As I recently became vegan, I remembered the creaminess of dairy mashed potatoes. I was not satisfied with other vegan mashed potato recipes, so I created my own. These are as good, if not better, than the mashed potatoes I used to make. No one would ever believe they are vegan.

Gallery

Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

    Advertisement
  • Combine soy milk, vegan mayonnaise, vegan margarine, Parmesan-style topping, salt, and pepper in a microwave-safe bowl. Heat in 30-second intervals until margarine is melted, 1 to 2 minutes.

  • Pour soy milk mixture over potatoes in the bowl; mash until smooth with a potato masher.

Cook's Note:

Add more vegan Parmesan-style cheese for cheesier potatoes.

Nutrition Facts

232 calories; protein 5.2g 10% DV; carbohydrates 31.9g 10% DV; fat 9.9g 15% DV; cholesterolmg; sodium 166.5mg 7% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/26/2016
I am not vegan but promised a friend who is that I would make these and bring her the leftovers. I found out that vegan products are expensive! On that note I made my own vegan parm by mixing cashews yeast garlic powder and salt in a food processor. And since I had already bought the soy milk and only needed 2 tablespoons of mayo I made my own vegan mayo as well. These turned out pretty good. I wouldn't go as far to say I liked them better than regular mashed potatoes (I missed the real butter flavor) but they were good. Read More
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/25/2016
I am not vegan but promised a friend who is that I would make these and bring her the leftovers. I found out that vegan products are expensive! On that note I made my own vegan parm by mixing cashews yeast garlic powder and salt in a food processor. And since I had already bought the soy milk and only needed 2 tablespoons of mayo I made my own vegan mayo as well. These turned out pretty good. I wouldn't go as far to say I liked them better than regular mashed potatoes (I missed the real butter flavor) but they were good. Read More
(3)
Rating: 5 stars
12/19/2017
I was skeptical but I had all the ingredients except bay leaves-I used dried chives instead. It was creamy and very yummy. Read More
(2)
Rating: 5 stars
06/21/2018
So good!! This was my first time making mashed potatoes (vegan or otherwise) and they were delicious!! Read More
(1)
Advertisement
Rating: 5 stars
11/21/2018
Great recipe! I added some olive oil to it for some extra creaminess and it really made the difference! Read More
Rating: 5 stars
04/12/2019
Next time I m going to double or triple the recipe cause I used 4 large potatoes and it was barely enough for 3 people but other than that this recipe is amazing! I d cook the potatoes a little longer than it says because mine were slightly undercooked but they were very creamy and everybody in my family liked this recipe a lot. Read More
Rating: 5 stars
11/19/2019
This turned out amazing!! My son said it tastes better than non vegan mashed potatoes. Read More
Advertisement
Rating: 4 stars
03/10/2019
Good but I ve made better with soy milk. Maybe I didn t like the bay leaf. Read More