1950s Mashed Potatoes, Reimagined for the Vegan Table

These mashed potatoes are soft, creamy, and taste like a warm hug from the past. I took the beloved 1950s classic and gave it a modern vegan twist.

You still get that buttery richness and pillowy texture—just without the dairy.

History

In the 1950s, mashed potatoes were a dinner table staple. Every good meal came with a big bowl of them, smothered in butter and cream.

They were simple but full of comfort. Cooks used lots of butter, whole milk, and even added sour cream at times.

This version holds onto that spirit but skips the animal products. It’s just as rich, maybe even better.

Equipments

• Large pot
• Potato masher or hand mixer
• Colander
• Peeler
• Measuring spoons
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or spatula
• Mixing bowl (I love this mixing bowl set)

Ingredients

• 2 pounds of Yukon Gold potatoes
• 4 tablespoons vegan butter (like Earth Balance)
• ½ cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons olive oil
• Salt to taste (start with 1 tsp)
• Fresh ground black pepper to taste
• Optional: roasted garlic, fresh chives, or nutritional yeast for added flavor

Instructions

Step 1: Peel and Chop the Potatoes

Wash and peel your Yukon Gold potatoes. Cut them into even chunks so they cook at the same speed.

Step 2: Boil Until Fork-Tender

Place the potato chunks in a large pot. Cover with cold water and add a pinch of salt.
Bring to a boil and cook for about 15–20 minutes or until they are soft enough to poke with a fork easily.

Step 3: Drain and Let Steam

Drain the water using a colander. Then let the potatoes sit for 2–3 minutes.
This helps steam escape so the mash won’t turn watery.

Step 4: Add Butter and Milk

Put the potatoes back in the pot or a large mixing bowl. Add vegan butter and plant milk.
Use a potato masher or hand mixer and start mashing while the potatoes are still warm.

Step 5: Season and Fluff

Add olive oil, salt, and pepper. Mix gently until everything blends into a smooth and fluffy texture.
Taste and adjust salt or add extras like roasted garlic or chopped chives.

Special Notes

• Yukon Gold gives a buttery flavor naturally.
• Warm your plant-based milk before adding—it keeps the mash hot and helps with texture.
• Don’t overmix if using a hand mixer. It can turn gluey.
• If you’re serving with gravy, make the mash slightly thicker to soak it up better.

Nutrition

Nutrient	Amount (per serving)
Calories	210 kcal
Carbohydrates	30g
Protein	3g
Fat	9g
Fiber	3g
Sugar	1g
Sodium	260mg