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Mashed potatoes vegan (6 ingredients)

Simple mashed potatoes with vegetable milk and vegetable cream

Mashed potatoes vegan

Mashed potatoes vegan, that’s great news. Often it’s the simple things that make life more beautiful, like a simple mashed potato. Currently I only in the realm of Christmas recipes on the road and file on the last recipes for this year. The Christmas menu is in any case already almost, but as I know me, I throw it again and am quite spontaneous. This year everything is different anyway and you don’t really know what to expect. That’s why I’m fully focused on the things I can control, and that’s making good food. Let’s get started with this easy, delicious mashed potatoes.

Mashed potatoes vegan

Mashed potatoes vegan

Making a mashed potato could not be easier. Peel the potatoes, cut them into small cubes, put them in a pot together with vegetable milk, vegetable cream, salt, pepper and nutmeg and bring to a boil. After 10-15 minutes everything is already cooked through, the potatoes are soft and it can be mashed. Perfect.

TIP: Those who have a pressure cooker at home can be doubly happy, because the porridge is ready after 5 minutes and tastes even more aromatic. This is due to the fact that the pressure cooker is tightly closed and nothing can get out. The flavors remain in the pot and the content of vitamins and minerals is also higher. If you’re interested in a pressure cooker, here’s the model I use.

Mashed potatoes vegan recipe

Mashed potatoes vegan

In addition to the recipe for vegan mashed potatoes, there is still the question of what kind of potato is best to use for this. I have created a small overview for you here.

Mainly waxy potatoes:

  • Puree
  • Fried potatoes
  • Casseroles
  • Boiled potatoes
  • Boiled potatoes
  • Potato pancakes
  • French fries
  • Stews

Firm cooking potatoes:

  • Boiled potatoes
  • Boiled potatoes
  • Potato gratin
  • Potato salad
  • Fried potatoes

Floury potatoes:

  • Gnocchi
  • Baked potatoes
  • Potato soup
  • Dumplings
  • Puree

TIP: I almost always buy mostly waxy potatoes and find that they are a true all-rounder. Often it is not worth buying different varieties of potatoes for different dishes. But what absolutely must be is organic farming, because it is better for our health, the soil and the environment.

Which blender do I need to make it?

Mashed potatoes vegan (15 minutes)

I use a wand here because it’s super easy to use and I don’t have to transfer anything. If you want to use a Magimix or other blender, feel free. It also works without any problems. I like the wand best because the puree doesn’t get quite as fine and there are still a few chunks left in.

If you don’t have a blender or wand handy, you can also use a potato masher. This means a little manual labor, but the workout is then included.

The perfect match for the puree is a protein roast, nut roast with glaze, vegan roast with a delicious sauce or chickpea pancakes with zucchini.

Are you ready for this delicious, healthy mashed potato? Then I look forward to a review at the bottom of this page. If you post a picture, then like to use the hashtag #veganevibes.

Mashed potatoes vegan

Simple vegan mashed potatoes

Irresistible mashed potatoes made from fine potatoes, vegetable cream and nutmeg. Perfect with festive roasts, roasts or vegetable fish sticks. With fresh parsley and a little margarine, an irresistible side dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course How-to
Cuisine german
Calories 197



4 Servings
  • 600 g Potatoes mainly firm boiled, peeled and cut into cubes
  • 150 ml Vegetable cream
  • 150 ml Plant milk
  • 1 tbspn Salt
  • ¼ tbspn Nutmeg
  • fresh pepper optional, at will


  • Fresh parsley greens
  • Margarine


  • Place potato cubes in a large pot, add vegetable milk, vegetable cream, salt and nutmeg and stir well once.
    600 g Potatoes, 150 ml Vegetable cream, 150 ml Plant milk, 1 tbspn Salt, ¼ tbspn Nutmeg
    Kartoffelbrei vegan
  • Heat until the liquid begins to simmer and cook with lid on for about 10 minutes.
  • Keep stirring so that nothing burns on the bottom.
  • Do not let it get too hot, but simmer over medium heat.
  • After 10 minutes, test with a fork if the potatoes are soft and falling apart.
  • If so, turn off the heat and finely puree with a whisk.
  • If not, extend cooking time until potatoes are done. If necessary, add a little vegetable milk.
  • Taste and season if necessary.
    fresh pepper
  • Garnish with fresh parsley greens and margarine optional.
    Fresh parsley greens, Margarine
  • Best fresh, not suitable for freezing


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Serving: 1PortionCalories: 197kcalCarbohydrates: 36gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 228mgPotassium: 630mgFiber: 5gSugar: 12gVitamin A: 21428IUVitamin C: 6mgCalcium: 101mgIron: 1mg

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