Mashed potatoes are a central part of Thanksgiving in my book. They are traditionally made with a lot of milk, heavy cream, and butter. This lighter version of the Creamiest Vegan Mashed Potatoes are completely dairy-free but so delicious. If you love these, make Vegan Potato Cauliflower Cheesy Casserole or Vegan Shepherd’s Pie next! Serve with a side of 2-Ingredient Cranberry Sauce of course!
Why I Love This Recipe
- Dairy Free Heaven: Most mashed potatoes are laden with heavy dairy and make you feel pretty crappy afterwards. This recipe is completely dairy-free but I promise you won’t miss it!
- Lighter Option: A typically heavy side, these mashed potatoes are an amazing lightened up version that will still satisfy your craving for creamy, salty potatoes.
- Perfect for Thanksgiving: What Thanksgiving meal is complete without mashed potatoes? None!
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Notes on Ingredients
- Macadamia milk: Adds creaminess to the mashed potatoes and helps to thin them out. I used Milkadamia. Feel free to substitute for another non-dairy milk like almond, hemp, coconut, or oat.
- Potatoes: Be sure to peel your potatoes beforehand. Russet potatoes work best.
- Vegan butter: I love to top the mashed potatoes with pats of cultured vegan butter. If you really want to level up this dish, feel free to stir in a couple tablespoons of extra vegan butter.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Creamiest Vegan Mashed Potatoes?
- Fill a large pot with water and bring to a boil.
- Wash, peel, and quarter potatoes and add them into the boiling water. Cook for 15 minutes or until very soft.
- Strain potatoes and add them back into the pot. Add in the macadamia milk and mash until well combined.
- Add in the nutritional yeast, garlic, and salt and mash again.
- Garnish with chives, black pepper, vegan butter and serve!
Commonly Asked Questions
Definitely! You can make these 1-2 days ahead of time, add them to a large casserole dish, and then reheat in the oven before serving.
A potato ricer is ideal for getting the creamiest version of mashed potatoes. You can also just use a potato masher or even a fork if that’s all you have on hand.
I teamed up with Milkadamia for this recipe. Milkadamia is an incredible company that practices and supports regenerative, sustainable farming. Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed in Australia (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan.
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“I love mashed potatoes, and these are so creamy! I love mixing things together, so I add peas/carrots to it, and top it off with butternut squash cheese sauce from your recipe collection. Everything tastes so yummy together!”
– Lynn
Extra Helpful Tips
- Be sure to cook the potatoes until they are fully soft and a fork easily pierces them. You want them to be easily mashable!
- Feel free to also top with pats of vegan butter.
- Store leftovers in an airtight container in the fridge for up to 5 days–if they last that long!
If you tried these Creamiest Vegan Mashed Potatoes or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Creamiest Vegan Mashed Potatoes
Equipment
Ingredients
- 4.5 cups russet potatoes cubed, ~7 small russet potatoes
- 1 cup macadamia nut milk unsweetened, I use Milkadamia
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon chives garnish
- black pepper to taste and garnish
Instructions
- Fill a large pot with water and bring to a boil.
- Wash, peel, and quarter potatoes and add them into the boiling water. Cook for 15 minutes or until very soft. Check them with a fork to be sure they are super tender.
- Strain potatoes and add them back into the pot. Add in the macadamia nut milk and mash until well combined – try to get all the chunks out!
- Add in the nutritional yeast, garlic, and salt and mash until totally combined.
- Garnish with chives + black pepper and serve!
Notes
- Be sure to cook the potatoes until they are fully soft and a fork easily pierces them. You want them to be easily mashable!
- Feel free to also top with pats of vegan butter.
- Store leftovers in an airtight container in the fridge for up to 5 days–if they last that long!
Nutrition
A huge thank you to Milkadamia for sponsoring this post. I am honored to partner with such an amazing company.
Sarah Dix says
Hi, this looks delicious! I live in South Africa and i’ve never seen macadamia nut milk here before, is there an alternative to this that you can suggest i use instead? almond milk perhaps?
Danielle Keith says
you can use almond milk, yes!
Terri A says
Delicious! I used 4 1/2 cups of potatoes vs 7 small russets and I think maybe it could’ve used another cup of potatoes to be just a little thicker. But they were delicious! Definitely will make again 👍
lynn says
I love mashed potatoes and these are so creamy! I love mixing things together, so I add peas/carrots to it, and top it off with butternut squash cheese sauce from your recipe collection. Everything tastes so yummy together!
Patsy Bell Hobson says
Your recipes usually include alternative ingredient options. Macadamia Milk is not available, and macadamia nuts are hard to find and prohibitively expensive. What other nut milks have you used?
Taylor From HealthyGirl Kitchen says
any non dairy plain milk is okay!
Jordan Stacy says
Delicious creamy mashed potatoes-you’d never guess they don’t have dairy. Perfect for Thanksgiving or for a cozy weeknight dinner.