These Vegan Mashed Potatoes are creamy, dreamy, and the perfect addition to your Thanksgiving table. Super creamy, buttery, and garlicky—everything you love about mashed potatoes, but dairy-free!
You’d think that vegan mashed potatoes would be a relatively straightforward recipe with very little variation or debate, but think again! People have strong opinions about mashed potatoes, especially when they’re made sans dairy. Vegan butter or olive oil? What kind of plant-based milk is best? Garlic or nah? This vegan mashed potato recipe is my personal fave because it’s got that luxurious, creamy mashed potato texture we all swoon over, and it gets a boost of flavor from minced garlic.
Through trial-and-error, I’ve discovered that there are some key differences between regular mashed potatoes and vegan mashed potatoes, particularly when it comes to the type of potatoes you use to make them. Hold tight and I’ll share more about that in a minute!
Why You’ll Love This Vegan Mashed Potatoes Recipe
- Easy to make . As with traditional mashed potatoes, vegan mashed potatoes are an absolute cinch to make. They might just be the easiest dish you’ll put on the table for Thanksgiving!
- A recipe for everyone . These dairy-free mashed potatoes have the same flavor and creamy texture as the classic version, so everyone will enjoy them no matter their diet.
- Tried-and-true . I tested and perfected this vegan mashed potatoes recipe by trying different types of potatoes, milk, and add-ins, so you can be sure it’s the best of the best.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Y ukon gold potatoes – I recommend peeling the potatoes for the creamiest results, although you can do skin-on if you prefer!
- Vegan butter – I’ve made this recipe with olive oil instead, and I have to say, I really prefer butter for that authentic mashed potato flavor.
- Coconut milk – I’ve tried a lot of non-dairy milks in mashed potatoes, but I like coconut milk the best because it adds so much creaminess.
- Garlic – Garlic is also key here. The coconut milk does add a touch of coconut flavor to the potatoes, and the garlic masks that.
- Sea salt – You’ll need some to season the potatoes, and you’ll also need salt for the water you boil the potatoes in.
What Kind of Potatoes Should I Use?
As promised, let’s talk about potatoes. (Said no one ever!) Your classic, traditional, serve-‘em-at-Thanksgiving mashed potatoes are typically made with Russet potatoes. They have a high starch content, which yields a nice, fluffy texture in a mashed potato. But this fluffiness comes at a price: Russet potatoes also have a tendency to be dry.
That’s why you need to use Yukon gold potatoes. They’re buttery and they’re creamy, even if they’re not as starchy as Russets. In short, Yukon gold potatoes make mashed potatoes that taste good even without a boatload of added dairy. Of course – use the potatoes you have access to – but this is my suggestion and preference!
How to Make Vegan Mashed Potatoes
Boil the potatoes.
- Boil the potatoes. Bring a pot of heavily salted water or vegetable broth to a boil. Add the potatoes and boil for about 20 minutes, or until they can be easily pierced with a fork. Drain the potatoes and transfer them to a large mixing bowl.
- Mash the potatoes. Use a potato masher to break up the potatoes a bit. No need to mash them completely quite yet!
Add the milk and butter.
- Add the butter and coconut milk. Place the butter and coconut milk in a small bowl and microwave them for about 45 seconds, or until they’ve melted. Pour the mixture into the bowl with the potatoes.
- Finish the mashed potatoes. Add the minced garlic and sea salt, then mash the potatoes until they’re smooth and creamy. (Or a little bit lumpy if you like your mashed potatoes chunky!) Season to taste with black pepper and serve with a pat of butter on the top, if desired.
Tips for Success
- Don’t overwork the potatoes. This will ruin their texture and instead of fluffy and creamy, you’ll get strangely gummy. No one wants that!
- Don’t skimp on the salt. For real, you need to add plenty of salt to the pot of water before you add your potatoes because it infuses them with flavor. You can’t make up for this by adding more salt to the finished potatoes.
- Don’t use refrigerated coconut milk. You want the rich, creamy canned stuff for maximum mashed potato deliciousness.
Add-In Ideas
Mashed potatoes are like a blank slate—there are so many possibilities!
- Instead of fresh minced garlic, try adding roasted garlic instead. Because the flavor of garlic changes and mellows out when roasted, you can add a whole head and it will be amazing .
- Fresh herbs are fabulous in vegan mashed potatoes. Rosemary pairs especially well with the garlic.
- Add onion powder, sliced green onions or chives, vegan bacon , and your favorite plant-based cheddar for the mashed potato equivalent of a loaded baked potato .
- Cut the carbs and use half potatoes, half cauliflower. (To really reduce the carbs, make my Vegan Mashed Cauliflower .)
Serving Suggestions
Obviously, you can go with the classic pairing of vegan mashed potatoes and vegan gravy, but there are so many other things you can do with mashed potatoes:
- Serve it alongside a vegan meatloaf .
- Use it as a topping for shepherd’s pie .
- Make it part of your Thanksgiving spread, along with Maple Roasted Brussels Sprouts with Apples and Pecans , Cranberry Orange Sauce , and Vegan Pumpkin Pie .
- My gravy (coming tomorrow!)
How to Store and Reheat Leftovers
- Refrigerator : Store vegan mashed potatoes in the fridge for up to 3 or 4 days. When you’re ready to eat them again, warm them in a saucepan set over low heat, adding coconut milk or broth to thin, if needed. You can also heat them in the microwave until they’re warmed through.
- Freezer : Keep the mashed potatoes in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator, then warm them up using the instructions above.
Ingredients
- 1 lb 8 ounces , 24 ounces yukon gold potatoes, cut in half & peeled
- 3 tablespoons vegan butter
- ¾ cup coconut milk
- 2 cloves garlic , finely minced
- ½ – 1 teaspoon sea salt to taste
Instructions
- Bring a pot of salted water or vegetable broth to boil. Add potatoes, and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- Drain the potatoes completely through a strainer or sieve and then place into a bowl.
- Using your potato masher, mash the potatoes for a few seconds until broken up.
- In a small separate bowl, place the coconut milk and the vegan butter and microwave for 45 seconds until hot and melted together.
- Add the coconut milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mashed all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy.
- Serve with black pepper (optional) and an extra pat of butter. Enjoy!
Notes
- Store vegan mashed potatoes in the fridge for up to 3 or 4 days. When you’re ready to eat them again, w arm them in a pan set over low heat, adding coconut milk or broth to thin, if needed. You can also heat them in the microwave until they’re warmed through.
- To freeze, k eep mashed potatoes in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator, then warm them up using the instructions above.
Vegan Mashed Potatoes
Ingredients
- 1 lb 8 ounces 24 ounces yukon gold potatoes, cut in half & peeled
- 3 tablespoons vegan butter
- ¾ cup coconut milk
- 2 cloves garlic finely minced
- ½ - 1 teaspoon sea salt to taste
Instructions
- Bring a pot of salted water or vegetable broth to boil. Add potatoes, and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- Drain the potatoes completely through a strainer or sieve and then place into a bowl.
- Using your potato masher, mash the potatoes for a few seconds until broken up.
- In a small separate bowl, place the coconut milk and the vegan butter and microwave for 45 seconds until hot and melted together.
- Add the coconut milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mashed all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy.
- Serve with black pepper (optional) and an extra pat of butter. Enjoy!
Video
Notes
- Store vegan mashed potatoes in the fridge for up to 3 or 4 days. When you’re ready to eat them again, w arm them in a pan set over low heat, adding coconut milk or broth to thin, if needed. You can also heat them in the microwave until they’re warmed through.
- To freeze, k eep mashed potatoes in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator, then warm them up using the instructions above.
Nutrition
Vegan Mashed Potatoes https://jessicainthekitchen.com/vegan-mashed-potatoes/ October 5, 2021
This easy vegan gravy is packed with rich, umami flavour, and it’s super simple to make. With 5 minutes of prep time and only 8 ingredients, it’s perfect for any holiday table. You’ll want to pour it on everything!
This is the traditional gravy flavour I remember falling in love with from my pre-vegan days, so if you’re looking for that creamy, smooth, umami-filled traditional gravy, this vegan gravy recipe is for you! Also, if you’re not a fan of mushrooms or mushroom gravy , you’ll for sure love this one. It still has tons of flavour, making it perfect for pairing with vegan mashed potatoes .
The Perfect Vegan Gravy Recipe is Easier Than You Think!
- The perfect texture . This gravy is smooth and rich, and thick enough to not run all over your plate without being so thick it’s gummy. You’re going to love it.
- A recipe for everyone . Despite being vegan, this gravy is one that everyone at the table will enjoy. That way, you can make just one gravy recipe for Thanksgiving!
- Full of savoury flavour . When you’re making gravy, you want it to give foods an instant flavour boost. This vegan gravy recipe delivers.
Notes on Ingredients
Scroll down to the recipe card below the post for the full printable recipe with amounts.
- Vegan butter or olive oil – Vegan butter will impart a richer flavour, but if it’s not something you buy regularly or keep on hand, by all means, use olive oil.
- Flour – Make your vegan gravy gluten-free by using your favorite gluten-free flour blend.
- Onion powder – This is important! It’s how you get so much flavour in this gravy without adding diced onions.
- Garlic powder – And this is the second addition that amps up the flavour.
- Vegetable broth – The third component of the flavour in this gravy is vegetable broth, which means you need to use a good one. I strongly recommend a homemade vegetable broth , but if you don’t have time, spring for a high-quality store-bought vegetable broth. You could also swap the vegetable broth for mushroom broth if you prefer the flavour.
- Soy sauce – Soy sauce adds that signature umami flavour to your gravy. Use Tamari for a gluten-free option.
How to Make Vegan Gravy
Make a roux.
- Make a roux. Melt vegan butter in a pan over medium heat, and whisk in the flour until it’s lump-free. Let the flour cook off for 2 minutes, or until it’s golden brown. This step removes the taste of raw flour from the gravy, so don’t skip it!
- Whisk in the broth. Next, stream in the broth with one hand while continuously whisking with the other. I usually pour in about a half cup at a time. Whisking is key to a smooth gravy without any lumps.
- Finish the gravy. Lastly, stir in the onion powder, garlic powder, soy sauce, and black pepper. Let the gravy simmer on low heat until it thickens. Season to taste with salt, then serve!
Can I Make This Gravy Gluten-Free?
Yes. To make gluten-free vegan gravy, you’ll need to use a gluten-free flour blend (like Bob’s Red Mill 1-to-1 gluten-free flour or similar). I don’t recommend using a substitute like almond flour or coconut flour . These don’t behave like wheat flour in gravy recipes and will impact the texture and flavour.
- Customize to your tastes. If you want a dark, thick gravy, you can let the gravy simmer for a longer time. Prefer a milder flavour? You might want to remove the gravy from the stovetop after only a minute or two of simmering.
- Make sure your spices are fresh. If you’ve had your onion powder and garlic powder in the pantry for a while, open up the bottles and take a whiff. Do they smell like onion and garlic, or do they have a musty, stale kind of smell? Just like herbs, these powders can lose their flavour over time. Make sure to replace old, stale spices with fresh ones.
- Sift the flour. As an extra step against clumping, you can sift the flour into the melted butter when making the roux.
- Whisk constantly. Pour the broth with one hand while whisking constantly with your other hand, so any lumps are broken up right away.
- What thickens gravy without flour? If you’d prefer to make this recipe without flour, an alternative is to thicken your veggie gravy with cornstarch. You’ll need less cornstarch than flour, about half the amount. Rather than adding it when you’d add the flour, I recommend whisking the cornstarch with a small amount of vegetable broth to make a slurry. Stir that in, then add the remaining broth while whisking.
Try These Variations
Here are some ideas for changing up your vegan gravy:
- Love mushrooms? Add them in, diced or sliced, to make a delicious mushroom gravy.
- Add minced celery, carrots, and onions for a chunkier gravy.
- Stir in dried or minced fresh herbs like thyme, rosemary, or sage.
- Season with smoked paprika for a smoky flavour.
What to Serve With Vegan Gravy
Any way you use traditional gravy, you can use this vegan recipe! Serve vegan gravy with mashed potatoes or mashed cauliflower . Pour it over meatless meatloaf or vegan turkey with a side of cranberry sauce at Thanksgiving, or make a plant-based version of biscuits and gravy for a cozy brunch. Don’t miss a scoop of vegan apple crisp for dessert!
How to Store and Reheat Leftovers
- Refrigerate. Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze. Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or the microwave.
More Vegan Thanksgiving Recipes
- Tourtière
- Vegan Turkey
- Corn Soufflé
- Vegan Stuffing Recipe
- Vegan Pumpkin Pie (9 Ingredients)
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ¼ cups Vegetable Broth , lightly coloured
- 2 teaspoons soy sauce
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- In a pan over medium heat, melt the vegan butter. Add the flour to the pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
- Slowly mix in the Vegetable Broth, whisking at the same time, until a smooth sauce is formed. Add in ½ cup at a time until fully incorporated.
- Add in the onion powder, garlic powder, soy sauce and black pepper. Mix, taste, and add salt to test.
- Allow the gravy to simmer for anywhere from 2 minutes up to even 8 minutes on low heat. The longer it simmers, the deeper the gravy colour will be!
- Remove the gravy from the heat and pour over your desired dish. I’m pouring it over mashed potatoes today! Enjoy!!
Notes
- Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or in the microwave.
