Vegan mashed potatoes are a delicious and comforting dish that can be made with minimal effort. Perfect for any occasion, these vegan mashed potatoes are sure to please everyone at the table. Not only are these mashed potatoes incredibly easy to make, but they’re also healthy, nutritious, and packed with flavor. Whether you’re a master of the vegan kitchen, or are just starting to explore plant-based eating, these mashed potatoes are sure to be a hit. With a few simple ingredients and a few simple steps, you can create the perfect vegan mashed potatoes in no time. So, if you’re looking for the best vegan mashed potatoes out there, look no further. Â
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS Tip – Simple is Smart Tip:
Instead of mashing potatoes with a potato masher, use a potato ricer.  The mashed potatoes will be super smooth and creamy even before adding vegan butter, coconut milk, or cream. Â
Farmer Fred and I love to grow organic fingerling potatoes.  The inside of a fingerling potatoes is the same color as the skin. When I make Vegan Mashed potatoes with the red fingerlings the mashed potatoes look like strawberry frosting. Mashed purple fingerlings are hard to describe so check out the picture below. The grandkids love it when I make them “playdough mashed potatoes.”
Neuroscience Nutrition Nugget -
Potatoes are Important for Brain Communication
Â
Potatoes are an essential source of choline for our brain and body. Potatoes contain the second highest levels of choline after meat and soya.  Consuming enough choline is vital because it is essential for keeping our nerves, muscles, and brain health. A medium potato with the skin on will give you 10% of the daily choline your body needs. Â
What is Choline?
Choline is a small compound that is a precursor to Acetylcholine. Acetylcholine is the neurotransmitter that helps our muscles contract and helps our heart stay healthy by dilating blood vessels and regulating our heart rate.Â
In the brain, Acetylcholine is essential for the transmission of messages between brain cells and also for coordinating the transmission of messages between groups of nerve cells. Acetylcholine does this by carrying the message from one nerve cell to the next nerve cell.  When nerve cells talk, they don’t contact or touch each other. There is a little gap between them.  The electrical signal in the nerve cell is converted to Acetylcholine at the end of the nerve cell. The Acetylcholine travels across the opening, and the nerve cell on the other side of the gap has receptors for the Acetylcholine. When Acetylcholine connects with the receptors, its message is converted back to an electrical signal that travels along the next nerve.  This whole process happens in a fraction of a millisecond.Â
What Do you Need for Vegan Mashed Potatoes?
Russet Potatoes: Russet potatoes will mash up smoothly and because they are drier, they will absorb all of the delicious add-ins.Â
Yukon Gold Potatoes have a high starch content and naturally buttery flavor, making them a favorite for mashed potatoes.Â
Head of Roasted Garlic: I use a whole head of garlic which sounds like a lot. However, when the garlic is roasted, it becomes mild, creamy, and buttery, with a slightly nutty flavor.Â
Coconut Milk: Use full-fat coconut milk for extra creaminess.Â
Vegan Butter: I use the I can’t Believe it’s not Butter Vegan butter. Â
Salt: use sea salt.Â
Â
Step-by-Step Instructions for Vegan Mashed Potatoes:
- Peel the potatoes and cut them into 20-inch pieces.Â
- Add the potatoes to a kettle large enough so they are covered with water during cooking.Â
- Salt the water and boil the potatoes until tender about 45 minutes.Â
- While the potatoes are cooking roast a head of garlic. Â
- Drain the potatoes and mash with a potato masher or use a potato ricer and rice the potatoes.Â
- Mash the roasted garlic cloves and mix them into the mashed potatoes.Â
- Heat the butter and coconut milk in a small saucepan until hot and stir it into the mashed potatoes.Â
- Add the mashed potatoes to a serving bowl and top with a few pats of butter and garnish with some scallions, chives, or thyme.Â
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.Â
Equipment
- Potato Masher
- large kettle
Ingredients
- 2 lbs Russet Potatoes peeled
- 2 lbs Yukon Gold Potatoes peeled
- 1 head roasted garlic cloves
- ¾ cup coconut milk - full fat
- ½ cup Vegan Butter
- 1 tsp salt
- Fresh Thyme for garnish
Instructions
- Peel the Potatoes, Cut them into 2-inch pieces.
- Put in large kettle and cover with water. Add the 1 tsp of salt
- Boil on medium heat until the potatoes are tender when pierced with a fork.
- Drain and Mash with a potato masher
- SIS Tip: For super fluffy potatoes, use a potato ricer instead of mashing them.
- Mash the roasted garlic cloves and mix into the mashed potatoes. For how to roast garlic at home.
- If your potatoes are nice and hot add coconut milk and vegan butter to the potatoes. If your potatoes have cooled, in a small saucepan, melt the butter with the coconut milk. Heat until hot.
- Pour the butter and coconut milk mixture into the potatoes and stir in.
- Put potatoes in a serving bowl. Melt another tbsp of butter on top and garnish with fresh thyme or scallions.
Video
Nutrition
