September 15, 2020
This vegan mashed potato recipe came about by accident after I found a non-dairy sour cream on sale at the grocery store and I was trying to figure out what to do with it. Many trials and variations later, I've arrived at the perfect non-dairy and vegan version of this classic favorite!
Personally, I really love the creaminess and flavor of Yukon gold potatoes for this side dish. However, if you want a more traditional texture, feel free to use regular baking (Russet) potatoes.
For the sour cream, I like Kite Hill, but you can use any vegan sour cream that has a flavor you like, or you can make it from scratch. If I were going to make it myself, I would probably try this recipe. I also really like the flavor of almond milk with this recipe, but I've tried these vegan mashed potatoes with coconut milk, too, and it worked well. Almost any non-dairy milk should work in this recipe, depending upon your personal preference.
If you're a garlic fan, you can also add roasted garlic to these potatoes (the flavor works better with Russet potatoes, in my opinion). To roast a head of fresh garlic, remove the outer layers of skin, and cut about 1/2 an inch off the top of the head to reveal the cloves. Place the head of garlic on aluminum foil and rub olive oil on the cloves. Wrap the foil around the garlic and roast in a 375°F (190°C) oven for 30-40 minutes, or until fork-tender. Once the garlic has cooled, you'll be able to push the cloves out of their individual skins, and mash them right into the potatoes for vegan garlic mashed potatoes! (If a whole head seems like too much garlic for one pot of mashed potatoes, don't worry. The flavor of roasted garlic is not as strong as raw garlic).
Making mashed potatoes is so quick and easy with this recipe, and they're the perfect creamy dairy-free side dish for a Thanksgiving dinner or Christmas feast. The whole family can enjoy this one!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Place your potatoes in a large pot or saucepan and cover with water. Bring to a boil and boil for about 15 minutes, until the potatoes are fork-tender.
Drain the potatoes, then return them to the pan and mash them using a potato masher.
Add in the sour cream and butter as you continue to mash the potatoes.
Add salt and pepper to taste. You can also add more butter or sour cream to achieve your desired flavor. Mix well.
Add non-dairy milk gradually until you reach the texture and consistency you want (optional). Add about 3/4 of the chives (3 tablespoons). Stir everything well.
Transfer the potatoes to a serving dish and garnish with the remaining chives. Top with additional sour cream, if desired.
Russet potatoes are more commonly used for "classic" mashed potatoes, but I love the flavor and creamy texture of Yukon gold potatoes in this recipe! Use whichever one you prefer.
If you're a garlic fan, you can also add roasted garlic to these potatoes (the flavor works better with Russet potatoes). See instructions for roasting garlic in the intro text for this recipe.
Leftovers: Store in an airtight container in the refrigerator.
Reheat: Reheat in a pan on the stove over medium-low heat, adding non-dairy milk to keep it from drying out.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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