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Vegan Mashed Potatoes Dairy Free

Ultimate Vegan Mashed Potatoes (Tips + Variations)

The Pesky Vegan
These vegan mashed potatoes are thick, creamy, light, and fluffy. Featuring dairy-free substitutes and wholegrain mustard, they're a staple vegan side dish.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Gluten-free, Vegan
Servings 4
Calories 296 kcal


  • 1 kg potatoes, peeled and chopped into similar-sized chunks (Maris Piper / Yukon Gold / Désirée – see notes)
  • 50 g plant-based butter
  • 100 ml plant-based milk
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons nutritional yeast
  • Good handful of fresh chives, finely sliced
  • Salt and pepper, to taste


  • Place the chopped potatoes in a large pan and cover with an inch of cold water. Add a good pinch of salt, then cover with a lid and bring to a boil. (This method is best for even cooking but can take around 10 minutes longer, so just use boiled water from a kettle if you're in a hurry).
  • Once boiling, remove the lid and reduce the heat. Simmer for 15 minutes or until the potatoes are soft enough to pierce with a sharp knife.
  • Once soft, drain the potatoes in a colander over the sink. Return to the pan and leave to steam-dry for a couple of minutes.
  • After a couple of minutes, add the plant-based butter, plant-based milk, mustard, nutritional yeast, salt, and pepper. Mash well with a potato masher (if using a potato ricer, process the potatoes first before adding the other ingredients). Adjust the seasoning to your taste – more mustard for zing, more nutritional yeast for cheesiness etc. Also, add a little more milk if the mash seems too thick.
  • Once the potatoes are smooth and well-seasoned, add the chopped chives and mix in with a wooden spoon. Whip up the potatoes lightly to make them extra-fluffy.
  • Serve hot and enjoy.


Potatoes: I often use fluffy Maris Pipers. These are a great all-rounder and readily available in the UK, much like Yukon Golds in North America. Red-skinned varieties such as Désirée, Mozart, or Laura are also a good choice. I’d avoid waxy varieties such as Charlotte and Jersey Royals.
Potato skins: I do peel the potatoes for mash to make it creamy, but there are plenty of great nutrients that you’ll retain by including the skins. 
Masher v ricer: Some people recommend using a potato ricer to optimise the smoothness, but I’m happy enough with a good ol’ masher. 
Plant-based milk: I’m going to go out on a limb here and say that you could use any plant-based milk for vegan mashed potatoes. I usually have oat milk lying around. 
Other dairy-free products: This recipe uses plant-based milk and plant-based butter, but you could also try products such as vegan crème fraiche or make your own cashew cream.
Salt and pepper: Mashed potatoes can take on a fair amount of salt and pepper. Just add a little at a time until you’re happy with the amounts.
Mix up the greens: Replace the chives with spring onions (to create what's known as 'champ' in Northern Ireland) or cooked kale/cabbage (known as 'colcannon').
Add some herbs: Fresh herbs such as parsley, rosemary, and oregano would all go really well with potatoes.
Nutritional yeast: It might not be to everyone’s taste, but my mash usually gets a sprinkle of it.
Mustard: Wholegrain mustard is my preference, but you can also use Dijon or English. If you’re not a mustard fan, just leave it out. If you’re unsure, start small and then add more to suit your taste.
Roasted garlic: This is an incredible addition to mash, but I only add it if I’m already using the oven to cook something else. 
Olive oil: If you don’t want to use plant-based milk and/or butter in your mash, I’d highly recommend trying out a good-quality extra-virgin olive oil. Start with a couple of tablespoons and then add more to suit your taste.
Gluten-free: If you need your mashed potatoes to be 100% gluten-free, be sure to use a plant-based milk that is certified or labelled as such.
Storage: You can store these mashed potatoes in the fridge for up to four days or in the freezer for up to six months
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* The nutrition info below is for one serving of the potatoes, based on a total of four servings.


Calories: 296kcalCarbohydrates: 48gProtein: 8gFat: 8gSaturated Fat: 2gSodium: 704mgPotassium: 1162mgFiber: 7gSugar: 4gVitamin A: 856IUVitamin C: 54mgCalcium: 73mgIron: 2mg
Nutrition Facts
Ultimate Vegan Mashed Potatoes (Tips + Variations)
Amount Per Serving
Calories 296 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 704mg31%
Potassium 1162mg33%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 4g4%
Protein 8g16%
Vitamin A 856IU17%
Vitamin C 54mg65%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan mash, vegan potato recipe, vegan side dish
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