Vegan Mashed Potatoes

When the potatoes are cut evenly, the knife test is much easier to read: each piece softens at about the same pace, instead of having tender edges and a stubborn center. I learned to keep the pieces close to 1 1/2 inches, then let the water come to a boil before lowering it to a steady simmer. That gives these vegan mashed potatoes a soft, creamy texture without needing dairy.

Yukon golds bring a naturally buttery feel, while warm soy milk and vegan butter blend into the potatoes without cooling them down. I stir that mixture in gradually, so I can stop as soon as the mash turns creamy instead of making it loose. A little black pepper rounds out the savory flavor, and the result is a smooth, comforting bowl made with familiar ingredients.

Cold Water Gives These Yukon Golds a More Even Cook

Starting the potatoes in cold water helps the pieces heat through at a gentler, more even pace. If they go straight into boiling water, the outside can soften ahead of the center, which makes it harder to judge when every piece is ready. Begin with the potatoes covered, then bring the pot up to a boil and lower the heat to a steady simmer.

The cut matters for the same reason. Pieces close to 1 1/2 inches cook at a similar rate, so one won’t collapse while another stays firm in the middle. Keep the simmer steady rather than letting the water thrash; vigorous boiling can knock the cut edges around. Once a knife slips easily into a piece, the potatoes are tender enough to drain and mash.

Why Yukon Golds and Soy Milk Make This Mash Creamy

• Yukon gold potatoes — Their naturally creamy, medium-starch texture makes a smooth mash without relying on dairy. Choose firm potatoes without soft spots; peeling and cutting them evenly gives you a consistent texture.
• Unsweetened plain soy milk — It keeps the potatoes dairy-free and adds moisture without a sweet or vanilla taste. Use plain and unsweetened; for a soy-free version, unsweetened plain oat milk is the most useful direct swap, though it can taste a little sweeter.
• Vegan butter — It brings the buttery richness that makes the mash feel rounded. Pick a vegan butter you enjoy the taste of, since its flavor comes through; a block or tub both work if they melt smoothly.
• Black pepper — A small amount adds a gentle, savory bite that keeps the potatoes from tasting flat. Freshly ground pepper has a brighter aroma, but ordinary ground black pepper works well here.

From Evenly Cooked Potatoes to Creamy Mash

Simmer the Potatoes Until a Knife Slides In Easily

Put the peeled, 1 1/2-inch potato pieces in a 6-quart pot and cover them with 8 cups cold water, adding more if needed to cover. Stir in 2 teaspoons of the kosher salt, bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for 15–20 minutes; a knife should slide easily into the potatoes without catching on a firm center. If the pieces are still resistant, keep simmering and check again rather than trying to mash them early.

Warm the Soy Milk and Vegan Butter Together

While the potatoes cook, combine the soy milk and vegan butter in a microwave-safe measuring cup. Heat for 60–90 seconds, then stir until the butter has melted and the mixture is warm. If a little butter remains unmelted, stir again before adding the liquid to the potatoes. Keeping the mixture together in a measuring cup makes it easy to pour in gradually.

Mash First, Then Stir in the Warm Mixture

Drain the potatoes well and return them to the pot; excess water can make the finished mash loose. Mash until mostly smooth, leaving the potatoes in the pot so you can stir in the liquid right away. Add the warm soy milk mixture gradually, stirring until the potatoes look creamy. Finish with the remaining 1/2 teaspoon kosher salt and the black pepper, stirring just until everything is evenly combined.

Two Ways to Adapt the Mash Without Losing Its Creamy Feel

Questions That Come Up When Making Vegan Mashed Potatoes

Vegan Mashed Potatoes

Vegan mashed potatoes are made by simmering Yukon gold potatoes until tender, then mashing them with warm soy milk and vegan butter. The result is creamy, smooth potatoes with a simple seasoning of kosher salt and black pepper.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 253

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb Yukon gold potatoes peeled and cut into 1 1/2-inch pieces
• 8 cup cold water plus more as needed to cover
• 2.5 tsp kosher salt divided
• 1 cup unsweetened plain soy milk
• 4 tbsp vegan butter
• 0.25 tsp black pepper

Equipment

• 1 6-quart pot

Method

 

1. Put the peeled, cut Yukon gold potatoes in a 6-quart pot, cover with 8 cups cold water plus more as needed to cover, and stir in 2 teaspoons of the kosher salt.
2. Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer and cook for 15–20 minutes, until a knife slides easily into the potatoes.
3. While the potatoes cook, heat the unsweetened plain soy milk and vegan butter in a microwave-safe measuring cup for 60–90 seconds, stirring until the butter melts and the mixture is warm.
4. Drain the potatoes well and return them to the pot; mash until mostly smooth.
5. Gradually stir in the warm soy milk and vegan butter mixture, then stir in the remaining 1/2 teaspoon kosher salt and the black pepper until creamy.

Notes

For the creamiest texture, warm the soy milk and vegan butter before adding them to the potatoes. Refrigerate leftovers for up to 4 days; freezing is suitable, though the texture may change slightly after thawing. For a soy-free version, use unsweetened plain oat milk.