Even though I love trying out new recipes during the holidays, my family always requests (read: demands) that I make this one dish every single year: vegan mashed potatoes.
And it’s hard to blame them. After years of testing and retesting, these miso garlic butter vegan mashed potatoes are both richly indulgent and fluffy and light, and every bit as good as their dairy-rich non-vegan counterparts.
They’re even better when served with rich, savory vegan gravy as part of your vegan Thanksgiving menu.
Make them once, and your family, too, will never stop asking for them.
Tested, Re-tested, and Improved!
A handful of you said your mashed potatoes were perfect fresh… then turned soupy upon reheating.
So, I re-tested the recipe half a dozen times until I figured out the issue: if you over-stir the mashed potatoes, they’ll get soupy when they’re reheated.
The fix: I now recommend seasoning upfront, with more salt in the cooking water and a bit of salt and pepper in the miso butter mixture. The potatoes need little to no seasoning at the end, so folding is minimized.
Six secrets to making amazing vegan mashed potatoes
I’ve been making vegan mashed potatoes for over ten years and these are my six secrets to keep your guests coming back for more.
1. Use two kinds of potatoes.
Russets are high-starch potatoes which yield fluffy potatoes, but they have very little flavor. Yukon Gold Potatoes have a creamier texture and less starch but great potato flavor.
Use a 2:1 ratio of Russets to Yukon golds for the best of all worlds: fluffy, creamy, and richly-flavored potatoes.
If you don’t have these potato varieties, check the FAQ for alternatives.
2. Dry the potatoes well
If you mash potatoes while still wet, you get watery, soggy, sad mashed potatoes.
So after you cook and drain the potatoes, return them to their pot over low heat for a few minutes to cook off excess moisture.
3. Use “lite” coconut milk
Picking the right plant-based milk is important, and in my many tests, canned lite coconut milk was the winner. It makes the potatoes creamy without weighing them down, and it doesn’t impart a coconut flavor.
Allergic? See the FAQs for alternatives.
4. Great mashed potatoes need a hit of umami
Vegan mashed potatoes need a little oomph to rival the classic, and you get fantastic results using whole roasted garlic mashed with vegan butter and umami-packed miso.
The miso—a fermented soybean paste—truly makes these special, adding a rich savory depth of flavor that no one (omnivores included) can resist!
5. Season generously (from the beginning!)
Potatoes are dense nuggets and need a generous amount of salt in order to be properly seasoned. If you season early in the recipe, you’ll minimize the amount of stirring you need to do later, which will keep the potatoes light and fluffy upon reheating.
6. Mash gently
Use a potato masher or a ricer like this. Please never use a blender, food processor, or immersion blender, or you will have gluey potato soup.
When you’re adding the miso butter milk into the potatoes, make sure (1) the milk mixture is warm (otherwise it will cool down the potatoes, making it harder to incorporate) and (2) use a gentle folding motion and stir until just combined.
Step-by-Step Instructions
Roast the garlic: Slice off the top of the garlic head, drizzle with olive oil, and wrap tightly in foil. Roast in the oven at 400ºF/200ºC for 35 to 40 minutes, or until cloves are soft and golden.
Meanwhile, cook the potatoes.
Peel the potatoes, then wash them. Cut into fourths or eighths, depending on their size.
Add the potatoes to a large saucepan and cover with cold water.
Add 2 TBSP kosher 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.
Make them miso-garlic butter: Squeeze out the roasted garlic cloves into a bowl. Mash the garlic together with the softened butter and miso into a paste.
Add the miso-garlic butter to a saucepan over medium-low heat. Once almost melted, pour in the lite coconut milk plus salt/pepper and whisk well. Bring to a simmer and simmer gently for 2 minutes.
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 just until the liquid has been absorbed.
Repeat with another 1/3 of the liquid mixture.
Repeat with the remaining liquid and gently fold until just combined. Don’t overmix!
Frequently Asked Questions
You can make these up to 4 days ahead of time. Refrigerate them in an airtight container in the fridge.
To reheat, you can add them to a microwave-safe dish and heat in 1-minute intervals. Or you can reheat them over low or medium-low in a saucepan, but try not to stir too often.
For extra indulgence, add a few pats of vegan butter during the last 30 seconds of reheating, then stir the melted butter in to combine. Garnish with fresh chopped chives (or parsley).
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.
Yukon Gold substitute: Use a yellow-fleshed, medium-starch potato with a buttery flavor. In the U.K, this might be a Vivaldi or Rooster. In Australia, Nicola or Dutch Cream.
Russet substitute: use a high-starch potato (floury and dry). In the U.K., look for King Edward potatoes (or Maris Piper). In Australia, try Sebago or Coliban.
If you can’t find it, you can make your own lite coconut milk using full-fat coconut milk. (1) Shake the can very well (or empty it into a bowl and whisk) until the thick cream and thin liquid are fully blended. (2) Then whisk ⅔ cup (160 ml) of the coconut milk with 1 cup (240 ml) water. That’s it!
Allergic to coconut? Full-fat oat milk was the best substitute in our tests.
Watch the YouTube video!
Note: This is an older video but many of the techniques remain the same 🙂
If you and your family love these vegan mashed potatoes, I’d love to hear your feedback in the comments. Leaving reviews and ratings helps more than you know, so thank you so much 🫶🏽
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Mashed Potatoes
Ingredients
- 1 large whole head of garlic (or 2 small heads)
- Olive oil for roasting garlic
- 2 pounds Russet potatoes
- 1 pound Yukon gold potatoes
- Diamond Crystal kosher salt (see Note 1 for other salts)
- Freshly cracked black pepper
- 3/4 cup “lite” or reduced-fat coconut milk (See Note 2)
- 1 stick (8 TBSP) vegan butter (See Note 3)
- 1 1/2 tablespoons white miso paste (See Note 4)
For serving (optional)
- Vegan butter, melted
- 1 small handful 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 the cloves are soft and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
- While the garlic roasts, take the vegan butter and miso out of the fridge to soften.
- Peel the potatoes, then rinse them in cold water. Chop smaller potatoes into fourths and larger ones into eighths, or, so they’re roughly equal in size.
- Cook the potatoes: Place the potatoes in a large saucepan or Dutch oven and add enough cold water to cover. Stir in 2 tablespoons (21g) Diamond Crystal kosher salt (see Note 1 for other salt types).Bring to a boil, then reduce the heat to maintain a simmer. Simmer until potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.
- Dry the potatoes: Drain the potatoes, then return to their saucepan. Over low, heat for a few minutes, tossing the potatoes around to prevent sticking (don’t skip, as this removes any remaining moisture in the potatoes).
- While the potatoes cook, prep the miso-garlic butter: to a bowl, add the softened butter, 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. Turn to med-low heat. Once almost melted, pour in the lite coconut milk, 15 to 20 twists of black pepper, and ½ tsp (1.8g) kosher salt (see Note 1 for other salt types). Whisk well to combine and bring to a gentle simmer (small bubbles around the edges and just breaking the surface). Simmer for 2 minutes, stirring occasionally, then remove from the heat.
- Mash the potatoes: While still warm, add the potatoes to a large bowl and mash using a potato masher, or push them through a ricer (do NOT use a blender, food processor, or immersion blender—this makes potatoes gluey and gummy).Add about ⅓ of the warm miso milk mixture, then gently fold with a silicone spatula (or wooden spoon) just a few times or until the liquid is absorbed.Repeat with the next ⅓ batch of milk and fold just a few times. Finish with the final ⅓ milk, folding until just combined. TIP: Be gentle, as overmixing can make potatoes watery.
- The potatoes should be well-seasoned at this point, but if needed, gently fold in a bit more salt or pepper as desired.
- Serve warm. If desired, drizzle a little melted vegan butter on top of the potatoes right before serving and garnish with chopped chives.
Video
Notes
General Note: These instructions were updated in October 2026 to address some concerns about the potatoes turning soupy after refrigeration and resting. We’ve tested this multiple times since then and determined that the cause is too much stirring. If you over-fold the mashed potatoes, it loosens their starches, causing them to get soupy when reheated.
Accordingly, this recipe has been updated to season the potatoes well before mashing to minimize the stirring needed. Note 1: I use Diamond Crystal kosher salt. If using other salts, use the same weight of salt in grams, or see conversions below.- Fine sea salt, use a bit more than half: for step 4, use 1 TBSP + a scant ½ tsp; for step 6, use a heaping ¼ tsp.
- Morton’s kosher salt: for step 4, use 1 TBSP + 1 tsp; for step 6, use a heaping ¼ tsp.
- Table salt, use half the salt: for step 4, use 1 TBSP; for step 6, use ¼ tsp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!If you love these creamy yet fluffy Vegan Mashed Potatoes, please rate and review the recipe below. It’s always so very appreciated 🙂
I have a soy-free guest coming for thanksgiving this year, so is there a way to sub the miso??
I would use chickpea miso instead of soy miso.
I would use chickpea miso instead of soy miso. I use chickpea miso for the lighter flavor.
Hi Cat, the miso is one of the things that makes these mashed potatoes special and super flavorful, but if you must omit it, go ahead and do so and add more salt to taste.
I’ve been seeing some other recipes recommend using half and half, and I found a coconut/oatmilk blend from Silk that I thought might be the perfect addition to the potatoes for that extra creamy texture. Any thoughts if this sounds like a good idea, and what kind of ratio I would do for 2 lbs of yukon potatos? I want to surprise my girlfriend with mashed potatoes for Thanksgiving lol
Hi Melissa, I’ve never tried this product before or anything similar, so I’m not sure what the consistency of the milk is or how sweet it is. It should be thick (similar to “lite” canned coconut milk or barista-style milk and it should have no sweetness to it). If it has any underlying sweetness, the potatoes will taste a little strange. I would start with 1/2 cup milk to avoid too-thin potatoes, and you can add more later as needed.
i just did a practice run at these to know if i should do for Thanksgiving… so glad i did, bc now we know to double-it!!!
perfection. every tip is gold. thank you!!
Hi Debbie, Thank you so much for such a fantastic review! Appreciate you taking the time!
How many loose cloves of garlic if you don’t have a bulb? 8? Can you still roast it but just for shorter/lower temp?
Hi Nathan, there are about 10 to 12 cloves in a head of garlic. If you need to roast them separately, toss the garlic cloves with a bit of olive oil and season with a pinch of salt if desired. Spread them out on a sheet pan (lined with parchment paper). Bake in a 400ºF oven for 20 to 25 minutes, or until golden brown and fork-tender.
These are great mashed potatoes! Wonderful side dish for Christmas and Thanksgiving or anytime as a side dish not just a holiday. Thanks!
Thanks for the lovely review, Tara!
These were the comfort food I was needing. Can’t tell they are vegan! Will be making them for every holiday. My carnivore family will never know the difference!
Thank you for your lovely comment, Tina! It makes us happy to know that you enjoy the recipe.
These mashed potatoes are delicious, “The Best”. Vegan and not vegan, everyone loves this mashed potato recipe.
I’m usually lazy and just use garlic powder, rather than roasting the garlic.
Yay! We’re so happy to hear it, Deb 🙂
Best mashed potato recipe!!! I make this every year for the holidays! Swapped the lite coconut milk for the starchy water that the potatoes were boiled in since some family members don’t like the flavor. Tripled the recipe, still turned out phenomenal!!
Thanks for sharing, Ray!
I don’t have a scale and plan to make this today. Does anyone know about how many russet potatoes and Yukon potatoes are needed for this recipe?
Hi Tanvi, it really depends on the size of the potatoes. I bought two russet and about 5 yukon gold potatoes when I picked up the ingredients at the store the other day. Hope that helped!
Thank you! I had my husband do groceries and he forgot to weigh the potatoes, hence my dilemma haha. Definitely getting a scale for the future!
Oooh, understandable! We highly highly suggest buying a scale though, it’s one of our most used kitchen appliances in the RPL kitchen!
I weighed them at the store–the russets were HUGE so really only needed one and then two larger yukons or three smaller yukons.
These potatoes are lovely! I made some this week for Canadian Thanksgiving and they were a huge hit. Even the omnivores kept reaching for them.
A few tips:
1. Read the directions in the blog post. Sounds simple, but there are a lot of good tips in there!
2. Drain the potatoes thoroughly! If they’re not dry, you’re going to end up with overly watery potatoes.
3. Likewise, don’t overmix! You’ll get a puree texture instead of a mashed texture.
These are absolutely delicious! The miso gives them almost a cheesy flavour! Will definitly do again!
I have at least 6 kinds of vegan butter in my fridge. Please, what kind do YOU use for these potatoes?
Hi Kay, we think Earth Balance and Country Crock Plant Butter work really well in this recipe!
BEST MASHED POTATOES EVER! Sadly I didn’t get to leave Friendsgiving with any leftovers. Which also, everyone there was not vegan, so that tells you something…
So great to hear that, Natalya! Thanks for leaving the review 🙂
This is great. I am a potato head since childhood and never knew half of what you posted here. A river, starchy vs waxy, all great rationale for your explicit directions. Thank you. I have to make these soon.
Thanks for the lovely feedback, Michael!
These were so good! I made them for Christmas Eve dinner, and I just made them again for lunch today, because it’s January and I wanted some comfort food. I served them with grilled salmon (I’m not vegan but I LOVE your recipes), Brussel sprouts, and salad with goat cheese, pomegranate seeds, and pears. My husband couldn’t believe I whipped up such a delicious meal for a regular Sunday lunch. Thank you!
Thanks for the wonderful feedback, Sophie!
I love all the suggestions in this recipe but! WAY too much liquid.
I doubled the potatoes for a crowd and doubled everything else.
Luckily did not add all the liquid, and used less than 1/2 the milk called for in this recipe and they were still a bit too wet for my liking.
Hi Barb, sorry the mashed potatoes turned out too liquidy. If you use yukon gold potatoes in this recipe and overmixed it, that potentially could have caused the wateriness. Glad you liked the rest of the recipe, though!
I was so sad that when I made these potatoes they turned out like potato soup. More isn’t better with vegan butter. I added a bit more vegan butter and they were so terribly watery.
We’re sorry to hear you weren’t a fan of the mashed potatoes, Nina. We appreciate your feedback nonetheless.
Wow! These mashed potatoes were soooo good! Restaurant quality or even better. I used a ricer for the first time.. that method along with the miso butter coconut milk was absolutely heavenly. This recipe will definitely be my go to going forward. Thank you so much!
Thanks for sharing, Vanya! We are so happy to hear you love the recipe 🙂
Wow, so good, even without salt! We were limiting salt in the meal due to a friend’s health concern, so whereas I normally wouldn’t use a recipe for mashed potatoes, I decided to try this recipe as I’ve been having great success with all your recipes. OMG, they were just so fantastic that I didn’t even add salt to mine at all. Plus everyone was raving about them!
Awesome, Sylvia. Thanks for your comment and for taking the time to review!
Wonderful recipe! I used full-fat oat milk instead of coconut milk and it worked out well. This was my first time using a ricer and it gave the potatoes a great texture. Roasted garlic, miso butter also really elevated the recipe.
Collrane, So glad to hear you loved this recipe! Thanks for your comment 🙂