Vegan Mashed Potatoes

Vegan Mashed Potatoes

  • Author: Lindsey Bell
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Easy
  • Diet: Vegan


If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you.


  • 2 pounds Yukon Gold potatoes
  • Kosher salt
  • ½ cup olive oil
  • 1 large shallot, peeled, halved, and thinly sliced lengthwise
  • Black pepper


  1. Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.
  2. Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.
  3. While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.
  4. Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about 1/2 cup.) Taste, season with salt, then stir in 1/4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.

Keywords: Vegetables, Olive Oil, Shallot, Yukon Gold Potato, Side Dish, Dairy Free, Vegan, Vegetarian