The Best Damn Vegan Mashed Potatoes
5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.
Ingredients
- 6-8 medium yukon gold potatoes (if large, cut in half)*
- 1 tsp sea salt (divided)
- Water to cover
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
- 3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
- 1/4 cup fresh chives (for topping // optional)
Directions
- 1
For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
- 2
Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- 3
While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
- 4
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
- 5
Mash your potatoes using a potato masher until fluffy.
- 6
Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
- 7
Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.