These vegan mashed potatoes aren't made with the usual ingredients you expect, like vegan butter and milk. There's another ingredient that makes vegan mashed potatoes taste even more like classic mashed potatoes made with dairy. Spoiler alert: It's plain non-dairy yogurt! These healthy mashed potatoes are low-fat and full of flavor! Also, get my top tips for making perfect mashed potatoes every time.
Why This Recipe Works
The idea of vegan mashed potatoes without butter or oil might sound a little sad, but don't you worry. These healthy mashed potatoes are GOOD.
All you need are 3 ingredients (plus salt and pepper), and you have the most amazing, creamy, and rich-tasting mashed potatoes.
Plain non-dairy yogurt is the trick that somehow makes these mashed potatoes taste like more than the sum of their parts.
Jump to:
This recipe was actually a happy accident. Around Thanksgiving I was making mashed potatoes when I spotted a jar of my homemade cashew yogurt in the fridge.
So instead of reaching for vegan butter and soy or almond milk like I normally would, I added a few dollops of yogurt while mashing the potatoes.
The result? The best darn mashed potatoes I've ever eaten! They tasted like they were loaded with sour cream or cheese. Yet they're oil-free and low in fat.
After my happy accident I did some googling and learned that yogurt mashed potatoes is actually a thing. I had no idea, but I'm so glad I experimented.
If you enjoy the use of yogurt here, be sure to try my vegan polenta next!
Ingredients
For basic vegan mashed potatoes you only need 3 ingredients plus salt. Or have fun with additions like chives, vegan cheese, roasted garlic, and other toppings!
- Potatoes - I like to use a combination of Yukon gold and russet potatoes. More details below.
- Plain vegan yogurt (store-bought or homemade) - I've tested the recipe with both cashew yogurt and soy yogurt. I prefer homemade vegan yogurt simply because it's creamier, without the gums and other thickeners found in commercial yogurts. For store-bought, choose a plain, unsweetened variety like Forager's cashew yogurt or Kite Hill Greek-style plain yogurt.
For homemade, try one of these three dairy-free yogurts: - Garlic - fresh or powdered; this is optional but does add nice savory notes.
Tip: If using store-bought dairy-free yogurt, check the ingredients to make sure it's 100% unflavored and unsweetened. If using a brand other than the two mentioned above it's a good idea to taste the yogurt first to make sure there's no sweetness.
Optional additions and toppings:
- fresh chives or parsley
- vegan parm
- vegan bacon bits
What type of potato is best for mashing?
My favorite potatoes for mashing are russets and gold or yellow.
Yukon golds have a nice buttery flavor and creamy texture, while russet potatoes have that nostalgic, purely potato flavor that I find irresistible! They're also wonderfully fluffy.
You can make excellent mashed potatoes with either one, but I usually prefer a blend, half Yukon gold and half russet potatoes.
Should I peel the potatoes?
Be sure to wash the potatoes well, and always peel russets. For smooth mashed potatoes you'll also want to peel the thin-skinned gold potatoes. If you like texture in your mashed potatoes it's fine to leave some of the skins on gold potatoes.
How To Cook Potatoes for Mashing
There are several ways you can cook potatoes for mashing, including:
- boiling - classic method and my second choice; always generously salt the water
- Instant Pot - my go-to way to make mashed potatoes
- steaming - the least flavorful, takes longer and doesn't produce consistent results. Also, with steaming you can't infuse salt into the potatoes. So for these reasons, I don't recommend steaming.
Tip! Use broth instead of water if using the Instant Pot method. The seasoning seeps into the potatoes and really improves the overall flavor of the mashed potatoes.
My blogger friend Rosa at This Healthy Kitchen has a great post that will teach you the simple method for No-Drain Instant Pot Mashed Potatoes.
How to Store and Reheat
Store leftover vegan mashed potatoes in the refrigerator for up to 5 days. Reheat briefly in the microwave or on the stovetop, and add a splash of unsweetened/unflavored milk or spoonful of yogurt during reheating to return the mashed potatoes to their original creamy texture.
Mashed potatoes also freeze well. Store in an air tight container in your freezer for up to 2 months. Thaw overnight in the refrigerator, then reheat as described above.
What to Serve With Mashed Potatoes
Vegan mashed potatoes are perfect with comfort food dishes like seitan Bourguignon and vegan schnitzel.
They're also delicious with breaded seitan nuggets and tofu nuggets, plus barbecue dishes like vegan ribs and BBQ soy curls.
Mashed potatoes are a must during the holiday season. For Thanksgiving or Christmas, serve them with a quick gluten-free gravy or vegan mushroom gravy and :
And don't forget these classic sides:
- vegan cornbread dressing or mushroom stuffing
- cranberry sauce or apple cranberry sauce
- vegan green bean casserole
- and this reader-favorite vegan corn pudding!
Top Tips
- For even cooking, cut the potatoes into similarly sized pieces.
- Salt the cooking water. Or if cooking in an Instant Pot, use a salty vegetable broth. As mentioned above, infusing the potatoes with salt is crucial to the flavor of the finished dish.
- Don't undercook the potatoes. Test the consistency of several pieces of potato by sliding a knife into the center. It should slide in very easily. They're not done until they're ALL done.
- Immediately after draining the cooked potatoes, return them to the pot. You want the potatoes to still be hot while mashing.
- Use a basic potato masher. Overworking mashed potatoes can make them gummy and dense. No need for electric mixers!
- Taste as you add seasonings. Add salt and other additions in small amounts. You can always add more salt and yogurt, but you can't take it away!
Healthy tip: Sneak in a veggie by using a combination of cauliflower and potatoes.
I hope you enjoy these creamy vegan mashed potatoes as much as we do. If you try the recipe be sure to comment below and let us know!
Recipe
Vegan Mashed Potatoes Without Butter or Milk
Ingredients
- 3 pounds potatoes, a combination of Yukon golds and russets
- 2 teaspoons fine sea salt - for the cooking water; plus more for seasoning
- ⅓-⅔ cup plain, unsweetened non-dairy yogurt - room temperature; see Notes
- ¼ teaspoon garlic powder - or more to taste
- black pepper, to taste
Instructions
- Wash and peel the potatoes, or partially peel the golds if you prefer some texture in mashed potatoes. Cut into similarly sized 1-inch thick pieces. Place potatoes in a large stock pot, and add enough water so the potatoes are covered by about 1 inch. Stir 2 teaspoons salt into the water. *Alternatively, cook the potatoes in broth in an Instant Pot as described in this no-drain mashed potatoes recipe.3 pounds potatoes, a combination of Yukon golds and russets
- Bring to a boil. Reduce heat to medium, and simmer the potatoes for about 12 minutes or until a knife inserted in the center slides in easily. Test several pieces to make sure the potatoes are done. Drain the potatoes in a colander, and immediately return to the warm pot.
- With a potato masher, give the potatoes a brief initial mash, just until they're chunky. Add about ⅓ cup plain yogurt, ¾ teaspoon salt, and a scant ½ teaspoon garlic powder to the pot. Mash again to fully incorporate the ingredients.2 teaspoons fine sea salt, ⅓-⅔ cup plain, unsweetened non-dairy yogurt, ¼ teaspoon garlic powder
- Taste and season with black pepper and additional yogurt, salt, and garlic as desired. The amount of yogurt needed depends on the consistency of the yogurt, how tangy it is, and personal preference.
- Serve warm with your favorite vegan gravy.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
MSW says
So simple and delicious! It even tastes great cold. Thank you!
Julie says
These were amazing! Just made them tonight. I used the instant pot method. I liked it with 2/3 cup of unsweetened almond milk yogurt. I plan on making your miso gravy tomorrow to accompany them. 🙂
Lori says
Great! Thanks so much for the feedback, Julie.
Julie says
I need to edit my comment lol..idiot me used a 5 pound bag of potatoes the first time. I just made them again and realized I only needed 3 pounds. So I only used 1/3 cup of yogurt. They were amazing! Better this time around. So creamy and flavorful!