This easy vegan mashed potatoes recipe is going to change your comfort food game forever! Made with only 5 ingredients, these delicious mashed potatoes are loaded with yummy, garlicky flavor, yet they’re still healthy and easy to make in 20 minutes or less. Dairy free, gluten free, egg free, oil free, low fat; suitable for plant based, vegan, and vegetarian diets.
As someone born and raised in Russia, I’ve always loved everything potato-related – cue in all of my vegan recipes with potatoes here on the blog. But when it comes to simplicity and wholesomeness, few recipes can compare to my easy vegan mashed potatoes.
I’ve been making this recipe for years now, but haven’t really thought about sharing it here on the blog. There’s a gazillion vegan mashed potato recipes already on the internet, so for a while I didn’t think that the world needed another one.
Yet out of all the recipes for mashed potatoes I’ve seen online, none come close to being as easy and quick to make as mine.
So, because I aim to share simple vegan recipes here on Vegan Runner Eats to make it easier for busy families to get dinner on the table quickly, I realized that I had to share my 20-minute vegan mashed potato recipe with the world.
What I love about these easy vegan mashed potatoes:
- – They are made with only 5 ingredients!
- – It only takes 20 minutes (or less!) to go from thinking about mashed potatoes to having them on a plate in front of you!
- – They are low in fat (no butter or oil), so they won’t leave you feeling like you’ve swallowed a brick – yay to room for dessert!
- – They are loaded with delicious, garlicky flavor, yet don’t require a cooking detour of roasting garlic in advance for 45 minutes.
- – The recipe uses a quick, fail-proof method to cook the potatoes that helps them retain more nutrients and become perfectly creamy when mashed (more on this below).
- – These potatoes have been approved by both vegans and omnivores, including hardcore mashed potato lovers and picky eater kids.
- – This recipe is perfect both for weeknight dinners and holiday feasts like St. Patrick’s Day, Thanksgiving, or Christmas.
Are you sold yet?!
Make sure to pin this recipe to avoid losing this gem on the interwebs!
Note: This post contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
What’s the best way to cook potatoes to make the perfect mashed potatoes?
Believe it or not, steaming potatoes works best! I find that it helps cooked potatoes develop a texture and density that’s perfect for mashing them easily and quickly. Plus, steaming cooks potatoes quicker than boiling – yay to saved time!
On top of that, steaming potatoes causes less nutrient loss than boiling. Boiling destroys up to 80% of vitamin C in potatoes, plus water-soluble nutrients like B vitamins, potassium and calcium may get washed out (source).
I understand that not everybody has a steamer in their kitchen, but the good news is, steamers are quite affordable!
I use a steamer similar to this one on Amazon. If you don’t want to get yet another cooking pot for your kitchen though, you can get a standard-sized steamer insert that’ll work just fine with a lid-covered pot you already have.
What type of potatoes works best for vegan mashed potatoes?
I prefer using Russet potatoes when I make my vegan mashed potatoes because of their light, fluffy texture when steamed and mashed. Russet potatoes also cook quicker than other potato types.
A lot of mashed potato recipes suggest using yellow Yukon Gold potatoes because of their richer flavor. Those will work fine too, but I find that they take a bit longer to steam than Russets.
Plus, they may take a bit more effort to mash if you’re mashing them manually with a good ole’ potato masher. A tool like potato ricer will work better in this case.
If your goal is to get mashed potatoes on the table in 20 minutes or less, stick with Russet potatoes. If time or effort is of no concern, feel free to use Yukon Golds (or a mix of both).
How to make vegan mashed potatoes in 20 minutes or less
If you aim to make mashed potatoes in 20 minutes or less, it’s important to work efficiently.
Step 1 (6-8 minutes). Fill a steamer pot with water about 1 inch deep. Cover with a lid, then bring to a boil on the stovetop over high heat.
While the steamer is heating up, wash and peel potatoes, then cut them into 1-inch cubes.
Step 2 (10-12 minutes). Once the water starts boiling, add cubed potatoes into the steamer basket. Cover with a lid. Reduce the heat to medium-high and steam the potatoes until fork-tender, about 10-12 minutes.
While the potatoes are steaming, heat unsweetened almond milk (or your favorite non-dairy milk) in the microwave or on stovetop until it’s hot but yet not boiling.
Tip: make sure your non-dairy milk is not vanilla flavored! Nobody likes vanilla mashed potatoes 🙂
Prepare a large flat-bottomed mixing bowl or an empty pot, garlic powder, salt and black pepper.
Part 3 (2-3 min). Once the potatoes are cooked, immediately transfer them into the mixing bowl/empty pot. Pour in the hot milk, add garlic powder, salt and pepper.
It will look like there’s too much milk, but don’t worry – once you start mashing, the starches in the potatoes will thicken everything up.
Mash the potatoes well, mixing them lightly with a potato masher as you go. Mash longer for smoother texture, or shorter if you like your mashed potatoes chunky.
Taste and adjust the seasoning. Enjoy!
What can I serve with vegan mashed potatoes?
The possibilities are endless! These healthy vegan mashed potatoes make a great side for my barbecue seitan with homemade BBQ sauce, plus they’ll work really well alongside slow cooker vegan collard greens and smoky roasted Brussels sprouts.
If you’ve tried this recipe, I’d love to hear how it turned out! Rate this recipe below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
- 6 medium russet potatoes (about 2 cups cubed)
- 1 cup unsweetened almond milk
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- Pinch black pepper
- Fill a steamer pot with about 1 inch of water. Cover with a lid, bring to a boil over high heat on the stove.
- Meanwhile, wash and peel potatoes. Cut them into 1-inch cubes.
- Add the cubed potatoes into the steamer pot basket once the water starts boiling. Cover with a lid, reduce the heat to medium-high, and steam for 8-10 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, heat unsweetened almond milk in the microwave (1 min) or on stovetop (3-4 min) until hot. You don't want the milk to boil, but it needs to be uncomfortably hot if you test it with your finger.
- Once the potatoes are cooked, immediately transfer them into a flat-bottomed bowl or an empty pot. Add garlic powder, salt and pepper. Pour in the hot milk - it will look like too much milk at first, but the potato starches will thicken it.
- Mash the potatoes well, making sure to mix them lightly with a potato masher as you go. Mash longer for smoother texture, or shorter if you like your mashed potatoes chunky. Taste and adjust the seasoning. Enjoy!
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:3/4 cup
Amount Per Serving: Calories: 262Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 57gFiber: 6gSugar: 3gProtein: 7g
Question for you: What are your favorite vegan potato recipes?
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