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A bowl of creamy vegan mashed potatoes on a countertop beside garlic cloves and fresh chives

Vegan Mashed Potatoes

These Vegan Mashed Potatoes are made with Yukon Gold potatoes, fresh garlic, dairy-free butter and plant-based milk and are the creamiest mashed potatoes ever! They're garnished with salt, pepper and a sprinkle of fresh chives to make them look as amazing as they taste. Gluten-free, grain-free with a Whole30 option.

Course Side Dish
Cuisine American
Keyword dairy free mashed potatoes, how to make homemade mashed potatoes, yukon gold mashed potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 174 kcal
Author Kelly


  • 3 pounds Yukon Gold potatoes well-scrubbed
  • 1 teaspoon fine grain sea salt or kosher salt, divided
  • 1/4 cup vegan butter , may sub with ghee or unsalted grass-fed butter if not dairy-free (or for Whole30), plus more for serving
  • 2 cloves garlic minced
  • 1/4 cup unsweetened plant-milk or preferred milk warmed or brought to room temperature
  • freshly cracked black pepper
  • 1 tablespoon finely chopped chives


  1. Peel the potatoes and cut them into large chunks. Place in a large pot or Dutch oven, and cover the potatoes by 1 inch with cool water.

    Turn the heat to medium-high and bring to a boil. Reduce heat to a simmer and add 1 teaspoon of salt. Cook until the potatoes are fork-tender, about 20 to 25 minutes.

    Peeled and cut Yukon Gold potatoes inside of a pot filled with water
  2. Drain the potatoes in a colander, reserving 1/4 cup of the cooking liquid in a glass cup or measuring cup.

    Add the butter, garlic and 1/2 teaspoon of salt in the drained pot. Add the drained potatoes and use a potato masher to mash the potatoes.

    Mashed potatoes in a large pot with bright red handles on either side
  3. Once the potatoes are mostly mashed, season with salt and stir with a spoon. Pour in the 1/4 cup of the reserved cooking liquid, a little at a time, until it is fully incorporated. Then add 1/4 cup of milk and mix until desired consistency.

    Taste the potatoes and season with salt and pepper as needed. Garnish with the chives and more vegan butter just before serving.

    A close-up shot of a bowl containing vegan mashed potatoes topped with a pat of vegan butter and chopped chives

Recipe Notes

  • To Store: Once cooled, refrigerate mashed potatoes in an airtight container for up to 3 days.
  • To Reheat: Heat mashed potatoes and 1/2 tbsp vegan butter (or milk) in a pot over medium-low heat until warmed through. Stir occasionally and add more butter/milk if potatoes seem too dry. Alternatively, microwave them in a heat-proof bowl for 20-30 seconds at a time, stirring after each interval.
  • To Freeze: Store cooled potatoes in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Facts
Vegan Mashed Potatoes
Amount Per Serving (1 serving)
Calories 174 Calories from Fat 45
% Daily Value*
Fat 5g8%
Monounsaturated Fat 2g
Carbohydrates 30g10%
Fiber 4g16%
Sugar 1g1%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.