Creamy vegan mashed potatoes will never fail as a classic side dish! You need just simple ingredients and 20 minutes for a family-friendly dish everyone will love. Completely dairy-free, oil-free and gluten-free. Serve with gluten-free vegan gravy for ultimate perfection!
I don't want to sound cliche, but know I inevitably will. Oftentimes, the simple things are the best - especially when we're talking about food. Whether for special occasions or a weeknight dinner, I try not to overcomplicate things, and feel super accomplished when something simple is next-level delicious.
Of course, it is fun to get creative. I love trying new dishes, desserts, etc., to wow everyone by the versatility of vegan cooking. Yet for me, it's the basics that really do it. Hence, today I'm sharing a guide with you on how to create the perfect creamy vegan mashed potatoes!
Creamy vegan mashed potatoes
The great thing about these mashed potatoes is that not only do they not require any butter or milk, but they are also oil-free and made without 'fancy' vegan alternatives. Of course, you can go down the vegan milk/butter route. But this version is certainly cheaper. Plus, the end result is on the healthier side, using wholesome ingredients.
These mashed potatoes have that melt-in-your-mouth quality that we all adore. There is a classic undertone of garlic, with some cheesiness and a hint of umami as well. Nothing complicated, just the simple, comforting flavours we all adore during any season. I would definitely recommend making these for a family dinner. I guarantee that everyone will be going back for seconds!
How to make creamy mashed potatoes without milk
There are numerous ways you can achieve creaminess when making vegan mashed potatoes. As mentioned, you can simply sub in vegan butter and milk. In that case, use an unsalted butter and a milk alternative such as unsweetened almond milk, which won't leave an overpowering aftertaste.
For this recipe, I added a mixture of coconut milk from a can and some of the broth left over from cooking the potatoes. Do not worry about the coconut milk addition - it is perfect for adding creaminess and due to the neutralising effect of the other ingredients, there mashed potatoes do not taste like coconut!
How to serve vegan mashed potatoes
Of course, they are perfect by themselves as a side dish. Of course, in that case, a good sauce such as vegan gravy is essential. However, you can also make vegan mashed potatoes the star of the show! Here, I served them with my miso glazed mushrooms, resulting in a dinner I wouldn't mind having every day.
What makes this vegan side dish amazing?
It is...
- Creamy and comforting.
- Perfect for occasions like Christmas and Thanksgiving
- Ideal as a side dish.
- Full of flavour.
- Gluten-free.
- Oil-free.
- Made without fancy ingredients.
- Ready in 20 minutes.
How to make this easy creamy mash
- Start by boiling the potatoes for around 15 minutes, until fully softened and tender. In my experience, Russet potatoes are the variety which leads to the creamiest result.
- Drain the potatoes but retain ¼ cup of the water.
- Transfer the potatoes to a mixing bowl and mash with a potato masher until almost fully puréed. Then, add the cooking water, coconut milk, tamari, nutritional yeast, garlic granules and celery salt. Continue mashing until a fully smooth and creamy consistency is achieved.
Other vegan side dish recipes
Let me know in the comments: what's your favourite holiday dish to veganise? If you give these creamy vegan mashed potatoes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
📖 Recipe
Equipment
- Potato masher
Ingredients
- 4 medium potatoes, (About 700g/25oz), peeled and chopped*
- ¼ cup coconut milk
- 1 teaspoon tamari
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic granules
- ½ tsp celery salt
Instructions
- Start by boiling the potatoes for around 15 minutes, until fully softened and tender.
- Drain the potatoes but retain ¼ cup of the water.
- Transfer the potatoes to a mixing bowl and mash with a potato masher until almost fully puréed. Then, add the cooking water, coconut milk, tamari, nutritional yeast, garlic granules and celery salt. Continue mashing until a fully smooth and creamy consistency is achieved..
Notes
- In my experience, Russet potatoes are the variety which leads to the creamiest result.
Nutrition (estimated per serving)
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