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Vegan Mashed Potatoes

Rated as 4.38 out of 5 Stars
4

"This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA."
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Ingredients

45 m servings 303
Original recipe yields 4 servings

Directions

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  1. Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
  2. Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.

Nutrition Facts


Per Serving: 303 calories; 13.7 41.7 5 0 54 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this for Thanksgiving. Everyone, including non-vegans, loved it! I was asked if I could make it again for Christmas. This is very creamy and smooth. It's easy to make and a real party w...

Most helpful critical review

Did not like the consistency and it was rather bland. I think it would have been better if used almond milk and vegan butter.

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Made this for Thanksgiving. Everyone, including non-vegans, loved it! I was asked if I could make it again for Christmas. This is very creamy and smooth. It's easy to make and a real party w...

These were very flavorful and tasty. The roasted garlic put it over the top.

I was pleasantly surprised by these mashed potatoes. I had to use dry spices but it still turned out great. They had to sit around for about an hour because I had to take them somewhere else a...

I will DEFINITELY make these again. I cannot eat milk or cream or cheese...so these are the only potatoes that I can eat. I am so thankful for this recipe.

Did not like the consistency and it was rather bland. I think it would have been better if used almond milk and vegan butter.

Delicious! The only thing I think I would do next time is to put the herbs into a tied cheesecloth b/c the rosemary leaves fell off the branch and were all over the potatoes (which would normall...