Learn The Hack For Making Vegan Mashed Potatoes Incredibly Good

If dairy is a no-go for you, that doesn’t mean you have to pass up on mashed potatoes during Thanksgiving. You deserve a hefty scoop of buttery, rich potatoes no matter your dietary restriction. This recipe is vegan, though its flavor will fool even your most skeptical family members. Oat milk, non-dairy butter, and extra-virgin olive oil will impart all the creaminess you’re hoping for, and yet won’t leave you feeling heavy afterward. 

Plus, the secret for how you actually cook the potatoes will draw ears around the table. According to Food Network star Tyler Florence, the ultimate mashed potatoes hack involves boiling the potatoes in cream, butter, herbs, and cloves, then mashing that flavor-infused liquid back into the potatoes. 

The thought behind the method is that potatoes impart their flavor into the liquid they are cooked in. Why throw it out? Plus, the cream, butter, herbs, and garlic infuse flavor into the potatoes, so it’s flavor symbiosis at its finest. Though oat milk really works in this recipe due to its smooth texture and neutral taste, if you have another non-dairy milk you are into, go for it! 

Alternately, you can always cook the potatoes in water and mash it back into the mix. If vegan butters aren’t your thing, simply use extra-virgin olive oil. The same goes for the herbs. Any fresh herbs like sage, thyme, or oregano will work wonderfully with this recipe. Allow this method to be the blank canvas for all your vegan mashed potatoes moving forward!


3 large potatoes (13 oz/370 g), peeled and diced into 1-inch pieces

2 garlic cloves, peeled and ends cut off

3 sprigs rosemary

1 teaspoon salt, plus more to taste

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons non-dairy butter, like Miyoko’s or Earth Balance

4 cups (32 fl oz/1 l) unflavored oat milk

Black pepper, to garnish


In a large pot, combine all ingredients, except for the oat milk. Next, add enough oat milk to cover the tops of the potatoes. If you run out of milk (it happens!), just use a little water until the tops of the potatoes are submerged.

Cook on medium-high heat until potatoes are fork tender, about 20-25 minutes.

Place a large bowl under a colander in the sink. Drain the potatoes, reserving the liquid. Discard herbs.

Pour the potatoes back into the pot. Mash in the reserved liquid, a little at a time, until the potatoes are smooth, velvety, and fluffy in texture. If you don’t have a potato masher, improvise with a hand or stand mixer. The potatoes should effortlessly break down, no matter the method.  Reserve any remaining liquid to stir in when reheating the leftovers.

Serve while warm, drizzling additional olive oil and some black pepper on top. MAKES 6 SERVINGS.

Nutrition Facts (Per Serving):

Calories 190

Protein 4 g

Total fat 9 g

Saturated fat 3.5 g

Cholesterol 0 mg

Carbs 25 g

Fiber 2 g

Total sugars 4 g

Added sugars 0 g

Sodium 490 mg

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