Vegan Mashed Potatoes
Creamy, buttery mashed potatoes are one of the great comfort foods, and this version delivers all that cozy richness without any dairy in sight. The secret is warming the vegan butter and plain unsweetened oat milk together before folding them into the mashed Yukon Golds — that simple step keeps the texture silky and smooth rather than gluey or stiff. Yukon Golds are the right call here because their naturally buttery flavor does a lot of the heavy lifting, meaning you don't need a long ingredient list to get something that tastes genuinely indulgent. Letting the drained potatoes dry out briefly over low heat before mashing is a small move that makes a big difference, pulling out excess moisture so every bite is fluffy rather than watery. A finish of salt, black pepper, and optional fresh chives keeps things bright and balanced. This recipe makes four generous servings, so it's just as at home on a weeknight dinner table as it is anchoring a bigger holiday spread.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 tbsp vegan butter
- ½ cup plain, unsweetened oat milk
- ¼ tsp black pepper
- 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 a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, combine the vegan butter and oat milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling, about 3–4 minutes. Remove from heat and set aside.
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