This creamy vegan mashed potatoes recipe made from whole organic spuds is an all-time favorite!
There’s something undeniably comforting about a bowl of creamy mashed potatoes—and going vegan doesn’t mean giving that up.
In fact these delicious vegan mashed potatoes are every bit as creamy, fluffy, and flavorful without the dairy.
All it takes is plant milk, olive oil, vegan butter, and some healthy herbs. Toss a little garlic and chives on top, and they’re a win!
Or a rich and creamy gravy with yummy mushrooms. 😋
Creamy Vegan Mashed Potatoes Recipe
A lot of people think that creamy mashed potatoes are a treat they can’t afford. They’re either too fattening, too high in carbs, too starchy, or all of the above.
But when your potatoes are organic and nutrient-dense—purples, reds, or blues with healthy toppings—and packed in their peels—the peels are chock-full of nutrients—they’re not only a treat you can afford, they’re a super healthy side (or meal).
Here’s what you’ll need (full recipe below):
Equipment
- Large pot.
- Saucepan.
- Electric mixer.
- Colander.
- Food storage container.
- Flatware/cutlery.
- Knife set.
- Cutting board.
- Bowls.
Purple and blue potatoes aren’t just eye-catching—they’re packed with nutrients! Their vibrant color comes from anthocyanins, the antioxidant found in blueberries and red cabbage.
According to Dr. Michael Greger, purple and blue potatoes pack way more antioxidants than russets and whites. They boost heart-health, gut-health, brain-health, and offset disease.
Beyond that, they have a slightly nuttier, earthier taste.
When it comes to cooking mashed potatoes, it’s crucial not to over-boil the spuds. As soon as you can pierce a knife in—roughly 15-20 minutes—they’re done. Promptly rinse in cold water and thoroughly drain before the next step.
Ingredients
- 1 gal filtered water.
- 6 large potatoes.
- 1/2 cup plant milk unsweetened coconut or coconut cream
- 3 tbsp olive oil.
- 1/4 cup vegan butter.
- 1 tsp grains of paradise
- 1 1/2 tsp pink salt.
- 1 tsp black pepper.
- 1 tbsp nutritional yeast.
- 1 tsp Italian seasoning.
- 1 tsp garlic powder.
- 1 green onion
- 1 tbsp chives.
Vegan Mashed Potatoes
Turning a basic mashed potatoes recipe into a garlic mashed potatoes recipe is as easy as it sounds. Simply add garlic powder and/or chopped raw garlic when mixing.
However, since the bioactive compounds like allicin in garlic are heat sensitive, sprinkle some on top at the end with say, vegan sour cream, butter, chives, gravy, green onions, chili flakes, etc.
Wouldn’t want to miss all those amazing benefits! 💚
Instructions
- Fill a large pot a little over halfway with filtered water and bring to a boil while you’re washing and quartering the potatoes.
- Add all the potatoes when the water’s boiling, then stir and reduce to a brisk simmer for about 15-20 minutes or until you can easily pierce them with a fork or knife. Make sure they’re somewhat tender but not mushing down (don’t overcook).
- Drain in a colander with cold water and shake well to remove all excess fluid. If you’re multi-tasking or didn’t pre-bake the potatoes and want to ramp nutrients, set them in the freezer for 10 minutes or in the fridge to cool.
- Add them to a mixing bowl with all the ingredients except fluid and mash them first with a manual potato masher, then use the mixer if you want them creamy and smooth. But again, don’t overmix.
- Add the fluid slowly and carefully because it’s easy for them to get too thin.
- Once they’re done return to the saucepan and heat, stirring continuously because they’ll stick to the pan.
- Serve hot with your favorite toppings.
Vegan mashed potatoes are great by themselves, but clearly they’re a popular side. The leftovers can be used for potato patties, potato soup, potato pancakes, or simply warmed up with ramped prebiotics.
And by the way, nutritional yeast boosts flavor, nutrients, and slightly thickens the texture of mashed potatoes, but you have to like the taste. (Read up on it here.)
Mashed Potato Add-Ons
🧄 Flavor Boosters
- Roasted garlic – mellow, sweet, and buttery.
- Caramelized onions – adds a rich umami depth.
- Nutritional yeast – cheesy, savory vibes without the dairy.
- Miso paste (white or yellow) – for that umami magic.
- Smoked paprika or chipotle powder – smoky heat.
🌿 Herbs & Greens
- Fresh chives – mild onion flavor.
- Parsley or dill – bright and herby.
- Thyme or rosemary – earthy and aromatic.
- Wilted spinach or kale – for a nutrient boost and a pop of green.
🧈 Creamy Enhancers
- Vegan butter – classic richness.
- Full-fat coconut milk – creamy with a hint of sweetness (pairs well with garlic).
- Cashew cream – homemade and ultra-smooth.
- Olive oil (extra virgin) – smooth, peppery flavor.
🧂 Texture & Toppings
- Toasted pine nuts or slivered almonds – nutty crunch.
- Sautéed mushrooms – earthy and meaty (esp. cremini or shiitake).
- Crispy shallots or fried leeks – golden and crispy topping.
- Vegan parmesan or almond “parm” – nutty, cheesy topping.
🍋 Brightness & Balance
- Lemon zest or juice – for brightness and to cut richness.
- Apple cider vinegar – just a splash to balance flavors.
Enjoy! 💚🥔😋
Vegan Mashed Potatoes Recipe
Equipment
Ingredients
- 1 gal filtered water.
- 6 large potatoes.
- 1/2 cup plant milk unsweetened coconut or coconut cream
- 3 tbsp olive oil.
- 1/4 cup vegan butter.
- 1 tsp grains of paradise
- 1 1/2 tsp pink salt.
- 1 tsp black pepper.
- 1 tbsp nutritional yeast.
- 1 tsp Italian seasoning.
- 1 tsp garlic powder.
- 1 green onion
- 1 tbsp chives.
Instructions
- Fill a large pot a little over halfway with filtered water and bring to a boil while you’re washing and quartering the potatoes.
- Add all the potatoes when the water’s boiling, then stir and reduce to a brisk simmer for about 15-20 minutes or until you can easily pierce them with a fork or knife. Make sure they’re somewhat tender but not mushing down (don’t overcook).
- Drain in a colander with cold water and shake well to remove all excess fluid. If you’re multi-tasking or didn’t pre-bake the potatoes and want to ramp nutrients, set them in the freezer for 10 minutes or in the fridge to cool.
- Add them to a mixing bowl with all the ingredients except fluid and mash them first with a manual potato masher, then use the mixer if you want them creamy and smooth. But again, don’t overmix.
- Add the fluid slowly and carefully because it’s easy for them to get too thin.
- Once they’re done return to the saucepan and heat, stirring continuously because they’ll stick to the pan.
- Serve hot with your favorite toppings.
Nutrition
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