Best Vegan Mashed Potatoes

Best Vegan Mashed Potatoes RecipeThese are hands-down the best vegan mashed potatoes! This vegan mashed potatoes recipe uses 5 ingredients and can be made in under 25 mins.

TIP: If you want to make an extra creamy vegan mashed potato recipe, my secret tip is to blend silken tofu & soy milk to make vegan cream which makes the mashed potatoes extra creamy! This is optional if you don’t have silken tofu, but it’s what I do sometimes and highly recommend it as it makes the mashed potatoes thick & creamy!

Related Recipe: Best Vegan Thanksgiving Recipes

Vegan Mashed PotatoesBest Vegan Mashed Potatoes

DAIRY-FREE & GLUTEN-FREE

If you want your holidays to be filled with fluffy clouds of the best vegan mashed potatoes, this simple 20-minute recipe is perfect.

I’ve had a lot of bad vegan mashed potatoes in my life. Grey and clumpy is not the best vegan mashed potato of my holiday dreams. These vegan mashed potatoes are garlicky, creamy and fluffy. Also, it pairs perfectly with my easy vegan gravy recipe

Best Vegan Mashed PotatoesINGREDIENTS FOR BEST VEGAN MASHED POTATOES:

Optional:

  • Vegan heavy cream substitute or Silken Tofu blended with Soy Milk (makes the best vegan cream at home)
  • Fresh Parsley (tasty any add extra festive colour!)

KITCHEN EQUIPMENT I USED:

FULL RECIPE DOWN BELOW

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What is a good substitute for butter in mashed potatoes?

If you can’t find vegan butter or margarine (many are accidentally vegan), you can also use olive oil.

What is a good substitute for cream in mashed potatoes?

Mixing silken tofu & soy milk in a blender is such a good substitute for cream in mashed potatoes. It’s why I recommend blending silken tofu with unsweetened soy milk in this recipe to make the best vegan mashed potatoes.

5.0 from 5 reviews
Best Vegan Mashed Potatoes
 
Prep time
Cook time
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If you want your holidays to be filled with fluffy clouds of mashed potatoes, while being vegan, this simple 20 minute mashed potato recipe is perfect.
Author:
Recipe type: Side Dish
Cuisine: Vegan
Serves: 6 servings
Ingredients
Instructions
  1. In a large pot, bring salted water to a boil.
  2. Add peeled and chopped potatoes to the pot, cover and cook for 15 mins, or until potatoes are tender.
  3. In a small saucepan, heat the vegan butter or margarine, and garlic, and cook for 3 mins, until fragrant, but not browning.
  4. Pour in ½ cup of soy milk into the vegan garlic butter and bring to a simmer.
  5. This is optional: To make the mashed potatoes extra creamy, use store-bought vegan heavy cream or in a blender, blend together ¼ cup of soy milk with ¼ cup silken tofu until smooth to make a vegan cream!
  6. Add the optional soy milk & tofu cream mixture (or vegan heavy cream) to vegan garlic butter.
  7. Add chopped parsley to the sauce and cook for another 3 mins, until heated through and fragrant.
  8. Once the potatoes are cooked, drain the potatoes in a strainer or sieve.
  9. Add the potatoes to the pot and mash with a potato masher. If you have a potato ricer, it's even more quicker to put them through it and back into the pot all mashed.
  10. Pour over the milky-garlic mixture and combine until smooth.
  11. Season to taste with salt and pepper, and serve.
Nutrition Information
Serving size: 1 serving Calories: 231 Fat: 8.9g Carbohydrates: 31.8g Sugar: 2g Protein: 5.5g

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!


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5 Comments

  • epicaricate says:

    The garlic and parsley in the mash really takes this to the next level. I didn’t have enough silken tofu, so I used some heavy coconut cream to make up the difference, but this dish went really fast

  • Ann says:

    Suuuuuper yummy mashed potato recipe! I loved the idea of creating a thick “cream” with silken tofu and soy milk. Creamy and delish!

  • Elena says:

    I’ve tried many mashed potato recipes and this was my favorite. i used the Silken tofu and my potatoes were a perfect creaminess. I loved them so much. I did add a little more garlic powder at the end but that’s personal preference

  • Sarah says:

    Made these last night & everyone loved them! I didn’t have silken tofu, but the soy milk still made them creamy & delicious!

  • Anthony says:

    Absolutely loved how creamy and delicious these were. The tofu hack is such a cool twist!

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