Rosemary Mashed Potatoes (Vegan)

Mashed potatoes may seem simple, but they are worth doing right. This recipe makes incredibly luxurious mashed potatoes using entirely plant-based ingredients.

The mashed potatoes I grew up with were full of butter, milk, cream cheese, heavy cream, sour cream, or other dairy ingredients. Since I no longer eat dairy I needed to come up with an alternative way to make them just as creamy and delicious. And as a bonus outcome, my version isn’t quite so unhealthy (although it still tastes like a guilty pleasure).

A note on the ingredients: I’ve used vegan butter and yogurt in this recipe. Depending on where you leave, both of those things could be tricky to find. I have used olive oil in place of the butter with much success! The yogurt might be trickier. I am absolutely in love with Forager products, and I’ve also used their sour cream instead of yogurt in these potatoes. Any unsweetened plain yogurt should work, but if you are having trouble finding that, you can omit it and add a couple extra tablespoons of olive oil to get the consistency right.

Serve it with:

My favorite way to eat these mashed potatoes is with mushroom bourguignon. See the picture above…do you really need any more convincing than that?

Vegan Rosemary Mashed Potatoes


  • 3 lbs potatoes, I prefer red or yukon golds
  • 4 tbsp vegan butter, softened
  • 1 tbsp fresh rosemary, minced
  • 1/2 cup plain unsweetened vegan yogurt, Forager is my absolute favorite
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper


  • Cut the potatoes into quarters and add to a pot of boiling salted water. Boil for about 20 minutes or until a fork easily slides through a potato chunk. Drain the water well and add potatoes to the bowl of a stand mixer (or use a normal bowl and hand beaters – or a potato masher/whisk if you'd like a workout).
  • Using the whisk attachment, beat until the potatoes are mostly mashed (some chunks are fine). While still hot, add the butter, rosemary, salt, and pepper. Whisk until combined – you will probably need to scrape down the sides a few times.
  • Lastly, add the yogurt and whisk until a bit lighter/kind of fluffy. Transfer to a baking dish so the potatoes can be kept warm in the oven (if not served immediately).