Vegan Mashed Potatoes

"Forget turkey, mashed potatoes could be my main at Thanksgiving and I’d be more than happy! Let’s be honest, we all look forward to potatoes in all shapes and sizes the most, especially on holidays. There’s something so comforting about the combination of starches and fats."
-- @corn-thecook
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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 10

Recipe Card


  • 5 pounds peeled and cubed yukon gold potatoes
  • 1 tablespoons salt
  • 1 teaspoon salt
  • 1 cup dairy-free butter
  • 1/4 cup unsweetened cashew milk
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper


  • Step 1

    In a large pot, cover potatoes water by 1 inch. Add in 1 tablespoon salt and bring to a boil. Boil until potatoes are tender and break apart easily with a fork.

  • Step 2

    Once the potatoes are done, strain and remove excess liquid. Put the potatoes back into the pot and add salt, butter, cashew milk, chives, garlic powder, thyme, and pepper. Mash until creamy and smooth.

  • Step 3

    Spoon into a baking dish to serve or store up to 3 days in the fridge until ready to be served. Add a few slices of butter on top of the potatoes and bake at 350ºF for 20-30 minutes to reheat.

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