This Vegan Mashed Potatoes Recipe is an easy side dish recipe perfect for vegans, vegetarians and anyone who needs dairy free side dishes!
This Quick and Easy Vegan Mashed Potatoes Recipe was written by one of my food writers as their family transitioned to a dairy free home. Check it out; not only is it dairy free, it is totally vegan and utterly delicious!
Why We love These Vegan Mashed Potatoes
I recently watched a very dry but interesting video on how the best way to preserve the nutrients in sweet potatoes was to boil them. This made me feel better about whipping this fantastic side up for sure!
The combination in flavors between the golden potatoes and the sweet potatoes really is heavenly, it is just so rich and luxurious. You won't miss the butter or sour cream at all in this delicious side dish!
Check out some of our other Vegetarian and Vegan recipes!
If you are looking for more Vegan recipes or vegetarian recipes, you're going to love our Cornstarch Cookies! Here are a few of our more recent vegetarian and vegan recipe ideas!
- Recipe for Macaroni and Tomatoes
- Goat Cheese Wraps
- Cooked Pears in Red Wine
- Vegetarian Stuffed Peppers With No Rice
How to Make Vegan Mashed Potatoes Recipe
Quick and Easy Vegan Mashed Potatoes Ingredients
- About 4 medium/large golden potatoes
- About 2 medium/large sweet potatoes
- ½ cup avocado oil
- sea salt
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Vegan Mashed Potatoes Directions
Start by washing and peeling the potatoes then boil the potatoes until they are fork tender. This should take about 10 minutes. You want them to be at the spot where they’ll just start to fall apart when you try to pick them up out of the pot with the fork. Strain and let sit for a minute or two to let the extra water in them steam off.
While this is happening heat the ½ ish cup of avocado oil in a nonstick pan. This oil is 100% my go to-more so then olive oils. It is both healthy for you and possesses a magic power…
We are dairy free in our house because of our son’s life threatening allergy to all dairy. Sometimes my husband and I miss that buttery flavor though. We’ve figured out that when carefully heated to a high enough temp (avocado oil has a very high smoking point) it starts to change from a very light almost unnoticeable taste to right buttery one!
So I heat the avocado oil in a pan and then carefully add in about two cups worth of the cooked sweet potatoes, you are essentially frying them… so you do want the oil to bubble up and sizzle all around them, turn them a few times until they are golden brown and have started to caramelize.
I then transfer all of the left over oil in the pan, the golden potatoes and the rest of the boiled potatoes the stand mixer and whip them until you have the consistency your family loves, we like ours just a little bit lumpy.
If you prefer your potatoes a little thinner, you can add a dash of unsweetened original almond milk. I added a drizzle more of avocado oil and paprika to the top of our potatoes. Even our super dairy loving extended family LOVE these!
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To print this Vegan Mashed Potatoes Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Vegan Mashed Potatoes
Ingredients
- 4 golden potatoes About 4 medium/large
- 2 sweet potatoes About 2 medium/large
- ½ cup avocado oil
- ⅓ teaspoon sea salt
Instructions
- Start by washing and peeling the potatoes then boil until they are fork tender. You want them to be at the spot where they’ll just start to fall apart when you try to pick them up out of the pot with the fork. Strain and let sit for a minute or two to let the extra water in them steam off.
- While this is happening heat the ½ ish cup of avocado oil in a nonstick pan. This oil is 100% my go to-more so then olive oils. It is both healthy for you and possesses a magic power…
- We are dairy free in our house because of our son’s life threatening allergy to all dairy. Sometimes my husband and I miss that buttery flavor though. We’ve figured out that when carefully heated to a high enough temp (avocado oil has a very high smoking point) it starts to change from a very light almost unnoticeable taste to right buttery one! So I heat the avocado oil in a pan and then carefully add in about two cups worth of the cooked sweet potatoes, you are essentially frying them… so you do want the oil to bubble up and sizzle all around them, turn them a few times until they are golden brown and have started to caramelize.
- I then transfer all of the left over oil in the pan, the golden potatoes and the rest of the boiled potatoes the stand mixer and whip them until you have the consistency your family loves, we like ours just a little bit lumpy.
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