipe highlights the creamy texture of potatoes paired with the rich flavors of extra virgin olive oil, making it a comforting and heartwarming dish.

Ingredients:

• 2 pounds russet potatoes
• 1/4 cup extra virgin olive oil
• 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Peel and chop the russet potatoes into equal-sized pieces, about 1-2 inches.

2. Place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt.

3. Bring the pot to a boil over high heat, then reduce the heat to medium and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

4. Drain the potatoes and return them to the pot.

5. Add the extra virgin olive oil, plant-based milk, minced garlic, salt, and black pepper to the drained potatoes.

6. Mash the mixture using a potato masher or a fork until you reach your desired creaminess.

7. If you prefer a smoother consistency, you can use an electric mixer for a few minutes.

8. Stir in the fresh rosemary, if using, and adjust seasoning to taste.

9. Serve warm, drizzling a bit more olive oil on top for garnish if desired.

Tips:

• For a creamier texture, let the potatoes sit in the mixer for an extra minute.
• Experiment with different herbs such as thyme or chives for varied flavors.
• Make ahead and reheat gently on the stove, adding a bit more plant-based milk to loosen the mash.