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 potatoesfluff
- 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. I have 2 amazing vegan gravy recipes!
For those who love wine gravy, make my Thyme Cabernet Gravy and you will want to drink it, it is so good. So basically, you need to make it too.
For those who want a traditional gravy with no alcohol, make my incredible Perfect Vegan Gravy! It is divine and drinkable, haha.
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!
Fluffy Buttermilk Vegan Mashed Potatoes
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
- 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!
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!!!!!
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! 🙂
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
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!
These were sooo flipping good! Seriously the best mash ever..thanks for the great recipe 🙂
Wonderful Amanda! Thank you so much for the feedback!
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!
Awww thank you so much Mandy!! I’m so thrilled to hear that and a giant mound of potatoes is MY thing too! Haha! 🙂
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!
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!
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!
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!
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!!
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!
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! 🙂
i can just smell the thyme and fluffiness taking me away. great for this coming holiday 🙂
Thanks so much Al! I sure hope you enjoy them and let me know if you make them!
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
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!
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!
You are so right Nancy! Definitely makes a huge difference!
PERFECTION! I cannot wait to make these!!! <3
Awww thanks so much Mandy!! I can’t wait for you to make them either! xo
I will eat anything with potatoes in it. This looks so good!
Thank you so much! Me too!
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!
Party time!
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!
Heck yeah!
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 🙂
Thank you so much Ceara!! Your potato veggie mash sounds so good!
Ceara and Brandi are my favorites! Both of you always come up with delicious plant-based recipes that I can trust. Going to make these mashed potatoes for Thanksgiving!
Thank you so much Lori! So kind of you! Enjoy my mashed potatoes recipe!
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!
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!!
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.
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.
Me too Suzanne! I HAVE to have mashed potatoes on Thanksgiving or something is missing, haha!
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
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 🙂