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The Perfect Vegan Mashed Potatoes

It took some time to perfect, but these are without a doubt the perfect vegan mashed potatoes. They are smooth, rich, buttery, and irresistible. Serve for a crowd or for your weeknight dinners with the family.
Course Side Dish
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 242kcal
Author Dora S.



  • Preheat oven to 400F. Place a head of garlic on a sheet of aluminum foil, close it up, and baskr at 400Ffor 20 minutes
  • Fill a medium pot with cold water. Place sliced potatoes in the pot and bring to a simmer slowly. Simmer for 15 to 20 minutes or until tender.
  • Drain potatoes, but reserve 1 cup of the potato cooking water.
  • Pass the potatoes, garlic, and butter through the potato ricer, or mash with a fork. Place in a pot.
  • Add butter and potato water and stir slowly to incorporate the butter.
  • Add the vegan cream cheese and stir. Season with salt and pepper to taste.
  • Heat a pot over low heat. Add the mushroom gravy and heat for about 2 minutes.
  • Drizzle the mashed potatoes with the gravy and serve. Enjoy!



  • The potatoes you use matter. For creamy mashed potatoes I recommend you use russet or Yukon gold potatoes. They have a higher starch content, which is good because the starch granules swell during the boiling process which creates fluffy mashed potatoes.
  • Potato water is the water in which you cook the potatoes. I like using this water instead of plant milk, because sometimes depending on the plant milk the mashed potatoes have a weird aftertaste. The potato water contains some of the potato starch which adds to the creaminess of the mashed potatoes.


Serving: 1portion | Calories: 242kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 762mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg