Vegan Mashed Potatoes

Eleanor King


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Makes 6 servings

2 lbs Yukon Gold potatoes, peeled and chopped into 1-inch cubes

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon grated nutmeg

3 Tablespoons vegan butter

⅓ cup vegan cream cheese

⅓ cup unsweetened non-dairy milk (we recommend oat milk)

Thanksgiving isn’t the same without mashed potatoes, but often, this staple is made with butter, heavy cream, and other dairy products. While this might taste amazing, dairy-free eaters are unable to enjoy what is arguably one of the best dishes of the holiday. This vegan mashed potato recipe is delicious and decadent, making it a good option for everyone!

Mom Pro-Tip: Use Yukon Gold potatoes instead of Russets or red potatoes for a creamy but not too thick mashed consistency.


1. In a large pot of boiling water, add cubed potatoes and cook for approximately 10 minutes, or until a fork easily breaks cubes into two.

2. Remove from heat and add the rest of the ingredients. Let cover for about 5 minutes to let the butter and cream cheese soften before mashing. Make sure not to overmash or your potatoes will become gluey.

3. Serve warm with gravy and enjoy!

Active Time: 15 minutes

Total Time: 30 minutes