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


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.


  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!