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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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. Not like there is with dairy free milk.
We have a tendency to buy Earth Balance because that is what is most readily available to us; however, we’ve used Country Crock Plant Based Stick, Melt, and Flora Butter and had good results.
How many pounds of potatoes do I need per person?
The standard answer of how many potatoes do you need per person is 1/2 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.
We prefer oat milk so you are good if you also use that.
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.
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 1/8 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), 1/2 tsp of garlic powder, 1/2 cup crumbled bacon (use Lightlife bacon if vegan), 1/8 cup green onions, and 1/4 cup vegan sour cream.
If you don’t have or can’t find vegan sour cream, you can add 1 tbsp fresh lemon juice to 1/4 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 tbsp olive oil in a skillet. Add 1 cup uncooked spinach and 3/4 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 perfect 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.
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One Pot 30 Minute Vegan Mashed Potatoes and Gravy
Ingredients
For the Vegan mashed potatoes
- 2.5 lbs Russet Potatoes
- 4 cups vegetable broth
- 1/2 cup vegan butter
- 1/4 cup unsweetened, unflavored dairy free milk (we prefer oat)
- 3/4 tsp salt*
- 1/4 tsp pepper*
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 1/4 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
Nutrition
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