Making this best creamy Vegan Mashed Potatoes with roasted garlic recipe is so quick and easy! Transform those good ‘ol potatoes into this flavorful golden side dish using basic plant-based ingredients and a few simple steps! It’s gluten-free, dairy-free and so flavorful – a certified crowd-pleaser!
The Best Easy Vegan Mashed Potatoes Recipe
Holiday celebrations just won’t be complete without a bowl of fluffy and comforting mashed potatoes. It is probably one of the most sought-after Thanksgiving and Christmas side dishes out there. So if you are looking for a vegan version that is as uncomplicated as it gets, then you are in for a treat with this one!
What kind of Potatoes to use?
Make sure to use starchy potatoes and not the waxy ones. If you want to have the smoothest and creamiest mashed potatoes, Yukon Gold is your best option. It has a medium starch content that makes it ideal for mashing once boiled. Plus – it inherently has a buttery taste that makes it even more ideal. You can also use Russet or Idaho potatoes. They are starchier compared to Yukon so you need to make sure to carefully watch the moisture content when cooking them.
Ingredient Notes and Possible Alternatives
- Potatoes: you can also replace some of the potatoes with sweet potatoes or other vegetables like carrots, cauliflower, parsnip, celery root, etc.
- Olive oil: I love using extra virgin olive oil, but you can use any olive oil you have available. If you want to make it oil-free, I recommend using full-fat coconut milk because it’s richer than most dairy-free milk.
- Garlic: minced and roasted to give a subtle sweetness and mellower flavor compared to using raw garlic.
- Vegan butter: you could also use plant-based margarine or try cashew butter instead.
- Non-dairy milk: you can use almond milk, cashew milk, coconut milk, or soy milk. If you do not have milk on hand, you can use vegetable stock, plain water, or leftover potato cooking water.
- Salt and Pepper: to taste
- Fresh herbs: To garnish I used fresh parsley, thyme, rosemary, and toasted pine nuts. However, feel free to use other herbs and spices to make it even more flavorful! You can also stir in some spinach or kale to add more vitamins and nutrients to your dish.
How to make the best Vegan Mashed Potatoes
As mentioned before this recipe is super simple and can be done in just a few minutes! Anyway, I recommend watching the recipe video to see the visual step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
- Start by placing chopped potatoes in a large pot. Pour in enough water to cover the potatoes and sprinkle in some salt. Bring to a boil and cook until fork-tender, about 15 minutes, depending on the size of your potatoes.
- In the meantime, sauté the garlic in a small pan with a bit of olive oil while stirring constantly. Then remove from the pan, transfer to a small bowl, and set aside.
- Once the potatoes are tender, drain the water, and allow them to steam dry for 1-2 minutes with the lid off. Use a potato ricer or a potato masher to mash the potatoes. Then add roasted garlic, melted vegan butter, dairy-free milk, salt, and black pepper to taste and stir briefly until creamy.
- If desired drizzle with olive oil and garnish with fresh herbs and toasted pine nuts. Serve warm and enjoy!
Tips when making Vegan Mashed Potatoes
- Cut your potatoes into large pieces. This is to prevent too much water from seeping in.
- I recommend using either a potato ricer or a potato masher instead of a food processor or blender. Overly mashed potatoes tend to result in gummy consistency.
- Also, do not over stir your mashed potatoes. Since they are high in starch, over-working them will produce a gluey mixture.
- After mashing the potatoes, make sure to add the vegan butter first before the plant milk. This will keep the mixture creamy instead of watery.
- Add the milk gradually. Do not pour it all at the same time. Check if you need less or add more depending on the level of creaminess you are aiming for.
What to serve with Vegan Mashed Potatoes?
I personally love pairing this with my Vegan Meatloaf, Vegan No-meat Balls, and Vegan Gravy, especially during Thanksgiving or Christmas. Or any time of the year when I am craving for a satisfying and hearty comfort meal, actually!
But aside from being one of the most popular holiday side dishes, it is also a key ingredient when I am making Shepherd’s Pie, Gnocchi, and Potato Cakes. It’s a great way to use up any left-overs you might have.
How to store Mashed Potatoes
If you have any leftovers that you are planning to keep for later, make sure to refrigerate them in an airtight container. You can keep it in your fridge for 3 days before reheating. It can also be stored in the freezer for a month but I find it tastes best when served immediately.
If frozen, thaw your mashed potatoes in the refrigerator overnight. You can reheat using a stovetop, oven, or microwave. If they turn watery after reheating, stir in some non-dairy milk and vegan butter to make it creamier. Add some seasoning as a final fix before serving.
This Best Vegan Mashed Potatoes Recipe is:
- Dairy-free (lactose-free)
- Creamy
- Fluffy
- Light
- Versatile
- Healthy
- Hearty
- Flavorful
- Nutritious
- Perfect as a side dish for lunch or dinner!
More vegan potato recipes
Looking for more vegan potato recipes to serve for lunch or dinner? Here are a few suggestions:
- Crispy Hasselback Potatoes with Garlic and Rosemary
- Vegan Potato Bake
- Mexican Sweet Potato Skins
- Stuffed Baked Potatoes
- Crispy French Fries
- Vegan Potato Cakes
- Vegan Sweet Potato Gnocchi
- Classic Homemade Vegan Gnocchi
- Gnocchi Vegetable Stir-fry
- Shepherd’s Pie with Lentils
If you try these creamy vegan roasted garlic mashed potatoes, please leave me a comment and a rating on how you liked this easy recipe! And if you take a picture of your dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
The Best Vegan Mashed Potatoes
Author:Ingredients
- 2 lbs (1 kg) potatoes peeled
- 1-2 tsp (2 tsp) olive oil + more to garnish
- 3-4 cloves garlic minced
- 3 tbsp (2 tbsp) vegan butter melted
- ½ cup (120 ml) non-dairy milk or less/more to desired creaminess
- 1 tsp salt or to taste
- black pepper to taste
To garnish (optional)
- fresh herbs e.g. parsley, thyme, rosemary
- pine nuts
Instructions
*Note: I recommend watching the recipe video and checking out the tips above!
- Peel and chop the potatoes (or leave the peel on and just wash thoroughly).
- Place potatoes in a large pot. Pour in enough water to cover the potatoes and sprinkle in some salt. Bring to a boil and cook until knife-tender, about 15 minutes (check with a knife).
- In the meantime, heat a bit of olive oil in a small pan. Add the garlic and sauté for a minute, stirring constantly. Remove from the pan and transfer to a small bowl. Set aside.
- Once the potatoes are done cooking, drain the water, then return the potatoes to the pot and allow them to steam dry for 1-2 minutes with the lid off.
- Use a potato ricer or a potato masher to mash the potatoes into a large bowl. Add roasted garlic, melted vegan butter, dairy-free milk, salt, and black pepper to taste and stir until creamy.
- Drizzle with olive oil (optional) and garnish with fresh parsley, thyme, rosemary, and toasted pine nuts or any toppings you like.
- Serve warm and enjoy!
Notes
- You can also replace some of the potatoes with sweet potatoes or other vegetables like carrots, cauliflower, parsnip, celery root, etc.
- Feel free to add other spices or stir in additional spinach or kale to make it more special.
- If using oil instead of vegan butter, I recommend using a little less dairy-free milk. For an oil-free option, use full-fat coconut milk because it’s richer than most dairy-free milk. You could also add margarine or try cashew butter instead of vegan butter.
- Please read my blog post for storing instruction and serving suggestions.
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