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    The Best Vegan Mashed Potatoes

    Jump to Recipe·Print Recipe

    The BEST Vegan Mashed Potatoes recipe! Creamy, smooth, rich, tangy, and healthy. Whip these taters up in no time. So easy to make and absolutely delicious. No milk, butter, or other harmful ingredients. This is one of those recipes that will get made year-round and not just on holidays.

    Creamy Homemade Vegan Mashed Potatoes

    November is right around the corner and you can’t have Thanksgiving without making the best vegan mashed potatoes in the world. Serve up these tasty taters and no one will ever know they’re actually healthy. The taste and texture are amazing!

    As an added bonus, it’s the perfect food when all the family is in town for the holidays. They’ll be so busy eating you won’t have to engage in all that meaningless small talk with the weird uncle you’re always trying to avoid. You’re welcome!

    VEGAN MASHED POTATOES – Protecting you from all the awkward and irrelevant conversations at even the most dreaded get-togethers.

    LET’S DO THIS!

    Real Creamy Homemade Vegan Mashed Potatoes

    Table of Contents

    • How Do You Make Vegan Mashed Potatoes
    • How To Make Vegan Mashed Potatoes Creamy
    • What Goes With Vegan Mashed Potatoes
    • The Best Vegan Mashed Potatoes

    How Do You Make Vegan Mashed Potatoes

    First, peel the potatoes (or not if you prefer to leave the skins on…totally acceptable), and roughly chop into small chunks. And, feel free to use the potato of your choice. I prefer Russet or Yukon Gold Potatoes.

    Place the potatoes in a large pot and cover them with water. Bring the water to a boil, reduce the heat to medium-high, and gently boil until the potatoes are tender enough to pierce with a fork. Usually about 12-20 minutes.

    You can also use your Instant Pot and steam them. It takes just 13 minutes and you’ve got perfectly steamed potatoes.

    Real Creamy Homemade Vegan Mashed Potatoes

    When the potatoes have finished cooking, drain the water and add them to the bowl of your KitchenAid Stand Mixer or you can use a handheld mixer. Lightly mash the potatoes with a potato masher. Place whisking attachment onto the mixer, add the cashew sour cream, almond milk or soy milk, and remaining ingredients.

    Whisk until your vegan mashed potatoes reach your desired consistency. If you want lumpier potatoes just whip them for a couple of minutes. For creamier, smoother potatoes whip them longer.

    That’s it. Delicious Vegan Mashed Potatoes!

    Real Creamy Homemade Vegan Mashed Potatoes

    How To Make Vegan Mashed Potatoes Creamy

    The secret behind these creamy little devils is my Cashew Sour Cream and KitchenAid Stand Mixer. The Cashew Sour Cream adds the tanginess and creaminess you love in mashed potatoes. And, the whisking attachment for the KitchenAid whips the potatoes, unlike anything you’ve ever seen.

    Next to my Vitamix, the KitchenAid Stand Mixer is one of those “must haves” I must have. I shudder to think what my kitchen would be without either of them.

    Real Creamy Homemade Vegan Mashed Potatoes

    If you don’t have a KitchenAid Stand Mixer or handheld mixer you’ll have to kick it old school with a potato masher.

    Big deal! Your grandmother did it that way and she never complained. And, I bet her potatoes were pretty darn good!

    Real Creamy Homemade Vegan Mashed Potatoes

    What Goes With Vegan Mashed Potatoes

    • Easy Vegan Brown Gravy
    • Homemade Vegan Meatloaf
    • Vegan Creamed Corn
    • Green Bean Casserole With Onion Rings
    Real Creamy Homemade Vegan Mashed Potatoes

    You will love these Vegan Mashed Potatoes! They are…

    • Rich
    • Creamy
    • Tangy
    • Smooth
    • Simple
    • Vegan
    • And absolutely delicious.
    Creamy Homemade Vegan Mashed Potatoes

    If you make this be sure and leave a comment. Then, take a picture; post it on Instagram; and, tag the photo #shaneandsimple because I want to see your creation. I really do! It’d also be really great if you would SUBSCRIBE to Shane & Simple…it’s free! Really!

    Print
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    Real Creamy Homemade Vegan Mashed Potatoes

    The Best Vegan Mashed Potatoes

    ★★★★★ 5 from 12 reviews
    • Author: Shane & Simple
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    • Category: Side
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    The BEST Vegan Mashed Potatoes recipe! Creamy, smooth, rich, tangy, and healthy. Whip these taters up in no time. So easy to make and absolutely delicious. No milk, butter, or other harmful ingredients. This is one of those recipes that will get made year-round and not just on holidays.


    Ingredients

    Scale
    • 6–8 Russet potatoes
    • 1 cup Shane & Simple Cashew Sour Cream
    • ¾ cup unsweetened almond milk (or unsweetened plant milk of choice)
    • 1 tbsp. onion powder
    • 1 tbsp. garlic powder
    • 1 tsp. rosemary
    • ½ tsp. thyme
    • Salt to taste

    Gravy

    • Easy Vegan Brown Gravy recipe

    Instructions

    1. Peel potatoes (or not if you prefer to leave the skins on…totally acceptable), and roughly chop into small chunks.
    2. Place in large pot and cover with water. Bring water to boil then reduce to medium-high heat and gently boil for 10-20 minutes, or until tender enough to pierce with a fork.
    3. When potatoes are done cooking, drain water and add to the bowl of your KitchenAid or stand mixer. Lightly mash with potato masher.
    4. Place whisking attachment onto mixer, add all remaining ingredients to potatoes, and whip for a couple minutes for lumpier potatoes. For smoother, creamier potatoes whip a little longer until you reach your desired consistency.
    5. Top with Easy Vegan Brown Gravy and crush like a boss.

    Equipment

    KitchenAid Stand Mixer

    Buy Now →

    Spatulas

    Buy Now →

    Instant Pot

    Buy Now →

    Notes

    You can leave the Cashew Sour Cream out to reduce the fat and they still taste great. You can also use my Easy Vegan Tofu Sour Cream as well.

    Nutrition

    • Serving Size: 1 cup
    • Calories: 222
    • Sugar: 2 g
    • Sodium: 141.6 mg
    • Fat: 6.6 g
    • Carbohydrates: 36.6 g
    • Fiber: 2.9 g
    • Protein: 6.6 g
    • Cholesterol: 0 mg

    Keywords: thanksgiving, november, fall, mashed potatoes, vegan mashed potatoes, healthy, vegan, plant based

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « Easy Vegan Brown Gravy
    Smoky Maple Tempeh Bacon »

    Reader Interactions

    Comments

    1. Karen

      November 14, 2022 at 1:12 pm

      These potatoes were AMAZING!! As a plant-based newbie, I’ve been skeptical about recipes being touted to taste as great as their full-fat counterpart. Honestly, these were SO delicious! You’ve definitely earned credibility in my book. I’m looking forward to trying more of your recipes. Thank you for making my transition to healthier eating an easy one!!

      Reply
    2. Patricia Kurschinski

      November 14, 2022 at 1:26 am

      I had my doubts about the sour cream but IT is amazing! I was a big sour cream eater in my previous life. These mashed potatoes are very good.
      Thank you, Shane!

      ★★★★★

      Reply
    3. Roseann Crile

      October 13, 2022 at 4:30 pm

      These mashed potatoes were so good. I added the seasonings, except for the sour cream, while the potatoes were cooking. They are so flavorful. I made a vegan mushroom gravy because I had 4 portobello mushrooms to get rid of. What a hardy meal. And I have enough left for a few more meals!

      ★★★★★

      Reply
    4. Beth Ann

      September 20, 2022 at 10:32 pm

      How long would they last Shane ? My husband has declared his favorite meal consists of these potatoes, your gravy and your balsamic Brussels sprouts. I need to make this on repeat until he gets sick of them!

      Reply
      • Shane Martin

        September 22, 2022 at 11:21 am

        Haha, that’s so great! They should last for at least a week when kept refrigerated.

        Reply
    5. sharon rhoads

      July 11, 2022 at 9:48 pm

      What more could i say that hasn’t already been said…..another one of Shane’s recipes that will be a household Fav!!! I just joined your Facebook Subscription! I encourage EVERYONE to do the same….Shane has blessed us with all these Amazing Free Recipes!

      ★★★★★

      Reply
      • Shane Martin

        July 11, 2022 at 11:24 pm

        Thank you so much!!!

        Reply
    6. Amy

      February 01, 2021 at 2:15 pm

      I just made these potatoes. OMG is the best word to describe them. I added cracked pepper but left out the rosemary and thyme because they’re flavors I don’t use in mash. They are great and will be my go to recipe from now on. I’ve got to go take your chickpea loaf out of the oven now!

      ★★★★★

      Reply
      • Shane Martin

        February 01, 2021 at 2:15 pm

        Thank you so much, Amy!

        Reply
    7. Lucine

      November 27, 2020 at 3:21 pm

      Made these for my family (no one is vegan but me) and WOW everyone loved them. Super creamy and delicious and you wouldn’t even know there’s no butter/cream.

      ★★★★★

      Reply
    8. Stacey

      November 19, 2020 at 9:25 am

      Can you make these the day before then put in the crockpot thanksgiving day?

      Reply
      • Shane Martin

        November 21, 2020 at 11:33 am

        Yes, for sure. I would add a little extra milk or broth as they warm.

        Reply
    9. Elizabeth

      November 13, 2020 at 4:34 pm

      Looks wonderful! I’d like to know if an immersion blender could be used to mash the potatoes ? I don’t have a stand mixer. Besides my Instant Pot, I do have a food processor, a Ninja, and an immersion blender. Thanks

      Reply
      • Shane Martin

        November 13, 2020 at 7:56 pm

        Immersion blenders are excellent for just such a task.

        ★★★★★

        Reply
    10. Colleen

      February 13, 2020 at 4:28 pm

      Blasta!!! These are THE most delicious mashed potatoes!! Seriously, so tasty and I’m Irish, so Ive had plenty of mashed! Thank you for yet another fabulous recipe!!

      ★★★★★

      Reply
      • Shane Martin

        February 18, 2020 at 1:34 pm

        Thank you so much, Colleen! I’m flattered:)

        Reply
    11. M Colleen Golden

      January 04, 2020 at 12:19 pm

      Thank You!! These mashed potatoes are THE BEST I have had since switching to wfpb. I can’t believe these are oil-free! These have now become one of the most requested dishes from my family! And added bonus of the oil-free sour cream that will be in our rotation! Thanks again!!

      ★★★★★

      Reply
    12. jeannie

      December 22, 2019 at 5:16 pm

      I have been plant based for 3 years and have made many plant based mashed potato recipes, but yours is definitely the BEST and most like the mashed potatoes I used to love with the butter and milk. Thank you for sharing! I made these on Thanksgiving and will be making them again for CHRISTMAS. Do you think I could prep the potatoes the day before and then blend all the ingredients the day of? I am trying to eliminate some steps on Christmas day, but don’t want to compromise the taste either. I am assuming I can’t prepare the whole recipe the day before. If you have any experience with this, please let me know.

      ★★★★★

      Reply
      • Shane Martin

        December 22, 2019 at 6:25 pm

        Hi, Jeannie! Thank you so much for your feedback and encouragement. I’m so glad you like the potatoes. Honestly, I would make them the day before and store in the fridge. Then, add them to a pot with a little almond milk, stir, and reheat. That would work better than just cooking the potatoes. I usually make the mashed potatoes the “day of” but that is just my preference. Merry Christmas!

        Reply
    13. Dorothy

      November 29, 2019 at 6:49 pm

      Delicious! The cashew cream really puts these over the top! Served them with Shane’s Brussels Sprouts recipe – the best recipe for these that I’ve come across, and I’ve tried several.

      ★★★★★

      Reply
      • Shane Martin

        November 29, 2019 at 8:59 pm

        Wow, thank you so much, Dorothy! I’m so glad you enjoyed the recipes. Thanks for reaching out and rating:) Blessings.

        Reply
    14. Trish

      November 28, 2019 at 7:47 pm

      Yes! This is the BEST mashed potatoes! Twice in one week I’ve been skeptical of your “best” recipes yet you’ve proven that they are the best. So darn good. Never thought of using my standmixer for whipping up creamy mashed potatoes. We all just loved the flavors. Totally the bomb! Thanks for another clear winner.

      ★★★★★

      Reply
      • Shane Martin

        November 29, 2019 at 9:10 pm

        Thank you, Trish! I’m so glad they met your approval…not joking. Thanks for taking the time to reach out and let me know. And, thanks for rating them. I really appreciate it. Happy Holidays!

        Reply
    15. Rebecca

      November 27, 2019 at 11:01 am

      Do you know about how many pounds of potatoes you use?

      Reply
      • Shane Martin

        November 27, 2019 at 11:43 am

        About 3 lbs.

        Reply
    16. janet

      November 08, 2019 at 6:51 pm

      Russet potatoes come huge and small. How many pounds do you use? Thank you. I’m really looking forward to these!

      Reply
    17. Colleen

      April 05, 2019 at 2:36 pm

      How do you do the instant pot? Do you put water in the bottom? Use a steamer basket? Any tips would be appreciated. Thanks!

      Reply
      • Shane Martin

        April 05, 2019 at 5:00 pm

        I use a steamer basket with 1 cup of water and set to steam for 12 minutes.

        Reply
    18. Becky

      September 20, 2018 at 8:12 am

      Hi Shane!
      When you prepare your potatoes in the instant pot for 13 minutes, do you use the 10 minute manual release method or ?
      I’m going to make your meatloaf, mashed potatoes, creamed corn, and gravy! That’s just the beginning of your recipes I’ll be making. I can barely wait to get started!!!

      Reply
      • Shane Martin

        September 20, 2018 at 8:57 am

        Awesome, Becky! So pumped you’ll be making these. Honestly, concerning the Instant Post, it’s different every time. If I’m in a rush, I’ll manually release as soon as the beeper goes off. Or, if it’s a pretty chill day and planned ahead, I’ll let it manually release. Hope that helps:) And, be sure and let me know how everything turns out. Blessings!

        Reply
        • Becky

          September 22, 2018 at 1:23 pm

          Yes it does:) I will keep you posted!
          Blessings to you too!

          Reply
    19. Michael

      February 26, 2018 at 3:11 pm

      YEAH, BABY!

      ★★★★★

      Reply
    20. Shane Martin

      January 13, 2018 at 8:50 am

      Sure thing, Paul. A couple of things: 1) You can leave the cashew sour cream out altogether, the potatoes are still good. 2) You could use a tofu sour cream. Here’s the recipe: 12 oz. of firm “silken” tofu, 1 tbsp. apple cider vinegar, 1 tbsp. lemon juice, 1 tsp. salt. Blend everything together until it’s smooth. Hope this helps!

      Reply

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