No Boil Mashed Potatoes

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.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 315kcal

Author Louisa

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.

Nutrition