Vegan Mashed Potatoes (Simple Recipe)

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5 from 2 votes

These German-style vegan mashed potatoes are super decadent and fluffy. Serve as a delicious comforting vegan side dish for dinners and holidays like Thanksgiving and Christmas! Plus, this mash is so creamy – no-one would guess that it’s 100% dairy-free!

Light And Creamy Dairy-Free Mashed Potatoes

If you’ve ever had dry, lumpy, gummy, or bland mashed potatoes before (which we probably all have at one time or another), you’ll know the importance of getting your vegan mashed potatoes prepared the ‘right’ way for super creamy results. Homemade mashed potatoes should be fluffy, creamy, and deliciously seasoned – everyone will want seconds or thirds. Even better, no-one will even be able to tell that they’re vegan!

While mashed potatoes have fooled the masses into seeming like a ‘so simple it can’t go wrong’ type of dish – that isn’t the case. This is why I’m sharing my favorite way of preparing this pantry-favorite dinner and holiday side with my German mashed potatoes recipe (aka Kartoffelbrei). It’s perfect for sharing on Thanksgiving, Christmas, or any dinner table, multiple times a week (let’s be honest)!

What makes these German mashed potatoes so special? The addition of nutmeg! Yup, you read that right. Trust me, I’m German we ALWAYS season our potatoes with nutmeg, especially mashed potatoes. Other than that, I’ve used a combination of dairy-free milk and oil for a wonderfully creamy potato puree/mash.

But, let’s not forget that there are also a few top tips for producing the best vegan mashed potatoes that you can – it’s more than just the ingredients. So check out my recipe notes for all the best tips and tricks for this comfort food classic side dish!

The Ingredients

Potatoes: I recommend either Russet or Yukon Gold potatoes. Read the section below for more on why!
Plant-based milk: I always use canned coconut milk for my dairy-free mashed potatoes (the lite version isn’t very ‘coconutty’ but makes the mash super creamy!). You can use any plant-based milk of your choice though, higher-fat versions will yield creamier results.
Nutmeg: A must-have in German mashed potatoes! Use just a dash at first if you’re a little unsure, then increase to taste.
Salt & pepper: To season, of course.
Olive oil (or butter): I use extra virgin olive oil to drizzle over the mash. However, you could also add it directly to the mash for silkier results. Vegan butter will also work for flavor and silkiness.
Fresh herbs (to garnish): I used chives, but you can use parsley, green onion, rosemary, or thyme too.

Check out the recipe notes section for more optional add-in suggestions to your vegan mashed potatoes.

The Best Potatoes For Mashing

Besides the extra add-ins that transform your homemade mashed potatoes from bland to wonderful, the key to the dish is your choice of potatoes. Choose the wrong variety, and you’ll never get the results that you’re hoping for.

For mashed potatoes, starchy potatoes are your best friend. For many (depending on where you live in the world), this choice will come down to Russet potatoes or Yukon Gold’s.

Russets are great for producing a really light and fluffy, even mash. In comparison, Yukon Gold’s are slightly buttery in flavor and will provide slightly denser (but creamier) results – perfect for vegan mashed potatoes!

If nothing else, AVOID waxy potatoes. Because of the lower starch levels, they don’t break down easily, leading to them being overworked and gluey. Gummy potato that (the majority of) people can’t stand. More so, they also don’t absorb other ingredients as well (the dairy-free milk and butter) – so you’ll never get results that are as light and creamy as you want.

How To Make Vegan Mashed Potatoes

Step One: Cook the potatoes

First, peel and slice the potatoes into 2-inch (5 cm) pieces and add them to a large pot.
Add enough water to cover the potatoes by a few inches and add about 1 tsp of salt to the pot. Then, bring it to a boil over medium heat and cook, covered, for between 15 minutes or until tender.
Once ready, drain the water from the potatoes, reserving about 1/2 cup of the cooking water.

The other leftover starchy cooking water can be saved/frozen and added to sauces and stocks if you’d prefer not to throw it away. Don’t use it to water the plants, due to the salt!

Step Two: Mash & season the potatoes

Mash the potatoes in the saucepan with a potato masher. This makes it easier to mash them fully because of the flat base and even sides (rather than in a bowl).
As you mash, pour in the plant-based milk, a little at a time, mashing in-between. Also, add salt, pepper, and nutmeg. Then add in the reserved cooking water, gradually, while mashing, until you reach the creamy consistency that you desire.
Taste it and add more salt/pepper or nutmeg if needed and optionally a little olive oil or dairy-free butter.
Garnish with fresh chives, drizzle with olive oil (or butter), and serve. Enjoy!

For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.

How To Serve

Homemade mashed potatoes are one of those ‘ultimate’ sides, like rice, that goes with so many dishes, it could be part of the dinner table multiple times a week. Here are just a few dishes to enjoy with these German mashed potatoes:

Served alongside homemade Vegan Meatloaf(see image below)
Vegan Mushroom Bourguignon
Easy Vegan Green Bean Casserole
Best Portobello Steaks
Vegan Meatballs With Gravy (see image below)
Easy Lentil Stew (see image below)
Millet Fritters

And of course, with pretty much any meal where you can pair it with this Perfect Vegan Gravy! When serving as a super-smooth potato puree, you can elevate any number of dishes too!

How Long Are Mashed Potatoes Good For?

Leftovers can be stored in an airtight container in the fridge for up to four days or up to three months in the freezer.

To reheat the mash, you can do so in a saucepan on the stovetop or within the microwave. If you find it a little dry, add a little extra dairy-free milk and/or butter before serving.

Plus, you can even use the leftover vegan mashed potatoes to use new dishes like bubble & squeak, or even these German Potato Dumplings (Kartoffelklöße).

Recipe Notes & Variations

If you want super decadent dairy-free mashed potatoes, then feel free to use a dairy-free cream alternative instead of milk, add less, and increase as needed (tasting in-between).
Instead of the milk, you could use Vegan Sour Cream for additional flavor.
Optional Add-ins: Roasted onions or garlic can be added for extra flavor. You could also add your favorite vegan cream cheese or additional herbs/spices to these mashed potatoes.
To make this into a super-smooth potato puree, you can push the mixture through a sieve after mashing.
Mashing the potatoes: I use a manual masher; you can also use a potato ricer. It’s possible to use an immersion blender, too though you risk your mashed potatoes ending up gummy ( as the blades will activate the potato starch) if overworked.
It’s best to add the milk in at room temperature or warm so that it doesn’t make your mashed potatoes cold before serving.
How long to boil potatoes: This will depend on the size that you chop the pieces into. For me, it takes about 15 minutes for 2-inch pieces.

Related Vegan Potato Recipes

Hasselback Potatoes Recipe
Vegan Sweet Potato Casserole Recipe
Vegan Potato Soup
Crispy Pan-Roasted Potatoes
Easy Vegan Scalloped Potatoes

If you try this simple creamy vegan mashed potatoes recipe, I’d love a comment and recipe ★★★★★ rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan/ #elavegan – I love seeing your recreations.