This vegan mashed potatoes recipe is the creamiest going. Rich, fluffy, and buttery without any dairy, these mashed potatoes get their texture from a simple cashew cream and a little refined coconut oil. The cashews blend with vegetable broth into a completely smooth cream, and the coconut oil brings that classic buttery finish.
The method is easy: mash the potatoes, then whip them with a hand blender for maximum fluff. You can skip the whipping step if you want, they’ll still be great, but if you’re after ultra-fluffy mashed potatoes, it’s worth the extra few minutes.
For the best vegan mashed potatoes, russet potatoes are the right choice. They cook up light and fluffy every time. I prefer them peeled, but the good news is you don’t have to be perfect about it — a little skin left on is nice and rustic. Yukon gold potatoes also work and don’t need peeling, but russets will always give you the fluffiest texture.
One more deep potato secret worth knowing is this: how you boil potatoes matters. Start them in cold, slightly salted water, bring to a gentle boil, then lower to a simmer. This helps them cook evenly and keeps them from getting waterlogged, which can lead to loose mashed potatoes. And while I would absolutely still eat loose mashed potatoes, we can do better.
So go on and prepare these creamy mashed potatoes! And I’m giving you a few fun variations to try as well, so you will never get bored. Not that anyone ever tires of creamy vegan mashed potatoes.
3 Awesome Variations For The Best Vegan Mashed Potatoes
Roasted Red Pepper Mashed Potatoes: Add 3 roasted red peppers (from a jar or homemade) to the cashew mixture in the blender and blend it all up. Gorgeous and orange and absolutely stunning on a holiday table.
Vegan Pesto Mashed Potatoes: Add 1/2 cup of the Bestest Vegan Pesto after you’ve whipped the original mashed potatoes and stir in. Drizzle with a little extra to serve. More herbs, always more herbs.
Roasted Garlic Mashed Potatoes: On low heat, preheat a small pan and sauté 1/4 cup minced garlic in 1/4 cup olive oil for about 2 minutes. Add to the whipped mashed potatoes and stir in. Drizzle a little extra on top. Always a winner. It’s not really roasted garlic obviously, it’s a cheat. But it gets you there!
What To Serve With Creamy Vegan Mashed Potatoes (Besides Everything)
Mashed potatoes are the base of the food pyramid. A few of my favorites:
Jacque’s Bouef Bourguignon — wine-braised jackfruit with porcini mushrooms and pearl onions ladled over a ridiculous amount of mashed potatoes. This is the combination people will rave about.
Cast Iron Seitan Steak & Onions — seared seitan over mashed potatoes with caramelized onions. A whole dinner.
Members Only Vegan Meatloaf — mashed potatoes and meatloaf is one of the great combinations. It’s even better the next day in a sandwich.
Seitan Roast Stuffed with Shiitakes and Leeks — holiday centerpiece energy. Serve it sliced over mashed potatoes with plenty of gravy.
Vegan Swedish Meatballs — creamy porcini cashew sauce, tender meatballs, mashed potatoes underneath. Pure comfort.
Chickpea Piccata — lemony, briny, and perfect spooned over a pile of creamy mashed potatoes.
Chickpea Cutlets — a classic for a reason. Serve them right on top.
Tempeh Chimichurri — bright and herby against creamy mashed potatoes. Great contrast.
Crispy Tofu Chicken Cutlets — for the fried chicken and mashed potatoes situation. Golden, crispy, and extremely satisfying.
And we can’t forget the gravy! Vegans eat gravy with everything. But mostly mashed potatoes.
Savory Mushroom Gravy — rich, deeply flavored, and exactly what mashed potatoes are waiting for.
White Bean Gravy — creamy white pepper gravy that works on everything. Make extra.
When To Serve Creamy Vegan Mashed Potatoes (Besides Always)
Mashed potatoes fit every occasion without trying. Some favorites:
Thanksgiving — obviously. This is peak mashed potato season and this recipe was made for it. Make a double batch.
Christmas and holiday dinners — mashed potatoes belong on every holiday table, full stop.
Passover — serve alongside Jacque’s Bouef Bourguignon and nobody will be asking where the brisket is.
Hanukkah — latkes get all the attention but mashed potatoes deserve a seat at the table too.
Super Bowl — a big bowl of creamy mashed potatoes always disappears fast. So good with wings and ranch!
Weeknight dinners — honestly the best reason.
Potlucks — they travel well and disappear fast.
THE BEST VEGAN MASHED POTATOES FAQ
What makes these the creamiest vegan mashed potatoes? Cashew cream and refined coconut oil. The cashews get blended with vegetable broth into a completely smooth cream, and the coconut oil adds that rich buttery quality. No store-bought vegan butter or plant milk required. Just pantry staples putting in the work.
Can I make this vegan mashed potatoes recipe without a high speed blender? Yup. Just soak the cashews overnight or boil them for 20 minutes first, then blend. They’ll get smooth enough in a regular blender with a little extra time.
Can I substitute the coconut oil? You can try vegan butter or a neutral oil like avocado oil, but refined coconut oil is what gives these that particular richness. Unrefined coconut oil will add too much of a coconut flavor so don’t use that.
What potatoes work best for creamy mashed potatoes? Russets are the perfect potato for the fluffiest result. Yukon golds work too and don’t need peeling, so use them if you’re in a hurry. But russets give you that classic fluffy mashed potato texture so make it this way when you are really trying to impress.
Can I make these ahead? For sure. Make them up to three days ahead and reheat gently on the stovetop with a splash of broth, stirring frequently. They reheat really well.
Are these gluten-free mashed potatoes? Yup yup yup. Naturally gluten-free, no modifications needed.
How did I end up here? You were probably searching for “vegan mashed potatoes recipe,” “plant based mashed potatoes” or “creamy vegan mashed potatoes.” This is the one to use! No dairy, no store-bought butter, just the creamiest mashed potatoes you’ve ever made. You’re in the right place.
The Best Vegan Mashed Potatoes EVER
Ingredients
- 2 1/2 lbs russet potatoes peeled and cut into 1 1/2 inch chunks
- 1/3 cup whole unroasted cashews if you don’t have a high speed blender, boil cashews for 20 minutes or soak overnight and drain
- 1/2 cup vegetable broth at room temperature
- 1/3 cup refined coconut oil at room temperature
- 3/4 teaspoons salt
- Lots of fresh black pepper
Instructions
- Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil.
- Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.
- When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, and place back in the pot.
- Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.
- Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!
These are actually the BEST EVER vegan mashed potatoes. I’ve previously tried a million versions of mashed potatoes (usually involving a tub of Earth Balance), This recipe is better than them all!
Is there anything to sub out for refined coconut oil? For example, unrefined? Avocado oil?
These really are the best mashed potatoes. It’s the only recipe I make now.
Who doesn’t love a mashed potato? Fools, that’s who. I make this every fall and winter holiday and also sometimes in between because I love a mashed potato.
Very creamy! These are special occasion mashed potatoes. We made these on holidays.
This is perfect for the holidays or anytime! My family loves it.
Sorry to ask about substitutions, but I want to bring this to a family dinner and my nephew is seriously allergic to cashews. I can’t figure out a proper substitution for them–do you think almonds or a seed/butter (pumpkin/tahini/sunflower) would work, or should I just increase the coconut oil? Any help would be appreciated. Thanks for the recipe!
I would use a little more coconut oil but not much, and then a neutral tasting milk. I like unsweetened soy. But not another nut, there’s nothing quite as neutral as cashews unfortunately.