Easy Vegan Mashed Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
202 kcal
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Course
Side Dish
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Cuisine
American, Vegan, gluten-free
Easy Vegan Mashed Potatoes
Description
Easy Vegan Mashed Potatoes are made with Yukon Gold or baking potatoes cooked along with whole garlic cloves until fork-tender. After draining and allowing excess moisture to evaporate, the potatoes and garlic are mashed lightly to retain some texture. Coconut milk combined with olive oil or vegan butter contributes a smooth, creamy mouthfeel.
The addition of salt, black pepper, parsley or thyme, and a pinch of nutmeg balances the flavors, while fresh chives as garnish provide a mild onion note and color contrast. The gentle mashing keeps the potatoes fluffy without becoming gluey.
This dish works well as a comforting side for many meals. Variations can include roasted garlic for a deeper roasted flavor or substitutions like cashew cream or soy milk for other dairy-free options. Nutritional yeast can be added to introduce a savory, cheesy note.
For added fluffiness, the potatoes can be dried in a skillet over low heat before mashing. The recipe yields about six servings and offers flexibility in milk alternatives and seasoning adjustments to suit personal preference.
Ingredients
- 5 to 6 potato yukon gold or baking potatoes, peeled if desrired, cubed into large pieces
- 5 cloves garlic
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil or vegan butter
- black pepper a good dash
- parsley dash, or thyme
- pinch nutmeg
- 1 cup coconut milk full fat
- chives fresh, for garnish
Instructions
- Pressure cook the cubed potatoes, garlic cloves, 1/4 tsp salt with 1.5 cups water at high pressure for 4 minutes in Instant pot (manual 4 mins) or 2 minutes in stove top pressure cooker. Release the pressure after 5 minutes. (You can also boil them in a saucepan. Put the potatoes into a large pot, adding enough water to cover them. Bring to a boil and simmer for 10-15 mins, until they’re fork-tender. Transfer to a colander to drain. )
- Drain really well. Transfer to a bowl, let sit for a few minutes to dry out. Mash lightly and let sit for a minute for the steam to escape.
- Make sure to mash the cooked garlic. Mix in salt, the rest of the ingredients and half cup coconut milk. Mix and whip lightly, just enough to add air and still have some texture. Let sit for a minute for the milks to incorporate and absorb.
- Taste and adjust. Add 1/4 tsp or more salt as needed. Add more coconut milk for creamier consistency to preference if needed and mix in. Add 1-2 tbsp nutritional yeast for cheesy potatoes. Garnish with chives. Serve warm as side with 1 pot Gravy. or use to make shepherd's pie
Notes
- Roasting garlic instead of boiling increases flavor depth in mashed potatoes.
- Cashew cream, soy milk, or vegan cream cheese are viable substitutes for coconut milk.
- Drying potatoes in a skillet after cooking can enhance fluffiness.
- This recipe makes approximately six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 217mg | 9% |
| Potassium | 826mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin C | 21mg | 23% |
| Calcium | 65mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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