Real Creamy Homemade Vegan Mashed Potatoes

Creamy Homemade Vegan Mashed Potatoes

  • Author: Shane & Simple
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Creamy Homemade Vegan mashed potatoes made with my Cashew Sour Cream. Super creamy, simple to make, healthy, and absolutely delicious.



  • 68 Russet potatoes
  • 1 cup Shane & Simple Cashew Sour Cream
  • 3/4 cup unsweetened almond milk (or unsweetened plant milk of choice)
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tsp. rosemary
  • 1/2 tsp. thyme
  • Salt to taste



  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 whisk attachment onto mixer, add all remaining ingredients to potatoes, and whisk for a couple minutes for lumpier potatoes. For smoother, creamier potatoes whisk a little longer until you reach your desired consistency.
  5. Top with Easy Vegan Brown Gravy and crush like a boss.


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.

  • Category: Side