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.
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!
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.
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!
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.
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!
What Goes With Vegan Mashed Potatoes
- Easy Vegan Brown Gravy
- Homemade Vegan Meatloaf
- Vegan Creamed Corn
- Green Bean Casserole With Onion Rings
You will love these Vegan Mashed Potatoes! They are…
- Rich
- Creamy
- Tangy
- Smooth
- Simple
- Vegan
- And absolutely delicious.
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!
The Best Vegan Mashed Potatoes
- Total Time30 minutes
- Yield6 servings 1x
- DietVegan
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
- 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
Instructions
- Peel potatoes (or not if you prefer to leave the skins on…totally acceptable), and roughly chop into small chunks.
- 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.
- When potatoes are done cooking, drain water and add to the bowl of your KitchenAid or stand mixer. Lightly mash with potato masher.
- Place the whisking attachment onto the mixer, add all of the remaining ingredients to the potatoes, and whip for a couple of minutes for lumpier potatoes. For smoother, creamier potatoes, whip a little longer until you reach your desired consistency.
- Top with Easy Vegan Brown Gravy and crush like a boss.
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: Vegan
Made the was today for our Thanksgiving dinner, and served with your gravy! I didn’t use the sour cream, just made using almond milk.perfect! Happy Thanksgiving, Shane!
Love this recipe, I just wish you also had a weight measurement for the potatoes. Regular potatoes are large and organics are super small. I just have a hard time judging. Thanks so much, can’t wait for the book (spiral option I hope). Hoping eventually you’ll get a TV show!.
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!!
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!
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!
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!
Haha, that’s so great! They should last for at least a week when kept refrigerated.
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!
Thank you so much!!!
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!
Thank you so much, Amy!
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.
Can you make these the day before then put in the crockpot thanksgiving day?
Yes, for sure. I would add a little extra milk or broth as they warm.
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
Immersion blenders are excellent for just such a task.
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!!
Thank you so much, Colleen! I’m flattered:)
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!!
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.
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!
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.
Wow, thank you so much, Dorothy! I’m so glad you enjoyed the recipes. Thanks for reaching out and rating:) Blessings.
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.
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!
Do you know about how many pounds of potatoes you use?
About 3 lbs.
Russet potatoes come huge and small. How many pounds do you use? Thank you. I’m really looking forward to these!
How do you do the instant pot? Do you put water in the bottom? Use a steamer basket? Any tips would be appreciated. Thanks!
I use a steamer basket with 1 cup of water and set to steam for 12 minutes.
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!!!
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!
Yes it does:) I will keep you posted!
Blessings to you too!
YEAH, BABY!
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!