It’s hard to picture Thanksgiving without a savory bowl of buttery, smooth mashed potatoes on the table. And this crowd-pleasing version can actually be enjoyed by everyone at the table—it just so happens to be vegan, without sacrificing any of the classic creaminess that they’re all craving. Perhaps the best part of these mashed potatoes is that you can make them a couple hours ahead of the feast so you’re not scurrying to mix them up when everything else is going on the table. Starring Yukon Golds, these have a velvety texture that’s to die for. These make-ahead vegan mashed potatoes are almost too easy, and they’re sure to be a hit at this year’s Thanksgiving meal.
I’ve experimented with a few renditions of vegan mashed potatoes, but many are overly complicated. It turns out, selecting the right type of potato is the most crucial step, and you don’t need a ton of ingredients. Yukon gold potatoes are naturally creamy and delicious even on their own, and this recipe wins for letting their natural flavor shine. These mashed potatoes involve just six ingredients, many of which you probably already have in your pantry. Instead of heavy cream or butter, this vegan version maintains that creamy smooth texture with just a generous dose of olive oil. They are easy, healthy, and undetectabley dairy-free!
Despite the short list of ingredients, these potatoes have an abundance of flavor. The olive oil enhances the natural flavor and texture of the potatoes, creating that nice fluffy consistency we all crave. Then you’ve got a touch of tangy sweetness from the garlic, and an earthy, savory flavor from the rosemary. These mashed potatoes are not only the perfect complement to your traditional holiday favorites, but they’re also healthy enough to earn a spot in your weeknight meal lineup.
How to Prep
With the craziness of Thanksgiving morning and oven space at a minimum, this recipe can be prepped several hours in advance and gently reheated when it’s time to eat. Plus, since these mashed potatoes are dairy-free, they can sit at room temperature for a few hours without risking food safety issues. Normally I’ll make them 2-3 hours before mealtime. Once they’re fully cooked, just turn off the burner and leave them on the stove, covered. Ten minutes before dinner time, turn them back on low, drizzle a little more oil and give them a good stir, and cover until they’re warmed through. Then, grab your spoon and dive right in! I hope you love these vegan make-ahead mashed potatoes as much as we did.
dairy-free, gluten-free, nut-free, vegan, vegetarian
Make-Ahead Vegan Mashed Potatoes
- 8 yukon gold potatoes
- 2 1/2 teaspoons kosher salt
- A dash of freshly ground black pepper
- 1 head garlic, cloves separated and peeled
- 3 rosemary sprigs, plus more for garnish
- 1/3 cup olive oil
- Wash and peel potatoes, then cut into fourths. Add to a large pot with the garlic cloves and rosemary. Cover with water by about an inch and add ½ teaspoon of salt.
- Bring the water to a boil, then cover and cook for about 25 minutes until tender
- Turn off heat, drain potatoes well and discard the rosemary sprigs. Return the potatoes to the pot so that any additional water evaporates.
- Add the remaining salt, pepper, and olive oil, and use a hand mixer to blend until smooth. Don't overmix or it'll become gummy.
- Top with a little extra olive oil and a few sprigs of rosemary and Enjoy!
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Thanks for sharing, I really want to try it right away
Do you leave the garlic in the mashed potatoes?