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Chipotle Mashed Potatoes (Vegan Friendly)

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“From which they adapted from a recipe found on I played around with the recipe, too. Tabasco brand Chipotle sauce is a convenient substitute for chiles in adobo.”

Ingredients Nutrition

  • 2 lbs red potatoes, peeled and cubed (about 8-10 potatoes)
  • 2 teaspoons salt
  • 2 tablespoons olive oil (or your favorite butter substitute) or 2 tablespoons butter (or your favorite butter substitute)
  • 2 -3 chipotle chiles in adobo, finely minced
  • 2 cloves roasted garlic, minced (CG preferred roasting the garlic for this recipe)
  • 14 cup mayonnaise
  • 14 cup Mexican crema (can sub creme fraiche, sour cream, plain yogurt or your favorite vegan substitute equivalent)
  • 2 tablespoons nutritional yeast (optional)
  • Garnish
  • fresh cilantro, chopped
  • fresh lemon wedge


  1. Bring a large pot of salted water to the boil. Add the potatoes and boil until very soft-about 15-20 minutes.
  2. While the potatoes are boiling, mince the chipotle peppers and garlic.
  3. Once the potatoes are done cooking, drain.
  4. Add the salt, olive oil and/or (vegan) butter, minced chipotle peppers, garlic, (vegan) mayonnaise and crema mexicana or plain yogurt. Mash everything together with a potato masher, or to make your potatoes smoother use an immersion blender.
  5. Taste test. For a creamier consistency add more mayonnaise, crema or (soy) yogurt.
  6. Tip for the vegans: Make the potatoes taste a little cheesy by adding in nutritional yeast and/or a handful of your favorite shredded (vegan) cheese. I did not test this recipe with either nutritional yeast or cheese.
  7. Serve hot with fresh cilantro and lemon wedges for garnish.
  8. Servings are estimated.

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