These vegan mashed potatoes are the epitome of fluffy, creamy, and velvety rich: They're the perfect side dish to serve at your holiday party because who doesn't love the taste of fluffy, soft, whipped potatoes to compliment the main course? The best part is that this recipe is super easy to make, and no one will ever know your masterpiece is completely vegan and dairy-free, so feel free to fool any butter-lover. Make these potatoes in less than 10 minutes and enjoy this recipe all winter long.

Prep Time: 10 minutes

Cook Time: 20 minutes

Vegan Mashed Potatoes

Serves 8


  • 2 lbs russet potatoes
  • 2 lbs Yukon gold potatoes
  • 1 tbsp minced garlic
  • 2 tsp sea salt
  • 1 cup creamy dairy free milk, unsweetened*
  • 1/2 cup vegan sour cream*
  • 3 tbsp fresh rosemary, chopped
  • Sea salt + pepper to taste


  1. Prep: Fill a large pot with water and set it aside. Measure out all ingredients.
  2. Peel & dice the potatoes: Rinse the potatoes, and peel off all of the potato skins. We need the skins off to ensure the mashed potatoes are super creamy. You can save the potato peels for another recipe, like roasted potato peels (just use vegan butter 😉 )! Quarter then dice the potatoes and set them aside.
  3. Boil the potatoes: Place the potatoes into the water, and add in the garlic and salt as well. Cover and bring the water to a boil. Once boiling, cook the potatoes until they’re fork-tender and easy to pierce about 15-20 minutes.
  4. Strain the potatoes: Make sure that you reserve 1/2 cup of the water used to boil the potatoes. This will help the potatoes become super creamy.
  5. “Mash” the potatoes: We’re actually using a hand mixer rather than a potato masher to create these mashed potatoes! I find it’s much easier and more efficient at creating consistently creamy mashed potatoes. Place the potatoes into a large bowl and begin to cream the potatoes. Once they’re a bit more broken up, you can stop the hand mixer, and add in the remaining ingredients (dairy free milk, sour cream, potato water, rosemary, and sea salt). Begin mixing again on medium speed until creamy, about 5 minutes.
  6. Serve and enjoy! Add your favorite vegan gravy on top or serve with melted vegan butter. Enjoy!


Using both russet potatoes & Yukon gold potatoes: It’s crucial that we use both here, as a combination of waxy and creamy potatoes will yield the best texture!

Dairy free milk: I recommend a super creamy dairy free milk, such as Forager Project soymilk or oat milk. You can use light coconut milk as well (in the can), but I would recommend not using full fat coconut milk, as it will taste too much like coconut. Additionally, using unsweetened almond milk will not be creamy enough.

Vegan Sour Cream: The vegan sour cream I use is Forager Project, and my entire family just loves it (not everyone in my family is vegan). I would definitely recommend this one, but if you can’t find it in your stores, you can also use a dairy free unsweetened plain yogurt.

More From The Beet