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bowl of vegan mashed potatoes and chives with spoon, on wooden table

The Best Vegan Mashed Potatoes

Nisha Vora
Creamy and rich yet fluffy and light vegan mashed potatoes are possible! It’s the two types of potatoes you use and my addition of miso butter that make them just as good as the classic version loaded with dairy.
5 from 12 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cuisine American
Servings 6

Equipment

  • Ricer (or potato masher or electric mixer)

Ingredients
  

  • 1 garlic head (optional but recommended)*
  • Olive oil for roasting garlic (optional but recommended)
  • 2 ½ pounds (1.1kg) potatoes (I use half Russet and half Yukon Gold potatoes)
  • 1 tablespoon kosher salt** + more to taste
  • 1 cup (240 mL) “lite” or reduced-fat coconut milk***
  • 6 tablespoons vegan butter, softened at room temperature
  • 1 1/2 tablespoons white miso paste (or mild / yellow miso)
  • Freshly cracked black pepper to taste
  • Chopped fresh chives, for serving

Instructions
 

  • Roast the garlic (optional). Preheat the oven to 400°F/200°C. Remove the outer 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 bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place directly on an oven rack. Roast for 35-40 minutes 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 out of the fridge to soften.
  • Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size. Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 tablespoon of kosher salt (or 1/2 tablespoon 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. Return the 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 are cooking, place the softened butter in a small bowl and add the miso paste and the mashed roasted garlic (if using). Using a fork, cream them together until well combined.
  • Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s 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.****
  • Grab a large bowl. If you are using a ricer, add the warm potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher or an electric handheld mixer (on low speed), mash the potatoes.
    Add the warm miso butter-coconut milk mixture. Fold gently with a silicone spatula or wooden spoon. Taste for seasonings, adding kosher salt and freshly cracked black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they're perfect.
  • Garnish with fresh chives and serve warm. For extra indulgent mashed potatoes, drizzle a little melted vegan butter on top of the potatoes right before serving.

Video

Notes

*The roasted garlic is optional but I think it makes these potatoes more amazing. Plus, you can roast the garlic while the potatoes are boiling, so it really doesn't take more than an extra minute or two. 
**I use Diamond Crystal kosher salt. If using sea salt or Morton's kosher salt, use 1 1/2 to 2 teaspoons. 
*** If allergic to coconut milk, sub with full-fat oat milk (full-fat is important). You might need 2 extra tablespoons. Read more in the "Frequently Asked Questions" section of the blog post. 
****Add warm miso butter-milk mixture to warm potatoes. If you make the miso butter-milk ahead of time, reheat it in a saucepan. If added to the potatoes while cold, it will be hard to incorporate. 
Keyword gluten-free, miso, nut-free, potatoes, ricer
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