Is there anything more comforting than a big bowl of perfectly fluffy vegan mashed potatoes? As a side dish or just to scoop up because you need the ultimate comfort food it can't be beaten. It's creamy, comforting and perfect for serving with hearty stews, as a side at Thanksgiving or just for a mid week dinner.
Mash is the ultimate comfort food when the weather cools down and all you want is to cozy up inside. It's the perfect side dish whether accompanying Thanksgiving Dinner or to pile a hearty stew on top of, as a partner to a good vegan meatloaf, as well as being essential for making the English classic, Bangers & Mash.
If you're a fan of a hearty stew to go with your mash, then this Chestnut and Mushroom Bourguignon is the perfect pairing , or why not try serving it with this Vegan Onion Gravy along with your favourite plant-based sausages. And of course if you have any leftover mashed potatoes, you must make these Leftover Mashed Potato Fritters!
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🥔Ingredients
Here are the simple ingredients you'll need to make these fluffy mashed potatoes. I've included a section on variations of mash you might like to check out a little later in the post too!
- Potatoes: The type of potatoes matters so pay attention when buying them! You want the floury type of potatoes that fluffs up well. In the UK good ones to choose are Maris Piper or King Edward. (which make soft fluffy clouds). In the USA and Canada Yukon Gold potatoes and Russet potatoes are perfect. And in Australia choose Red Royale, Coliban or Sebago potatoes. Avoid waxy or new potatoes as they don't fluff up and result in lumpy mash.
- Good Quality Vegan Butter: I like to use Flora block butter which has a great buttery flavor. Earth Balance is a good option in the USA and Nuttelex is good in Australia.
- Plant Milk: Make sure to choose an unsweetened non-dairy milk (No one wants vanilla flavored potatoes). I prefer oat milk, however your favourite soy milk, cashew milk or even almond milk will work.
- Flakey Sea Salt and Cracked black pepper to season.
- Optional but delicious: A big dollop of Dijon Mustard, a glug of good quality olive oil and nutritional yeast for a delicious umami flavor.
See recipe card for quantities.
👩🍳Instructions
Here's how to make your perfect fluffy mash!
1. Peel your potatoes but leave them whole. Cover with cold water then bring to the boil. Boil until fork tender.
2. Drain the potatoes and return them to the pan. Let the cooking water steam dry off so you don't end up with watery mash.
3. Add the vegan butter and plant-based milk to the saucepan and let the butter melt a little over the heat. Remove from the heat and get mashing.
4. Keep mashing until you have delicious fluffy mash. An old fashioned potato masher like the one pictured helps with gettting a great texture or use a potato ricer.
Season to taste. Add any flavorings in towards the end and mash in well.
Hint: Let the drained potatoes dry off a little over a low heat, then add in the butter to melt it. This not only helps keep the mash from being watery but speeds up the process so you don't have to melt the butter in a separate pan.
🌶️Substitutions & Variations
Adding in extra flavors and vegetables to mash is a personal preference. Take into account what you're serving it with, do you want a punch of garlic, or is a creamy indulgent mash more appropriate.
- Skin on or Skin off? - For fancy occasions or for the ultimate in comfort food I like to do skin off, but for everyday I keep the skin on. Of course you can do you.
- Extra Cheesy- Add in extra nutritional yeast and/or some vegan cheese
- Roasted Garlic- Roast a whole head of garlic and squeeze it into the mash once it's nice and caramelised. Or just add some finely chopped garlic or garlic powder for a punchier flavor.
- Mustard- A good tablespoon or more of dijon mustard or seeded mustard is delicious in mash, especially if you're serving it with something very rich like a bourguignon stew.
- Extra creamy- for a super creamy indulgent mash add in some vegan sour cream or cashew cream or creme fraiche.
- Sweet Potato Mash- Swap out all the potatoes or half the potatoes for sweet potato for a creamy sweet potato mash.
🔪Equipment
You'll need a large pot to boil the potatoes in, a potato peeler and a masher. I find my old fashioned potato masher with hard edges rather mashes better than newer round tools. Alternatively a potato ricer also works. Avoid using a food processor as you'll end up with claggy gluey potatoes rather than a lovely creamy texture.
🫙Storage
Store any leftovers in an airtight container for up to a week in the fridge. To freeze, use a freezer-safe container and freeze up to 3 months. Thaw then heat well before eating.
Top tip
For the ultimate fluffy potatoes you want the pototo starch to stay quite dry rather than get waterlogged. Steam the potatoes off once drained for a minute or two in their pan, then add in the butter and melt that before starting to mash.
❓FAQ
Any unsweetened plant-milk can be used. Oat milk or soyamilk are a good alternative.
More Sides:
Want some more sides to try? These are delicious.
Potato lover?
You're going to love these other potato recipes..
📖 Recipe
Perfect Fluffy Vegan Mashed Potatoes
Equipment
- 1 Potato masher
- 1 potato peeler
- 1 Large pot
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 kg (2 ⅕ lb) potatoes (floury such as maris piper or red russet)
- 500 ml (2 cups) plant-milk
- 100 g (⅕ lb) vegan butter
- 1 tablespoon dijon mustard (optional)
- 1 teaspoon flakey sea salt (to taste)
- 1 teaspoon black pepper (or to taste (or white pepper) )
Instructions
- Peel the potatoes and leave them whole. Add to a large pot and cover in cold water.
- Set the potatoes on to boil for at least 15 minutes and simmer until fork tender all the way through.1 kg potatoes
- Drain the potatoes and return to the pot. Set the pot back on the stove for a minute and let the potatoes steam off any excess water.
- Cube the vegan butter and add to the pot. Let it melt, then start mashing.100 g vegan butter
- As you mash with either a potato masher or ricer, add in the plant-milk. Season to taste.500 ml plant-milk, 1 teaspoon flakey sea salt
- Keep mashing until the potatoes are fluffy.
- Add dijon mustard and any other seasonings to taste. If you like you can add more milk or butter to your own preference.1 tablespoon dijon mustard, 1 teaspoon black pepper
- Serve with a little extra butter over the top and a sprinkle of chives if you're feeling fancy.
Notes
- Skin on or Skin off? - For fancy occasions or for the ultimate in comfort food I like to do skin off, but for everyday I keep the skin on. Of course you can do you.
- Extra Cheesy- Add in extra nutritional yeast and/or some vegan cheese
- Roasted Garlic- Roast a whole head of garlic and squeeze it into the mash once it's nice and caramelised. Or just add some finely chopped garlic or garlic powder for a punchier flavor.
- Mustard- A good tablespoon or more of dijon mustard or seeded mustard is delicious in mash, especially if you're serving it with something very rich like a bourguignon stew.
- Extra creamy- for a super creamy indulgent mash add in some vegan sour cream or cashew cream or creme fraiche.
- Sweet Potato Mash- Swap out all the potatoes or half the potatoes for sweet potato for a creamy sweet potato mash.
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