Vegan Mashed Potatoes

September  9, 2021
7 Ratings
Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Amanda Widis.
  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 6 to 8
Author Notes

When it comes to plant-based eating, I’m an avid believer in never compromising flavor. These vegan mashed potatoes are as creamy, fluffy, and flavorful as classic mashed potatoes with dairy milk and butter. Luckily, making homemade mashed potatoes is super easy and, with a few tricks, you’ll enjoy each and every velvety bite.

The perfect mashed potatoes, in my opinion, are a combination of two types of potatoes: Russet and Yukon. Russet potatoes are starchier, with a neutral taste, and absorb melted butter best. However, Yukon potatoes add that extra flavor that marries all the seasonings.

The other trick to perfect mashed potatoes is baking them instead of boiling. Granted, I used to peel, chop, and boil my potatoes before I stumbled upon this technique. And honestly, I stumbled upon this trick by mistake, after baking potatoes as a part of another dish, and changing my mind after removing them from the oven. I scooped out the insides and mashed them instead. Oh boy, did it make a difference. Baked potatoes are drier, which creates a fluffier texture once mashed.

When it comes to mixing, be sure not to overmix. My favorite strategy is adding the scooped insides directly to an electric stand mixer (or you can use a hand mixer), along with the seasonings, butter, and milk, and mixing for 2 to 3 minutes, until fully creamy and fluffy.

And if you love flavor, never go skimpy on seasonings. Of course, you can adjust the seasonings to taste, but nothing is worse than bland mashed potatoes. Besides, adding a good amount of seasonings never hurt nobody, right?! —Shanika Graham-White

What You'll Need
Watch This Recipe
Vegan Mashed Potatoes
  • 4 or 5 medium russet potatoes, rinsed and patted dry
  • 2 or 3 medium Yukon Gold potatoes, rinsed and patted dry
  • 1 to 2 tablespoons extra-virgin olive oil
  • 6 to 8 tablespoons vegan butter, at room temperature or melted
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley, plus more for serving
  • 1/2 teaspoon dried oregano, plus more for serving
  • 2 to 4 tablespoons unsweetened almond milk (or your fave plant-based milk)
  1. Heat the oven to 425°F and line a baking sheet with parchment or foil. Lightly coat each potato with the oil and place side by side on the prepared pan.
  2. Bake the potatoes for 45 minutes to 1 hour, until tender to the touch. Let cool for 5 minutes. Slice open the potatoes. Using a spoon, scoop out the insides and transfer to the bowl of a stand mixer fitted with the paddle attachment.
  3. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, 1 teaspoon of the parsley, and ½ teaspoon of the oregano.
  4. Add the butter mixture to the potatoes. Turn the mixer on low speed and pour in 2 to 3 tablespoons of the milk, slowly increasing the speed and mixing until the potatoes are smooth. Add more milk if you need more smoothness or fluffiness. Season to taste.
  5. Transfer the mashed potatoes to a serving bowl. Garnish with more dried parsley and/or oregano.

See what other Food52ers are saying.

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  • Rich Madden
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Shanika is a self-taught cook and baker, food stylist and recipe developer, who has partnered with amazing brands (Navitas Organics, Drew's Organics, So Delicious Dairy-Free, Bob's Red Mill, Organic Valley, and more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical—great food! On her blog, Orchids + Sweet Tea, you will find everything from dairy-free to gluten-free to vegan to classic faves!

8 Reviews

chenee_today September 21, 2020
This looks amazing!! I can't wait to make these mashed potatoes this fall!
dishitwithtisha September 21, 2020
Wow! Officially one of my favorite recipes. My family loved it!
seasoned2taste September 20, 2020
I've been slowly building my TG menu and was in need a few vegan side dishes. This recipe couldn't have come at a more appropriate time! The recipe sounds so delicious and I can't wait to give it a try!
Rich M. September 20, 2020
I’m going to try that baking technique! And the recipe is getting to the table quickly!
PastryandSoul September 19, 2020
Sounds like a delicious recipe! Looking forward to trying it during the holiday season!
FrobulousVeggies September 18, 2020
Quick and easy. Plus it looks sooo good!
Tamara J. September 18, 2020
So happy I found this recipe! It’s perfect for Thanksgiving for my vegan family members. It was super flavorful too!! Thanks for sharing.
Britneybreaksbread September 18, 2020
This recipe sounds amazing and looks delicious! I can't wait to give this a try!