Vegan Mashed Potatoes Recipe (2024)

Hmmmm...maybe you could have doubled the potato portion instead? Haha. There’s no such thing as too many potatoes! BRW, i live in Perú, the birthplace of the (now worldwide) potato. There are almost 4K varieties here!! Taken from here 500 years ago to Europe, then spread to Africa, Asia, etc.

Delicious! I cut the oil by 25% (other commenters mentioned an oily consistency) and used chopped scallions and garlic instead of shallots. The texture and consistency was perfect; we didn't even need to throw in a splash of almond milk. Went well with NYT Cooking's mushroom gravy recipe. Will be making both again next year.

Very tasty. Also very salty, so I will reduce salt by half next time and add a bit more if needed at the end. I also didn’t pour all the oil in at the end.

A while back we had a spur of the moment dinner party that included several vegan guests. Grasping for how to make mash potatoes vegan, I added olive oil instead of butter - which tasted quite good, but left the potatoes too stiff. A bottle of dry white wine was handy, and so a quarter cup or two of that went in - voila! Great consistency and a fine flavor, too. And I also recommend the potato ricer or masher.

Is it still vegan if you use turkey or chicken fat?

My son is dairy free so we’ve come up with something similar. We caramelized thinly sliced onions with garlic, in olive oil or schmaltz (rendered turkey or chicken fat).Cook the potatoes till soft, drain but keep some of the liquid. Mash the potatoes in with the well caramelized and soft onions, garlic and oil. Salt and pepper to taste, using the potato water if needed for more liquid, or use broth if available. So delicious, maybe my favorite way to have mashed potatoes.

I think this recipe would be fine with no oil. The shallots could be dry roasted, or maybe even with a splash of wine added. Then used to top the mashed potatoes.

This was delicious. Made it twice this weekend for Various guests. Who need butter with this recipe?! My vegan and non-vegans alike loved it. Super salty yes so I’ll reduce the salt next time, but no one seemed to complain. I added the oil it to my liking, vs the whole thing - thought it might be too greasy.

These are my new go to mashed potatoes. 1/2c is too much olive oil for my taste. I cut it it in half and used more starch water to get a fluffier consistency. Anjous from my roast sat perfectly on top of a base of these potatoes.

I find that using a tablespoon or so of truffle oil to make up the quarter c of oil makes for fabulous potatoes w no need for the shallots.

Wow, this recipe changed my life. Had a craving for mashed potatoes but ran out of milk and butter. Tastes fantastic with or without the shallots.

Made this with russets, used a ricer and for closer to 3 lb potato I used 1/4 cup oil with 1 large shallot. Topped with paprika. Did not miss the milk/butter - it was surprisingly good!

WAYYY TOO SALTY - use 1/3 of the salt in this recipe. We had to start over.

I did not know what to do with the extra oil so I cooked the shallots in 1/4 cup oil in a little butter melting pot and then left the shallots in the oil. I then mixed the oil and shallots into the potatoes all at once. Maybe not as nice a presentation but certainly less work to make.

Do NOT add 2 T salt to the cooking water. My potatoes turned out too salty to eat! 2 tsp would do the trick (and perhaps is a typo in the recipe?!?). Once I figured the salt out, these potatoes with crispy scallions were wonderful!

I think this recipe would be fine with no oil. The shallots could be dry roasted, or maybe even with a splash of wine added. Then used to top the mashed potatoes.

A while back we had a spur of the moment dinner party that included several vegan guests. Grasping for how to make mash potatoes vegan, I added olive oil instead of butter - which tasted quite good, but left the potatoes too stiff. A bottle of dry white wine was handy, and so a quarter cup or two of that went in - voila! Great consistency and a fine flavor, too. And I also recommend the potato ricer or masher.

My son is dairy free so we’ve come up with something similar. We caramelized thinly sliced onions with garlic, in olive oil or schmaltz (rendered turkey or chicken fat).Cook the potatoes till soft, drain but keep some of the liquid. Mash the potatoes in with the well caramelized and soft onions, garlic and oil. Salt and pepper to taste, using the potato water if needed for more liquid, or use broth if available. So delicious, maybe my favorite way to have mashed potatoes.

Use a ricer to mash your potatoes if you have one. If you don't, they're not expensive and they make exquisite, fluffy mashed potatoes.

This was quite good! I used butter potatoes. Shallot oil added excellent flavor. Will definitely make again

Delicious! I cut the oil by 25% (other commenters mentioned an oily consistency) and used chopped scallions and garlic instead of shallots. The texture and consistency was perfect; we didn't even need to throw in a splash of almond milk. Went well with NYT Cooking's mushroom gravy recipe. Will be making both again next year.

Used roasted garlic instead of shallots, and added a heaping pat of vegan butter. REALLY GOOD.

This was delicious. Made it twice this weekend for Various guests. Who need butter with this recipe?! My vegan and non-vegans alike loved it. Super salty yes so I’ll reduce the salt next time, but no one seemed to complain. I added the oil it to my liking, vs the whole thing - thought it might be too greasy.