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Easy super creamy and tasty vegan mashed potatoes
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4 from 1 vote

Vegan Mashed Potatoes

Vegan Mashed Potatoes are rich and creamy with a hint of garlic and umami - the perfect hearty side dish. Includes tips on different ways to cook and tweak the recipe based on your cookware and taste. Choose your cooking method below.
Prep Time5 minutes
Cook Time35 minutes
Course: Dinner, Side
Servings: 4
Author: Thomas

Equipment

  • Instant Pot (optional)
  • Steamer Pot (optional)

Ingredients

  • 2 pounds potatoes scrubbed and cut (see notes)
  • 1 cup unsweetened unflavored plant milk
  • 3 Tablespoons plant-based butter divided
  • 4 cloves garlic minced
  • 1/2 cup plant-based cream cheese such as Tofutti or Violife, optional
  • 1/2 cup nutritional yeast optional
  • 1/4 cup chives minced, optional garnish
  • Salt and pepper to taste

Instructions

Cook the Potatoes in the Instant Pot

  • Fill the Instant Pot with 1-2 inches (2.5-5 centimeters) of water. Place the steaming rack into the Instant Pot. Stack the cut potatoes on top of the rack so that they’re all above the water. Close and seal the lid and cook on manual for 7 minutes. Allow the pressure to release naturally.
  • While the potatoes cook, heat 1 Tablespoon of the plant-based butter in a small skillet over medium heat. When hot, add the garlic. Stir until fragrant and tender, 5-6 minutes (see note). Turn off the heat and set the garlic butter mixture aside.
  • When the pressure has fully released, remove the potatoes from the Instant Pot. Pour out the remaining water and remove the steaming rack. Return the potatoes to the pot. Add the rest of the ingredients, including the garlic butter mixture but excluding the chives, if using.
  • Set the Instant Pot to “Saute”. Mash and combine everything together. Continue to mash slowly as the mixture heats up and the potatoes reach the desired consistency. It took about 6 minutes for the potatoes to thicken to the way I like them.

Steam the Potatoes on the Stove

  • Prepare a steamer pot large enough to hold the potatoes with 1-2 inches of water. Heat over high heat. When the water begins to boil, add the potatoes to the steamer basket. Cover the pot and steam until tender, about 20 minutes.
  • While the potatoes cook, heat 1 Tablespoon of the plant-based butter in a small skillet over medium heat. When hot, add the garlic. Stir until fragrant and tender, 5-6 minutes (see note). Turn off the heat and set the garlic butter mixture aside.
  • When the potatoes are cooked, drain the water from the pot and remove the steamer basket. Combine the potatoes and other ingredients, including the butter garlic mixture but excluding the chives, in the pot.
  • Turn to medium-low heat. Mash and combine everything together. Continue to mash slowly as the mixture heats up and the potatoes reach the desired consistency. It took about 6 minutes for the potatoes to thicken to the way I like them.

Boil the Potatoes on the Stove

  • Prepare a large, heavy pot of water, about 2/3 full, adding about 1/2 Tablespoon of salt to the water. Bring the water to a boil over high heat. Add the potatoes very carefully to avoid splashing hot water out of the pot. Boil the potatoes until they can be easily pierced with a fork, 12-15 minutes.
  • While the potatoes cook, heat 1 Tablespoon of the plant-based butter in a small skillet over medium heat. When hot, add the garlic. Stir until fragrant and tender, 5-6 minutes (see note). Turn off the heat and set the garlic butter mixture aside.
  • When the potatoes are cooked, drain the water from the pot. Combine the potatoes and other ingredients, including the butter garlic mixture but excluding the chives, in the pot.
  • Turn to medium-low heat. Mash and combine everything together. Continue to mash slowly as the mixture heats up and the potatoes reach the desired consistency. It took about 6 minutes for the potatoes to thicken to the way I like them.

Notes

You can either peel or scrub the potatoes, depending on whether you’re OK with potato peels in the finished mash. You can also peel the potatoes after cooking (you can do it by hand at that point).
Russet and Yukon gold potatoes make the best mash because of their relatively high starch content.
Cut the potatoes so that the largest dimension on any piece isn’t more than 2 inches (5 centimeters). For most potatoes, it’s enough to just cut them in half.
Take note as you cook the garlic - if it starts to brown, it will create a stronger garlic flavor. If you don’t want a stronger garlic flavor, remove the pan from the stove for a brief moment and reduce the heat.