These fluffy Vegan Mashed Potatoes are the ultimate comfort food: rich, “buttery”, and totally dairy-free. Made with roasted garlic, creamy non-dairy milk, and melted vegan butter, they’re a plant-based indulgence even meat lovers can’t get enough of.
This recipe was written on October 16, 2024. It was updated with additional recipe information on November 5, 2025.
If there’s one side dish that never fails to bring me instant comfort, it’s a big helping of fluffy, creamy vegan mashed potatoes. They’re cozy, classic, and make every meal feel like a special occasion. I’ve made a lot of mashed potatoes over the years, but this dairy-free mashed potatoes recipe is hands-down my favorite! It’s light, fluffy, and rich, without being too heavy.
The secret is roasted garlic mashed into perfectly tender potatoes and creamy plant-based milk. And of course it wouldn’t be plant-based mashed potatoes without melty vegan butter for that classic flavor and melt-in-your-mouth texture you’ll crave. Serve these tasty tators as a side for Sunday supper, a holiday feast, or just because it’s a Tuesday and you deserve something warm and buttery. They are extra delicious topped with vegan mushroom gravy!
For more delicious vegan potato recipes, check out my Vegan Potato Salad, Roasted Beet and Potato Salad, and Vegan Lentil Soup.
Ingredients
Potatoes: I love using Russets for extra fluffy non-dairy mashed potatoes. Alternatively, use Yukon Gold potatoes for extra creaminess, or red potatoes for added texture. Wash your potatoes well to remove any dirt, and boil them whole.
Vegan Butter: Use a full-flavor vegan butter to keep these mashed potatoes vegan with a rich, buttery mouth-feel. Brands like Earth Balance or Miyoko are excellent options, or substitute with equal parts extra-virgin olive oil if you prefer a lighter, more peppery finish.
Salt: Adding Kosher salt when boiling the potatoes is key to creating a tender, mashable texture. Stirring fine sea salt into the vegan garlic mashed potatoes brings the flavors together.
Roasted Garlic: When roasted, garlic develops a nutty, sweet flavor that adds depth to the no-dairy mashed potatoes. Refer to my garlic roasting notes below for step-by-step instructions.
Soy Milk: Unflavored, unsweetened soy milk gives this vegan mashed potato recipe a creamy texture, without needing dairy. Another unsweetened unflavored plant-based milk, like cashew, oat, pea, or almond, can also be used. Just note that substitutions may affect the potatoes’ creaminess.
Optional Garnish: Freshly cracked black pepper adds a hint of warming spice, and chopped parsley adds a pop of color and herbaceous freshness.
How to Roast Garlic
Cut the tip off the end of a whole garlic bulb. Place the bulb in the center of a square of aluminum foil. Drizzle the bulb with one tablespoon of oil until fully covered. Wrap the garlic tightly in the foil and roast for 15 minutes in the air fryer at 375°F or 40 minutes at 350°F in the oven, until the garlic cloves are very tender and release easily when you squeeze the bulb.
How to Make Vegan Mashed Potatoes
Out-of-this-world, dreamy, fluffy, and plant-based mashed potatoes are all yours in just a few, anyone-can-do-it steps:
- Prepare Potatoes. Add the whole, cleaned potatoes and kosher salt to a large pot. Cover them completely with cold water and bring to a boil over high heat.
- Boil Potatoes. Reduce the heat to medium or medium-high and boil the potatoes for about 25 minutes or until they are tender when pierced with a fork.
- Drain Potatoes. Strain the water and allow the potatoes to cool at room temperature for at least 10 minutes or until safe to handle.
- Remove Potato Skins (Optional). Carefully remove the skins from all or part of the potatoes, depending on whether you want skins in the mashed potatoes. I will occasionally keep the skin on half of the potatoes for added texture.
- Mash Potatoes. Place the potatoes in a mixing bowl (or back into the pot, as I did in the pictures) with vegan butter, salt, and roasted garlic and mash with a potato masher or whisk (my favorite mashing tool) until just combined. Pour in the soy milk and mash until you reach your desired texture.
- Season to taste. Add sea salt and cracked black pepper to taste and garnish with fresh, minced parsley. Serve hot.
Jenné’s Recipe Pro-Tips
- Use cold water. Start the potatoes in cold water to prevent them from becoming gluey. Cover them completely with cold water before bringing them to a boil.
- Cook potatoes whole. Boil the potatoes whole with the skins to lock in the starch and prevent the interior from absorbing too much moisture. This method makes the fluffiest and best vegan mashed potatoes.
- Drain before mashing. After cooking the potatoes, drain the water and allow them to cool for at least 10 minutes. This makes them easier to handle and also helps remove excess water, so you don’t have a watery mash.
- Use room temperature vegan butter and milk. Bring both to room temperature before mashing to keep the mash hot and ultra-creamy.
- Avoid overmashing. I highly recommend using a potato masher or whisk instead of a stand mixer. For super smooth potatoes, remove the skins after boiling, add more non-dairy milk, and use a rice mill. Overmixing can yield a gluey, heavy texture.
- Adjust texture (and skins). The texture of this vegan mashed potatoes recipe can be adjusted per your preference. For a heartier mash, leave some or all of the potato skins on.
- Taste before final seasoning. After mashing, taste the plant-based mashed potatoes before adding more salt and pepper (if using). This prevents over-salting, especially if the vegan butter is salted.
Recipe Variations
Switch up this mashed potatoes dairy-free recipe to suit different tastes and preferences with the following delicious ideas:
- Extra Garlicy: For a bolder garlic kick, stir in 1-2 cloves of freshly grated raw garlic to taste instead of roasted garlic. You can also combine roasted and raw garlic for layered flavor.
- Extra Creamy: If you prefer a more luxuriously smooth mashed potatoes recipe vegan variation, mash in 1-2 tablespoons of vegan sour cream, vegan cream cheese, or vegan mayonnaise for the creamiest potatoes ever.
- Herby & Fresh: Garnish the vegan garlic mashed potatoes with up to 1 tablespoon of additional herbs like chopped rosemary, chives, thyme, or extra parsley, to elevate the fresh, herbaceous flavor.
- Smoky: Add a dash of smoked paprika or chipotle powder to taste for a subtle smoky flavor that pairs well with vegan gravy or barbecue mains.
- Cheesy: Stir in 2-3 tablespoons of nutritional yeast or shredded vegan cheddar to taste for flavorful cheesy vegan mashed potatoes.
- Truffle: Drizzle in 1 teaspoon of truffle oil or sprinkle with truffle salt before serving for a restaurant-worthy version perfect for holidays or date night.
Serving Suggestions
These light, fluffy, and buttery vegan potatoes are a dreamy complement to many main dishes, whether you’re hosting a fancy dinner, holiday gathering, or just craving a comfort meal. Enjoy them as is or topped with vegan mushroom gravy, paired with some of my favorite mains:
Storage Directions
- Refrigeration: Allow leftover mashed potatoes to cool completely before transferring to an airtight container and storing in the refrigerator for up to 4-5 days. I don’t recommend freezing this recipe.
- Reheating: Reheat gently in a saucepan on medium-low heat, stirring occasionally until heated through. Add a splash of non-dairy milk while reheating to restore the creaminess.
Frequently Asked Questions
Nearly any unflavored and unsweetened plant milk, such as soy, almond, oat, or cashew, can substitute for cow’s milk when making plant-based mashed potatoes.
While boiling the potatoes whole will give you the fluffiest, most tender texture, you can absolutely make this recipe with cubed potatoes for a quicker cook time. Cut them into 1–2-inch pieces, and cook as directed until fork-tender, about 10-15 minutes. Just keep a close eye on them, as cubed potatoes cook faster and can become waterlogged or mushy if overcooked.
Yes! For a mellow garlic flavor, boil the potatoes with a couple of peeled, smashed garlic cloves (or the cloves of a whole bulb). The garlic softens as it boils, infusing the potatoes with a gentle flavor as they cook. Drain everything together, then mash according to the mashed potatoes recipe dairy-free directions.
Definitely. Instead of vegan butter, extra virgin olive oil and refined coconut oil are both great substitutes to keep this mashed potatoes recipe dairy-free. The olive oil will provide a fruity and peppery flavor profile, whereas the coconut oil adds a sweet and nutty finish. Substitute them 1:1 with the vegan butter.
More Vegan Side Dish Recipes
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Add the whole potatoes and kosher salt to a large pot. Cover with cold water and bring to a boil over high heat.
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Reduce the heat to medium or medium-high and boil the potatoes for about 25 minutes or until they are tender when pierced.
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Drain the potatoes. Cool them at room temperature for 10 minutes or until safe to handle.
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Carefully remove the skins from all or part of the potatoes, depending on if you want skins in the mashed potatoes.
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Place the potatoes back into the pot they were boiled in, and add the vegan butter, salt, and roasted garlic and mash until just combined. Pour in the soy milk and mash until you reach your desired texture. Add more soy milk to thin as needed.
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Season the potatoes to taste with more salt. Serve hot and garnish with fresh parsley and black pepper.
Storage Directions
- Refrigeration: Allow leftover mashed potatoes to cool completely before transferring to an airtight container and storing in the refrigerator for up to 4-5 days. I don’t recommend freezing this recipe.
- Reheating: Reheat gently in a saucepan on medium-low heat, stirring occasionally until heated through. Add a splash of non-dairy milk while reheating to restore the creaminess.
Recipe Pro-Tips
- Use cold water. Start the potatoes in cold water to prevent them from becoming gluey. Cover them completely with cold water before bringing them to a boil.
- Cook potatoes whole. Boil the potatoes whole with the skins to lock in the starch and prevent the interior from absorbing too much moisture. This method makes the best vegan mashed potatoes.
- Drain before mashing. After cooking the potatoes, drain the water and allow them to cool for at least 10 minutes. This makes them easier to handle and also helps remove excess water, so you don’t have a watery mash.
- Use room temperature vegan butter and milk. Bring both to room temperature before mashing to keep the mash hot and ultra-creamy.
- Avoid overmashing. I highly recommend using a potato masher or whisk instead of a blender. Overmixing can yield a gluey, heavy texture.
- Adjust texture (and skins). The texture of this vegan mashed potatoes recipe can be adjusted per your preference. For a heartier mash, leave some or all of the potato skins on. For ultra-smooth dairy-free mashed potatoes, remove the skins after boiling and add more non-dairy milk until you reach your desired whipped consistency.
- Taste before final seasoning. After mashing, taste the plant-based mashed potatoes before adding more salt and pepper (if using). This prevents over-salting, especially if the vegan butter is salty.
Calories: 216kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 2679mg | Potassium: 912mg | Fiber: 3g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg