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Close up of a bowl of smooth and creamy mashed potatoes topped with chives.

Vegan Garlic Mashed Potatoes

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


These vegan garlic mashed potatoes are fluffy, creamy with an incredible buttery taste. But the secret is, these mashed potatoes are made without butter.


  • 2.5 lbs Yukon gold potatoes, cut into 1 inch chunks
  • 1/23/4 cup unsweetened almond milk
  • 1 tbsp nutritional yeast
  • 12 garlic cloves, mashed
  • 1 tsp miso paste
  • Salt and pepper to taste


  1. Place a steamer insert or snugly fitting colander into a large pot. Add enough water to reach the bottom of the insert. Place the potatoes in the steamer insert and cover with a fitting lid to help trap the steam. Heat the pot until the water starts to boil, then reduce to a medium high heat and cook until the potatoes are fork tender, about 15 to 20 minutes.
  2. In a mug, microwave your almond milk for 20-25 seconds to warm.
  3. Remove steamed potatoes and place in a bowl along with your miso paste, mashed garlic and nutritional yeast. Pour half of the heated milk over your potatoes along with a generous pinch of salt. (Side note: If using butter, feel free to add 1-2 tablespoons at this point too.)
  4. Using a potato masher or large whisk, mash potatoes to help smooth them. As you mash, add additional milk until creamy desired consistency is reached. If using a whisk, when they get really nice and mashed, I like to whip the potatoes a bit with the whisk to make them extra fluffy.
  5. Add additional salt and pepper to taste and serve warm.


For a good potato flavor, use Yukon gold potatoes. You can also do a half and half mix of russet potatoes and Yukon gold potatoes for a good fluffy texture and equal bits flavor.

I recommend steaming your potatoes instead of boiling them. My main reason for suggesting this is that boiled potatoes become waterlogged and end up making your potatoes too loose and watery. I’ve tested these potatoes out both ways, and steaming always comes out the best for me.

Cut your potatoes into cubes that are roughly the same size to help ensure that they cook evenly at the same time.

To make your potatoes extra fluffy and creamy, use a potato ricer. It truly mashes your potatoes the best, so if you are really into mashed potatoes, I highly recommend it.

Use a creamy milk. I’ve had my favorite success with unsweetened soy milk from the aseptic containers found in the aisles versus the refrigerated cartons. It’s creamy, but no weird sweet notes in savory dishes like this. I also recommend unsweetened oat, cashew or almond milk.