Vegan Mashed Potatoes

November 20, 2017

Friends, the most wonderful time of the year is upon us! Here we are gearing up for Thanksgiving and before we know it, New Years will be over. Wiley and I say all the time that it’s wild how much time seems to pass as we get another year older. So my philosophy: make the BEST of every second. This year, we decide to go home for Thanksgiving since we haven’t in the past two years. We look forward to seeing friends and family that we haven’t seen all year and being home just does something good for the soul. Our minds flood with memories and little bits of nostalgia always gets us.

I most likely won’t be cooking anything for this year’s Thanksgiving so I made a few dishes last week that were inspired by the holiday. This Vegan Mashed Potato recipe is one of my favorite comfort foods that takes very little effort and prep time (so great for this time of year!). I prefer not to peel the potatoes because I like them to be a bit chunky but if you’d rather have a creamier texture, just peel ‘em and mash ‘em longer. If you don’t have vegan butter you can always use olive oil, you just need to be sure to add some fat so the texture is rich.

I have a feeling if you make these potatoes for your Thanksgiving table, no one will know that they are actually healthy and don’t have any cream, milk or butter! I hope you have the very best holiday. I’d love to hear what you cook or eat this year, let me know in the comments below. Happy Thanksgiving to you and yours.

Vegan Mashed Potatoes


  • About 2 pounds’ russet potatoes, cubed
  • ½ cup unsweetened (non-vanilla) almond milk
  • 3 tablespoons vegan butter (or olive oil)
  • 1 tablespoon sea salt
  • ½ tablespoon ground black pepper
  • ½ tablespoon garlic powder
  • chopped fresh rosemary to taste


  1. Bring a large pot of water to a boil. Once boiling, gently put the chopped potatoes into the pot, be sure not to burn yourself with the hot water. Boil the potatoes for about 15 minutes or until soft.
  2. Strain most of the water out of the pot except for about ¼ cup (this can be a rough estimate; you just want to be sure there Is some water let in the pot). While the potatoes are still in cubes add vegan butter, almond milk, salt and garlic. Using a potato smasher, mash the potatoes until they are well incorporated but still chunky. Stir potatoes and toss in pepper and rosemary. If the mixture seems too dry, add a bit more butter.
  3. Serve warm and sprinkle with more fresh rosemary.

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