Fluffy Buttermilk Vegan Mashed Potatoes

The most delicious Fluffy Buttermilk Vegan Mashed potatoes ever! Creamy, light, fluffy and better than dairy and yet, oil-free! Dairy-free and made with yukon gold 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.

HOW TO MAKE VEGAN MASHED POTATOES

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.

You’ll only need 4 main ingredients (+ salt/pepper):

• yukon gold potatoes
• canned “lite” coconut milk
• garlic powder
• apple cider vinegar

I 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 oil-free and low-fat, but they sure don’t taste it. My secret is flavoring the water you boil the potatoes in with garlic and salt. It adds overall depth to the potatoes!

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. So basically, you need to make it too.

Fluffy Buttermilk Vegan Mashed Potatoes pair beautifully with my Spicy BBQ Lentil Loaf!

MORE VEGAN POTATO RECIPES

• Vegan Scalloped Potatoes
• Low-Fat Smoky Broccoli Potato Soup
• Miso-Glazed Sweet Potatoes
• Sun-Dried Tomato Pesto with Smashed Potatoes

MORE VEGAN SIDE DISHES

• Vegan Oil-free Zucchini Fritters
• Best Roasted Brussels Sprouts
• Vegan Scalloped Potatoes
• Skillet BBQ Baked Beans

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

5 from 34 votes

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Fluffy Buttermilk Vegan Mashed Potatoes

The best Vegan Fluffy Buttermilk Mashed potatoes ever! Creamy, light, fluffy and better than dairy and yet, oil-free! Dairy-free and made with yukon gold potatoes!

Course Side Dish

Cuisine American, Vegan

Keyword best vegan mashed potatoes, fluffy vegan mashed potatoes, mashed potatoes coconut milk, oil-free mashed potatoes, vegan mashed potatoes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 cups

Author Brandi Doming

Ingredients

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

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.

Instructions

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!