The Best Vegan Mashed Potatoes

Creamy, flavorful, and 100% dairy-free, these vegan mashed potatoes are the ultimate comfort food! Made with a blend of Russet and Yukon Gold potatoes, roasted garlic, coconut milk, and a savory miso-butter mix, this recipe delivers rich taste and silky texture without any dairy. Perfect for holidays or weeknight dinners!

Country Crock

Recipe - The Fresh Grocer - Corporate

Prep Time18 Minutes

Cook Time59 Minutes

Ingredients

1 garlic head (optional)

olive oil for roasting garlic (optional)

2 1/2 pounds potatoes (Russet or Yukon Gold work best)

1 1/2 teaspoons kosher salt plus more to taste

3/4 cup lite or reduced fat coconut milk

6 tablespoons Country Crock Dairy Free Homestyle Butter salted

2 tablespoons white miso paste

freshly cracked black pepper to taste

chopped fresh chives, for serving

Directions

For roasted garlic mashed potatoes follow this step: Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden.
Meanwhile, take the Country Crock Dairy Free Homestyle Butter Salted out of the fridge to soften.
Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths (or into eighths if you have large Russet potatoes). Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 1/2 teaspoons of the kosher salt and stir to combine.
Bring to a boil, and then cook until the potatoes are fork-tender and and very soft when poked, about 15-20 minutes. Drain the potatoes in a colander. Then return the potatoes back to the saucepan.
Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking (This removes any remaining moisture in the potatoes)
Once the Dairy Free Homestyle Butter is softened, place it in small bowl and add the miso paste. Using a fork, cream them together until well combined.
Heat a small or medium saucepan over medium-low heat. Add the miso Homestyle butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk.
Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper.
Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes.
Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher or an electric handheld mixer (on low speed), mash the potatoes.
Add the warm miso butter-coconut milk combo, and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste.
Garnish with fresh chives and serve warm.

18 minutes

Prep Time

59 minutes

Cook Time

Servings

Directions

For roasted garlic mashed potatoes follow this step: Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden.
Meanwhile, take the Country Crock Dairy Free Homestyle Butter Salted out of the fridge to soften.
Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths (or into eighths if you have large Russet potatoes). Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 1/2 teaspoons of the kosher salt and stir to combine.
Bring to a boil, and then cook until the potatoes are fork-tender and and very soft when poked, about 15-20 minutes. Drain the potatoes in a colander. Then return the potatoes back to the saucepan.
Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking (This removes any remaining moisture in the potatoes)
Once the Dairy Free Homestyle Butter is softened, place it in small bowl and add the miso paste. Using a fork, cream them together until well combined.
Heat a small or medium saucepan over medium-low heat. Add the miso Homestyle butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk.
Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper.
Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes.
Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher or an electric handheld mixer (on low speed), mash the potatoes.
Add the warm miso butter-coconut milk combo, and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste.
Garnish with fresh chives and serve warm.