Vegan Roasted Garlic Mashed Potatoes
This vegan garlic mashed potatoes recipe is filled with creamy, garlicky goodness that will be a hit at any dinner table. Each bite is delightful, rich, and buttery – all while being vegan-friendly!
Mashed potatoes are a well-loved side dish, but there is an easy way to make them even better. Mixing in a head of roasted garlic gives the potatoes a sweet aromatic flavor that the family won’t get enough of.
Pair them with any dish, including this flavorful Vegan Mushroom Gravy, and serve during Thanksgiving, Easter, or any time of the year.
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Ingredient Notes
- Garlic: use a whole head of garlic to get the most flavor. Adjust the amount if it seems like too much garlic (or not enough).
- Olive Oil: used to roast the garlic, but other oils can be used. Stick with neutral-flavored oils like canola or avocado oil.
- Potatoes: Yukon gold or Russet potatoes are the best to use in this recipe.
- Vegan Butter: use salted vegan butter to get the best flavor.
- Oat Milk: it’s best to use oat milk as it’s creamier than other plant-based milk. Almond milk can be used as an alternative. Whichever you use, make sure to use unsweetened milk.
- Fresh Chives: adds a nice pop of color and gives a fresh taste that rounds out the richness of the vegan mashed potatoes.
How to Make Garlic Mashed Potatoes
Roast the Garlic:
- Preheat the oven to 425°F/220°C.
- Cut about ½ inch off the top of the garlic bulb, then drizzle olive oil over the cut portion of the garlic.
- Wrap it tightly in aluminum foil, and place it on a baking sheet.
- Roast for 40 minutes. Unwrap and allow to cool.
Prep the Potatoes:
- Add the potatoes into a pot and cover with water.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook for 15 to 20 minutes or until tender.
- Strain the potatoes, and rinse the pot. Return the drained potatoes to the pot.
- Mash the potatoes with a food mill, ricer, or potato masher.
- Separate the garlic cloves from the bulb and squeeze the pulp into the potatoes.
- Pour oat milk into a saucepan and simmer over medium heat. Make sure not to boil the milk. Remove from heat.
- Remove the milk from the heat and gradually stir it into the potatoes until fluffy with a silicone spatula or large wire whisk until fully incorporated. Do not overmix.
- If the potatoes are too liquidy, place the pot over low heat and stir gradually to the desired consistency.
- Stir in the vegan butter until melted. Season with salt and pepper. Serve with fresh chives or parsley.
Storage
Allow the mashed potatoes to cool completely, then place them in an airtight container. They will last in the fridge for up to 4 days and the freezer for up to 2 months.
It’s best to reheat mashed potatoes in a pot with some vegan butter or plant-based milk. This will add some moisture back to the potatoes.
When reheating frozen mashed potatoes, let them thaw overnight in the fridge before reheating.
FAQs
Can I use any plant-based milk in this recipe?
Sure, however, it is best to stick with plant-based milk that doesn’t have a strong flavor. For instance, coconut milk will give the mashed potatoes a strong coconut flavor.
Should I peel the potatoes before boiling them?
To get the smoothest mashed potatoes, it is best to peel them before or after boiling. There is nothing wrong with leaving the peel on, though. It’s all about personal preference.
Serving Ideas
- Vegan Sloppy Joes
- Vegan Pulled Pork Sandwich
- Vegan Buffalo Chicken Sandwich
- Vegan Turkey with Gravy
- Vegan Green Bean Casserole
- Instant Pot Collard Greens (Vegan Recipe)
Vegan Garlic Mashed Potatoes
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 large head of garlic, or two
- 1 tablespoon olive oil
- 3 pounds (1.4 kg) potatoes, preferably Yukon gold (about 8 medium) or russets (about 5 medium), peeled and cut into 1-inch chunks
- 8 tablespoons (115 g) vegan butter, not unsalted, plus more if needed
- 1 cup (240 ml) oat milk, almond milk is an alternative
- Freshly ground pepper, to taste
- Salt, to taste
- Fresh chives or parsley for serving, chopped (optional)
Instructions
- Preheat the oven to 425˚F/220˚C. Cut about ½ inch off the top of the garlic bulb. Drizzle to cut portion with olive oil, then wrap it tightly in aluminum foil.1 large head of garlic ,1 tablespoon olive oil
- Place on a baking sheet and roast for 40 minutes. The cloves should be soft and golden brown. Unwrap and allow them to get cool enough to handle.
- Place the potatoes in a large pot and add enough water to cover them. Bring to a boil on high heat, then cover and reduce to a simmer. Cook for 15 to 20 minutes or until they are tender and can be easily pierced with a knife.3 pounds (1.4 kg) potatoes
- Remove the potatoes from the pot, pour out the liquid, and rinse or wipe out the pot. Return the potatoes to the pot or a large bowl.
- Process the potatoes. For best results, put them through a food mill or ricer. A potato masher can work but will leave some lumps behind. Separate the garlic cloves from the bulb and squeeze the pulp from each into the potatoes.
- Pour the oat milk into a saucepan and bring to a simmer over medium heat. Do not boil.1 cup (240 ml) oat milk
- Remove the milk from the heat and gradually stir it into the potatoes until fluffy with a silicone spatula or large wire whisk until fully incorporated. Do not overmix.
- If the potatoes are too liquidy, place the pot over low heat and stir gradually to the desired consistency.
- Stir in the vegan butter until melted and season to taste with salt and pepper. Serve with chopped herbs.8 tablespoons (115 g) vegan butter , Freshly ground pepper , Salt , Fresh chives or parsley for serving
Notes
- Mashing the potatoes with a food processor or mixer can make the consistency gummy or pasty.