5 from 36 votes
Easy Vegan Mashed Potatoes
This vegan mashed potato recipe yields a creamy texture with a subtle garlic flavor from cooked cloves and a mild nutmeg undertone. Using coconut milk and olive oil or vegan butter adds richness without dairy. The potatoes are cooked until tender, well-drained, and lightly mashed with seasonings and herbs, offering a dairy-free alternative for classic mashed potatoes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
202 kcal
Course:
Side Dish
Cuisine:
American, Vegan, gluten-free
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 202
% 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.