Don’t let having a vegan Thanksgiving dinner intimidate you! If you’re hosting a holiday meal for guests who eat a vegan diet or have dairy allergies, keep this recipe for vegan mashed potatoes handy.
With just a few easy ingredient swaps, you’ll be well on your way to making the perfect vegan side dish.
Key Ingredients in Vegan Mashed Potatoes
- Potatoes: Use a starchy potato, like russet or Yukon Gold. These potatoes absorb buttery flavor and become fluffy when cooked, rather than gummy. (Psst! Avoid these mashed potato mistakes.)
- Vegan butter: Many vegan mashed potato recipes call for oil instead of butter. However, oil can leave your mashed potatoes with a greasy texture. Instead, use a vegan butter, like Miyoko’s. This is the best way to ensure that your taters are nice and creamy.
- Plant-based milk: Rather than using dairy milk in your mashed potatoes, use soy milk. Be sure to purchase a soy milk brand that is unflavored and unsweetened, so that the flavor of your mashed potatoes isn’t compromised. Many recipes require coconut milk, which elevates the creamy texture of your dish. However, coconut milk adds a distinct coconut flavor to your potatoes, so we recommend soy.
How to Make Vegan Mashed Potatoes
The steps to make vegan mashed potatoes are simple. Once you’ve gathered your plant-based ingredients, the method is similar to making traditional mashed potatoes.
Ingredients
- 6 medium russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup warm soy milk
- 1/4 cup vegan butter-style sticks, cubed
- 3/4 teaspoon salt
- Dash pepper
Directions
Step 1: Cook the potatoes in a large saucepan
Place the peeled and cubed potatoes into a large saucepan or Dutch oven. Fill the saucepan with water until the potatoes are well covered. Bring the water to a boil. Then, reduce the heat to medium and cook, uncovered for 20-25 minutes.
Step 2: Drain the potatoes
Once the potatoes are done cooking, drain them in a colander.
Editor’s Tip: To test the potatoes for doneness, pierce them with a fork. If they can be pierced easily, they’re ready!
Step 3: Add the vegan butter, soy milk, and salt and pepper
Add the vegan butter, soy milk, salt and pepper to the potatoes. If you would like to add any other ingredients, do so now.
Step 4: Mash the potatoes to a creamy consistency
Mash the potatoes with a hand masher until they are free of lumps. If desired, garnish with fresh chives or parsley. (Yes, a hand masher is one of the best ways to mash potatoes.)
Tips for Making Vegan Mashed Potatoes
What vegan butter brand should I buy?
It’s no secret that we’re obsessed with Miyoko’s Vegan Butter. However, these other vegan butter brands are also sure to please even your pickiest eaters.
How should I store this recipe?
Store these vegan mashed potatoes in an airtight container. They will keep in the fridge for three to five days before (or after) Thanksgiving. Learn more about how to reheat mashed potatoes without drying them out.
Is gravy vegan?
Most traditional gravy is made with chicken broth or turkey drippings, which are not vegan. Our recipe for vegan gravy is easy to make, using vegetable broth instead of chicken broth and turkey drippings.
Can I make this recipe ahead of time?
Absolutely! These vegan mashed potatoes keep well in the fridge for three to five days before serving, and up to two months in the freezer. Just be sure to reheat them slowly so that they maintain their fluffy and creamy texture. Find more ideas for how to prep Thanksgiving dinner in advance.
How can I customize this recipe?
This recipe can be customized any way that you would like, so long as you refrain from using animal products—like meat, eggs and dairy. (Here are some other foods to avoid serving vegans.) If you’d like to include cheese, make sure that it’s a meltable vegan cheese brand. You can also incorporate ingredients like fresh herbs, roasted garlic or nutritional yeast.
Our Most Popular Vegan Side Dishes
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Rainbow Hash
To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas
Quinoa with Peas and Onion
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Grilled Cauliflower Wedges
This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
Green Beans in Red Pepper Sauce
For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Roasted Fennel and Peppers
Fennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Asian Corn Succotash
Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re new to tofu. —Phyllis Smith, Chimacum, Washington
Seasoned Brown Rice
I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.—Betsy Larimer, Somerset, Pennsylvania
Mushroom & Zucchini Pesto Saute
With your homemade pesto and a handful of other ingredients, you can make a quick but delicious side dish. It goes together easily on the stove. —Benjamin Smith, Beaumont, Texas
Grilled Potatoes & Peppers
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania
White Beans and Spinach
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Sugar Snap Pea Stir-Fry
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen
Rosemary Root Vegetables
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen
Texas-Style Spanish Rice
The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas
Rosemary Roasted Potatoes and Asparagus
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Fingerling Potatoes with Fresh Parsley and Chives
We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, Michigan
Saucy Vegetable Tofu
This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. —Sandra Eckert, Pottstown, Pennsylvania
Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Spinach Rice
I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine
Scented Rice in Baked Pumpkin
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Grilled Asparagus Medley
This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska
Maple-Glazed Acorn Squash
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
Almond Vegetable Stir-Fry
While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
Green Beans with Shallots
A package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa
Steamed Kale
With this good-for-you steamed kale, it's easy to eat healthy and get out of the kitchen quick. A wonderful accompaniment to most any entree, it is packed with vitamins and is a snap to prepare. I use garlic, red pepper and balsamic vinegar for this side dish that keeps my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan
Broccoli Cauliflower Combo
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.
Asian Quinoa
I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California
Red Potatoes with Beans
You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. —Daria Burcar, Rochester, Michigan
Pea Pod Carrot Medley
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Lemon Herb Quinoa
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Smoky Grilled Corn on the Cob
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
Spicy Grilled Broccoli
My kids eat this spiced broccoli without cheese; it’s that good. It transports easily to the beach, the park or tailgate parties and also works on an indoor grill. —Kathy Lewis-Martinez, Spring Valley, California
So-Sweet Squash Pickles
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
Beets in Orange Sauce
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen
Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Grilled Zucchini with Onions
Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Minty Peas and Onions
Mother could always rely on peas and onions when she was in a hurry and needed a quick side. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
Chili-Spiced Sweet Potato Wedges
These are bound to become your new favorite side for sandwiches. A little chili powder adds a lot of flavor. —Toni Cordova, Pueblo, Colorado
Oven-Dried Tomatoes
We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. —Sue Gronholz, Beaver Dam, Wisconsin
Smoky Cauliflower Bites
These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
Harvard Beets
This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
Zesty Sugar Snap Peas
Lemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen
Roasted Asparagus and Leeks
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
Fall Garden Medley
I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska
Oven-Roasted Tomatoes
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Gomez, Downey, California
Fire and Ice Tomatoes
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Skillet Red Potatoes
When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey
Smoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Roasted Sugar Snap Peas
We’re betting you won’t find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. —Taste of Home Test Kitchen
Cilantro Potatoes
Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey
Roasted Carrot Fries
Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. —Taste of Home Test Kitchen
Roasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Roasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Spiced Garlic Carrots
This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
Garlic and Artichoke Roasted Potatoes
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
Waffle-Iron Acorn Squash
I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, Utah
Garlic-Chive Baked Fries
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Mediterranean Mashed Potatoes
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, MarylandThe post How to Make the Best Vegan Mashed Potatoes appeared first on Taste of Home.
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