- Prep time 20 minutes
- Cook time 1 hour
- Serves 6 to 8
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
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
1 1/2 teaspoons
freshly ground black pepper
dried parsley, plus more for serving
dried oregano, plus more for serving
2 to 4 tablespoons
unsweetened almond milk (or your fave plant-based milk)
- 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.
- 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.
- In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, 1 teaspoon of the parsley, and ½ teaspoon of the oregano.
- 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.
- Transfer the mashed potatoes to a serving bowl. Garnish with more dried parsley and/or oregano.