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Vegan Creamy Herb Mashed Potatoes

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Prep Time20 mins
Cook Time20 mins
Mashing20 mins
Total Time1 hr
Servings: 10


  • 5 lbs Russet Potatoes
  • 2 TBSP Salt
  • 1 TBSP Dry Sage
  • 1 TBSP Dry Thyme
  • 1 TBSP Minced Garlic
  • 2-3 cups Cashew Milk
  • 2 TBSP Olive Oil (plus a drizzle for garnish)
  • 1 tsp Salt
  • Fresh Herbs - Rosemary, Thyme and Sage for garnish (optional)


  • Peel and chop your potatoes into 1 inch cubes.
  • In a large pot, add in your potatoes , 2 TBSP of salt and cold water so that your potatoes are fully submerged. Bring up to a boil. Cook your potatoes until they are soft and fork tender, about 15-25 minutes. You should be able to poke them with a fork and they should slide off without effort.
  • Strain the water off your potatoes and put them back into the hot pot so that they can steam dry while you gather your ingredients.
  • Add in your dry herbs (sage and thyme), minced garlic and a tsp of salt.
  • Pour in 2 cups of cashew milk, 2 TBSP of olive oil and mash your potatoes until they reach your preferred consistency. If needed, continue to add in cashew milk 1/4 cup at a time until they are creamy. Taste and season with more salt if desired.
    *be careful not to over mash or mix your potatoes to keep them fluffy and soft.
    *if you are not serving right away, see notes in my blog about making ahead, reserve 1 cup of cashew milk
  • Once they are creamy to perfection, add to your serving bowl and garnish with another heavy drizzle of olive oil and fresh herbs.