Fluffy Buttermilk Vegan Mashed Potatoes

Fluffy Buttermilk Vegan Mashed Potatoes

Let's be real here. Mashed potatoes are the epitome of comfort food. When I asked this question on Facebook, mashed potatoes was one of the biggest responses. I agree too. I love them. I love them fluffy, not overly blended or with too much moisture/liquid.

But, I also love simple. On the day of Thanksgiving, or any day really, I don't want to fool with a bunch of steps and techniques. These mashed potatoes are delicious, easy and quick. No weird ingredients, just simplicity. Now, we're talking.

The key to the best mashed potatoes is well, the potato! It HAS to be yukon gold or yellow potatoes in my opinion. Why? Well, because they are the creamiest and I swear they taste like they have butter in them. I'm not a fan of russet potatoes or red potatoes for making mashed potatoes, as they are dry and bland as can be in flavor, so you need to add too many ingredients to spruce them up. Yellow potatoes though? Just a couple of ingredients and they are perfect, buttery goodness.

I also absolutely love, love a little fresh thyme on top of my mashed potatoes, but it most definitely is a necessity in my gravy as well. It gives a wonderful flavor and aroma. Fresh thyme is more potent, so use dried if you prefer.

These vegan mashed potatoes are also suitable to anybody with allergies, as they are oil-free and nut-free and low-fat! I sometimes add cashew cream to mine, but for this, I know a lot of you need nut-free. I use coconut milk to help with the creamy texture. However, if you also can't have coconut milk, then soy milk or a homemade creamy nut milk should work too, creamy is best. Commercial almond milk does not taste good, it makes them taste weird.

To complete the perfect mashed potatoes, is gravy. Not just any gravy guys, the best gravy I've ever had!! It is my Thyme Cabernet Gravy and you will want to drink it, it is so good.

While I love potatoes on their own, adding gravy just makes them sensational. Dreamy. Creamy. You have to have mashed potatoes and gravy on Thanksgiving, it's some sort of rule, right?

These vegan mashed potatoes pair beautifully with my Spicy BBQ Lentil Loaf!

As always, I love it when you leave your feedback below on my recipes! So, please let me know what you think of these Fluffy Buttermilk Vegan Mashed Potatoes and after you make it, come leave me your feedback! I love to keep permanent track of my recipe comments, so it’s much appreciated. You can also tag me on Instagram @thevegan8 with hashtag #thevegan8, so I don’t miss it! My feed moves quickly, so without the hashtag, I may miss your beautiful creation!

Serves 1/2 cup

Fluffy Buttermilk Vegan Mashed Potatoes

Easy mashed potatoes never tasted so good. Incredibly easy to prepare and just a few ingredients, yet so delicious. These have a buttery taste and a subtle tang from the apple cider vinegar. These will become a staple in your home and a great side to any meal, especially the holidays.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe


    Seasoning for cooking potatoes
  • 2 lbs yukon gold potatoes (7-8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend using another potato)
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • Flavors added to cooked potatoes
  • 1/2 cup lite canned coconut milk, lukewarm (only brand I use is Thai Kitchen , See note below for subs)
  • 1 teaspoon apple cider vinegar (If you don't want a buttermilk flavor, just omit)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fine ground black pepper
  • 1/2 teaspoon garlic powder
  • Optional garnish: fresh or dried thyme
  • Note
  • Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy and no, it doesn't leave any coconut taste. If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored!


  1. Peel and chop up your potatoes into 1/2 inch chunks. Add them to a large pot with 6 cups water. Bring to a boil and once boiling, add both the teaspoons of salt and garlic powder and give it a quick stir. This tip really flavors the water, so that the potatoes have depth of flavor. Turn the heat to medium-high, so they don't cook too high of heat. Cook for about 15 minutes until they are fork tender. Drain and let sit for 5 minutes to release some of the water. Tip: While the potatoes are cooking, add the coconut milk and vinegar to a cup and stir. Let sit for a few minutes.
  2. Add the salt, pepper and garlic powder to the milk and stir.
  3. Add the potatoes to a large serving bowl and roughly mash with a potato masher to break them up.
  4. Now add the reserved coconut milk mixture and mash again until very smooth or until desired consistency. If you want yours less fluffy/more creamy, add more milk, but you'll need more spice. Taste and add any extra salt/spices if desired. I added just another pinch of salt, as it was really wonderfully flavored. I garnished mine with fresh thyme because I love a fresh element added, but dried thyme or any of your favorite herbs would work. Fresh thyme is more potent, so use dried if preferred. Feel free to add vegan butter if desired. I personally don't add it, but know some like it. Serve with my Thyme Cabernet Gravy !


  1. I’m like you. A bit of chunk always meant that they were homemade when I was growing up, I absolutely love that touch of acid from the vinegar, awesome

    • brandi.doming@yahoo.com

      Absolutely Angela! I like them smooth, but not overly smooth/wet. I don’t want to drink my potatoes, haha! But one could certainly tailor make them to their desire by adding more milk. Thanks girl! The vinegar definitely takes them up a notch and more depth than the traditional mashed potatoes…gives it a little somethin somethin 🙂

  2. I love mashed potatoes and for me it wouldn’t be a Thanksgiving meal without them. Your vegan version really looks and sounds great. Coconut milk is a wonder, so creamy and I think it would make a great mashed potato. I like to use sour cream in mine so the vinegar/buttermilk is just like the potatoes I love.

    • brandi.doming@yahoo.com

      Me too Suzanne! I HAVE to have mashed potatoes on Thanksgiving or something is missing, haha!

  3. I adore potatoes, and have been eating LOTS OF THEM along with lots of squash right now. Cannooott get enough. I love rosemary on mine with a side of brussels sprouts. I cannot wait for Thanksgiving!! This is my favorite of all your silverware sayings thus far.

  4. Brandi, mashed potatoes are the king of COMFORT FOOD! I always go for potatoes when I eat too much Asian food (haha) and I love creamy potato mash especially the one with loads of crazy delicious gravies! I’m a huge fan of Yukon gold and yellow potatoes, they are definitely creamy and naturally yummy – I used these type of potatoes in almost everything else. What a great idea to add coconut milk! I use unsweetened soya milk for the creaminess, but I must try this with lite coconut milk! I love the smell of fresh thyme…they are a little pretty herb!

    • brandi.doming@yahoo.com

      Thank you Rika! Well, then you will love my next post, as this gravy is the best I’ve ever had! Not a typical bland gravy!!

  5. These sound wonderful Brandi! We eat mashed potatoes a lot around here and yesterday I made a lovely potato, vegetable mash 🙂 I can’t wait to try your recipe! The addition of coconut milk sounds diivvvinee! Pinned 🙂

    • brandi.doming@yahoo.com

      Thank you so much Ceara!! Your potato veggie mash sounds so good!

  6. Like everyone else it seems, I love mashed potatoes – everything about them says comfort. Add gravy and it’s a complete meal as far as I’m concerned!

    • brandi.doming@yahoo.com

      Heck yeah!

  7. As I said, we could totally have a thanksgiving feast together!! So yummy!! And I love thyme. I use it a lot. Such a yummy herb!

    • brandi.doming@yahoo.com

      Party time!

  8. I will eat anything with potatoes in it. This looks so good!

    • brandi.doming@yahoo.com

      Thank you so much! Me too!

  9. PERFECTION! I cannot wait to make these!!! <3

    • brandi.doming@yahoo.com

      Awww thanks so much Mandy!! I can’t wait for you to make them either! xo

  10. I’ve only ever used russets for mashed potatoes and now after reading this post, I totally want to try yukon gold! Leave it to you, Brandi, to make a decadent, rich, fatty staple like mashed potatoes healthier yet still retaining its delicious flavour. Excellent tips about layering flavour – I always season as I cook, not only at the end. It makes a huge difference!

    • brandi.doming@yahoo.com

      You are so right Nancy! Definitely makes a huge difference!

  11. Coconut milk is such a saviour when it comes to making creamy vegan dishes. I’ve been using it to make caramel recently and it’s so delicious! Love this mashed potato recipe. What an awesome variation for days when comfort food is just required (and yes, I do think that those days happen!). Gorgeous post Brandi xxx

    • brandi.doming@yahoo.com

      Oooh caramel! I’ve seen coconut milk caramels at Whole Foods and have been dying to try them. The best caramel I’ve ever had is my Sweet Potato Caramel and I use coconut milk in it as well. SO creamy and mind blowing. Thanks so much for the compliment Heather!

  12. Al

    i can just smell the thyme and fluffiness taking me away. great for this coming holiday 🙂

    • brandi.doming@yahoo.com

      Thanks so much Al! I sure hope you enjoy them and let me know if you make them!

  13. […] gravy is the perfect topping to my Fluffy Buttermilk Vegan Mashed Potatoes I posted 2 days ago. The wow factor to this better-than-typical-boring gravy is using a Cabernet […]

  14. Oh, I love mashed potatoes and these look fabulous! I’m a big lover of Yukon Gold potatoes as well. I don’t make potatoes too often because I can’t stop eating them once I start!!! Can’t wait for Thanksgiving!

    • brandi.doming@yahoo.com

      Thanks so much Melanie! They are an awesome, super healthy food so it’s kind of hard to overdose on them, they are fat-free! 🙂

  15. Brandi, these are simply the best mashed potatoes I have ever had. The coconut milk made them so fluffy and creamy, there is absolutely no need for anyone to use butter anymore. I love how your recipes are so healthy and simple by using only 8 ingredients or less. Can’t wait to serve these on Thanksgiving and many times after that. Keep these amazing recipes coming!!

  16. […] Fluffy Buttermilk Mashed Potatoes     Thanksgiving hasn’t even started and you guys have gone crazy making these potatoes….and for good reason. They are simply flavored, fluffy and just downright delicious. […]

  17. […] 3. Buttermilk Vegan Mashed Potatoes […]

  18. Made these for the first time on Thanksgiving. HUGE HIT! We absolutely loved them. We added fresh thyme as a garnish and found that the aroma was extremely enticing. No salt or other seasoning was added at the end. There was no need. Thank you so much for these Brandi.

    We also paired it with the Thyme Cabernet Gravy. OMG……It was a taste party in my mouth!

    • brandi.doming@yahoo.com

      I love to hear that, thank you so much! I love hearing that about my recipes, that the flavor at the end needs NO additional tweaking, as that is always my goal. I’m so glad it was such a hit and I agree….total taste party in the mouth with that gravy, haha! Thanks so much for the feedback!

  19. […] 3. Buttermilk Vegan Mashed Potatoes […]

  20. I made these for Thanksgiving and they were the best mashed potatoes I ever had! These are great for anyone, especially if you are vegan or can’t have dairy! These are so much better for you than the butter and milk-laden ones most of us grew up with! Thanks for coming up with consistently easy and delicious recipes!

    • brandi.doming@yahoo.com

      Thank you so much Gale for the wonderful feedback!! So glad to hear they were the best mashed potatoes ever! Thanks for sharing your photo on Instagram too!

  21. Hands down the BEST mashed potatoes we’ve ever had! I wish I could have taken a photo of the giant mound of potatoes on Josh’s plate at Thanksgiving! So creamy, fluffy and the flavor was amazing. I think we’ll be using coconut milk from now on when we make mashed potatoes. Great recipe, Brandi!

    • brandi.doming@yahoo.com

      Awww thank you so much Mandy!! I’m so thrilled to hear that and a giant mound of potatoes is MY thing too! Haha! 🙂

  22. These were sooo flipping good! Seriously the best mash ever..thanks for the great recipe 🙂

    • brandi.doming@yahoo.com

      Wonderful Amanda! Thank you so much for the feedback!

  23. […] Fluffy Buttermilk Mashed Potatoes and Thyme Cabernet gravy. You all declared both as the best you’ve ever had and that just made me beam! […]

  24. These were outstanding!!! I can’t believe I’ve been putting dairy into my mashed potatoes for years and never once thought to use coconut milk. Brilliant. Can’t wait to try the gravy too!

    Xoxo Jacqueline

    • brandi.doming@yahoo.com

      Aww thanks so much Jacqueline!! I’m thrilled you loved them so much, thank you so much for the feedback, it means so much to me!

  25. Made these again. I did discover an issue. Your suggested serving is not even close! I am afraid that with the Thyme Cabernet Gravy, I could sit here and eat the whole 2 pounds! Oh man…I am trying to eat slowly.
    So delicious!!!!!

    • brandi.doming@yahoo.com

      Haha! Well, the serving is based on eating it along with other foods as a complete meal, haha! But you are SO right, it is very tempting to JUST eat potatoes and nothing else, it is that good! Thank you for the feedback, it made me smile! 🙂

  26. This was my dinner last night. Well, for me and the husband. With the cabernet thyme gravy. Seriously perfect comfort food and as a bonus, the house smelled like Thanksgiving. Haha.

    Thanks for another terrific recipe! I am OBSESSED with your creations!

    • brandi.doming@yahoo.com

      Thank you so much Caroline! I’m so happy to hear you loved the potatoes and the gravy so much! Thank you so much for the support and I’m so happy you are loving my recipes! 🙂 🙂

  27. I’m so glad I found this delicious recipe! We’re newly vegan and I hadn’t been able to find a really good mashed potato recipe to replace our old favorite butter-and-buttermilk version. This absolutely did the trick! Now I’m off to explore the rest of your recipes.

    • brandi.doming@yahoo.com

      Yay Suzanne! So glad you found me and thrilled you loved these mashed potatoes! Thank you so much for letting me know!

  28. I was just testing out steaming potatoes to make mashed potatoes, but didn’t have milk and wanted to avoid butter. Remembered that there was coconut milk in the fridge (although it was vanilla, the spices masked it) and wondered if that would work. So glad I found your site. Will be keeping this in mind the next time I make them. Will also have to try with yukon gold instead of russet.

    • brandi.doming@yahoo.com

      Sounds wonderful, thank you so much. So glad you found my site!

  29. Brandi these mashed potatoes are by far the BEST vegan mashed potatoes i have ever had. Even sad eating hubby loved them! Definately on my fav list will be making weekly!

    • brandi.doming@yahoo.com

      I’m so happy to hear that Joy!! SO, so glad to hear your hubby loved them too, such wonderful news! They are my favorite I’ve ever had too, thank you so much for the feedback, it is so appreciated!

  30. I use a lot of your recipes for my daily cooking and it seems a lot of them use coconut milk. Where I live in Alaska, full fat coconut milk is usually around $4 a can and the lite coconut milk is nearly non-existent and even more expensive when I have found it. To save myself money I’ve been buying cases of full fat coconut milk on Amazon and diluting it myself, since that’s all lite coconut milk is, diluted coconut milk. Comparing the nutrition labels for the two different milks, I’ve determined that about 3 parts water to 1 part full fat coconut milk is equal to lite coconut milk, so 1 can of full fat equals 4 cans of lite. I don’t know if this is something you already knew about, but I don’t see any point in paying for water that I can get from the tap for free. Now I can make any of your recipes without the guilt of expensive ingredients!

    That being said, I made these potoatoes today using the above method, but instead of plain water for diluting, I used the potato cooking water and adjusted the salt to take into account the extra salt in the water. They came out so deliciously fluffy, the best mashed potatoes I’ve had vegan or not! They will definitely be made again for Thanksgiving! Thank you for the recipe!

    • brandi.doming@yahoo.com

      Hi April! So good to hear from you and thank you so much for sharing! I am thankful for you sharing that. I have known that lite is just watered down, but too lazy to figure it out the exact measurements, so thank you, haha! I’m SO happy to hear these are the best mashed potatoes you’ve ever had, wow! Thank you so much for the feedback!

  31. Very very tasty!!!! I didn’t add the vinegar bcs I was afraid wouldn’t like it, but I will next time bcs your recipes are always winners at home. Thanks Brandi!

    • brandi.doming@yahoo.com

      Thank you so much Silvana! So glad it was a hit! Yes, add the vinegar, it’s not detected at all, it just give the potatoes a richer buttermilk flavor! Thank you!

  32. These buttery delicious potatoes were the highlight of our first vegan Thanksgiving meal. I made a trial run two days before and my daughter took one bite and turned to me and said , ” Did you put butter in these? You did! You put butter in them. There’s no way there’s not butter in these…” After I showed her the recipe she ate all but one serving. (thank goodness I had already scooped some out for myself. 😉 Needless to say we made then again on Thanksgiving and will continue to enjoy them often. Thanks, Brandi! I hope you and your family had a wonderful Thanksgiving as well.

    • brandi.doming@yahoo.com

      So wonderful to hear Colleen!! I’m so happy they were such a hit and isn’t it amazing how they really do taste like they have butter!?! Thanks so much for leaving awesome feedback! 🙂

  33. THESE ARE AMAZING!! Covered them with tons of your Thyme Cabernet Gravy and…wow, delicious!! We added mushrooms and asparagus to the leftovers and had an amazing 2nd meal + some lunches from them. Thank you so much for providing this great recipes. Each one is a hit!

  34. […] found this recipe over at The Vegan 8, and it is […]

Leave a comment