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.
As always, I love it when you leave your feedback below on my recipes!
Yields 3 cups
Fluffy Buttermilk Vegan Mashed Potatoes
The absolute BEST mashed potatoes you've ever had. These vegan fluffy buttermilk mashed potatoes are so creamy, rich and full of fantastic flavor. 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
5 based on 1 review(s)
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 (this gives a nice kick of garlic flavor, use half if you want less of a pronounced garlic flavor)
Optional garnish: fresh or dried thyme
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.
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.
Add the salt, pepper and garlic powder to the milk and stir.
Add the potatoes to a large serving bowl and roughly mash with a potato masher to break them up.
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 !
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!