Ridiculously Fluffy Vegan Mashed Potatoes with Dairy-Free Sour Cream Recipe

Introduction

These Ridiculously Fluffy Easy Vegan Mashed Potatoes are the perfect creamy side dish for any meal. Made with a blend of russet and Yukon gold potatoes, and enriched with dairy-free sour cream and plant-based milk, they’re smooth, flavorful, and entirely dairy free.

Ingredients

• 2 lbs russet potatoes
• 2 lbs Yukon gold potatoes
• 1 tbsp minced garlic
• 2 tsp sea salt
• 1 cup creamy unsweetened dairy-free milk*
• 1/2 cup vegan sour cream*
• 3 tbsp fresh rosemary, chopped
• Sea salt and pepper to taste

Instructions

1. Step 1: Fill a large pot with water and set it aside. Measure out all your ingredients for easy access.
2. Step 2: Peel the potatoes completely to ensure a creamy texture. Rinse them thoroughly, then quarter and dice into even pieces. Save the peels for roasting if you like.
3. Step 3: Place the diced potatoes into the pot of water. Add the minced garlic and 2 teaspoons of sea salt. Cover and bring the water to a boil, then cook the potatoes until fork tender, about 15–20 minutes.
4. Step 4: Drain the potatoes, reserving ½ cup of the cooking water. This starchy water will help achieve the perfect creamy consistency.
5. Step 5: Transfer the potatoes to a large bowl. Using a hand mixer, begin to mash the potatoes until they start to break down.
6. Step 6: Add the dairy-free milk, vegan sour cream, reserved potato water, chopped rosemary, and a pinch of sea salt. Continue mixing on medium speed until the mash is smooth and fluffy, about 5 minutes.
7. Step 7: Taste and adjust seasoning with sea salt and pepper as needed. Serve immediately, topped with your favorite vegan gravy or melted vegan butter if desired.

Tips & Variations

• For an extra herbaceous twist, try adding fresh thyme or chives along with the rosemary.
• If you don’t have a hand mixer, use a potato ricer or sturdy masher, but blend carefully to avoid lumps.
• Unsweetened plain almond, oat, or cashew milk all work well as dairy-free milk options.
• Leftover potato peels can be tossed with vegan butter and seasoning, then roasted for a delicious snack.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave, stirring occasionally. Add a splash of dairy-free milk if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mashed potatoes ahead of time?

Yes, you can prepare them a day in advance and reheat gently before serving. Stir in a little dairy-free milk while reheating to restore creaminess.

What if I don’t have vegan sour cream?

You can substitute with extra dairy-free milk and a tablespoon of lemon juice or apple cider vinegar for a tangy flavor, or use store-bought vegan yogurt as an alternative.

Ridiculously Fluffy Vegan Mashed Potatoes with Dairy-Free Sour Cream Recipe

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★★★★★

4.9 from 78 reviews

This Ridiculously Fluffy Easy Vegan Mashed Potatoes recipe delivers creamy, delicious mashed potatoes made dairy-free with vegan sour cream and plant-based milk. Combining russet and Yukon gold potatoes creates the perfect texture and flavor, enhanced with garlic and fresh rosemary. The use of a hand mixer ensures a smooth, fluffy consistency, making it an ideal side dish for any vegan or dairy-free meal.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs russet potatoes
• 2 lbs Yukon gold potatoes

Seasonings & Flavorings

• 1 tbsp minced garlic
• 2 tsp sea salt
• 3 tbsp fresh rosemary, chopped
• Sea salt + pepper to taste

Dairy-Free Additions

• 1 cup creamy dairy free milk, unsweetened
• 1/2 cup vegan sour cream

Instructions

1. Prep: Fill a large pot with water and set aside. Measure out all ingredients to ensure easy access during cooking.
2. Peel & Dice the Potatoes: Rinse the potatoes thoroughly. Peel off all skins to guarantee a creamy texture in the final dish. Quarter the potatoes and dice them into even pieces. Save the peels if desired for another recipe.
3. Boil the Potatoes: Place diced potatoes into the pot of water. Add minced garlic and 2 teaspoons of sea salt. Cover and bring to a boil over medium-high heat. Cook until potatoes are fork tender and easily pierced, approximately 15 to 20 minutes.
4. Strain the Potatoes: Drain the potatoes, reserving 1/2 cup of the hot potato water to enhance creaminess later.
5. Mash the Potatoes: Transfer potatoes to a large mixing bowl. Using a hand mixer, begin to mash the potatoes on low speed until they break down slightly. Add dairy free milk, vegan sour cream, reserved potato water, chopped rosemary, and additional sea salt to taste. Continue mixing on medium speed for about 5 minutes until the mixture is silky smooth and fluffy.
6. Serve and Enjoy: Optionally top with your favorite vegan gravy or melted vegan butter. Serve warm as a comforting, fluffy side dish.

Notes

• Using a hand mixer instead of a traditional masher yields creamier mashed potatoes with less effort.
• Ensure all potato skins are removed to avoid lumps and bitterness in the mash.
• Reserve some cooking water to adjust the texture if the potatoes feel too thick or dry.
• Fresh rosemary adds a lovely aromatic flavor, but can be substituted with thyme or omitted if preferred.
• This recipe is dairy-free and vegan-friendly.

Keywords: vegan mashed potatoes, dairy free mashed potatoes, fluffy mashed potatoes, vegan sour cream potatoes, easy vegan sides