Umami Recipes
Umami Recipes

Vegan Mashed Potatoes

6 servings


30 minutes

total time


2 pounds Yukon gold potatoes (yellow potatoes)*

6 tablespoons olive oil

2 tablespoons refined coconut oil

3 garlic cloves, peeled and smashed

Thinly chopped chives, for garnish

Black pepper, for garnish

Kosher salt


Peel and roughly chop the potatoes into 2-inch chunks. (Optionally, you can skip peeling if you like skin-on mashed potatoes like we do!)

Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1/2 tablespoon kosher salt. Bring to a boil.

Once boiling, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and reserve a bit of the potato cooking water.

Meanwhile, heat the olive oil in a small saucepan over low heat. Add the whole garlic cloves and simmer for about 3 minutes until fragrant. Discard the garlic.

Return the potatoes to the pot. Add the garlic-infused oil, coconut oil, 1/2 teaspoon kosher salt and plenty of fresh ground pepper. Mash with a potato masher until the desired texture is reached. (If you find the potatoes are too dry, you can add a small drizzle of the starchy potato water. Just be careful not to add too much or the texture will become waterlogged.)


Serving Size




Total Fat

18.6 g

Saturated Fat

5.8 g

Unsaturated Fat


Trans Fat

0 g


0 mg


24.2 mg

Total Carbohydrate

23.8 g

Dietary Fiber

3.6 g

Total Sugars

1.7 g


2.5 g

6 servings


30 minutes

total time
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