Easy No-Boil Vegan Mashed Potatoes {Dairy Free}

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With no need to peel, or even boil, the potatoes first, this is by-far the best garlic vegan mashed potato recipe you’ll ever need! Done from start to finish in less than half an hour!

a close up spoonful of vegan mashed potatoes topped with fresh herb garnish.

I mean really? Is there actually a food that’s more comforting than a big ole’ bowl of mashed potatoes and gravy? I think not! (check out my 5-minute vegan gravy here!) I literally love all potatoes! Salt Baked Potatoes, Roasted Sweet Potatoes, alllll the potatoes!

The thing is, I used to absolutely HATE making mashed potatoes. I remember Thanksgiving as a kid, and my job was always the same year after year. Peeling the potatoes. 

Oh my goodness, did you have that job too? And did you hate it as much as I did?

Chances are, as an adult, peeling the potatoes for your mashed potato recipe is still on your list of to-do’s, and you probably still hate it.

Well, I have good news for you, my friend. With this vegan mashed potatoes recipe, you don’t even have to peel potatoes! Even better news is this… You don’t have to pre-boil the potatoes in a pot of water!!!

What?! How is that even possible? It’s almost like magic!

Reasons why you’ll love these easy mashed potatoes:

  • No pot of boiling water to supervise
  • No need to drain the potatoes 
  • Peeling potatoes isn’t necessary
  • Super uber creamy
  • On the table in under 30 minutes

Ingredients and Substitutions

Making mashed potatoes from scratch literally takes less than 5 ingredients, and if you’re anything like me, you probably have a bag of potatoes ready to be used up right now!

Let’s talk ingredients.

ingredients needed for vegan mashed potatoes labeled with text

Potatoes – let’s be clear here. The potatoes are 100% the star of the show for obvious reasons. I’ve never met a potato I didn’t like. But I am a little biased to the beauty of Yukon Gold Potatoes. For one, the skin on these guys is so thin that you don’t really even need to peel them at all. Second, these potatoes cook so tenderly that they’re the perfect option for super silky smooth mashed potatoes.

Now, what if you don’t have Yukon Gold Potatoes. Do not fret. Please use whatever potato you have on hand. I love red potatoes just as much as Yukon Golds and you can leave the skin intact there as well. If you’re using Russet potatoes, please remove the skin and really cook them til they are very tender all the way through and ready to be mashed.

Vegan Butter – I have used both Miyokos and Earth Balance brands. Both have given me perfect results.

Non-dairy Milk – You must be sure to use plain unsweetened milk in this recipe to ensure you don’t skew the flavor.

Step-by-Step Instructions for Dairy Free Vegan Mashed Potatoes

Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.

  1. First thing’s first. Let’s prep the potatoes. Scrub potatoes clean. You can either peel them or leave the peel on – it’s totally your call. Then quarter the potatoes and set them aside.
  2. In a large pan or dutch-oven, heat the vegan butter. Once hot, add in the garlic. Cook for 30 seconds to 1 minutes until nice and fragrant.
  3. To the garlic butter, add the herbs and potatoes.
this is a collage of 2 images. The one on the left shows a pan of vegan butter and garlic. The image on the right shows the pan including yukon gold potatoes and fresh herbs.

4. Add in the non-dairy milk and stir to combine.

5. Cover and cook for 20 minutes or until the potatoes are very tender.

this is a collage of two images. the image on the left shows almond milk being poured into the pot with potatoes. The right image shows the potatoes cooked and soft enough to mash.

6. Use a potato masher to mash the potatoes to your desired consistency.

7. Season with sea salt and freshly ground black pepper to taste.

a bowl of creamy smooth dairy free vegan mashed potatoes with a pat of butter and fresh herbs.

Insider Pro Tips

For super smooth mashed potatoes

If you’re wanting super smooth mashed potatoes, make sure you peel your potatoes first. Of course, this isn’t necessary and is often a personal preference. The great thing about using Yukon Gold potatoes is that the peelings are so thin and won’t be super noticeable, but for the smoothest results, go ahead and give them a peel!

Vegan Mashed Potatoes FAQ

Can I eat potato peelings?

Big time yes, you totally can eat potatoes with the peelings still on them! In fact, there are a lot of nutrients and fiber held in those peelings, so they’re actually doing you some good. Also, those peelings are holding in the nutrients of the potato itself, so when you cut those peelings away, that allows the potato nutrients to float right out into the water when you boil them.

What can I substitute for milk in mashed potatoes?

Most vegan mashed potato recipes call for an unsweetened plain non-dairy milk like almond, soy, or rice. These are neutral milks that won’t skew the flavor. If you aren’t able to use a non-dairy milk, you could always use a vegetable broth instead, but the results won’t be quite as creamy. Still delicious though!

a big spoonful of vegan mashed potatoes in a ceramic dish. potatoes are topped with fresh herbs and pepper.

Looking for more vegan comfort food recipes?

Vegan Mac and Cheese
Vegan Roast
Vegan Stuffing
Vegan Green Bean Casserole
Vegan Caramel Apple Pie
Vegan Pumpkin Pie

For even more holiday favorites, be sure to check out my collection of over 50 Vegan Thanksgiving Recipes!

Now that you know how to easy it is to make this Vegan Mashed Potatoes Recipe, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.

Easy No-Boil Vegan Mashed Potatoes {Dairy Free}

a dish of creamy smooth vegan mashed potatoes topped with a pat of butter and fresh herbs
With no need to peel the potatoes first or even boil them, this is BY FAR, the easiest vegan mashed potato recipe you'll ever need!!
Holly Waterfall
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 lbs Yukon Gold potatoes quartered
  • 1/2 cup unsalted vegan butter
  • 8 cloves garlic, very finely minced or pressed
  • a few sprigs fresh herbs (thyme, rosemary, or sage)
  • 1 1/4 cups unsweetened plain almond milk
  • sea salt and freshly ground black pepper, to taste


  • Start by preparing our potatoes. You can peel them for a smoother mash or leave the skin on for a hearty rustic version. Quarter the potatoes and set them aside.
  • Heat the butter in a large 5-quart or larger Dutch oven. Once hot, add in the garlic and cook for 30 seconds – 1 minute until fragrant.
  • Add in the herbs, potatoes, and milk. Stir to combine.
  • Cover and cook for 20 minutes or until the potatoes are very tender.
  • Using a potato masher, mash the potatoes to your desired consistency.
  • Season with sea salt and freshly ground black pepper to taste. Serve immediately.

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