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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
Cook Time 20 minutes
Total Time 30 minutes
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.