These are the fluffiest, creamiest, Best Vegan Mashed Potatoes! Make them on the stovetop in 25 minutes and they're absolutely perfect.
- 10 cups filtered water for boiling the potatoes - before draining the potatoes, reserve 2 cups of this cooking water at the end of the boiling process
- 1-inch pieces pounds Yukon Gold or russet potatoes, peeled, chopped into
- 1 tablespoon salt (for boiling the potatoes)
- 1 teaspoon salt (for seasoning the potatoes after cooking and draining)
- vegan, soy-free butter
- 2/3 cup homemade vegan cashew cream (Learn more about How (and Why!) to Soak Cashews in this post)
- 1 head roasted garlic (roast in the air fryer or the oven) OR 1-2 large raw peeled garlic clove, pressed through a garlic press (not minced)*
- ground black pepper to taste (I usually do 1/2 teaspoon black pepper)
- caramelized onions (next level amazing!)
- fresh thyme sprigs
- diced fresh chives
- diced fresh Italian parsley leaves (large stems removed)
- a pat or two of vegan, soy-free butter
- Fill a 5.5 quart dutch oven or large pot with water and bring to a rolling boil. Add 1 tablespoon of salt and the peeled and chopped potatoes. Return the water to a rolling boil and boil for 10 minutes until potatoes are fork tender.
- Reserve 2 cups of the cooking water and drain the potatoes in a colander. Set aside.
- Working in batches, put the drained potatoes through a potato ricer and directly back into the dry dutch oven once "riced." Alternatively, you can mash the potatoes in the dry dutch oven with a potato masher. The potato ricer just makes them smoother, creamier and fluffier. The potato masher method will yield chunkier mashed potatoes.
- Add 1 teaspoon salt, 1 cup of the reserved cooking water, vegan butter, vegan cashew cream, minced garlic (or roasted garlic) and pepper to taste. Stir all ingredients together well with a wooden spoon. Taste and adjust seasonings to your liking.
- If you want your potatoes creamier, add in more of the reserved potato water.
- Serve with 1-2 pats of vegan, soy-free butter as garnish and a sprinkle of diced chives or fresh parsley or thyme. I love to serve caramelized onions overtop as well. You can also garnish with freshly ground black pepper if desired.
- Store leftovers in an airtight container for up to one week. Reheat mashed potatoes on the stovetop with 1/2-1 cup of reserved cooking water. Taste and adjust seasonings if needed. The cooking water helps to rehydrate the mashed potatoes without completely diluting the flavor.
- You can freeze these mashed potatoes too. Store in the freezer for up to three months. When you are ready to use you can reheat on the stovetop over medium heat with 1 cup of the reserved cooking water. Once thawed out you can taste and adjust seasonings if needed. The cooking water helps to rehydrate the mashed potatoes without completely diluting the flavor. If you think of it in advance you can move the frozen mashed potatoes from the freezer to the refrigerator 1-2 days before enjoying to make reheating faster.
I have made this recipe with both Yukon gold and russet potatoes and both work great. The Yukon gold have a slight yellow color and are creamier in my opinion. The russet potatoes yield a whiter mashed potato dish and they may take a bit longer to cook. Overall, I prefer the Yukon Gold potatoes.
For raw garlic: I love garlic and typically add a second large raw garlic cloves. If you are not a garlic lover, go with one clove to start. I find the raw garlic flavor mellows out once mixed into the mashed potatoes as the heat of the potatoes start to "cook" the garlic. The flavor will also mellow out if you make the mashed potatoes in advance. If you are making these potatoes just before serving then you can briefly saute the pressed garlic in olive oil before adding to the mashed potatoes. This will help the flavor mellow out.
- Prep Time: 15
- Cook Time: 10
- Category: Side
- Method: Stovetop
Keywords: vegan mashed potatoes