Vegan Buttermilk Mashed Potatoes

9 30 124
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Vegan Buttermilk Mashed Potatoes
Health Highlights


908 gm Yukon Gold potato
1 tsp Sea salt, fine
1 tsp Garlic powder
1/2 cup Coconut milk, sweetened (lukewarm)
1 tsp Apple cider vinegar (for buttermilk tang)
1/2 tsp Sea salt, fine
1 dash Black pepper
1/2 tsp Garlic powder
1 sprig Thyme, fresh (optional)


  1. Peel and chop up your potatoes into 1/2 inch chunks. Add them to a large pot with 6 cups water. Bring to a boil and once boiling, add both the teaspoons of salt and garlic powder and give it a quick stir (this really flavors the water, so that the potatoes have depth of flavor). Turn the heat to medium-high, so they don't cook on too high of heat. Cook for about 15 minutes until they are fork tender. Drain and let sit for 5 minutes to release some of the water.
  2. While the potatoes are cooking, add the coconut milk and vinegar to a cup and stir. Let sit for a few minutes.
  3. Add the salt, pepper and garlic powder to the milk and stir.
  4. Add the potatoes to a large serving bowl and roughly mash with a potato masher to break them up.
  5. Now add the reserved coconut milk mixture and mash again until very smooth or until desired consistency (if you want yours less fluffy/more creamy, add more milk, but you'll need more spices). Taste and add any extra salt/spices if desired.


Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy.

If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored.

Nutrition Facts

Per Portion

Calories 124
Calories from fat 3.9
Calories from saturated fat 3.8
Total Fat 0.4 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 450 mg
Potassium 652 mg
Total Carbohydrate 27.9 g
Dietary Fiber 2.3 g
Sugars 1.5 g
Protein 3.3 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources