If you love mashed potatoes but find them too time-consuming and finicky, this recipe is for you. These Super Easy One-Pot Mashed Potatoes require basically no work and minimal dirty dishes!
Happy Friday, buddies! Ok, so inquiring minds have to know… what is your all-time favorite side-dish? For Thanksgiving and otherwise? For me, it’s definitely mashed potatoes! Just ask my mom, I would always beg to lick the spoon when she made mashed potatoes when I was a kid ???? As much as I love them, I feel like they can be so fussy and time-consuming to make. First, you have to peel and dice the potatoes. Then boil them. Then drain and mash them, and add in the milk, butter, and other seasonings. I decided that was way too much work, so I came up with an easier recipe. I present to you these amazing Super Easy One-Pot Mashed Potatoes!
I am not kidding when I say these mashed potatoes are seriously the E A S I E S T ever. Here’s your to-do list: rinse and chop potatoes, put in a pot, cover in milk, and cook until they are fall-apart soft and easy to mash. Then add your butter, seasonings, more milk if needed and that is IT! You can either take a rustic approach and just mash around with your spoon, or you can definitely introduce a potato masher to the situation and make them smoother and fluffier. Either way, mashed potatoes have seriously never been simpler to make!
I kinda-sorta made this step-by-step on my Instagram stories the other week, and you guys WENT CRAZY! I have seriously never gotten so many messages about a recipe before. The boil-in-milk trick blew a lot of people’s minds! I of course use nondairy milk, but any milk will do the trick. I am partial to cashew or almond milk since you do need quite a bit and it’s something I always have on hand! If you’re using dairy, I would use whole milk at most and save the heavy cream or half-and-half for mixing once everything is cooked. As far as seasonings, the sky is the limit! I took a traditional approach here with salt & pepper, garlic powder, and onion powder. You could do an herby mashed potato and add Italian herb mix, or go for sour cream & onion and mix in sour cream and chives! This potato base can be personalized however you like.
I promise you guys that once you experience the magic of one-pot mashed potatoes, you will never go back! Fewer steps AND fewer dirty dishes?! Yes please! These are great for Thanksgiving, but I made them pretty regularly for weeknight dinners too. They are so good with my maple mustard tempeh and I just used them to top a shepherd’s pie last night, too. It was seriously SO yummy… maybe that’s a recipe that needs to be shared on the blog, too! 😉
Check out some other favorite potato recipes!
- Perfect Stovetop French Fries
- Potato Mushroom Gratin with Mozzarella and Parmesan
- Vegan Jackfruit & Potato Taquitos
- Homemade Spinach Gnocchi
- Vegan Potato Mushroom Pizza
- 2 lbs potatoes (I find that Yukon gold potatoes work best, but I have used Russet too)
- 2 cups of nondairy milk (more or less as needed)
- ½ tbsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- 2-3 tbsp vegan butter, to taste
- First, wash and scrub your potatoes well. Peel if desired. Cut into small cubes, and add to a large pot.
- Add enough milk to cover the potatoes, add in the salt, and turn heat onto high. Bring to a boil, then lower to a simmer and cover.
- Cook, stirring occasionally, until potatoes start to become very soft and fall apart (about 25-30 minutes).
- Stir vigorously to help the mashed potatoes come together, and add in the seasonings and the butter. You may need to add a bit more milk at this point if it is too thick.
- For a smoother texture, you can use a potato masher instead of just the spoon. Serve immediately!
*Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*