We always need a simple mashed potato recipe right? This recipe makes your simple mashed potatoes just a little more special by adding roasted garlic. I find this to be such an easy way to make mashed potatoes feel a little more special, especially around the holidays. These vegan garlic mashed potatoes are:
Fluffy
“Creamy“
Buttery
With an added layer of roasted garlic flavour!
How To Make Vegan Mashed Potatoes
When I was new to a plant based diet I wasn’t sure how to make mashed potatoes without using dairy milk, butter, or cream. So to make sure your basics are covered...
In this vegan garlic mashed potatoes recipe I use:
- Vegan Butter
- And Soy Milk
For the buttery and creamy flavour.
BUT in general... to add moisture to dairy-free mashed potatoes you can use:
- Some of the starchy water the potatoes cooked in
- Vegetable broth
- Any unsweetened plant milk of your choice
Ingredients
These mashed potatoes are made with 5 simple ingredients:
- 2 ½ pounds potatoes (I like using white potatoes or Yukon Gold)
- Salt
- Vegan Butter (any brand will work)
- 4-6 cloves roasted garlic
- And ½ cup soy milk
You can absolutely make this recipe even simpler by omitting the roasted garlic. Sprinkling in some garlic powder is another quick option!
How To Roast The Garlic For These Mashed Potatoes
I like to make these vegan garlic mashed potatoes when I am serving a larger meal for guests and might make another dish that includes roasted garlic. That way I can roast a few bulbs of garlic in advance, keep them in the fridge until I’m ready to cook with them, and then add a few into these mashed potatoes as well.
I personally use the muffin tin method of roasting garlic because I don’t tend to buy aluminum foil:
- Preheat your oven to 400 degrees F.
- Slice the top off your bulb of garlic so the tops of the individual cloves are exposed (I scoop up the tips of the garlic that could go to waste and pop them in my veggie scrap bag for homemade broth!)
- Rub a bit of olive oil over the exposed tops of the garlic cloves.
- Place the bulb of garlic in a muffin tin.
- Cover the muffin tin with another muffin tin to trap the garlic inside.
- And slide this makeshift garlic roaster into your oven.
- Roast for 30-40 minutes until the garlic is fragrant, soft, and lightly browned.
I go through this process in the blogpost for my Roasted Garlic Cashew Cream and link to Tori Avey’s post on 5 Methods Of Roasting Garlic.
Tips For The Best Vegan Mashed Potatoes
A few things I have learned about mashed potatoes to ensure you get the tastiest and fluffiest potatoes are:
- Avoid chopping your potatoes too small.
- I always tend to dice my vegetables as small as possible when I want them to cook as quickly as possible BUT if the potatoes are chopped too small they will take on too much water while they cook and your mashed potatoes will end up tasting quite watery and actually release water once they have been mashed and are sitting.
- Resist the temptation to use a blending device of any kind!
- I figured I had heard of whipped potatoes and there was no harm using my immersion blender to blend my mashed potatoes… as soon as I started down this road I had the inkling something was wrong! Blending potatoes overworks the starch and the potatoes become a gloopy gummy… kinda yucky texture.
- Add the milk slowly.
- It’s easy to add liquid to mashed potatoes… not so easy to remove the liquid. So go slow and add more milk as needed!
Recipe Cost
This vegan garlic mashed potato recipe serves 6 and costs us approximately:
CAD $2.52.
If we were to use dairy butter and milk in place of the vegan butter and soy milk, this recipe would cost us approximately:
CAD $2.46.
That’s a difference of just a few cents!
Let me know in the comments below if you like this idea of adding a bit of roasted garlic to make your simple mashed potatoes a touch more special.
I also love how easy roasted potatoes are… and I skip peeling them for this Simple And Adaptable Roasted Potatoes recipe!
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Easy Vegan Mashed Potatoes With Roasted Garlic
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These vegan garlic mashed potatoes are an easy way to make mashed potatoes feel a little more special. Fluffy, buttery & infused with flavour!
Ingredients
- 2 ½ lbs potatoes, peeled and chopped (Yukon gold or white potatoes are nice varieties for mashing)
- 1 ¼ tsp salt
- 3 tbsp vegan butter
- 4–6 large cloves roasted garlic, mashed
- ½ cup soy milk (or non-dairy milk of choice)
- Fresh herbs of choice, optional
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Prepare your potatoes by peeling and chopping them. If you prefer to leave the skin on for some extra texture and a quicker preparation just scrub your potatoes well and pat them dry. Make sure to not chop your potatoes too small. If they are diced too small, too much water can get into them as they boil and your mashed potatoes will be a little runny.
- Add your chopped potatoes to a large pot and cover with cold water.
- Add 1 teaspoon salt and bring the water to a boil. I usually don’t use this much salt but it does help to bring out the flavour of your potatoes as they cook instead of trying to add salt later. With that said, feel free to use less if you prefer.
- Once the water boils, reduce the heat slightly and cook with the lid partially covering the pot for 10 – 15 minutes until the potatoes are soft and easily broken with a fork. Watch your pot closely to make sure the water doesn’t boil over.
- When the potatoes are cooked, drain the water from the pot, add the vegan butter to the potatoes and mash the butter into the potatoes using a potato masher or ricer. Avoid using any kind of blender to mash your potatoes. A blender will overwork the starch and the potatoes will get very gloopy.
- Roughly mash the roasted garlic and mash it into the potatoes with as much milk as you need to make the potatoes creamy. Add the milk slowly. I find that ½ cup is usually enough but adjust the amount as desired.
- Sprinkle in any fresh herbs you have on hand and enjoy! Leftovers keep well in the fridge for up to three days. You can splash some extra milk over the potatoes when you reheat them to make them a little more creamy again if you’d like. Make sure to drizzle these with our Quick & Savoury Vegan Gravy!
Notes
Cost Comparison: CAD $2.52 . If we were to make these more traditionally with dairy butter and milk, the butter and milk would cost us roughly $0.77. Using vegan butter and soy milk costs us $0.83.
To roast your garlic you can roast it for 30-40 minutes at 400 degrees F. Jump over to our Roasted Garlic Cashew Cream for some more detailed instructions on how to roast garlic without aluminum foil!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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