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
Units
Scale
- 2 1/2 lbs potatoes, peeled and chopped (Yukon gold or white potatoes are nice varieties for mashing)
- 1 1/4 tsp salt
- 3 tbsp vegan butter
- 4–6 large cloves roasted garlic, mashed
- 1/2 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 tsp 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