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a dish of creamy smooth vegan mashed potatoes topped with a pat of butter and fresh herbs

Easy No-Boil Vegan Mashed Potatoes {Dairy Free}

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!!
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 315kcal
Author Holly


  • 3 lbs Yukon Gold potatoes quartered
  • ½ cup unsalted vegan butter
  • 8 cloves garlic, very finely minced or pressed
  • a few sprigs fresh herbs (thyme, rosemary, or sage)
  • 1 ¼ 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.


Serving: 1c | Calories: 315kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 198mg | Potassium: 974mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 46mg | Calcium: 97mg | Iron: 2mg