Chunky red potatoes mashed with roasted garlic and mixed with plant-based milk and vegan butter?! These vegan mashed potatoes are a dream come true! So easy to make and the perfect side dish for any holiday or meal.
This roasted garlic mashed potatoes recipe is the comfort food of all comfort foods. Buttery, creamy, chunky, flavorful, and vegan.
Okay, I’ll give you a minute to take all that in.
Let me start by saying I’m not a picky eater. like at all.
However, I’m very particular about my mashed potatoes. Some people obsess over potatoes and will take them anyway. Not this girl.
First mashed potatoes have to be chunky. I can’t deal with perfectly smooth mashed potatoes. It’s like eating baby food.
Second, the skin needs to be on the potatoes. I think it’s a texture thing, but it really takes mashed potatoes to the next level for me.
Lastly, please do not skimp on the butter. Mashed potatoes is one of those recipes I make on special occasions, not on the regular, so when I eat them I’m not looking to cut corners. I want that full comfort food experience. No one wants dry mashed potatoes. I think we can all agree on that right?
Ingredients for vegan garlic mashed potatoes
- Red potatoes
- Vegan butter (I use Earth Balance)
- Plant-based milk (almond, soy, oat, etc.)
- Salt + Pepper
How to make vegan garlic mashed potatoes
How to roast garlic:
- Cut the top off of a garlic bulb, exposing the cloves
- Drizzle some oil on top
- Wrap in a piece of aluminum foil
- Put in the oven!
Roasted garlic can keep in the fridge for a few days or the freezer for up to 12 months. However, we’ll be putting two whole heads of roasted garlic into these mashed potatoes!
When peeling potatoes for mashed potatoes, I like to take some of the skins off. This step is totally up to you – remove all the skins if you choose!
Boil the potatoes until fully cooked and transfer to a mixing bowl with the remaining ingredients
Mash until desired consistency is reached. Again, this step is totally up to you. If you like chunky mashed potatoes, mash less. If you crave super smooth mashed potatoes, peel all the skins off and use an immersion blender to get them silky smooth.
How to reheat mashed potatoes
Leftover mashed potatoes can be pretty dry. I recommend either reheating on the stovetop or microwave and adding more milk or butter.
What to eat with vegan mashed potatoes
Mashed potatoes is a versatile side that goes with just about anything. Get rid of the “meat and potatoes” notion and pair with a vegetarian dish:
- Mushroom Lentil Leek Soup
- Tofu Filets
- Butternut Squash Quinoa Casserole
- Mushroom Bourguignon
- Smokey Meatless Meatloaf
- Baked Tofu Nuggets
- Vegetarian Stuffed Acorn Squash
This roasted garlic mashed potatoes recipe is my rendition of the perfect kind of mashed potatoes (in my option) sans all the dairy. There’s still butter, but vegan butter. Instead of heavy cream, this vegan mashed potatoes recipe calls for almond or soy milk. Even without trying to sacrifice flavor, these mashed potatoes are naturally healthier. I’ll take it!
If you tried this vegan garlic mashed potatoes recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
The Ultimate Roasted Garlic Vegan Mashed PotatoesPrint Recipe Pin Recipe
- 8 small-medium sized red potatoes cut in quarter inch cubes (about 8 cups)
- 2 heads roasted garlic about 3 Tablespoons
- 2 Tablespoons fresh chives minced; plus extra for garnish
- 1/2 teaspoon dried rosemary
- 1/3 cup vegan butter I use Earth Balance (can substitute with regular butter if not vegan)
- 1/3 cup unsweetened almond milk can substitute with soy or oat milk
- salt and pepper to taste
- Scrub potatoes until cool water and peel off some of the potato skin. How much you peel off is up to you! Cut potatoes in quarter inch cubes.
- In a large pot, bring 8 cups of water to a boil, generously salt. Add potatoes
- Put lid on and reduce heat. Let cook for 20 minutes. When potatoes are cooked, you should be able to pierce them with a fork.
- Drain potatoes and transfer to a large mixing bowl.
- Add chives, rosemary, butter, milk, and roasted garlic, salt, and pepper.
- Using a potato masher or backside of a fork, mash potatoes to desired consistency. If you like your mashed potatoes on the chunkier side, make sure not to over mash. Taste and adjust seasonings as needed.
- Garnish with chives and serve immediately.
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