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Mashed potatoes in a bowl with chives.

Mashed Potatoes without Butter or Oil

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5 from 1 review

  • Author: Allie
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Diet: Vegan


These mashed potatoes without butter or oil use roasted garlic to deliver loads of flavor.  To add even more flavor, vegan buttermilk can be used which makes the potatoes tangy and extra flavorful.


  • 1 head of garlic
  • 2 1/2 pounds (1133 g) Yukon Gold or Russet potatoes, 1-inch cubes
  • 1  1/4 cups unsweetened plain dairy-free milk
  • 1 tablespoon white vinegar, optional if you’re making vegan buttermilk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or to taste


  • Fresh chives
  • Fresh cracked pepper


  1. Preheat the oven to 400 F (200 C).  Either cut the bulb of garlic in half or slice off the very top to expose the top of each clove of garlic.  Then, with garlic cloves facing up, wrap them in aluminum foil.  Roast for 45-60 minutes, depending on how large the bulb is.  Check at 45 minutes (especially for small bulbs), the cloves should be golden, soft, and spreadable.
  2. Meanwhile, wash and scrub the dirt off the potatoes, peel them if you prefer, then cube the potatoes to be about 1 inch thick.
  3. Add the cubed potatoes to a pot, cover with cold water to where there’s about an inch of water above the potatoes, and salt the water (roughly 1/2 tablespoon of salt).
  4. Bring to a boil, then lower to a simmer and cook for around 10-14 minutes or until you can poke a piece of potato with a fork and the potato falls off easily.  Check at 10 minutes.
  5. While the potatoes are cooking, if you’re adding vegan buttermilk, mix together the milk and vinegar together to make buttermilk.  For simplicity, I just mix 1 cup of milk and 1 tablespoon of vinegar together, if I need more milk for the potatoes, I add it without making buttermilk.  Let it sit while the potatoes cook.
  6. When the potatoes are done, turn off the burner, drain them, and add them back to the warm pot, put the lid on, and steam for about 5 minutes on the warm burner (but turned off).
  7. Add the roasted garlic, nutritional yeast, 1/2 teaspoon salt (or to taste), and mash into the potatoes.
  8. Start with 1 cup of milk and mash it into the potatoes. Depending on the potatoes and your desired consistency you may need to add more milk.  If you need more milk, no need to make more buttermilk, just add what you need.
  9. Taste for seasoning and adjust if needed.  Then garnish with chives, parsley, or pepper.


With salting the water, most of the salt will go down the drain it’s not all going to end up in your potatoes, but it does season them from the inside out vs just being on the top.

Roasting the garlic can be done in advance and stored in the refrigerator for 2-3 days or frozen for longer storage.  If frozen, thaw completely before adding to the potatoes.

Don't add the vinegar directly to the potatoes, mix it with the dairy-free milk first.  Let it sit for 5-10 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: sides
  • Method: stovetop, oven
  • Cuisine: american