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    Home » Recipes

    One Pot 30 Minute Vegan Mashed Potatoes and Gravy

    Published: Nov 16, 2020 · Modified: Sep 4, 2022 by Larisha Bernard · This post may contain affiliate links · 26 Comments

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    Learn how to make super easy one pot 30 minute vegan mashed potatoes and gravy from scratch.

    One of the most requested recipes – vegan mashed potatoes and gravy. But not only are we giving you that, we are giving you 30 minute vegan mashed potatoes and gravy.

    And by one of the most requested recipes, we mean in our house. But we also hope you all love it as well. In fact, we are sure you will.

    Mashed potatoes are one of the most popular side dishes ever.

    For some, it’s literally not a holiday meal unless there’s delicious mashed potatoes on the table.

    It’s also one of the easiest comfort foods to make and, if you can perfect them (like we show you below), they can be the creamy and delicious mashed potatoes of your dreams.

    No one will even notice these are vegan mashed potatoes. Trust us, we’ve served these to plenty of omnivores and they don’t even notice.

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    ONE POT VEGAN MASHED POTATOES AND GRAVY INGREDIENTS:

    Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make the best vegan mashed potatoes recipe:

    • Russet Potatoes – classic russets are what we use in our vegan mashed potatoes recipe
    • Vegetable Broth – We love adding more flavor into the recipe by cooking the potatoes directly in vegetable broth instead of water. We then use that leftover stock to make our gravy. Some of the starch from the potatoes is left behind which results in a richer gravy in the end as well.
    • Vegan Butter – mashed potatoes need vegan butter. The oil yields fat and richness that make the potatoes creamier and delicious.
    • Non-Dairy Milk – creamier non-dairy milks work best, like soy, creamy oat, and cashew, but any unsweetened, unflavored non-dairy milk will work. We’d recommend avoiding coconut milk here (canned or carton) because of the taste affect.
    • Salt and Pepper – these are really the only seasonings you need to make traditional mashed potatoes. One of the biggest mistakes in making mashed potatoes is not salting enough. Potatoes absorb far more salt than their other starch counterparts and because of that it may seems like you need a ridiculous amount of salt, but you likely need more than you think
    • Flour – this is for making the gravy. We use traditional all-purpose flour for this recipe.

    Substitutions and Variations:

    • Potatoes – Yukon gold could also be used
    • Vegetable Broth – You could use bouillon, homemade stock, or just water though using just water will omit some of the flavor
    • Flour – a 1:1 gluten free flour blend would also work, as would chickpea flour. We don’t have other recommendations at this time. You may need more stock with the chickpea flour.

    We don’t personally recommend omitting the vegan butter, non-dairy milk, salt or pepper from this recipe.

    Frequently Asked Questions:

    What is the Best Dairy Free Milk for Vegan Mashed Potatoes?

    When making vegan mashed potatoes, you want to keep the flavor as neutral as possible.

    You always want to go with an unsweetened, unflavored milk. Sugar has no place in mashed potatoes and definitely nothing flavored is needed. You also don’t want it to be overly nutty as that flavor will come out into the vegan mashed potatoes.

    The best dairy free milk for mashed potatoes is a creamier milk like oat milk or soy milk.

    What vegan butter do you recommend?

    We have tried a few and honestly, there’s not much of a difference to be honest in something like this.

    We have a tendency to use Country Crock Plant Based Stick the most.

    How many pounds of potatoes do I need per person?

    The standard answer of how many potatoes do you need per person is ½ a pound uncooked potatoes per person.

    The recipe we create below uses 2.5lbs and we recommend that serving 4 people.

    We add a little bit more simply because they are the best dairy free mashed potatoes around and you’ll want to have a little more on hand for when you eat a serving of them before they get to your table.
    Don’t worry, secret is safe with us.

    Can I double or triple this 30 minute vegan mashed potatoes and gravy recipe?

    Absolutely! You can easily double or triple this recipe as written depending on how many people you are serving at your dinner table or holiday get together. 

    Just follow the instructions for recommendations above on amounts per person.

    Is this 30 minute vegan mashed potatoes and gravy Top 8 Allergen Friendly?

    You need to use a safe for you flour, vegan milk and butter.

    For the flour, you can sub 1:1 GF flour, chickpea flour or almond flour to make gluten free.
    Use something like oat milk for the non-dairy milk.
    For the butter, we recommend Earth Balance soy free. It comes in a red tub.

    Can I prep ahead 30 vegan mashed potatoes and gravy?

    Yes! You can prep this up to 3 days in advance. Just reheat in the microwave or over the stove. You will likely need a splash or two of milk added in while reheating and stir together.

    Best mashed potatoes mix-ins

    There are a ton of different ways to make dairy free mashed potatoes, but here’s three delicious ideas. For all of them, make the original mashed potatoes as described above. Then, follow below as desired.

    Garlic Vegan Mashed Potatoes

    We love roasting garlic for mashed potatoes! You can roast or saute garlic and add as little or much as you want! Want a subtle taste – try 3-4 cloves of garlic. Want a super garlicky taste? Add the entire bulb of garlic. Note: we don’t recommend adding raw, uncooked garlic as it has a different taste.

    Cheesy Vegan Mashed Potatoes

    Once the original mashed potatoes are completed, add in 1 cup of dairy free shredded cheese that is meltable (we like Daiya Shredded Cheddar, specifically the cutting board blend) to warmed potatoes.

    Stir gently until the cheese is mixed thoroughly. Top with ⅛ cup of chopped chives. 

    Loaded Dairy Free Mashed Potatoes

    To the original mashed potatoes recipe, add in 1 cup of dairy free shredded cheese that is meltable (we like Daiya Shredded Cheddar), ½ teaspoon of garlic powder, ½ cup crumbled bacon (use Lightlife bacon if vegan), ⅛ cup green onions, and ¼ cup vegan sour cream.

    If you don’t have or can’t find vegan sour cream, you can add 1 tablespoon fresh lemon juice to ¼ cup plain vegan yogurt and let sit for 5 minutes before adding as described above or even just swap with vegan cream cheese. 

    Top with additional green onions and crumbled bacon as desired. 

    Spinach and Artichoke Dairy Free Mashed Potatoes

    To start this recipe, heat 1 tablespoon olive oil in a skillet.  Add 1 cup uncooked spinach and ¾ cup chopped artichokes. Cook until spinach is wilted. Add in cooked ingredients to the original mashed potatoes recipe with 1 cup vegan parmesan cheese. 

    If you do not have or can’t find vegan parmesan cheese, you can make your own homemade vegan parmesan cheese.

    Tips for making the best vegan mashed potatoes without milk?

    Just because you’re making mashed potatoes without milk or butter from a dairy cow, doesn’t mean that you can’t have perfectly creamy mashed potatoes.

    We hope this answers all of the questions you have about perfecting these vegan mashed potatoes, but as always leave a comment if you have one we haven’t answered. 

    • Only use Russet or Yukon Gold potatoes to make these dairy free mashed potatoes
    • Potatoes are very bland. Cooking in vegetable broth yields a ton more flavor and this step shouldn’t be skipped. (Tip: Cook your rice in broth for more flavor too!)
    • Don’t skimp on the salt! Potatoes need salt! They beg for it. 
    • Don’t add salt to the pot.  I understand this is critical to making mashed potatoes when using water; however, the salt content in the broth is all you need. 
    • Add your potatoes to a pot, then add the vegetable stock, then turn on the heat. Otherwise, you’ll end up with unevenly cooked potatoes.
    • Add room temperature or warm butter and milk to your potatoes for best results 
    • Process the potatoes as little as possible when mashing. We prefer using a potato masher, but smoother potatoes can be achieved if you use a mixer and we understand why you may want that. No matter which way you choose, do not over mash or over mix them. The more you do, the more you risk more starch being realized, which gives you gummy mashed potatoes.

    How can I use leftover vegan mashed potatoes?

    If you are anything like anyone in our household, then the answer is just off the spoon; however, if you’d like actual recipes for ways to use up leftover vegan mashed potatoes, then we have two fun ideas for you:

    • Vegan Shepherd’s Pie
    • Vegan Leftover Thanksgiving Pizza

    What should I serve with Vegan Mashed Potatoes?

    Again, they do well on their own with nothing else needed! But we get that you may want to make a full meal out of this! Here’s a few ideas:

    • Vegan Fried Chicken
    • Vegan “Honey” Garlic Tofu
    • Mushroom Free Vegan Wellington
    • Vegan Swedish Meatballs
    • Cheesy Vegan Italian Meatballs
    • Baked Tofu with Maple Blackberry Ginger Glaze

    Pin this vegan mashed potatoes and gravy recipe for later: 

    Print Recipe
    4.95 from 17 votes

    One Pot 30 Minute Vegan Mashed Potatoes and Gravy

    Learn how to make super easy one pot 30 minute vegan mashed potatoes and gravy from scratch. Perfect for the holidays or dinner any night
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 358kcal
    Author: Larisha Bernard

    Ingredients

    For the Vegan mashed potatoes

    • 2.5 lbs Russet Potatoes
    • 4 cups vegetable broth
    • ½ cup vegan butter
    • ¼ cup unsweetened, unflavored dairy free milk
    • ¾ teaspoon salt*
    • ¼ tsp pepper*

    For the Gravy

    • reserved vegetable broth from above (see directions)
    • ¼ cup vegan butter
    • 3 tablespoon flour, can sub 1:1 GF flour, chickpea flour or almond flour to make gluten free
    • ¼ teaspoon salt (more to taste)
    • ⅛ teaspoon pepper (more to taste)

    Instructions

    • Peel potatoes and cut into 1in cubes. Try to cut evenly.
    • Add vegetable stock and potatoes to pot. Turn on medium heat and bring to a boil.
    • Continue to cook for 10-15 minutes or until fork tender. 
    • Using a slotted spoon, remove the potatoes to a large bowl, reserving the cooking liquid to make gravy. 
    • To the bowl, add in the butter, milk, salt and pepper. 
    • Using a potato masher, mash the potatoes. 
    • *Taste the potatoes and add more salt and pepper as needed. If needed more creamy, add a tablespoon of milk at a time up to ¼ cup more. 

    For the Gravy

    • Move the cooking liquid to a large measuring glass or a bowl. You could have two cups liquid remaining. If not fill to get 2 cups.
    • In the same pot, add the butter over medium heat and let melt. 
    • Add in the flour. Whisk constantly until a paste forms. (making a roux)
    • Add stock back in very slowly. Continuously whisking until well combined.
    • Then, add salt and pepper. Taste your gravy and add more salt and pepper if needed.
    • Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
    • Store leftovers in an air tight container in the fridge for 5-7 days. Heat up 30 seconds at a time in microwave or on the stove in a pan until warmed throughout. 

    Video

    Notes

    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
    *To make cheesy mashed potatoes, spinach and artichoke mashed potatoes, or loaded mashed potatoes, please see directions in post above.
    *For tips on making these absolutely perfect every time, please see tips in post above.
    *If nut free, feel free to use an unflavored dairy free milk like hemp or flax.

    Nutrition

    Serving: 0.5cup | Calories: 358kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Sodium: 1416mg | Potassium: 1050mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1405IU | Vitamin C: 14.4mg | Calcium: 49mg | Iron: 2.2mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    This post was originally written on 11/16/2020 and updated on 3/20/2022.

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    Reader Interactions

    Comments

    1. Sarah

      November 26, 2022 at 10:18 am

      5 stars
      Easy and so perfect. Cooking the potatoes in veggie broth makes all the difference! My oldest daughter said these are the BEST mashed potatoes I have ever made. (She even came in the kitchen at 11PM to get some left overs because they were that good!)

      Reply
      • LarishaBernard

        November 29, 2022 at 9:52 pm

        Love that! Kiddos are hard to please, so it’s always a win!

        Reply
    2. C Perry

      November 25, 2022 at 8:31 am

      5 stars
      I’m not normally a gravy person… but this might be a game changer! Delicious and just enough flavor. I put garlic cloves in with the potatoes while boiling, instead of roasting. Otherwise, followed recipe exactly.

      Reply
      • C Perry

        November 25, 2022 at 8:34 am

        5 stars
        Edited to add: I also used Cashew cream in place of non dairy milk.

        Reply
        • LarishaBernard

          November 29, 2022 at 9:55 pm

          Nice! So happy you liked

      • LarishaBernard

        November 29, 2022 at 9:55 pm

        Great idea with the garlic too!

        Reply
    3. G

      November 24, 2022 at 11:18 pm

      This is sooo good! I never made gravy in my life before this. So easy and flavorful.

      Reply
      • LarishaBernard

        November 29, 2022 at 10:05 pm

        Yay! Gravy for the win!

        Reply
    4. Sara

      April 05, 2022 at 8:32 pm

      5 stars
      Made these tonight as my dinner with nothing else because I’m recovering from a stomach bug and still need really simple foods. I sauteed a little garlic and added that in. I also did a mix of yellow and red potatoes and kept the skins on because I’m too tired to peel everything. And they turned out amazing! So good and satisfying. Thank you for such an easy, delicious recipe!

      Reply
      • LarishaBernard

        April 07, 2022 at 12:15 am

        So happy to hear that you enjoyed it so much. Feel better soon!

        Reply
    5. Jill

      December 09, 2021 at 4:03 pm

      5 stars
      Both the potatoes and the gravy recipe were perfect for me and my partner. Thanks for all that you do!

      Reply
      • LarishaBernard

        February 09, 2022 at 10:26 pm

        So happy that you enjoyed the recipe so much!

        Reply
    6. Paige McKerchar

      November 26, 2021 at 2:31 pm

      5 stars
      The best mashed potatoes & gravy, and so easy to make.

      Reply
    7. Jenny

      August 06, 2021 at 11:37 pm

      5 stars
      So flavorful! I use this recipe for every holiday or when ever we’re just craving mashed potatoes 😋

      Reply
      • LarishaBernard

        February 10, 2022 at 8:03 pm

        Yay! Love it

        Reply
    8. Katie Burns

      February 22, 2021 at 10:04 pm

      5 stars
      This is my go to mashed potato recipe. It’s one of my son’s favorites.

      Reply
      • LarishaBernard

        February 22, 2021 at 10:06 pm

        We’re so happy to hear this, thank you for taking the time to leave a review! We really appreciate it.

        Reply
    9. Jasmine Shiri

      February 21, 2021 at 7:16 pm

      Simple, Easy, Quick, Delicious!! All of my non-vegan family loved it!

      Reply
      • LarishaBernard

        February 22, 2021 at 10:21 pm

        We’re so happy to hear this, thank you for taking the time to leave a review! We really appreciate it.

        Reply
    10. Michelle

      February 21, 2021 at 12:03 am

      5 stars
      So easy and delicious! Definitely putting this on repeat!

      Reply
      • LarishaBernard

        February 23, 2021 at 3:20 pm

        So glad to hear you are enjoying the recipe. We really appreciate you taking the time to leave a review! Have a great day!

        Reply
    11. Breanna

      February 20, 2021 at 10:21 pm

      5 stars
      So easy and incredibly smooth and delicious. The perfect potatoes!

      Reply
    12. Christen Mestre

      January 23, 2021 at 11:20 pm

      OMG I made this tonight and it was DELICIOUS! I knew when you suggested using vegetable stock to boil the potatoes it was bound to be yummy. And BTW this is the first time in my life that the gravy turned out beautifully, not sure if it’s the lack of animal fat or what, but thanks so much for sharing this. 🙂

      Reply
      • LarishaBernard

        January 24, 2021 at 9:28 am

        We’re so happy to hear that you liked both !

        Reply
    13. Emily

      November 30, 2020 at 4:40 pm

      5 stars
      This recipe could not have been easier! I used Yukon gold potatoes and oat milk. Both the potatoes and gravy were absolutely delicious. They will be a permanent addition to my Thanksgiving menu.

      Reply
      • LarishaBernard

        December 01, 2020 at 3:11 pm

        So happy to hear that! Thanks for taking time to leave a review!

        Reply

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