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Velvety Vegan Mashed Potatoes Recipe (No Faux Butter or Creams Necessary)

mashed potatoes


A simple side gets a stunning makeover in this creamy vegan mashed potatoes recipe.

Each Thanksgiving, I opt out of the turkey centerpiece and instead bulk up the side offerings, making sure that every dish is as delicious as it is animal friendly. When it comes to mashed potatoes, there are many ways to transform the dish into a vegan masterpiece, but I find most variations full of faux butters, creams, mayonnaise and milks. In the end, the vegan version just ends up being heavier than the original. Sure, being animal-friendly is rewarding enough, but I also like to make sure I am respecting my body too. This year, I wanted to prepare a vegan mashed potatoes recipe that was a bit more humble and straightforward, but one that still offered incredible taste. This vegan mashed potatoes recipe is olive oil-based and full of intense aromatic flavors from select herbs. Enjoy!

My favorite part about this vegan mashed potatoes recipe is that it is fail proof and adjustable to your personal palate. You can add freshly chopped chives or other herbs to garnish the dish. You can also change up the seasonings used to infuse the olive oil. Sage, thyme and rosemary are absolutely perfect for this dish and can be used to replace the Italian seasoning. Wherever your preferences take you, go! Don’t be afraid to experiment.

Vegan Mashed Potatoes Recipe

Serves 6


5 large russet potatoes
1 cup olive oil
2 garlic cloves, halved
1 teaspoon Italian seasoning
1 teaspoon onion powder
Salt and pepper to taste
Chopped fresh chives or parsley as garnish


Peel and quarter the potatoes and place them into a large pot filled with cold salted water. Bring the water to a boil and then reduce heat to a simmer. Let cook until tender – a knife should pierce through to the other side easily. You do not have to skin the potatoes if you don’t want to. Once cooked through, drain and rinse the potatoes and set aside in a large bowl.

In a separate pan over medium-high heat, add the olive oil, garlic cloves and seasonings, except for the salt and pepper. Heat until the oil becomes aromatic – do not overheat it though! Strain the olive oil and slowly fold it into the potato mixture along with the salt and pepper. Do not be scared to add more seasoning if need be. Continue to stir until smooth. You can even transfer to a food processor for a creamier result. Serve with a garnish of chopped chives or parsley.

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Photo Credit: Franklin Heijnen

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