I’ll be the first to admit that vegan mashed potatoes can be underwhelming. They often lack the creamy texture and rich taste found in classic mashed potatoes. And at the holidays, the last thing you want to do is insist that your vegan version of a beloved dish is just as good…and then disappoint everyone.
But I’m here to tell you that creamy yet fluffy, rich and luxurious vegan mashed potatoes are possible, if you know right techniques.
In this post, I share seven secrets to making amazing vegan mashed potatoes at home, plus step-by-step instructions, so you can confidently impress your loved ones at the holidays.
Prefer crispy potatoes to mashed potatoes? Make my Ultimate Crispy Roasted Potatoes!
In this post:
1. Seven secrets for vegan mashed potatoes
2. Ingredient Notes
3. Step by Step Instructions
4. Frequently Asked Questions
5. Recipe Card
Seven secrets to making amazing vegan mashed potatoes
Virtually all of the search traffic for “vegan mashed potatoes” is either in the week before Thanksgiving or the week before Christmas. In other words, this is a holiday dish, not an everyday dish.
So to me, the focus should be on making this dish as delicious and as crowd pleasing as possible, not as “healthy” as possible.
With that said, here are seven secrets to absolutely amazing vegan mashed potatoes.
Also, I should note that I updated this recipe as of December 2024. While the original recipe was delicious when freshly made, some users reported that when reheating leftovers, the potatoes turned soupy.
This updated version avoids those potential problems with a few minor tweaks and is even better than before: super fluffy yet also creamy, delightfully buttery and savory, and they reheat well too!
Secret #1: Use the right mix of potato varieties
I’ve been making mashed potatoes for 20 years (yes, 20 years!), and I’ve tried every potato variety. My favorite mashed potatoes contain a combo of two types of potatoes.
Russet potatoes are high in starch, which means they’ll bring the fluffy texture that you love about mashed potatoes. However, they’re light on potato flavor, which is where Yukon Golds come in.
Yukon Gold potatoes have loads of potato flavor. They’re also naturally creamy, which makes mashed potatoes rich and luscious, but they’re a bit lower in starch and a bit waxier.
Takeaway: Combining Russet and Yukon Gold potatoes gets you mashed potatoes that are fluffy and light yet creamy and rich, and high in potato flavor.
The updated version uses a 2:1 Russet to Yukon Gold ratio, yielding a lovely fluffy-creamy ratio without turning soupy when reheated.
This is the same potato combo I use for my Fluffy Mashed Potatoes recipe in my cookbook, The Vegan Instant Pot Cookbook, so if you love using your Instant Pot, be sure to check it out!
Secret #2: Choose the right plant-based milk
Traditional mashed potatoes contain a lot of high-fat dairy like half-and-half or heavy cream, as well as butter and often sour cream. As my version is dairy-free, these additions are obvi not an option.
Takeaway: In my testing, I’ve found that canned lite coconut milk works best. It provides creaminess without weighing the potatoes down (as full-fat coconut milk might). And have no fear, they do not taste like coconut! The flavor of the potatoes, miso, vegan butter, and roasted garlic are the flavors you taste (YUM!).
If you are allergic to coconut, there are alternate suggestions in the FAQ section.
Secret #3: Add umami with miso butter
In my pre-vegan days, I added sour cream and parmesan cheese to my mashed potatoes to provide a an irresistible savory note, so I knew I wanted to find a plant-based way to bring in the umami.
My secret weapon is miso butter, which adds such a complex, rich, savory taste often missing in plant-based mashed potatoes.
When you cream vegan butter with white miso and add roasted garlic, it becomes a serious umami bomb that will have your family coming back for more. If you’re looking more recipes that incorporate miso butter, be sure to check out my vegan mushroom risotto.
Secret #4: Salt as you go
Potatoes are dense little nuggets and need a generous amount of salt to penetrate them from within in order to be properly seasoned.
Takeaway: To ensure your mashed potatoes are well-seasoned (and neither bland nor overly salty at the end), generously salt the water the potatoes are boiled in. This infuses flavor directly into the potatoes.
You can’t replicate that depth of flavor by just sprinkling on some salt on top of the mashed potatoes at the end.
Similarly, after mashing the potatoes, taste, season with salt, then taste again, and continue seasoning until they taste just right to you.
Secret #5: Dry potatoes before mashing
After you boil the potatoes, please be sure to dry them. If you just quickly drain the potatoes in a colander, they’ll still have moisture, which means watery, soggy, sad mashed potatoes.
Takeaway: After boiling, add the potatoes back to the pot (no water). Warm over low heat for a few minutes, stirring occasionally to prevent the potatoes from sticking. The dry heat will help cook off any excess moisture.
Secret #6: Be gentle when mixing (no blenders!)
The worst thing you can do for mashed potatoes is to mash them using an electric tool like an electric handheld mixer, immersion blender, or worse…stand blender or food processor.
All that heavy-handed jostling around makes for gooey, dense, gummy, soupy mashed potatoes. All bad adjectives to describe mashed potatoes.
Takeaway: A simple potato masher (or a ricer) are the best tools for mashing potatoes into fluffy goodness without being heavy-handed (affiliate links).
Secret #7: Mix ingredients carefully
Along the same lines, please take care when mixing your wet ingredients into the mashed potatoes.
Takeaway #1: Add the liquid ingredients while still warm. If the miso butter-milk mixture is cold when added to the potatoes, it will cool down the potatoes and make it difficult to incorporate them into the hot potatoes.
Takeaway #2: Fold the liquid ingredients into the potatoes gently, using a silicone spatula (or wooden spoon). Be gentle, as potato starches like to be handled with care. Overmixing can make the potatoes watery, especially in recipes like this where Yukon gold potatoes are used.
Ingredient Notes
Russet Potatoes AND Yukon Gold Potatoes.
As mentioned above, the combination of a high-starch, low-wax potato (Russet) and medium-starch, medium-wax potato (Yukon gold) yields the best mashed potatoes: fluffy yet creamy mashed potatoes.
Tips for buying: Live outside the U.S. or otherwise can’t find Yukon golds? Any medium-starch, medium-waxy golden potato works. Can’t find Russets? Use any high-starch, low-moisture potato.
Vegan Butter
Classic mashed potatoes are made with lots of butter, and while I do love a roasted potato with olive oil, the flavor of olive oil is too strong / distinct for mashed potatoes.
Luckily, there are so many great vegan butter alternatives on the market.
Tips for buying: Our favorite brand (flavor and texturewise) is Violife salted butter, but any vegan butter works. If your butter is unsalted, add a bit more salt to taste when mashing the potatoes.
White Miso
This fermented soybean paste is a savory superstar and adds a sophisticated complexity to ordinary mashed potatoes so please don’t skip it!
Tips for buying: You can also use other mild forms of miso, which may be labeled mild miso, shiro miso, or yellow miso. Avoid darker misos like brown or red miso, as their strong, pungent flavor will overwhelm the potatoes.
Soy allergy? While we haven’t tried this, our favorite miso brand sells a soy-free chickpea-based miso (sold at some Whole Foods).
Roasted Garlic
When roasted, garlic adds a complex savory sweetness to these potatoes without adding the pungent bite that raw or minced garlic would add.
Step-by-Step Instructions
Slice off the top of the garlic head, drizzle with olive oil, and wrap tightly in foil. Roast in the oven at 400ºF/200ºF for 35 to 40 minutes, or until cloves are soft and golden.
Meanwhile, cook the potatoes.
Peel the potatoes, then wash them. Roughly chop the potatoes. I cut the potatoes into fourths or eights, depending on their size.
Add the potatoes to a large saucepan and cover with cold water.
Add 1 generous tablespoon kosher salt (2 tsp for sea salt). Bring to a boil, then simmer uncovered for 20 to 25 minutes, or until the potatoes are very soft and almost fall apart when pierced with a fork.
Drain the potatoes, then return to the pan over low heat for a few minutes to dry out.
When the roasted garlic is cool enough to touch, squeeze out the cloves. Mash the garlic together with the softened miso and butter into a paste.
Add the garlic miso butter to a saucepan over medium-low heat. Once almost melted, pour in the lite coconut milk and whisk well.
While the potatoes are still warm, mash them with a potato masher (or ricer).
Pour in 1/3 of the miso butter-garlic-milk mixture. Fold gently with a silicone spatula or wooden spoon until the liquid has been absorbed.
Repeat with another 1/3 of the liquid mixture, then fold.
Repeat with the remaining liquid mixture and fold until mashed potatoes are fluffy, creamy, and wel-combined.
Frequently Asked Questions
Yes, you can make these 2 to 3 days ahead of time. Refrigerate them in an airtight container in the fridge, then reheat when ready to serve.
But be sure to reheat them the right way or the texture will not be as idel. See the next FAQ for reheating details.
Important: do not reheat mashed potatoes over high heat. The high heat destabilizes the starches in the potatoes, causing them to release water, leaving you with a more liquidy texture.
Instead, add your potatoes to a casserole pan or other microwave-safe bowl, and reheat on 50% power in the microwave, stirring every 3 to 4 minutes for even heat distribution. It will take 10 to 12 minutes to reheat the whole batch, but I promise it’s worth the wait, as it preserved that lovely fluffy-creamy texture.
For extra indulgence, add a few pats of vegan butter during the last 30 seconds of reheating, then stir the melted butter into combine. Garnish with fresh chopped chives (or parsley).
Mashed potatoes are the best served fresh, so personally, I do not freeze them.
However, if you need to freeze them, cool completely, then add to a freezer bag or airtight container and freeze for up to 1 month. Thaw in the fridge, then reheat, always adding some plant milk and vegan butter to get the right consistency.
You can make your own lite coconut milk by watering down canned full-fat coconut milk.
For this recipe, mix together 1/3 cup (80 mL) full-fat coconut milk with 3.5 oz (100 mL) water, stirring well to whisk away any clumps.
Not to worry! These have no detectable coconut flavor. Instead, what you’ll taste are potatoes, miso, vegan butter, and roasted garlic :)
So as long as you are not allergic to coconut, please use the lite coconut milk!
If allergic to coconut, use full-fat oat milk, like this one from Oatly (you might need a couple extra tablespoons than the recipe calls for).
I don’t recommend soy milk, as it has a slightly sweet taste (even unsweetened varieties). And I definitely don’t recommend low-fat or thin varieties of plant milk, such as most commercial almond milks.
Mashed potatoes are meant to be indulgent, so you need a creamy substitute for the classic half and half / heavy cream / whole milk.
I would not, no. I’ve tried making mashed potatoes with olive oil, and while they add the richness, they also add a grassy flavor that is too strong for mashed potatoes.
Our favorite brand (flavor and texturewise) is Violife salted butter, but any vegan butter works.
You can find miso paste in many grocery stores, including Whole Foods, Sprouts, Trader Joes.
If “white” miso isn’t available, buy “yellow” or “mild” miso. You can, of course, find miso at Asian grocery stores. Avoid brown or red miso, as it has a much stronger flavor that will overwhelm the potatoes.
If it’s the holidays, my Mushroom Stuffing is a classic vegan side dish pairing that won’t steer you wrong. If you’re looking for a main dish to pair them with, I suggest one of these vegan stuffed squash recipes or this epic Vegan “Beef” Wellington.
These mashed potatoes also make a great bed for saucy and hearty stews, like this Instant Pot White Bean Stew or Mushroom and Black Lentil Stew.
Sure! This recipe comfortably serves 8 people as side. But if you’re feeding a larger crowd, it’s very easy to double the recipe. Just be sure to fold the liquid ingredients into the potatoes gently.
Watch the YouTube video!
Note: This is an older video but many of the techniques remain the same :)
8 tips for PERFECT VEGAN MASHED POTATOES + my secret ingredient
More Vegan Holiday Side Dishes
- Seriously Good Vegan Gravy
- Crispy Baked Mac ‘n Cheese
- Vegan Scalloped Potatoes
- Creamy Vegan Mushroom Soup
If you love these creamy yet fluffy Vegan Mashed Potatoes, please rate and review the recipe below. It’s always so very appreciated :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Mashed Potatoes
Ingredients
- 1 large garlic head
- Olive oil for roasting garlic
- 2 pounds (910g) Russet potatoes
- 1 pound (454g) Yukon gold potatoes
- 1 heaping tablespoon kosher salt, plus more to taste (See Note 1)
- 3/4 cup (180 mL) “lite” or reduced-fat coconut milk (See Note 2)
- 8 tablespoons (112g) (1 stick) vegan butter
- 1 1/2 to 2 tablespoons white miso paste (See Note 3)
- Freshly cracked black pepper to taste
For serving
- Vegan butter, melted
- Chopped fresh chives (or flat-leaf parsley), chopped
Instructions
- Roast the garlic: Preheat the oven to 400°F/200°C. Remove the outer papery layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a few drizzles of olive oil. Wrap in foil and then place directly on an oven rack. Roast for 35 to 40 minutes, or until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
- Meanwhile, take the vegan butter and miso paste out of the fridge to soften.
- Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size, so they’re roughly equal in size
- Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 heaping tablespoon of kosher salt (or 2 teaspoons sea salt) and stir to combine.Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.Drain the potatoes in a colander, then potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
- While the potatoes cook, place the softened butter in a small bowl and add the miso and mashed roasted garlic. Using a fork, cream together until well combined.
- When the potatoes are done cooking, add the miso-garlic butter to a small saucepan and turn to medium-low heat. Once the mixture is almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.
- Add the warm potatoes to a large bowl and mash them using a potato masher (do not use a blender, food processor, or immersion blender!). Add about ⅓ of the warm liquid mixture, then gently fold with a silicone spatula (or wooden spoon) a few times until the liquid is absorbed. Repeat with the next ⅓ of the warm liquid, fold again, and finish with the final ⅓ of the warm liquid. Be gentle and don't overmix, as it can make potatoes watery.
- Taste for seasonings, adding kosher salt and black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they're perfect.
- Garnish with chopped chives and serve warm. For extra indulgence, drizzle a little melted vegan butter on top of the potatoes right before serving.
- Important Note: If making ahead of time or reheating leftovers, heat mashed potatoes in a heat-proof casserole pan or bowl, loosely cover with a paper towel, and microwave on 50% power, NOT high power. Stir every a few minutes for even heating. Heating at full power destabilizes the starches in potatoes, making the potatoes soupy. Tip: When reheating, add a few pats of butter during the last ~30 seconds to melt, then stir through.
Notes
Can I reheat the mashed potatoes in the oven instead of the microwave
Sure, Paulette. Here’s what we’d do:
Remove the mashed ptoaotes from the fridge to sit at room temperature for 20 minutes. Preheat the oven in the meantime to 350ºF.
Add the mashed potatoes to an oven-safe dish, spread out, and top with a tablespoon or two of vegan butter, sliced into pats. Cover the pan. Heat for 15 to 20 minutes or until warmed through. Stir in the melted butter.
The flavor was amazing, but I made them several hours before we ate and at first the consistency was perfect, but by time we ate, they were very soupy rather than fluffy… help!
Hi Kate, Nisha responded to a similar comment last year:
“I tested this recipe this week to see if I could figure out what happened. I tested three batches: one default recipe as written, one batch without the miso to see if the miso was the culprit, and one with miso but without roasted garlic to see if the roasted garlic was possibly the culprit.
After 24 hours, I removed all three batches from the refrigerator and the texture was fairly similar. Once I reheated them (I used the microwave), the batches with the miso were less fluffy and more runny, but not soupy and certainly not like mashed potato soup. The batch without the miso was still fluffy (but I will say, much less flavorful).
So I suspect that the miso does affect the texture of the potatoes after resting. But for me and my partner, the texture after reheating was not soupy. It just not as fluffy as day 1 and a bit runnier.
In the future, I would recommend if you need to make these ahead of time to either (a) omit the miso; and for a flavor boost, on the day of serving, mash room temperature miso into a tablespoon or two of room temp vegan butter, then fold this mixture into your warmed up mashed potatoes; (b) use all Russet potatoes (these are starchiest and while they lack the same flavor as Yukon golds, they tend to produce the fluffiest, least liquidy mashed potatoes).”
Made these for a friendsgiving and everyone loved them!!!!! The miso really takes them to the next level!!! Will definitely be making this again!! Thank you for a tasty, easy recipe!!
That’s awesome to hear, Avi. Thanks for your comment and for taking the time to review!
I agree with some previous comments. This recipe results in more of a potato soup than fluffy mashed potatoes. The flavors are good, but I strongly urge people to not follow the recipe and only add liquid until your mash is the texture you like.