Creamy mashed potatoes without milk
Creamiest and easiest vegan mashed potatoes and gravy
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 133kcal
Mashed potatoes
- 2 pounds Yukon gold potatoes or russets. Peeled and quartered
- ½ cup unsweetened and plain coconut milk Or unsweetened oat or cashew milk. If you don't have any milk at all, use the water you boiled the potatoes in.
- ¼ cup vegan butter
- 1 teaspoon salt
- Easy vegan gravy
Mashed potatoes
Add peeled and quartered potatoes to a large pot and cover with water. Sprinkle in ½ teaspoon salt. Bring to a boil and cook until potatoes are fork tender (about 10-15 minutes). Drain the water and bring potatoes back to the pan
2 pounds Yukon gold potatoes
Gently warm up the unsweetened coconut milk on the stove or in a microwave (this allows the milk to mix with the potatoes better and makes them fluffy)
½ cup unsweetened and plain coconut milk
Add the vegan butter, warmed milk, 1 teaspoon salt to the potatoes and mash them however you'd like. For a more whipped mashed potatoes, use an electric hand mixer. Don't over mash or mix the potatoes as it will make them gummy.
½ cup unsweetened and plain coconut milk, ¼ cup vegan butter, 1 teaspoon salt
Serve with an easy vegan gravy
If you don't have any milk on hand at all, just use vegan butter, and ½ cup of the water you boiled your potatoes in. Works like a charm.
A trick to get your potatoes to be nice and creamy, is gently warm up the coconut milk before adding it into the potatoes.
I don't recommend almond or soy milk. They always leave an after taste in the mashed potatoes.
Calories: 133kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 343mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 1mg