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Vegan Mashed Potatoes (Low-Fat)

Rated as 4.5 out of 5 Stars

"I have recently gone vegan, which I love, but I missed one of my favorite things, mashed potatoes. I decided to create a simple vegan and soy-free recipe for the non-chef - me! So here it is - a nice base recipe if you are lactose intolerant (like my son) and/or vegan. Hope you like!"
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Ingredients

30 m servings 68 cals
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.
  2. Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.

Footnotes

  • Cook's Notes:
  • These are not exact measurements - this is definitely a recipe to play around with - but I did use all the lemon juice!
  • You can also used a baked potato and a few baby red potatoes - this gives a chunkier texture, which I prefer.
  • Substitute any non-dairy milk for the almond milk if preferred.

Nutrition Facts


Per Serving: 68 calories; 2.5 g fat; 11.3 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 327 mg sodium. Full nutrition

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Reviews

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Not too shabby for being vegan. I am not vegan but had the ingredients on hand and wanted to give this a try. The lemon juice adds a nice touch. I ended up doubling the Earth Balance to suit our...