Last Updated on November 21, 2025 by Heather Reseck

Make-ahead vegan mashed potatoes can be a fantastic addition to your Thanksgiving menu, offering several advantages that make them a practical and delicious choice for the holiday feast or any day. Here are some of the key benefits:

1. Time Efficiency: One of the primary advantages of preparing vegan mashed potatoes ahead of time is the time saved on Thanksgiving Day. With the main dish, sides, and desserts all vying for oven and stovetop space, having a dish that can be made in advance lets you focus on other last-minute preparations and ensures a smoother, less stressful cooking experience.

2. Reheating Flexibility: Potatoes can be peeled up to 24 hours in advance. Or they can be reheated easily on Thanksgiving Day. Whether you choose to warm them in the slow cooker, Instant Pot, oven, or even on the stovetop, this flexibility ensures all dishes are served hot and at their best.

3. Reduced Last-Minute Stress: Thanksgiving can be a hectic time in the kitchen, with multiple dishes requiring attention simultaneously. By preparing the mashed potatoes ahead of time, you reduce the pressure of coordinating the timing of each dish’s preparation. This means more time to enjoy your guests and the festivities without being tied to the stove.

Make-ahead vegan mashed potatoes offer a convenient, stress-free solution for Thanksgiving, letting you enjoy a delicious, well-prepared side dish without the last-minute rush.

One of the make-ahead secrets is to peel the potatoes up to 24 hours before cooking. Cover them with water and refrigerate.

Let them cook unattended in an Instant Pot or slow cooker. Then use the same time-saving kitchen appliance to keep them warm.

And for creaminess without dairy, use Cashew Cream. No vegan butter needed!

How to Prepare Make-Ahead Vegan Mashed Potatoes

Do Ahead: Peel potatoes and cut into ½-inch slices. Cover with water by 1 inch; cover with a lid or plastic wrap. Refrigerate for up to 24 hours.
To Cook: drain and rinse potatoes.
Add water and salt to a 6-quart Instant Pot.
Transfer potatoes to the Instant Pot. Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set it for 5 minutes on high pressure. Turn on the Keep Warm setting.
When the cooking is completed, quick-release the pressure. (Or allow the pressure to release naturally for 10 minutes. Quick-release any remaining pressure.) Carefully remove the lid.
Use a potato ricer or masher to mash the potatoes (no need to drain).
Stir in Cashew Cream, nutritional yeast, and salt. Taste and adjust seasoning.
Use the Keep Warm or slow cooker setting on low to keep warm for up to 2 hours. Place a clean kitchen towel over the Instant Pot to absorb condensation. Cover with a lid or baking sheet. Or let cool, cover, and refrigerate for up to 3 days. See reheating directions below.
If desired, garnish with parsley or chives. Serve with gravy.

Variations for Make-Ahead Mashed Potatoes

Garlic-Mashed Potatoes: Add 3-6 peeled garlic cloves with potatoes.
Mashed Potatoes with Yogurt: Substitute ½-¾ cup plain, unsweetened cashew or soy yogurt for the cashew cream.
Cauliflower Mashed Potatoes: Substitute 1½ pounds of cauliflower (6 cups florets) for an equal amount of potatoes.
Mashed Potatoes with Turnips: Substitute ½-inch slices of peeled turnips for 1½ pounds of potatoes.
Leave the skins on yellow potatoes.
Larger Quantity: Cook up to 6 pounds of potatoes (1½ recipes) at once in a 6-quart Instant Pot. Cook up to 8 pounds of potatoes (double recipe) in an 8-quart Instant Pot. Don’t exceed the fill line.
Smaller Quantity: For a 3-quart Instant Pot: Divide the recipe in half.
Stovetop Mashed Potatoes: Place potatoes in a large saucepan. Add water to cover by one inch. Heat to boiling over high heat. Add the potatoes and salt, and cook until fork-tender, about 18-22 minutes. Proceed with the remainder of the recipe.
Slow Cooker Mashed Potatoes: Cook potatoes in water to cover by ½-inch on low for 6-8 hours, or on high for 3-4 hours. Proceed with the remainder of the recipe.
Mashed Potato Patties: Shape leftover mashed potatoes into patties and lightly brown in a skillet. If desired, add cooked chopped onions or greens.

Tips

Trim away any green portions, sprouts, or black spots.
Russet potatoes produce slightly fluffier, less creamy mashed potatoes. Yukon Gold potatoes have a buttery color and flavor, creating a creamier mash. I like to use a mixture of both. Don’t use red potatoes.
With the Instant Pot, there’s no need to drain the potatoes since so little water is used.
For the lightest, fluffiest texture, use a potato ricer instead of a potato masher. Or use a food mill. Avoid using an electric mixer or food processor, as they break down starch granules, creating a gluey texture.
Make cashew cream up to 5 days ahead. Cover and refrigerate.

Make-Ahead Tips

Reheated mashed potatoes are not as good as freshly made. If making ahead, add an extra ½- ½-1 cup of water or non-dairy milk since the potatoes will thicken. For the best texture, do not freeze.
To reheat: Heat over medium-low heat, in a slow cooker, or in an Instant Pot on the slow-cooking setting, stirring frequently. If needed, thin with warm water or non-dairy milk. (They will tend to darken with extended heat in the slow cooker).

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