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Vegan Mashed Potatoes - No cream, no butter, just 100% vegan - mashed potatoes smother in sauce or eat on its own - as you prefer! #mash #potato | hurrythefoodup.com

Vegan Mashed Potatoes

Course: Main Course, Sides
Cuisine: American, British, Vegan, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 as a side
Calories: 310kcal
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  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 tsp nutmeg
  • 1 tbsp vegan margarine (for extra super-creaminess)
  • ½ bunch parsley, fresh


  • Peel the potatoes (or leave the skin on if that’s your thing), and roughly chop into quarters or eighths. Add to a large pot of cold water. Stick on to high heat, and add the salt as the water warms up. After about 20-25 minutes the potatoes should be easily pierced with a knife or skewer - that means they’re ready.
  • In the meantime, bring the virgin olive oil to low heat with whole peeled garlic cloves and loosely chopped chilli pepper. For a more intense garlic flavour, chop the cloves first. Cook gently for around five minutes to aromatize the oil. Let rest and add the sweet paprika.
  • Mash the potatoes with a fork or masher (or use a hand blender for exceptional softness) and add in the aromatized virgin olive oil (remove the garlic if using whole cloves, but leave it in if using chopped garlic - the flavour will be stronger), soy milk (or other milk or stock), sea salt, nutmeg and margarine (if using) as you do it.
  • Tips: In case you find the end result a bit too firm and a little dry, add a drop more soy milk or stock. Also don’t be too stingy with the salt - it’s an integral part of the potato mash!
  • Voilà! Smother in sauce or eat on its own - as you prefer!


Calories: 310kcal | Carbohydrates: 46.7g | Protein: 5.6g | Fat: 12.3g | Saturated Fat: 1.8g | Sodium: 414mg | Potassium: 1216mg | Fiber: 7.3g | Sugar: 4.2g | Calcium: 40mg | Iron: 1.8mg