When I first started exploring more plant-based meals, I thought creamy mashed potatoes might be one of those dishes I’d have to settle on. Good, but not great. A little bland, not as light and airy as I dreamed.
Because how could you recreate that buttery richness and melt-in-your-mouth texture without the dairy?
But once I discovered my secret ingredient hack, I realized it’s not only possible… it’s deliciously simple.
The secret? Vegan mayonnaise.
The Creamy Hack You’ll Wish You Tried Sooner
Adding a couple spoonfuls of vegan mayo to your mashed potatoes creates the dreamiest texture. It’s smooth, rich, and subtly tangy in the best way. It gives that “how are these vegan?” flavour without any fuss or fancy ingredients.
The mayo adds body and creaminess that plant milks alone can’t quite achieve. And when combined with fluffy potatoes, a touch of olive oil or vegan butter, and a pinch of salt, you’ve got pure comfort food perfection.
Simple, Comforting, and Versatile
These mashed potatoes have quickly become one of my go-to sides. Partly because they’re so easy, and partly because they make everything better. Who doesn’t love creamy mashed potatoes?
They’re heavenly served alongside a hearty Vegan Roast “Beef” (recipe coming very soon!), layered atop my Vegan Shepherd’s Pie, or just enjoyed on their own with a drizzle of olive oil and a sprinkle of fresh herbs.
Make Them Your Own
What I love most about this recipe is how flexible it is. You can adjust the texture and flavour to your liking:
- For ultra-creamy potatoes, use a mix of vegan mayo and vegan butter.
- Want a lighter version? Swap butter for olive oil and add a splash of oat or soy milk.
- Feeling fancy? Mix in roasted garlic or a handful of caramelized onions for a richer flavour.
Final Thoughts
When I started this plant-based journey, I thought I’d be giving things up. But instead, I found I was adding to my culinary experience- new flavours, new ingredients, new ways of cooking that made old favourites even better.
These mashed potatoes remind me of that. They’re proof that eating plant-based doesn’t mean losing comfort or tradition, it just means reimagining it with a touch more kindness.
So grab a pot, mash away, and don’t forget that little spoonful of mayo magic. You’ll thank yourself later.
P.S. If you’re in the market for a good potato masher, I can’t recommend my favourite one enough! Unlike the traditional grid-style mashers, this one has a wavy design that still gives you that perfectly fluffy mash but it’s so much easier to clean and saves me a ton of clean up time (no more bits of potato hiding in tiny corners). Check it out here!
Easy, Creamy Vegan Mashed Potatoes
Ingredients
- 4 pounds russet potatoes (about 5 large potatoes, peeled and cut into 1" pieces)
- salt
- ¼ cup vegan butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ⅓ cup vegan mayonnaise
Instructions
- Place the prepared potatoes in a large pot and cover with water. Salt the water generously. Bring to a boil and cook the potatoes until they're fork tender. This typically takes about 10-15 minutes. Remove from heat.
- Drain the potatoes and then return them back to your hot pot. Add in the vegan butter, garlic powder, onion powder and mayonnaise and mash until they are smooth and creamy. If your potatoes are a touch dry, you can add a small splash of non-dairy milk or extra vegan mayonnaise.
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