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Vegan mashed potatoes

Vegan Mashed Potatoes

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


These vegan mashed potatoes are perfectly creamy and fluffy with a few easy pantry tricks! A perfect plant-based version of this famous side dish.


  • 2 pounds Yukon gold potatoes (yellow potatoes)*
  • 6 tablespoons olive oil
  • 2 tablespoons refined coconut oil
  • 3 garlic cloves, peeled and smashed
  • Thinly chopped chives, for garnish
  • Black pepper, for garnish
  • Kosher salt


  1. Peel and roughly chop the potatoes into 2-inch chunks. (Optionally, you can skip peeling if you like skin-on mashed potatoes like we do!)
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and reserve a bit of the potato cooking water.
  4. Meanwhile, heat the olive oil in a small saucepan over low heat. Add the whole garlic cloves and simmer for about 3 minutes until fragrant. Discard the garlic.
  5. Return the potatoes to the pot. Add the garlic-infused oil, coconut oil, 1/2 teaspoon kosher salt and plenty of fresh ground pepper. Mash with a potato masher until the desired texture is reached. (If you find the potatoes are too dry, you can add a small drizzle of the starchy potato water. Just be careful not to add too much or the texture will become waterlogged.)


*Important: make sure to get Yukon gold, sometimes labeled as “yellow potatoes”. They have just the right creamy texture and buttery flavor that you won’t get out of a Russet.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan Mashed Potatoes