These plant based mashed potatoes will knock the socks off anyone you serve them to. We're topping with a mushroom gravy that is even better than the meaty stuff. I'm spilling alllll the gravy on making the best vegan mashed potatoes. Let's dive in.
Equipment
For the mashed potatoes
There are two key pieces of equipment you'll need to make amazing plant based mashed potatoes: a large mixing bowl and a hand mixer.
You'll need a larger mixing bowl to make sure you have enough room to mash the potatoes. The hand mixer is the best tool for creating fluffy yet creamy potatoes.
In a pinch, you could use a potato masher, but your mashed potatoes will be chunkier. I do not recommend using a blender, food processor, or anything with a blade - your potatoes will have a gluey texture, and we don't want that.
For the gravy
You'll need a cutting board and sharp knife for chopping the mushrooms, a skillet for cooking, and a large spoon to mix with. Any skillet is fine from non-stick to stainless. You'll deglaze (aka add liquid) to the pan that will help scoop up any burned bits on the bottom. That's where all the flavor is!
Ingredients
One of the best things about mashed potatoes is that there aren't any hard and fast rules about how much of any one ingredient you need. Taste testing is the fastest (and most delicious) way to success here, so pull out those tasting spoons!
First, you'll need some yukon gold potatoes. These potatoes have the perfect amount of starch and waxiness to make perfectly creamy mashed potatoes. If not available, you can get away with a basic russet potato, but might need to adjust the other ingredients. Read more about the different kinds of potatoes here.
Next, you'll need some vegan butter, plant based milk and sour cream, salt and pepper.
While the potatoes are cooking, place the butter into your large bowl so it can soften. By the end of the mixing process, it should be completely melted.
Frequently asked questions
But Angela...
Where can I find vegan butter & sour cream? Whole foods is a goldmine for this stuff. While I can find my favorite vegan butter at most grocery stores these days, sour cream is a little tougher. In a pinch, you could use plain plant based yogurt, but I wouldn't recommend it, as yogurts sometimes have sugar added even if they are "plain & unsweetened."
How do you cook yukon gold potatoes? First, quarter your potatoes lengthwise. To do this, think about your potato like a hot dog, and slice in half. Then slice in half again. Place potatoes into a large pot and cover with water just above the potatoes. Place on stove and bring to a simmer, then cover and cook for 30-45 mins or until you can easily pierce witha fork. Remove pot from stove, and carefully take potatoes out of the water to cool. Let rest for 10-15 mins until you can safely handle.
How do I remove the potato skins? After your potatoes have cooled for a few minutes, the skins should come right off, just grab a corner and gently remove. I've found this is much easier and safer than peeling beforehand.
I can't find yukon gold potatoes, can I use russet potatoes instead? Yes, but the preparation will vary a bit. To cook, wrap your potatoes in foil and bake at 350 F for 60 mins, or until soft. Test by gently squeezing while wearing an oven mitt. The potato should not feel rock solid and should feel a little soft. If you can't tell, remove one from the oven, carefully unwrap, and pierce with a fork. If it's easy to pierce, then your potatoes are probably ready.
Cut in half lengthwise (hotdog style), and let cool for 10-15 mins. Then scoop out all the potato-y goodness into your mixing bowl. You might need to add more or less sour cream and butter. Use the recipe below as a starting point, pull out those tasting spoons and trust your taste buds!
I don't like mushrooms, is there another gravy I can make? If you've never tried one of my mushroom recipes, I really recommend giving it a try, I wasn't a big fan either until I learned how to cook properly. We flavor the mushrooms with soy sauce and a couple other things that give it a meatier flavor, and mask some of the earthier notes. As far as the texture, I'm not a big fan either, so I cut my mushrooms into really small pieces so it's less noticeable.
How do you store leftover mashed potatoes? Cover and refrigerate for up to 3 days. To reheat, place into a microwave-safe dish, and heat in increments of 30-45 seconds, stirring between.
What do I serve with mashed potatoes? These potatoes are perfect for the holidays - I'm famous for my mashed potatoes and bring them to every Christmas and Thanksgiving meal. Don't tell anyone they're dairy free, and they'll never know! You could also serve with mac and cheese if you're in a Southern potluck situation.
Where can I find canned coconut cream? Some stores carry small cans of coconut cream - you can find near the canned coconut milk. If you can't find it, a can of coconut milk can work. There are two scenarios you might find:
- Solids on top and liquids on bottom - the solids on top are coconut cream - BINGO. If you want to combine into coconut milk, blend for 30 seconds in a blender, or whisk until homogenous.
- Coconut milk blended - if your coconut milk is already blended, no worries. Start with a quarter cup, and see how your gravy looks. If too liquidy, cook longer. Always start with less - it's much easier to add more liquid than remove. When in doubt, taste.
When should I use canned coconut milk versus a carton of coconut milk? In general, a can of coconut milk is typically just coconut water and coconut cream whereas a carton of coconut milk, also known as coconut beverage, contains other additives and preservatives to give it a thinner consistency.
As a rule, I use canned coconut milk and coconut cream where I would normally use heavy cream in cooking, and coconut milk beverage where I would normally use dairy milk. This applies to cooking only - baking is different as there's chemistry at play in addition to texture.
If you like extra thick and creamy gravies and potatoes, go for canned coconut milk. But if you want some milk just to thin it out, a carton of coconut milk is just fine.
Can I make these plant based mashed potatoes with dairy products? You can and they'll still be delish. Honestly, I'm just happy that we have dairy-free products available.
Plant Based Mashed Potatoes
Ingredients
Mashed Potatoes
- 2 ½ lbs Yukon Gold Potatoes Quartered
- ½ Cup Vegan Butter Such as Miyoko's
- ½ Cup Vegan Sour Cream Such as Forager
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Cup Plant Milk Optional
- Chives Optional garnish
Mushroom Gravy
- 1 Package Mushrooms Sliced thinly
- 2-3 tablespoon Scallions Sliced thinly
- 1 tablespoon Tamari Soy sauce or coconut aminos
- Pinch Salt and Pepper
- Splash Coconut Milk Start with ¼ cup and work up from there
- 1 tablespoon Coconut Cream Canned
- 1 tablespoon Cooking Oil Grapeseed
Instructions
- Place quartered potatoes into a large pot and cover with water. Bring to boil, then simmer on low for 30-60 mins. Test with a fork - if it pierces easily, they're done. Remove from water and let cool for 10-15 mins, or until you can touch comfortably. If you prefer to remove skins, gently peel off by grabbing a corner. Remove any bumps or sprouts with a knife.
- thinly slice mushrooms and scallions. Add to a pan on medium heat with a splash of grapeseed oil or cooking oil of choice. Add a pinch of salt and smaller pinch of pepper. Gently stir every couple mins. When mushrooms have released their juices, add a splash of tamari and stir. Once mushrooms have absorbed most of the liquid, add coconut milk and cream, a little at a time. Simmer for a couple mins, then set aside.
- In a large mixing bowl, combine potatoes, butter, sour cream, and a generous pinch of salt and pepper. Whip with a hand mixer until butter is melted, then taste.
- Season with salt and pepper as needed - start small. If too thick, you can add a small splash of plant milk to thin out. A little goes a long way, so add slowly and mix before adding more.
- Layer potatoes, mushroom gravy, and chives. Enjoy!
Maureen says
The best vegan mashed potatoes ever. Can't wait to bring these to thanksgiving.
Angela Milnes says
WOW Maureen, thanks for the high praise. I tend to agree 🙂 and will also be bringing them to Thanksgiving.