Perfect Vegan Mashed Potatoes

Mashed potatoes. The quintessential comfort food. Who couldn’t love these billowing, buttery, clouds of deliciousness?

I know I do.

However, there’s a lot of misinformation spread about on how to make good mashed potatoes. People follow this misinformation and end up with unsatisfactory results. This then leads them to believe mashed potatoes are finicky and difficult to make. So, they give up on trying to make mashed potatoes for themselves. It’s unfortunate.

The good news is, it doesn’t have to be this way.

I want to share with you three simple rules that you can follow to ensure excellent mashed potatoes every time. You don’t need any fancy equipment. You don’t need to spend a lot of time. The only tools you really need are a pot, a good handheld potato masher, and a rubber spatula.

Rule No. 1:
When draining cooked potatoes from cooking water it is essential that you get them as dry as possible.

Rule No. 2:
ALWAYS add the butter and salt first! (The potatoes NEED to soak up the fat and salt first, for best flavor and texture)

Rule No. 3:
ALWAYS heat up milk before using and don’t add it until the very end.

(Makes 6-8 Servings)


  • 9-10 Large Russet Potatoes
  • 1/2C – 3/4 C Earth Balance (or other vegan) Butter Sticks
  • 1 1/4-1 1/2 C Unsweetned Soymilk
  • Salt & Pepper (to taste)


  1. Peel and quarter potatoes (lengthwise). Add to large pot. Fill with water. Add 1 Tbsp salt to water. Bring to a boil, and let cook 15-20 minutes, or until a fork pierces through potato easily. 
  2. Drain potatoes with a colander. Shake off as much excess water as possible. Put pot back onto burner, with heat on medium-low. Make sure bottom of your pot is completely dry before adding potatoes back to pot. 
  3. Add drained potatoes back to pot, and let sit at least 30 seconds to 1 minute to make sure any extra water evaporates. 
  4. Take a potato masher, and mash potatoes, going around perimeter of the pot only once or twice. At this point, add in some salt and all of your butter. With the potato masher, mash the butter into the potatoes, going around the perimeter once or twice again.
  5. Heat up your milk in the microwave for 1 minute. Take a rubber spatula (this is important!), and gently fold milk into the mashed potatoes until it’s all absorbed. Once you’ve added the milk, you only want to stir gently with a spatula, you don’t want to mash them any further. This ensures they stay super light and fluffy.
  6. Add more salt and pepper to taste, and enjoy!

*As potatoes sit, they may soak up more liquid, and you may need to add slightly more milk.

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