Plant-Based Mashed Potatoes

Here is my favorite vegan mashed potatoes recipe, with creamy vegan butter, fresh chives, and garlic-infused Yukon gold potatoes that come out smooth and delicious every time.

These mashed potatoes are a regular on our dinner table, especially when we have guests over. They’re so good that even my non-vegan friends ask for seconds. Plus, they’re way easier to make than people think!

What Kind of Potatoes Should I Use?

Yukon gold potatoes are the star of this recipe, and they’re honestly my go-to for mashed potatoes. They have a naturally buttery flavor and creamy texture that works perfectly, even without dairy. If you can’t find yukon golds, russet potatoes will also work well since they’re starchy and mash up nice and fluffy. I’d avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they tend to get a bit gummy when mashed. When you’re at the store, look for potatoes that are firm with no soft spots or green patches, and try to pick ones that are roughly the same size so they cook evenly.

Options for Substitutions

These vegan mashed potatoes are pretty forgiving when it comes to swaps:

• Yukon gold potatoes: Russet potatoes work great too and give you fluffier mashed potatoes, while red potatoes create a creamier, chunkier texture. Just keep the skins on red potatoes for extra flavor and nutrients.
• Vegan butter: If you don’t have vegan butter, olive oil is a solid substitute – use about 3 tablespoons and add it gradually. Coconut oil works too, but use the refined kind to avoid a coconut flavor.
• Garlic: Fresh garlic is best, but in a pinch you can use 1 teaspoon of garlic powder mixed in with the butter. The flavor won’t be quite as punchy, but it’ll still taste good.
• Chives: No chives? Try green onions, parsley, or even a sprinkle of dried herbs like thyme or rosemary for a different flavor profile.
• Sea salt: Regular table salt works fine here – just use a bit less since it’s more concentrated than sea salt.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with mashed potatoes is overworking them, which activates too much starch and turns them gluey instead of fluffy – mash just until smooth and stop there.

Starting your potatoes in cold salted water rather than boiling water helps them cook more evenly from the outside in, preventing that unfortunate combo of mushy exteriors and hard centers.

If you’re using raw garlic, be careful not to add too much since it can be overpowering – start with 3 cloves and taste before adding more, or roast the garlic first for a milder, sweeter flavor.

For the creamiest texture without dairy, make sure your vegan butter is fully melted and warm before mixing it in, and add it gradually while the potatoes are still hot so everything blends together smoothly.

What to Serve With Vegan Mashed Potatoes?

Vegan mashed potatoes are the perfect side dish for just about any main course you can think of. They pair beautifully with roasted vegetables like Brussels sprouts or green beans, and they’re amazing alongside plant-based proteins like lentil loaf, baked tofu, or tempeh steaks. If you’re going for a full comfort food spread, serve them with mushroom gravy and some sautéed kale or spinach on the side. These creamy potatoes also work great as part of a holiday meal with roasted root vegetables, cranberry sauce, and your favorite vegan stuffing.

Storage Instructions

Store: Keep your leftover mashed potatoes in an airtight container in the fridge for up to 4 days. They might firm up a bit as they cool, but that’s totally normal. I like to add a little splash of plant milk or extra vegan butter when reheating to bring back that creamy texture.

Freeze: These mashed potatoes freeze surprisingly well for up to 2 months. Just portion them into freezer-safe containers or bags, and make sure to press out any extra air. When you’re ready to use them, thaw overnight in the fridge before reheating.

Reheat: Warm them up in a pot on the stove over medium-low heat, stirring occasionally and adding a splash of plant milk if needed. You can also microwave them in 30-second intervals, stirring between each one until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 15-20 g
• Fat: 18-24 g
• Carbohydrates: 150-180 g

Ingredients

• 1/4 cup fresh chives (finely chopped)
• 3.5 tbsp vegan butter (I use Earth Balance for creaminess)
• 7 medium Yukon gold potatoes (waxy variety holds shape well)
• 5 garlic cloves (minced or smashed)
• 1/2 tsp sea salt
• water to cover
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp sea salt

Step 1: Prepare Potatoes and Start Cooking

• 7 medium Yukon gold potatoes
• water to cover
• 1 tsp sea salt

Cut the Yukon gold potatoes into even 2-3 inch chunks—uniform sizing ensures they cook at the same rate.

Place them in a large pot and cover with cold water by about 1 inch.

Add 1 teaspoon of sea salt to the water, which seasons the potatoes from the inside out as they cook.

Bring to a boil over high heat, then reduce to a gentle simmer.

Cook for 25-30 minutes until the potatoes are completely tender and a fork pierces them easily with no resistance.

Step 2: Drain and Dry the Potatoes

• cooked potatoes from Step 1

Drain the cooked potatoes thoroughly in a colander, shaking gently to remove excess water.

Return the drained potatoes to the hot pot and let them sit for 1 minute—this quick drying step helps evaporate any remaining moisture, which is crucial for achieving a fluffy, creamy texture rather than a gluey one.

The residual heat in the pot helps this process without requiring additional cooking.

Step 3: Mash and Build Creaminess

• dried potatoes from Step 2
• 3.5 tbsp vegan butter

Using a potato ricer or masher, break down the potatoes until smooth and lump-free.

I find a ricer gives the fluffiest result, but a traditional masher works well too.

Immediately add the vegan butter while the potatoes are still hot so it melts throughout and creates that luxurious creamy texture.

The heat is essential here—cold butter won’t incorporate smoothly and you’ll end up with butter streaks instead of a uniform, creamy consistency.

Step 4: Season and Finish

• mashed potatoes from Step 3
• 5 garlic cloves
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup fresh chives

Stir in the minced garlic, 1/2 teaspoon sea salt, and freshly ground black pepper.

Mix gently but thoroughly to distribute the seasonings evenly.

Taste as you go and adjust salt and pepper to your preference—I like to add the garlic while the potatoes are still warm so the raw garlic softens slightly and mellows into the dish rather than staying sharp.

Finish by folding in the chopped fresh chives just before serving for a bright, fresh note.

Plant-Based Mashed Potatoes

Delicious Plant-Based Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 875 kcal

Ingredients

  

• 1/4 cup fresh chives (finely chopped)
• 3.5 tbsp vegan butter (I use Earth Balance for creaminess)
• 7 medium Yukon gold potatoes (waxy variety holds shape well)
• 5 garlic cloves (minced or smashed)
• 1/2 tsp sea salt
• water to cover
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp sea salt

Instructions

 

• Cut the Yukon gold potatoes into even 2-3 inch chunks—uniform sizing ensures they cook at the same rate. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of sea salt to the water, which seasons the potatoes from the inside out as they cook. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 25-30 minutes until the potatoes are completely tender and a fork pierces them easily with no resistance.
• Drain the cooked potatoes thoroughly in a colander, shaking gently to remove excess water. Return the drained potatoes to the hot pot and let them sit for 1 minute—this quick drying step helps evaporate any remaining moisture, which is crucial for achieving a fluffy, creamy texture rather than a gluey one. The residual heat in the pot helps this process without requiring additional cooking.
• Using a potato ricer or masher, break down the potatoes until smooth and lump-free. I find a ricer gives the fluffiest result, but a traditional masher works well too. Immediately add the vegan butter while the potatoes are still hot so it melts throughout and creates that luxurious creamy texture. The heat is essential here—cold butter won't incorporate smoothly and you'll end up with butter streaks instead of a uniform, creamy consistency.
• Stir in the minced garlic, 1/2 teaspoon sea salt, and freshly ground black pepper. Mix gently but thoroughly to distribute the seasonings evenly. Taste as you go and adjust salt and pepper to your preference—I like to add the garlic while the potatoes are still warm so the raw garlic softens slightly and mellows into the dish rather than staying sharp. Finish by folding in the chopped fresh chives just before serving for a bright, fresh note.