Recipe: Vegan mash

If you love mashed potatoes but can’t or won’t eat dairy, this vegan mash recipe is for you. Even if you’re partial to traditional mash, you should give this version a go.

People wanting to veganise the classic potato mash, which often contains butter, cream and/or milk, will use margarine and non-dairy milk instead. However, there is a better (read: healthier and tastier) way of doing it! A good vegetable stock (homemade or otherwise) and extra virgin olive oil add a ton of flavour and a silky texture to the mash.

I used Dutch cream potatoes but you can use your favourite potatoes for this recipe. If you’re looking for options with lower glycemic index (GI), check out GiLICIOUS or Spud Lite.

Vegan mash

  • Servings: 4-5
  • Difficulty: easy
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  • 600g potatoes
  • 1/3 cup vegetable stock
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt


  1. Wash potatoes (do not peel!) and place in a pot of cold water.
  2. Bring potatoes to a boil and cook until tender (test the biggest one with a sharp knife introduced in the middle).
  3. Drain and let cool down enough to handle.
  4. Peel potatoes and place in the same pot or a bowl.
  5. Mash using a potato masher or a potato ricer.
  6. Heat up vegetable stock (or make it in hot water if using cubes or powder), add to the potatoes and mix well.
  7. Add extra virgin olive oil and salt, mix well and adjust seasoning to taste.

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