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The Best Mashed Potatoes (gluten free, vegan option)

The best mashed potatoes recipe with vegan option!
5 from 1 vote
Course Side Dish

Ingredients
  

  • 24 ounce bag baby yellow (gold) potatoes red potatoes work well too
  • 2 tablespoons butter or vegan butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 ounces ⅓ less fat cream cheese or vegan cream cheese
  • ½ cup milk of your choice I use unsweetened almond milk

Instructions
 

  • Rinse potatoes with water and slice into 1 inch chunks (I keep the skins on, but you can peel them if you want to)
  • Place potato chunks into a large pot and fill with water about 1 inch above the potatoes
  • Bring potatoes to a boil and continue cooking until they are tender and easily pierced with a fork, about 15-25 minutes depending on the size of your chunks
  • Drain potatoes and place in a large mixing bowl
  • Add butter, salt, pepper, and cream cheese, and beat with an electric mixer until smooth
  • Slowly pour in milk, 2 tablespoons at a time, until you get a creamy consistency (you may not need the whole ½ cup)
  • Add optional add-ins (see notes below) if using them and blend until incorporated
  • Serve immediately
  • Store leftovers in an airtight container in the fridge for up to 3 days

Notes

Optional add-ins:
  • 2 teaspoons chopped chives 
  • Roasted garlic
  • ¼ cup nutritional yeast for vegan cheesy mashed potatoes
  • Cheddar and bacon for loaded mashed potatoes
Keyword mashed potatoes, vegan mashed potatoes
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