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Looking down on a bowl full of vegan mashed potatoes. There is melted butter on top with parsley flakes and a plate with more vegan butter in the background.

Vegan Mashed Potatoes

These plant-based mashed potatoes are so rich and creamy! Serve them with vegan butter or gravy. It's a perfect side dish for any plant-basd meal!
Course Side Dish
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 310kcal


  • 2 pounds potatoes (Russet or Yukon Gold)
  • 1 teaspoon salt
  • ½ cup hot plant-based milk plain, not vanilla flavored
  • 4 tablespoons vegan butter, softened (or olive oil)
  • ¼ cup vegan sour cream
  • salt and pepper to taste
  • serve with chopped fresh parsley and vegan gravy


  • Peel the potatoes with a vegetable peeler. Use a paring knife to remove any spots. Cut the potatoes in half lengthwise, then cut each half in half lengthwise. Then line the halves together and cut it into 4 equal sections. Place the potatoes in a colander and rinse them.
  • Place the potatoes in a pot and pour in cold water until the potatoes are covered by an inch. Stir in salt. Turn up the heat to medium-high to bring the pot to a boil. Then reduce heat to medium and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Set a timer so you do not overcook the potatoes.
  • Drain the potatoes and return them to the colander and rinse quickly. Then transfer them to a mixing bowl and add vegan butter, vegan milk, and vegan sour cream.
  • Use an electric mixer or a potato masher to whip up potatoes until smooth and creamy. Add a bit more plant-based milk if needed. Do not overmix the potatoes as this will activate the starch and they will get gummy.
  • Season with salt and pepper.
  • Store mashed potatoes in a sealed container. They will keep in the fridge for up to 5 days. They can be frozen in proper containers for up to 2 months.


Potato Peels — I do not peel potatoes, but I will remove certain parts, like eyes or brown areas that do not look appealing.
Creamy Potatoes — See the post for tips on making creamy potatoes.
Make-ahead tips — Chop the potatoes and cover them in water. Cover and store in the fridge up to overnight. Then when you're ready, follow the instructions to cook the potatoes.


Calories: 310kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 771mg | Potassium: 1000mg | Fiber: 5g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 47mg | Calcium: 69mg | Iron: 2mg