No Boil Mashed Potatoes (Easy Vegan Mashed Potatoes)
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These no boil mashed potatoes are perfect for the busy holiday season! They’re creamy, delicious, and ready in 30 minutes with just 7 vegan ingredients.
No holiday meal is complete without dreamy, buttery mashed potatoes on the side.
But with all the preparations in the kitchen, surely, the last thing anyone wants is to peel potatoes and babysit them by the stove as they boil.
The good news is this is the best garlic vegan mashed potato recipe you’ll ever need. It’s done from start to finish in less than half an hour—no lumps, fuss, and dairy!
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Don’t stop at mashed potatoes! You can also make the most amazing gravy and fried chicken with plant-based ingredients.
Why You’ll Love This No Boil Mashed Potatoes Recipe
- These are the easiest mashed potatoes you’ll ever make. You won’t need to peel, boil, or drain potatoes.
- Buttery, garlicky, and wonderfully creamy, it’s hard to believe that these mashed potatoes are only made with 7 simple ingredients!
- Get a delicious and versatile side dish to your table this hectic holiday season in 30 minutes.
Ingredients And Substitutions
Yukon Gold potatoes – Creamy, buttery, and thin-skinned, Yukon Gold potatoes are the best choice for homemade mashed potatoes. You can also use starchy Russet potatoes for fluffy mashed potatoes.
Unsalted vegan butter – Is it really a comforting mashed potato recipe without all the buttery richness? However, you can also cook your garlic in olive oil.
Garlic – Makes a flavorful base for our one-pot, no boil mashed potatoes. Don’t leave it out!
Thyme – Other fresh herbs like rosemary and dill will also be tasty.
Unsweetened almond milk – You can use any unsweetened plant based milk to lend creaminess to the dairy-free mashed potatoes.
Sea salt and freshly ground black pepper – These non lumpy mashed potatoes are seasoned to perfection with salt and pepper. You can also add a bit of yellow mustard to help the rich, buttery flavor of the mashed potatoes shine.
Tips For Making This Recipe
To Peel or Not to Peel
Thanks to thin-skinned Yukon Gold potatoes, these no boil mashed potatoes are also no-peel. However, if you’re using potatoes with thicker skins, peel your potatoes for the smoothest consistency!
Delicious Add-Ins to Try
These garlic mashed potatoes are already flavorful, but you can take them to the next level by stirring in vegan parmesan cheese, non-dairy shredded cheddar cheese, plant based bacon, dairy free sour cream, or chopped green onions!
Storage Tips
Stove leftover vegan mashed potatoes in an airtight container in the fridge for 3 to 5 days. You can reheat mashed potatoes in a skillet or microwave, adding some plant-based milk to keep the potatoes from drying out and stirring every few minutes, so they’re heated evenly.
Vegan Mashed Potatoes Recipe FAQs
What kind of potatoes are best for this vegan mashed potato recipe?
Thin-skinned Yukon Gold potatoes are perfect for this easy mashed potato recipe because you don’t need to peel them. They’re also starchy, which is ideal for creamy mashed potatoes. Skip waxy potatoes like red potatoes, which can get quite gluey.
Can I eat potato peelings?
Absolutely! It’s a matter of personal preference, as some people like the added texture of potato skins for rustic-style mashed potatoes. Potato skins are also a good source of nutrients!
What can I substitute for milk in mashed potatoes?
This non dairy mashed potato recipe uses unsweetened almond milk, but any neutral-flavored plant based milk like soy milk or cashew milk will also work for creamy potatoes. Vegetable broth won’t give your dairy-free mashed potatoes a creamy consistency.
How to make non lumpy mashed potatoes without a masher?
You can mash potatoes with a fork if you don’t have a potato masher. Using a spatula, you can also press the potatoes through a colander over a bowl. Avoid the blender, food processor, or mixer, or you’ll end up with a gummy mess from overworked potatoes!
Do vegan mashed potatoes freeze well?
It won’t be a good idea to freeze non dairy mashed potatoes as they’ll likely get watery and mushy after thawing and reheating.
More Delicious Vegan Holiday Recipes
- Vegan Eggnog
- Healthy Herb Garlic Mashed Cauliflower
- Vegan Stuffing
- Vegan Scalloped Potatoes
- Vegan Caramel Apple Pie
I found this recipe for Low-Fat Baked Sweet Potato Fries that I HAVE to try!
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No Boil Mashed Potatoes
Equipment
Ingredients
- 3 lbs Yukon Gold potatoes, cleaned and quartered
- 1/2 cup unsalted vegan butter
- 8 cloves garlic, very finely minced or pressed
- Few sprigs thyme
- 1 1/4 cups unsweetened almond milk
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter in a Dutch oven. Add in the garlic and cook for 30 seconds to 1 minute until fragrant.
- Add the fresh herbs, potatoes, and almond milk. Stir to combine.
- Cover and cook for 20 minutes or until the potatoes are tender.
- Mash the potatoes with a potato masher until lump-free.
- Season with salt and pepper. Serve and enjoy!
Notes
- Thanks to thin-skinned Yukon Gold potatoes, these no boil mashed potatoes are also no-peel. However, if you’re using potatoes with thicker skins, peel your potatoes for the smoothest consistency!
- These garlic mashed potatoes are already flavorful, but you can take them to the next level by stirring in vegan parmesan cheese, non-dairy shredded cheddar cheese, plant based bacon, dairy free sour cream, or chopped green onions!
- Stove leftover vegan mashed potatoes in an airtight container in the fridge for 3 to 5 days. You can reheat mashed potatoes in a skillet or microwave, adding some plant-based milk to keep the potatoes from drying out and stirring every few minutes, so they’re heated evenly.
PIN FOR LATER!
