Easy Vegan Mashed Potatoes in 20 Minutes

This easy vegan mashed potatoes recipe is going to change your comfort food game forever! Made with only 5 ingredients, these delicious dairy-free mashed potatoes are loaded with yummy, garlicky flavor, yet they’re still healthy and easy to make in 20 minutes or less. Gluten free, egg free, oil free, low fat; suitable for plant based, vegan, and vegetarian diets.

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As someone born and raised in Russia, I’ve always loved everything potato-related – cue in all of my vegan recipes with potatoes here on the blog. But when it comes to simplicity and wholesomeness, few recipes can compare to my easy vegan mashed potatoes.

I’ve been making this recipe for years now, but haven’t really thought about sharing it here on the blog. There’s a gazillion vegan mashed potato recipes already on the internet, so for a while I didn’t think that the world needed another one.

Yet out of all the recipes for mashed potatoes I’ve seen online, none come close to being as easy and quick to make as mine.

So, because I aim to share simple vegan recipes here on Vegan Runner Eats to make it easier for busy families to get dinner on the table quickly, I realized that I had to share my 20-minute vegan mashed potato recipe with the world.

What I love about these easy vegan mashed potatoes

• They are made with only 5 ingredients!
• It only takes 20 minutes (or less!) to go from thinking about mashed potatoes to having them on a plate in front of you!
• They are low in fat (no butter or oil), so they won’t leave you feeling like you’ve swallowed a brick – yay to room for dessert!
• They are loaded with delicious, garlicky flavor, yet don’t require a cooking detour of roasting garlic in advance for 45 minutes.
• The recipe uses a quick, fail-proof method to cook the potatoes that helps them retain more nutrients and become perfectly creamy when mashed (more on this below).
• These potatoes have been approved by both vegans and omnivores, including hardcore mashed potato lovers and picky eater kids.
• This recipe is perfect both for weeknight dinners and holiday feasts like St. Patrick’s Day, Thanksgiving, or Christmas.

Are you sold yet?!

Make sure to pin this recipe to avoid losing this gem on the interwebs!

Watch me make these mashed potatoes in this video on my Youtube channel:

What’s the best way to cook potatoes to make the perfect mashed potatoes?

Believe it or not, steaming potatoes works best! I find that it helps cooked potatoes develop a texture and density that’s perfect for mashing them easily and quickly. Plus, steaming cooks potatoes quicker than boiling – yay to saved time!

On top of that, steaming potatoes causes less nutrient loss than boiling. Boiling destroys up to 80% of vitamin C in potatoes, plus water-soluble nutrients like B vitamins, potassium and calcium may get washed out (source).

I understand that not everybody has a steamer in their kitchen, but the good news is, steamers are quite affordable!

I use a steamer similar to this one on Amazon. If you don’t want to get yet another cooking pot for your kitchen though, you can get a standard-sized steamer insert that’ll work just fine with a lid-covered pot you already have.

What type of potatoes works best for mashed potatoes?

I prefer using a combination of russet and Yukon Gold potatoes when I make my vegan mashed potatoes.

Russet potatoes make their texture light and fluffy, while Yukon Golds add a bit more substance and a nice golden color.

However, if you don’t have Yukon Gold potatoes, feel free to use russet potatoes only.

How to make vegan mashed potatoes in 20 minutes or less

If you aim to make mashed potatoes in 20 minutes or less, it’s important to work efficiently.

✅ Step 1: Prep the potatoes.

Wash and peel potatoes, then cut them into 1-inch cubes.

In the meantime:

If steaming: Fill the pot of the steamer basket with water about 1 inch deep. Instert the steamer, cover with a lid, then bring to a boil on the stovetop over high heat.

If boiling: Add cold water to the pot (enough to cover the potatoes by 1 inch). Bring to a boil, and add a pinch of salt.

✅ Step 2: Cook the potatoes.

Add the potatoes into the steamer basket (if steaming) or the pot with boiling water (if boiling). Reduce the heat, then cook until fork-tender, about 10 minutes.

Drain the water and return potatoes to the empty pot (either the bottom part of the steamer or the one you boiled the potatoes in).

✅ Step 3: Warm up the milk.

While the potatoes are steaming, heat unsweetened non-dairy milk (I like almond or oat milk here) in the microwave or on stovetop until it’s hot to the touch but not yet boiling.

Tip: make sure your non-dairy milk is not vanilla flavored! Nobody likes vanilla mashed potatoes 🙂

✅ Step 4: Mash the potatoes.

Pour in the hot milk over the cooked potatoes in the pot. Add garlic powder, salt and pepper.

(If it looks like there’s too much milk, but don’t worry – once you start mashing, the starches in the potatoes will thicken everything up.)

Mash the potatoes well, mixing them lightly with a potato masher as you go. Mash longer for smooth texture, or shorter to leave them slightly chunky if you prefer.

Taste and adjust the seasoning. Enjoy!

What can I serve with these mashed potatoes?

The possibilities are endless! These healthy vegan mashed potatoes make a great side for my barbecue seitan with homemade BBQ sauce, plus they’ll work really well alongside my BBQ tofu sandwich, easy sauteed kale and onions in balsamic reduction, and smoky roasted Brussels sprouts.

Serving these at Thanksgiving? Don’t forget my creamy dairy free green bean casserole and slow cooker vegan collard greens!

I’ve also successfully used these mashed potatoes as a filling for my veggie-loaded vegan enchiladas and vegan eggplant rollups with black bean-potato filling.

Continue to Content

Yield: 4 Servings

20-Minute Vegan Mashed Potatoes Recipe

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These 20-Minute Vegan Mashed Potatoes have a fluffy texture and a light, garlicky flavor. The easiest, quickest, and healthiest recipe for mashed potatoes you'll ever try! Dairy free, gluten free, egg free, butter free, oil free, vegan, whole food plant based.

Prep Time 8 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 20 minutes

Ingredients

• 4 medium russet potatoes - about 2 cups cubed
• 2 medium Yukon Gold potatoes (or more russet potatoes) - about 1 cup cubed
• 1 cup non-dairy milk* (or more as needed)
• 1 tsp garlic powder
• 1/2 tsp salt (or to taste)
• Pinch black pepper

Instructions

1. Peel potatoes, cut into 1-inch cubes, rinse and set aside.
2. Cook the potatoes (choose one method):

• Steamer basket: Add about 1 inch of water to the pot, insert the basket, add potatoes, cover, and bring to a boil. Steam until fork-tender, 8–10 minutes. Remove the basket, discard the water, and return the potatoes to the empty pot.
• Regular pot: Place potatoes in a pot, cover with cold water by 1 inch, and add a pinch of salt. Bring to a boil, then simmer until fork-tender, about 10 minutes. Drain and return potatoes to the empty pot.

1. While the potatoes cook, heat the non-dairy milk* until hot to the touch: 1 min in the microwave or 3-4 min on stovetop.
2. Sprinkle the potatoes with garlic powder, salt, and pepper. Pour in the hot milk**.
3. Mash the potatoes, making sure to mix them lightly with a potato masher as you go. Mash longer for smooth texture, or shorter to leave them slightly chunky if you prefer.
4. Taste and adjust the seasoning. Enjoy!

Notes

*I usually use oat milk, but most non-dairy milks will work here. Unsweetened is best, but regular ("Original") milk will work in a pinch.

** For a richer, creamier result, try using cashew cream instead of milk, and/or add 1-2 tablespoons of vegan butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!

• 
  Cuisinart 4.5 Qt Multi-Purpose Pan with Steamer Basket, 4-Pc Set, Stainless Steel
• 
  OXO Good Grips Nylon Potato Masher for Non-Stick Cookware
• 
  Premium Stainless Steel Mixing Bowls with Non-Slip Bottoms, Set of 4

Nutrition Information:

Yield:

4

Serving Size:

3/4 cup
Amount Per Serving: Calories: 262Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 57gFiber: 6gSugar: 3gProtein: 7g

Please note that the provided nutritional information data is approximate.

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Alina Zavatsky - Vegan Runner Eats

Alina Zavatsky is a vegan of 12+ years, a passionate blogger, YouTuber, and a mom. She helps new vegans and their families navigate a vegan diet and lifestyle in a sustainable and enjoyable way. Check out her new vegan meal planning app, Veg Easy, designed to make meal planning a breeze for everyone.

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