These are the best vegan mashed potatoes! Fluffy and delicious, and so easy to make, and based off my famous garlic mashed potatoes from my website Lose Weight By Eating.
This recipe is so easy, you’ll be making mashed potatoes for weeknight dinners and potlucks, and not just holiday occasions.
And best of all, these mashed potatoes are low calorie too! Just 70 calories per cup!!
The Best Vegan Mashed Potatoes
- Ingredients in Vegan Mashed Potatoes
- How to Make Vegan Mashed Potatoes
- Vegan Mashed Potatoes Recipe
- Nutrition in Plant Based Mashed Potatoes
Ingredients in Vegan Mashed Potatoes
I like to make garlic mashed potatoes, and so I like add 2 garlic cloves to the pot with the potatoes. It infuses them while they soften. Then I just mash them up with the potatoes, so easy and inexpensive.
If you don’t have or don’t like garlic, feel free to omit it all together. These potatoes will still be amazing. And if you REALLY love garlic, you may want to add 1-2 more cloves.
Get my Vegan Gravy Recipe here!
Shopping List for Mashed Potatoes:
- 6 large gold potatoes
- 2 cloves of garlic
- ½ teaspoon salt
- ⅓ cup unsweetened almond milk
- 2 tablespoons vegan butter
- ¼ teaspoon pepper
How to Make Vegan Mashed Potatoes
I like to mash the potatoes in the pot I cook them in. It’s already hot and helps heat up the almond milk and melt the vegan butter. It also saves me clean up time!
How to Make Garlic Mashed Potatoes:
- Peel and cube the potatoes, adding to a pot of cold water while you work.
- Over medium heat, bring the potatoes and garlic to a boil, then reduce to a simmer until they are soft when poked with a fork (about 10-15 minutes.)
- Drain then return the potatoes and garlic to the pot and add in the salt, almond milk, butter and pepper.
- Mash with a potato masher until they are smooth. Then taste, and add more salt and pepper as needed.
- Serve hot.
Meal Prep and Leftovers:
- Meal Prep – prepare the potatoes as directed and then cool completely. Move to a 9×9 baking dish or freezer container. Cover the baking dish with foil and place in the fridge, or cover the freezer container and freeze.
- To Reheat – bake defrosted potatoes at 325 degrees in the 9×9 baking dish, covered with foil for 25 minutes. Or microwave for 2-3 minutes for defrosted, or 4-5 minutes for frozen.
- Leftovers – move leftovers to a freezer container. Refrigerate for 4-5 days or freeze for up to a month.
- To Reheat – from frozen, microwave for 3-5 minutes, or 2-3 minutes for defrosted. Alternatively you can add to a baking dish and bake at 325 degrees for 15-25 minutes (depending on how much is leftover).
Vegan Mashed Potatoes Recipe
This yummy vegan side dish is easy enough for weeknight sides. Be sure to see the meal prep information above to make them extra easy!
Get my Vegan Gravy Recipe here!
More Plant Based Side Dishes:
The BEST Vegan Mashed Potatoes
Ingredients
- 6 large gold potatoes
- 2 cloves of garlic
- ½ teaspoon salt
- ⅓ cup unsweetened almond milk
- 2 tablespoons vegan butter
- ¼ teaspoon pepper
Instructions
- Peel and cube the potatoes, adding to a pot of cold water while you work.
- Over medium heat, bring the potatoes and garlic to a boil, then reduce to a simmer until they are soft when poked with a fork (about 10-15 minutes.)
- Drain then return the potatoes and garlic to the pot and add in the salt, almond milk, butter, and pepper.
- Mash with a potato masher until they are smooth. Then taste, and add more salt and pepper as needed.
- Serve hot.
Nutrition in Plant Based Mashed Potatoes
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