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Quick & Easy Vegan Mashed Potatoes Recipe

Quick & Easy Vegan Mashed Potatoes


  • About 4 medium/large golden potatoes
  • About 2 medium/large sweet potatoes
  • ½ cup avocado oil
  • sea salt


  1. 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.
  2. While this is happening heat the 1/2 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…
  3. 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.
  4. 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.
  5. 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!