My grandma made the best whipped mashed potatoes!  Unfortunately, they were loaded with ‘real’ butter and cow’s milk.  I’m going vegan and my oldest son is allergic to dairy products, so I have been working on an alternative.  Honestly, I think this tastes just as good as my grandma’s.  I’ve made it for many family gatherings and even hardcore carnivores admitted it was delicious, with a few even saying it was the best mashed potatoes they had.  But don’t take my word or their word for it!  Try it yourself!  Plus, the vegan substitutes are less fat which equals less calories, which means we can eat more of the mashed potatoes.  Right?

Vegan Whipped Mashed Potatoes


-5 pounds Russet Potatoes (about 5 Large Russet Potatoes)

-1/4-1/2 cup vegan butter (If you want to make it yourself, this is a great recipe:

-1/2 c. to 1 c. dairy-free milk (My recipe for almond milk:

-2-3 TB Sugar

-1-2 tsp mineral sea salt (this is the best sea salt I have found: REDMOND Real Sea Salt – Natural Unrefined Organic Gluten Free Coarse, 26 Ounce Pouch (1 Pack))

-1/4 tsp cayenne pepper (or 1/2 tsp black pepper)


Peel the potatoes and place in a stew pot (gallon sized or larger) of already boiling water.  I like to cut them in half so they cook quicker.  Stop boiling them once a fork goes into them easily (I have found it usually takes less than 30 minutes).  Don’t overcook them or they will become a mushy mess! Once they are done cooking, drain the potatoes in a colander.  Then add them to a mixer (like a Kitchen Aid Mixer), along with the butter, milk, salt, sugar, and pepper.  Whip them until they are smooth and lump-free.

Makes about 8 cups.  Serves 8.  Serving size= 1 cup.

Need a good gravy to go with it?  Check out my recipe for a delicious vegan, fat-free, and gluten-free gravy at this link:

Note:  Typically I use 1/4 cup butter, 1 cup milk, 3 TB sugar, 2 tsp. salt, and 1/4 tsp red pepper when I make this whipped mashed potatoes recipe.  That being said, I would suggest you start with the just 1/4 cup butter, 1/2 cup milk, 2 TB sugar, 1 tsp salt, and a 1/4 tsp red pepper, and then go from there your first time making it.

Have you heard made vegan mashed potatoes?  How did they turn out?  Also, does anyone have any ideas on how to make this vegan AND sugar free?  I have tried using Xylitol in place of the sugar but it didn’t taste good.

If you have any questions or comments, feel free to let me know in the comments below.  If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!

Written by Rebekah
I'm a vegan homeschooling mom of 4, DIY addict, & natural health advocate.