Incredibly creamy and delicious mashed potatoes without milk or butter? You bet! Tangy dairy-free yogurt gives these vegan mashed potatoes the flavor and added creaminess of sour cream, but without dairy. So good you won't even miss the butter! Gluten-free and oil-free / WFPB.
Wash and peel the potatoes, or partially peel them to keep some of the skins. 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 sea salt into the water. *Alternatively, you can cook the potatoes in an Instant Pot as recommended in this no-drain mashed potatoes recipe by This Healthy Kitchen (link opens in a new tab).
Turn the heat to high and bring to a boil. Reduce heat to medium and simmer for about 12 minutes or until a knife inserted in the middle of a potato slides in easily. Drain potatoes in a colander, and immediately return them to the warm pot.
With a potato masher, give the potatoes a brief first mash, just until they're chunky. Add about ⅓ cup yogurt, ¾ teaspoon salt, and a scant ½ teaspoon garlic powder to the pot. Mash again to fully incorporate the ingredients.
Taste and season with black pepper and additional yogurt, salt, and garlic powder as desired. The amount of yogurt needed will depend on how tangy the yogurt is and your personal flavor preference.
Serve warm with your favorite toppings such as chopped chives, black pepper, vegan parm, or gravy.
Storing and Reheating
Store leftovers in the refrigerator for up to 4 days. Reheat briefly in the microwave or on the stovetop, and add a splash of unsweetened milk or extra yogurt when 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 several months. Thaw overnight in the fridge, then reheat and enjoy.