7-Ingredient Heavenly Vegan Creamy Mashed Potatoes Holiday Side

Name: 7-Ingredient Heavenly Vegan Creamy Mashed Potatoes Holiday Side
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cubed; 4 cloves garlic, minced; 1/2 cup unsweetened almond milk; 1/4 cup olive oil; 1 tbsp nutritional yeast; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh chives, chopped

Author: lia

Published: December 7, 2025

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Nothing says holiday comfort like a big bowl of creamy mashed potatoes – and trust me, these vegan creamy mashed potatoes holiday side will have everyone at your table going back for seconds (even the meat-eaters!). I remember the first Thanksgiving I hosted after going plant-based – I was terrified my mashed potatoes wouldn’t measure up to my grandma’s butter-laden version. But when I whipped up this version with olive oil and almond milk? Total game changer. The secret is in the Yukon Gold potatoes – they mash up so velvety smooth you’ll swear there’s dairy hiding in there. Whether you’re vegan, dairy-free, or just looking for an incredible holiday side dish, this recipe’s got you covered.

Why You’ll Love These Vegan Creamy Mashed Potatoes Holiday Side

These aren’t just any mashed potatoes – they’re the kind that disappears first from holiday dinner tables. Here’s why they’re special:

Dreamy creamy texture that rivals traditional dairy-loaded versions (Yukon Golds are the magic!)
Simple to make with just 7 basic ingredients – no fancy techniques needed
Naturally crowd-pleasing whether your guests are vegan, lactose-intolerant, or just hungry
Perfect make-ahead dish that actually gets better as flavors meld

I’ve served these to skeptical relatives who couldn’t believe they were dairy-free – that’s how good they are!

Vegan creamy mashed potatoes holiday side - detail 1

Ingredients for Vegan Creamy Mashed Potatoes Holiday Side

Here’s everything you’ll need to make these dreamy vegan mashed potatoes – I promise you probably have most of this in your kitchen already!

2 lbs Yukon Gold potatoes, peeled and cubed (trust me, these make all the difference)
4 cloves garlic, minced (because everything’s better with garlic!)
1/2 cup unsweetened almond milk (or any plant milk you prefer – more on that below)
1/4 cup olive oil (the good stuff – this replaces butter beautifully)
1 tbsp nutritional yeast (our secret umami booster)
1 tsp salt (plus more to taste)
1/2 tsp black pepper (freshly ground if you’re fancy)
2 tbsp fresh chives, chopped (for that pretty green pop at the end)

Ingredient Notes & Substitutions

The nutritional yeast adds that “cheesy” depth – don’t skip it! But if you’re out, a splash of white miso works too. For the milk, I love almond for its neutral taste, but oat milk makes it extra creamy. If you’re nut-free, soy or coconut milk (the light kind!) work great. And if you’re feeling fancy? Roast the garlic first for next-level flavor. These spuds are seriously forgiving!

How to Make Vegan Creamy Mashed Potatoes Holiday Side

Okay, let’s make some potato magic happen! I’ve made this recipe dozens of times, and here’s my foolproof method for perfect vegan mashed potatoes every time:

Boil those potatoes! Toss your peeled, cubed Yukon Golds and minced garlic into a big pot of well-salted water. Bring to a boil, then simmer for 15-20 minutes until they’re fork-tender. (Pro tip: The garlic will infuse the cooking water with flavor!)
Drain completely – but save about 1/4 cup of that starchy cooking liquid just in case. Return the drained potatoes to the warm pot to dry out slightly for a minute.
Mash time! Add the almond milk, olive oil, nutritional yeast, salt, and pepper. Now grab your potato masher and go to town until smooth. If you like them extra creamy, this is where a hand mixer shines – just don’t overmix or they’ll get gluey!
Taste and tweak – more salt? More pepper? This is your moment. If they’re too thick, add a splash of that reserved cooking water or more almond milk.
Finish with flair – sprinkle those fresh chives on top right before serving for color and a little oniony bite. Your holiday masterpiece is ready!

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Tips for the Creamiest Texture

Want restaurant-level smoothness? Warm the almond milk first so it blends better. For ultra-luxurious texture, pass the potatoes through a ricer or food mill. And here’s my secret weapon – let the mashed potatoes rest covered for 5 minutes before serving. The starches relax and the creaminess goes next-level!

Serving Suggestions for Your Vegan Creamy Mashed Potatoes

Oh, the possibilities! These vegan mashed potatoes are the ultimate supporting actor to any holiday main – they practically beg to be smothered in mushroom gravy next to a lentil loaf or paired with a juicy seitan roast. For special occasions, I love topping them with crispy fried onions or extra chives for color. They’re also fantastic as a base for shepherd’s pie (just pile on those veggies and pop it in the oven!). Honestly? I’ve been known to eat them straight from the bowl with a spoon – no judgment here!

Storing and Reheating Vegan Creamy Mashed Potatoes

Leftovers? No problem! Store these mashed potatoes in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portion-sized containers – they’ll keep beautifully for 2 months. When reheating, add a splash of almond milk and stir gently over low heat to bring back that creamy texture. Pro tip: If you’re microwaving, cover with a damp paper towel to prevent drying out!

Vegan Creamy Mashed Potatoes Holiday Side FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about these dreamy vegan mashed potatoes:

Can I make these mashed potatoes ahead of time?
Absolutely! In fact, they taste even better after flavors meld overnight. Just store covered in the fridge and reheat gently with a splash of almond milk to bring back the creaminess.

How do I adjust the thickness?
Too thick? Add more almond milk or that reserved starchy cooking water a tablespoon at a time. Too thin? Let them sit covered for 5-10 minutes – the potatoes will absorb some liquid.

What’s the best potato substitute if I can’t find Yukon Golds?
Russets work in a pinch (just peel them well), but they won’t be quite as creamy. Red potatoes with their skins on make a nice rustic version too!

Can I freeze vegan mashed potatoes?
You bet! They freeze beautifully for up to 2 months. Thaw overnight in the fridge and reheat slowly with extra liquid to restore the texture.

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary (like how much olive oil you actually use!). But for that creamy dreamy 1/2 cup serving:

180 calories – perfect for holiday indulgence
9g fat (the good kind from olive oil)
23g carbs – hello, potato goodness!
3g fiber – bonus gut health points
0 cholesterol – plant-based win!

Not too shabby for comfort food that tastes this decadent, right?

Rate This Vegan Creamy Mashed Potatoes Holiday Side

Tried this recipe? I’d love to hear how it turned out for you! Leave a rating below or tag me in your holiday table photos – nothing makes me happier than seeing your creamy potato creations!