INGREDIENTS FOR VEGAN MASHED POTATOES
Russet and Yukon Gold Potatoes: I like to use half russet potatoes and half Yukon. Feel free to just use one over the other if you prefer, but note that Yukon Golds will make for a runnier, softer mashed potato, and Russet will give you a stiffer mashed potato. You’ll likely want to add more potato cooking water with the latter.
Vegan Butter: Make sure the butter is softened and not too stiff so it melts and incorporates easily into the potato mash. My favorite vegan butter brands are Miyoko’s, Earth Balance, and Flora Plant Butter. All will work well here!
Fresh Garlic Cloves: minced or grated, but don’t overdo it on the raw garlic! Roasted garlic is also fabulous here if you have it.
Sea Salt + Pepper: always important – make sure your potatoes are well seasoned!
White Miso Paste: this may seem surprising, and it’s not a common ingredient for mashed potatoes, but it adds such a lovely umami flavor. It’s barely noticeable and it’s optional, but I love adding it to these mashed potatoes to add that little extra something something.
Fresh chives: chopped for serving, these are the perfect garnish! Any other fresh herbs or scallions can also be used.
HOW TO MAKE VEGAN MASHED POTATOES
These mashed potatoes are incredibly easy to whip up! Not to mention how creamy they come out, full of simple yet flavorful ingredients. You will either need a potato ricer or a potato mash tool to get a good consistency. The ricer will help your potatoes be super smooth and creamy. The masher is perfect if you prefer a most rustic, chunky texture. Here’s how to make vegan mashed potatoes:
- Peel the potatoes and cut into large chunks. Place them in a large saucepan or dutch oven. Cover in about 1 inch of water with salt and stir.
- Bring water to a boil and cook until fork-tender, soft all the way through. This will take about 15-20 minutes, depending on the size of the potato pieces.
- Reserve 1 cup of potato cooking water in a liquid measuring cup. Then drain the potatoes and set aside.
- Soften the vegan butter, then place it in a small bowl. Add in minced garlic and white miso paste. Whisk until well combined.
- Return the potatoes to the pan and cook for a few minutes over low heat to cook off any excess moisture. Run the potatoes through a potato ricer if using or mash with a potato masher.
- Add in the butter mixture and stir to melt and incorporate. Slowly add in the reserved cooking water, mashing as you do, until you reach your desired consistency.
- Taste for seasoning and add in more sea salt, pepper, or garlic as needed.
- Garnish with fresh chives and more vegan butter before serving!
MASHED POTATOES WITH GRAVY
TIPS FOR THE BEST MASHED POTATOES
MORE HEALTHY THANKSGIVING RECIPES
- Vegan & Gluten-Free Mushroom Stuffing
- Sweet Potato Casserole with Pecan Crumble (Vegan)
- Autumn Kale Harvest Salad with Apple Cider Vinaigrette
- Vegan & Paleo Pumpkin Cheesecake
- Paleo Apple Pie (with Vegan Option)
The best creamy vegan mashed potatoes made with plant-based butter, fresh garlic, and healthy ingredients! These mashed potatoes are so simple to make and perfect served with homemade gravy for Thanksgiving dinner.
- 3 pounds potatoes, I use half Russet and half Yukon Gold potatoes
- 1½ teaspoons sea salt + more to taste
- 6 tablespoons vegan butter, softened
- 1 tablespoons white miso paste, optional – adds lovely savory flavor though
- 1–2 cloves garlic, minced or grated
- Freshly cracked black pepper to taste
- Chopped fresh chives, for serving
- Start by preparing the potatoes. Peel the potatoes and cut into large, relatively even chunks. Place the potatoes in a large saucepan or Dutch oven and cover them by about 1 inch in water. Add 1 teaspoon of salt and stir.
- Bring to a boil and cook until the potatoes are fork-tender. They should be soft all the way through. This will take about 15-20 minutes but can vary based on the size of your potato pieces.
- Reserve about 2 cups of the potato cooking water in a liquid measuring cup, and then drain the potatoes well.
- Once the vegan butter is softened, place it in a small bowl and add the garlic and miso paste. Using a fork or small whisk, mix them together until well combined.
- Return the potatoes to the pan and cook for a few minutes over low heat to cook off any excess moisture. Run through a potato ricer if you’re ricing the potatoes, or using a potato masher to mash well. Stir in the butter mixture until melted and incorporated. Slowly add the reserved cooking water, mashing, and folding as you add, until you reach your desired consistency.
- Taste for seasoning and add salt and freshly cracked black pepper to taste.
- Garnish with fresh chives and more vegan butter before serving warm.
You can replace up to one pound of the potatoes with cauliflower to lighten this dish up if you like, as well. If you do, make sure the cauliflower is super tender so it mashes well with the potatoes!
Keywords: thanksgiving, vegan, gluten free, mashed potatoes, vegetarian, healthy, side dish