Creamy Vegan Mashed Potatoes

Looking for a classic mashed potato recipe that’s creamy and delicious while also being FULLY Vegan!? THIS is the recipe that you’ve been looking for. Seriously obsessed with these potatoes and they’re made with just a few simple ingredients!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 248 kcal per serving

Ingredients

2 ½ pounds - yukon gold potatoes
1 tsp - salt
⅓ cup - non-dairy milk
⅓ cup - vegan mayo
¼ cup - vegan butter
Salt and pepper

Instructions

Place your peeled and chopped potatoes into a large pot and cover with water. You want the potatoes fully covered with about an inch of water above the potatoes. Stir in 1 teaspoon of salt.
Place on the stove and bring to a boil. Lower heat to a simmer, cover, and cook until the potatoes are easily pierced with a fork, about 15-20 minutes. Once done, drain water and return the potatoes to the pot.
Add the softened butter to the pot with the potatoes and mash with a potato masher OR by using an electric beater. Mash until creamy and little or no chunks remain.
Stir in the mayo, milk and salt and pepper to taste. I like to start with about 1/4 teaspoon of fine sea salt and a little pepper and then add more, tasting as I go.
Serve and ENJOY!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of milk to keep them creamy.

Nutrition