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.
Recipe type: Side Dish
Cuisine: Vegan
Serves: 6 servings
  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
Recipe by The Edgy Veg at