Best Vegan Mashed Potatoes Recipes

VEGAN ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
• Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
• Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

VEGAN MASHED POTATOES

Steps:

• Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
• Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.

CHEESY GARLIC VEGAN MASHED POTATOES

Steps:

• Poke vent holes in the potatoes. Microwave on high for 13 minutes.
• Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
• Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
• Mash potatoes and cheese sauce together until fully incorporated.

VEGAN MASHED POTATOES (LOW-FAT)

Steps:

• Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.
• Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.

VEGAN LEEK AND GARLIC MASHED POTATOES

Steps:

• Rinse leek well and drain in a colander.
• Melt vegan butter in a pot over medium-high heat and stir in leek. Cover and cook, stirring occasionally, until leek is soft, about 10 minutes. Remove from heat and set aside.
• Bring a pot of lightly salted water to a boil, add sliced potatoes and garlic, and cook until potatoes are tender, about 20 minutes. Drain potatoes and garlic and return to the pot with the leeks. Mash until desired consistency is reached.

VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
• Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
• Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
• Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
• Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
• Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
• Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
• Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.

VEGAN MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
• Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
• While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
• Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about 1/2 cup.) Taste, season with salt, then stir in 1/4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.

VEGAN MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes.
• Meanwhile, heat oil, garlic, and rosemary in a small skillet. Turning a few times, until garlic sizzles, about 3 minutes. Remove from heat; let cool 10 minutes. Discard garlic and rosemary.
• Drain potatoes, reserving 1 cup cooking liquid. Pass through a ricer or a food mill; return to pot. Stir in 3 tablespoons olive oil and 1/2 cup reserved cooking liquid. Add more cooking liquid if necessary to create a smooth and creamy texture. Season with salt and pepper. Garnish with pepper and drizzle remaining oil over potatoes.

VEGAN MASHED CAULIFLOWER (INSTEAD OF MASHED POTATOES)

Steps:

• Cook frozen cauliflower by following the package directions. Cook until it is very well done (soft!) approximately 8-10 minutes. (You may also use 1 pound of fresh cauliflower). Put into a colander and drain.
• While cauliflower is cooking, combine soy milk, garlic, water, and seasonings, in small saucepan over medium heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Set aside for next step.
• When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (Put it into a colander and pressed it with the back of a big spoon). Next, put the cauliflower into a food processor and whir on high for a minute or just mash with a fork. Add the sauce from step 2. Process/stir until the cauliflower is creamy and smooth.
• Check the consistency. If it is too thick for you, add a tiny bit of soymilk, mix, and check again. Too much liquid and you will end up with soup!
• Add additional seasoning to taste. Serve hot/warm. You may need to heat it quickly in the microwave before serving.

SLOW-COOKER VEGAN MASHED POTATOES

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, place potatoes, water, garlic powder, onion powder, salt and pepper; stir to combine. Place vegan buttery spread evenly on top of mixture.
• Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
• Mash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in almond milk.

VEGAN VEGETABLE CREAM CHEESE MASHED POTATOES

Steps:

• Peel potatoes while watching out for fingers. Cut into quarters and soak in a large bowl of water.
• Wash and chop broccoli removing most of the stem. Repeat with cauliflower head.
• Bring a pot to a boil and boil potatoes until soft. Drain potatoes and begin mashing.
• Mash potatoes until soft, adding in broccoli and cauliflower until mixture is both smooth but chunky. Do not overblend ingredients.
• Add in margarine, softened non-dairy cream cheese & garlic.
• Salt and pepper to taste and enjoy. :).
• Note: These potatoes make a great filling for potato tacos!

CREAMY VEGAN MASHED POTATOES

Steps:

• Boil Potatoes until soft.
• Drain and Mash the Potatoes.
• Add all ingredients to the potatoes; mixing and tasting to desired flavor and thickness.

VEGAN GARLIC MASHED POTATOES

Steps:

• Thinly slice 2 garlic cloves. Heat 1 tablespoon oil in heavy small skillet over low heat. Add sliced garlic and sauté until tender, about 10 minutes. Set aside.
• Cook potatoes and remaining 8 garlic cloves in large saucepan of boiling salted water until potatoes are tender, about 35 minutes. Drain, reserving 1 1/4 cups cooking liquid. Combine boiled potatoes and garlic, sautéed garlic mixture and remaining 3 tablespoons oil in same saucepan. Mash until smooth, adding enough reserved cooking liquid to form creamy consistency. Season to taste with salt and pepper. Transfer potatoes to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm potatoes in microwave until heated through.) Sprinkle with parsley and serve.

VEGAN SLOW COOKER MASHED POTATOES WITH GARLIC & CHIVES

Steps:

• Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top.
• Cook on high 3 - 4 hours or low 8 hours, until the potatoes and garlic are tender.
• Mash the potatoes! You can either use a potato masher or a hand mixer. I don't recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives.
• Taste and add additional salt and some pepper, if desired, to taste.
• Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.

SAINT PATRICK'S GREEN MASHED POTATOES (VEGAN FRIENDLY)

Steps:

• *Please read the recipe introduction first for special note.
• Boil potatoes in a large pot of salted water until soft.
• Add the peas the last 4-5 minutes of cooking. Check peas for doneness, then drain them and potatoes in a colander.
• Return the peas and potatoes to the pot. Next, add butter, *sour cream (or substitute), salt and pepper. Mash until pureed and there are *no* visible traces of the green peas (for those picky eaters of yours!).
• Add milk or milk substitute to desired creaminess. Taste and adjust seasonings if needed.
• Servings are estimated.

UNBELIEVABLE VEGAN MASHED POTATOES

Steps:

• Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
• Combine soy milk, vegan mayonnaise, vegan margarine, Parmesan-style topping, salt, and pepper in a microwave-safe bowl. Heat in 30-second intervals until margarine is melted, 1 to 2 minutes.
• Pour soy milk mixture over potatoes in the bowl; mash until smooth with a potato masher.