Vegan 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!
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 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 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 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.
Nutrition
Calories: 358kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 155mg | Potassium: 998mg | Fiber: 5g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg