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Healthy Cravings

Fluffy Vegan Mashed Potatoes

November 6, 2012 by Holly Yzquierdo 14 Comments

With a few simple adjustments, you can make vegan mashed potatoes that are just as creamy and satisfying as their traditional counterparts. From selecting the right potatoes to choosing your favorite plant-based ingredients, creating a delicious vegan mash is easy and customizable.

But what if you’re vegan or cooking for plant-based friends or family? You can still enjoy ultra-fluffy, flavorful mashed potatoes without any dairy. In this post, we’ll dive into everything you need to know to create the best vegan mashed potatoes, from choosing the right potatoes to adding the perfect seasonings.

Choosing the Right Potatoes

The type of potato you use can make a big difference in the texture of your mashed potatoes. Here’s a quick breakdown of some popular varieties:

  1. Russet Potatoes: Known for their high starch content, russet potatoes are perfect for creating light, fluffy mashed potatoes. They break down easily when cooked, resulting in a smooth, creamy texture.
  2. Yukon Gold Potatoes: These potatoes have a slightly buttery flavor and a medium starch content, making them ideal for creamy, slightly denser mashed potatoes. Yukon Golds are a great option if you want a richer texture without sacrificing fluffiness.
  3. Red Potatoes: With a lower starch content, red potatoes make chunkier mashed potatoes with a more rustic feel. If you like a bit of texture in your mash, consider using red potatoes or mixing them with a starchier variety like russet.

For the creamiest vegan mashed potatoes, stick to russets, Yukon Golds, or a blend of the two. Avoid using waxy potatoes like fingerlings, as they can result in a gluey consistency when mashed.

Prepping Your Potatoes

For ultra-smooth vegan mashed potatoes, peel your potatoes before boiling to remove any tough skin. However, if you prefer a bit of texture and added fiber, leave the skins on for a rustic feel.

When boiling, cut your potatoes into evenly sized chunks to ensure they cook at the same rate. Cook them in water until they’re fork-tender but not falling apart. Overcooking can lead to excess water absorption, making your mash watery.

Creative Additions for Next-Level Flavor

Vegan mashed potatoes don’t have to be plain! Adding herbs, spices, and other flavor boosters can elevate them to a new level. Here are a few ideas:

  • Garlic: Roasted garlic adds a mellow, slightly sweet flavor, while minced garlic offers a more pungent, savory taste. Add it in while mashing for a garlicky kick.
  • Fresh Herbs: Chives, parsley, rosemary, and thyme add color and a refreshing touch. Add them as a garnish or mix them in just before serving.
  • Nutritional Yeast: This vegan staple provides a cheesy, umami flavor that makes vegan mashed potatoes even more satisfying. Start with a tablespoon and adjust to taste.
  • Coconut Cream: If you’re craving decadence, try a splash of coconut cream. Just a small amount can add a rich, buttery texture without overpowering the potato flavor.

How to Make Fluffy Vegan Mashed Potatoes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Instructions

Step 1 – Prepare Potatoes

Scrub, peel, and cut potatoes into large chunks.

Step 2 – Boil Potatoes

Cover with water and bring to a boil. Cook until potatoes very are soft.

Step 3 – Mash Potatoes

Drain potatoes and mash with a potato masher.

Step 4 – Season

Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.

Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Serving Suggestions and Pairings

Vegan mashed potatoes are incredibly versatile and pair well with a variety of dishes. Serve them alongside roasted vegetables, and top with plant-based gravy for the perfect holiday combination. They can also be used as a topping for shepherd’s pie or enjoyed as a cozy standalone dish with just a bit of fresh chives and a sprinkle of black pepper.

More Plant Based Side Dishes

If you like this recipe, you’ll love these vegan side dish recipes too:

  • Mashed Sweet Potatoes
  • Vegan Potato Salad
  • One Pot Broccoli and Rice
  • 2-Step Steamed White Rice
  • Instant Pot Mexican Quinoa

Fluffy Vegan Mashed Potatoes

Fluffy Vegan Mashed Potatoes

Creamy, fluffy vegan mashed potatoes made with plant-based milk. Easy, flavorful, and perfect as a side dish for any meal or holiday feast!

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Instructions

  1. Scrub, peel, and cut potatoes into large chunks.
  2. Cover with water and bring to a boil. Cook until potatoes very are soft.
  3. Drain potatoes and mash with a potato masher.
  4. Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.
  5. Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Holiday Cooking, How to, Planning, Recipes, Side Dishes Tagged With: Dairy Free, Frugal, gluten free, Healthy, Healthy Cravings, Holiday Cooking, Planning, Plant Based Diet, Recipes, Thanksgiving, Unprocessed, Vegan

Meal Plan Monday: No Nonsense in November

November 5, 2012 by Holly Yzquierdo Leave a Comment

I really enjoyed October’s Vegan Month of Food, a.k.a Vegan MoFo but I admit I got a bit burned out. I wasn’t eating as well as I should to feel great. There were many days that time with my family took a back seat so I could continue blogging and fulfill my commitment of 20 posts last month. I finally came to my senses and realized time with my family was way more important than pounding out another recipe.

The Virtual Vegan Potluck was another fun event. I brought Gluten-Free Chocolate Chip Pumpkin Muffins. They were a virtual hit; I also took them to several events where they were adored! To check out other recipes visit Vegan Bloggers Unite and make your way through appetizers, beverages, breads, salads, sides, soups, main dishes and finally desserts.

During the month’s of November and December I hope to stay family focused. I also want to focus on nourishing our bodies, not just filling them up. This takes planning; it will not happen without effort. I will still be blogging and sharing recipes so I don’t think you’ll have time to miss me. I also have my last Healthy Cravings of the year this week.

No Nonsense Meal Plan

Breakfast will be oatmeal, breakfast quinoa, toast with nut butter and fruit and cereal on busy days. We also have leftover whole wheat and gluten-free pancakes.

Lunch is usually leftovers or a nice soup. Sometimes I’ll make a quick pasta for my kids or an easy almond butter sandwich.

Snacks are usually fruit or sometimes a parfait with chia “sprinkles” and walnuts. My little guys love these parfait’s. They also love green smoothies and will remain completely silent until they have consumed the whole thing… marvelous!

Dinner requires a bit more effort. I’m also prepping for Healthy Cravings so I’ll be cooking all week for that. I’m hoping to incorporate the same ingredients to make it a bit easier on me and my budget. This week I’m planning to make a Vegan Shepard’s Pie, attempt a new Mexican inspired casserole (hopefully a 1 dish meal), maybe a veggie soup and of course a full Thanksgiving Spread for Thursday’s Healthy Cravings. You can follow me on Pinterest to see what other idea’s I’m kicking around.

If you are like me and continually on a quest for more recipes (or at lease recipe inspiration) make sure you check out the Virtual Vegan Potluck you can even vote for your favorite recipe for each course by sending a message to Annie. You don’t even have to vote for me (unless you really want too) but please vote. Check out those details here.

Filed Under: Meal Plan Monday, Planning Tagged With: chocolate chip pumpkin muffins, Dairy Free, Frugal, gluten free, Healthy, Healthy Cravings, Meal Plans, Menu Plan, Mexican Food, Planning, Plant Based Diet, Recipes, Unprocessed, Vegan

October Healthy Cravings Recap

October 23, 2012 by Holly Yzquierdo 3 Comments

Last week I had a great time at my Healthy Cravings group. I kept it much simpler than in September but it worked out well.

I made Chili and Taco Soup. My friend Cara brought over her Vitamix demonstrated making a soup for everyone.

is always a crowd pleaser so I made a batch with chocolate chips and a loaf without. I also made the Pumpkin Cupcakes I shared yesterday. I frosted some with Chocolate Mousse and they disappeared! I always send leftovers home with the ladies who attend. One of the ladies told me when she woke up the next morning all of the banana bread and pumpkin cupcakes she took home were gone and no one would admit to eating them! She also mentioned that her husband really like the Taco Soup.

November’s Healthy Cravings is on the 8th!

 

Filed Under: Uncategorized Tagged With: Dairy Free, Healthy, Healthy Cravings, Plant Based Diet, pumpkin cupcakes, Recipes, Vegan, Vegan MoFo

Planning a Party (Really 3)

October 15, 2012 by Holly Yzquierdo Leave a Comment

I’ve had a lot going on lately and it’s not slowing down any time soon. This week I’m hosting another Healthy Cravings group in my home. Healthy Cravings is simply a gathering of ladies who want to learn more about eating a whole food, plant-based diet. Ok, a lot of them just want to learn how to lose weight, some just want to show up for the food, but others are poised to make one of the biggest changes in their lives and reclaim their health.

This months menu isn’t completely decided but most of it is worked out, at least in my mind. I’ll be making Chili and Taco Soup. I’m also planning to serve pumpkin cupcakes or cakes (haven’t decided on that) and I’ll be sharing that recipe no later than next week. Last time I had twice as many people RSVP than actually showed up and way too much left over food. I plan on playing it way more conservative this time.

November’s Healthy Cravings is on the 8th so I really need to be on the ball with that one. It’s theme will be Thanksgiving foods so send me links to your favorite healthy or healthyish Thanksgiving dishes.

I’m also helping a friend plan a baby shower for one of my besties. The food will all be brunch fare. So far I’m making my Party Worthy Parfait’s, Pumpkin Bread (Muffin Style), and a smokin Fruit Platter, tray, bowl or something schmancy. I’m gonna bring my favorite So Delicious Coffee Creamers and Chai. The other hostess is making all of the food that requires meat, dairy, or eggs. Isn’t she a gem!

These three parties all take place in the next three weeks. Did I mention I’m headed off to a retreat this weekend? No, I don’t think I did. This is the part where I should gloat right, just kidding.

Do you have any suggestions for my party menus? I’m really needing help for my Thanksgiving Healthy Cravings, so many recipes to discover and test before November 8th. YIKES!

Filed Under: Planning Tagged With: Dairy Free, gluten free, Healthy, Healthy Cravings, Menu Plan, Planning, Plant Based Diet, Recipes, Vegan, Vegan MoFo

A Healthy Cravings Recap

September 14, 2012 by Holly Yzquierdo Leave a Comment

Yesterday was a super busy day. I woke up at 5:30 am and didn’t stop until 11:00 pm. Last night was my first Healthy Cravings group. I had a little over a dozen people show up. I had more than enough food and will not need to cook all weekend. 🙂 I made several recipes from the Happy Herbivore Cookbooks, the new Forks Over Knives Cookbook, and some of my own. I started the evening my sharing my story of switching to a plant-based diet which you can read here. Then we ate, then watched a clip from Forks Over Knives, followed by a little Q&A.

I’m not sure what everyone thought but I know several ladies are really interested in a plant-based diet. I’m already looking forward to October’s Healthy Cravings group. For yesterday’s group I mostly stuck to my meal plan but I made a few changes. All in all I made:

  • Taco Salad with Cilantro-Lime Dressing FOK Cookbook pg 74
  • An adaptation of FOK Cookbook Kale Salad with Maple-Mustard Dressing pg 79
  • A typical garden salad
  • Happy Herbivore’s Chocolate Cupcakes HHC pg 215
  • An adaptation of FOK Cookbook Fudgy Chocolate Frosting pg 286
  • Happy Herbivore’s Carrot Cake Cupcakes HHC pg 213 I meant to make the Maple Icing but I never got around to it
  • I had two of the ladies help make a parfait by layering vanilla soy yogurt, diced apples, and homemade granola
  • Almond butter granola bars, some had carob chips
  • Brown Rice and Broccoli Bake
  • “Cheesy” Broccoli Baked Potato Bake
  • Lentil Ragu from the FOK Cookbook pg 158 made by my friend Steffi
  • Creamy Basil Pasta FOK Cookbook pg 141 made by Steffi also

That is all I can remember. It was a whirlwind day. My refrigerator is so full, we will be eating salad and pasta all weekend. I’m really looking forward to not having to cook. I loved hearing people say, “this is so good, what is it” or “what’s in it.” Some of the ladies who came were already eating plant-based, other’s had tried it a bit, and some may have never heard of it.

In other bloggy adventures you may be wondering where my “Food Waste Friday” post is. I’ve been slowly phasing it out. I also haven’t been post every day. I’ve been trying to spend more time with my boys and keep my time better spent on my top priorities. With that being said blogging and helping other’s learn about a plant-based diet is still high on my priority list but it isn’t above time with my family. I still plan to post several times a week but I don’t stress about it. There are so many great blogs out there if I go a few days without a post I don’t think we will miss out too much. But if you do, I post regularly to My Plant-Based Family on Facebook. I also post random pictures of what we are eating, comments my kids make about food, and links to other fabulous blogs or sites.

Thanks to Annie for taking pictures and sending them to me. I was too busy but really wanted some. She just started taking them and I’m so thankful!

I hope you all have a great weekend!

Filed Under: Healthy Cravings, Planning Tagged With: Healthy, Healthy Cravings, Plant Based Diet, Unprocessed, Vegan

September’s Healthy Cravings Meal Plan

September 10, 2012 by Holly Yzquierdo Leave a Comment

On Monday’s I typically post my meal plan for the week but I’m not going to do that this week. I have no idea what we are eating this week other that leftovers that are in my fridge. I’m not worried though we wont starve. If you feel lost without my Meal Plan you can read previous meal plans to help you get through the week. 🙂

You may remember this summer I hosted my first Food Demo. It was a success but has now morphed into a new group called Healthy Cravings. Our first meeting is this Thursday so I thought it would be fun to share the menu ahead of time. In these meetings I hope to introduce a plant-based diet and encourage ladies toward healthier living even if they are not yet ready to take the plant-based plunge.

For this first meeting the focus will be to Eat More Veggies! Each month I’ll have a different focus and a seasonally appropriate menu. October will be soups and chili, and November will be Thanksgiving. It is still really hot (I know I mention that every day) so I don’t want to heat the house up before everyone comes over.

Healthy Cravings Menu

Salads

  • Taco Salad with Cilantro Lime Dressing
  • Kale Salad with Maple-Mustard Dressing
  • Garden Salad with a variety of dressings
  • Creamy Basil Pasta Salad

Comfort Corner

  • Brown Rice and Broccoli Casserole
  • “Cheesy” Broccoli Baked Potato Bake
  • Lentil Ragu and Pasta

Desserts

  • Granola Bars
  • Fruit and Granola Parfait
  • I’m still deciding on some other desserts

So what do you think? I’m so excited! I’m also very thankful that my friend Steffi is bringing the Creamy Basil Pasta Salad and the Lentil Ragu. Isn’t that awesome! I have 18 people RSVP’d so far and a grocery list a mile long.

Filed Under: Meal Plan Monday, Planning, Uncategorized Tagged With: Baked Potatoes, Dairy Free, Food Demo, Frugal, gluten free, Healthy, Healthy Cravings, Meal Plans, Menu Plan, Planning, Plant Based Diet, Unprocessed, Vegan

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