Vegan Make-Ahead Mashed Potatoes

Total time45 min

Prep time15 min

Cook time30 min

Russet potatoes are the whole point here, boiled until a fork glides through with zero resistance, then riced or mashed until every trace of lumpiness disappears. That fine, fluffy texture is what makes these potatoes so forgiving to prep in advance — they hold their creamy structure beautifully through a stint in the fridge and come back to life just as smooth on the stovetop. Garlic powder and white pepper add warmth and a little bite without overwhelming the potato flavor itself, and a scattering of fresh chives on top brings color and a mild onion snap right before serving. Because the make-ahead method relies on gentle, low-heat reheating with frequent stirring, you get that same velvety consistency on day two as you did straight off the stove. It's an easy holiday-table solution that fits neatly into a vegan spread, letting you cross the mashed potatoes off your list a day or two early. Simple, spoonable, and endlessly reheatable — exactly what a big dinner calls for.

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Ingredients

8 servings

4 lb russet potatoes, peeled and cut into 2-inch chunks
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1 tbsp kosher salt, plus more to taste
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
6 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 oz cream cheese, softened and cut into pieces
½ tsp garlic powder
¼ tsp white pepper

For reheating

2 tbsp unsalted butter, cut into small pieces, for reheating
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup whole milk or heavy cream, for reheating
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until a fork slides through the center of the largest piece with no resistance.
2
While the potatoes cook, combine the milk, heavy cream, and 6 tbsp butter in a small saucepan over low heat and warm until the butter is fully melted and the mixture is steaming but not boiling. Remove from heat and set aside.

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