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.
- Red potatoes
- Vegan butter (I use Earth Balance)
- Non-dairy milk (almond, soy, oat, etc.)
- Dried rosemary
- Fresh chives
- Salt + Pepper
How to Make Roasted Garlic Mashed Potatoes
First, scrub and peel the 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!
Then chop them into 1-inch pieces. They should be pretty small and equal in size so they’ll cook evenly and quickly.
Boil the potatoes until fully cooked and transfer to a mixing bowl. Mash until desired consistency is reached.
Now it’s time to add your roasted garlic! Roasted garlic has a mild, sweet flavor compared to raw garlic. If you like chunks of roasted garlic in your potatoes, mash them right in with the potatoes. Alternatively, you can mash the roasted garlic into a puree then add it to the potatoes – up to you!
Mash until desired consistency is reached. Again, you can customize how you make this side dish. 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 Roast Garlic
Here is the short and sweet breakdown for roasting 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 for 40 minutes.
Check out this full post for more detailed steps!
Roasted garlic can keep in the fridge for a few days or the freezer for up to 12 months. However, we’ll be putting a whole head of roasted garlic into these mashed potatoes!
Now, let’s get real: The roasted garlic is the star of the show here. So before you bring those beautiful mashed potatoes into the mix, you have got to get those bulbs in the oven.
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 non-dairy milk. Even without trying to sacrifice flavor, these mashed potatoes are naturally healthier. I’ll take it!
Serve warm with chopped fresh chives if you like.
Mashed potatoes are a versatile side that goes with just about anything. Get rid of the “meat and potatoes” notion and pair with a delicious vegetarian dish:
- Mushroom Lentil Leek Soup
- Tofu Filets
- Butternut Squash Quinoa Casserole
- Mushroom Bourguignon
- Smokey Meatless Meatloaf
- Baked Tofu Nuggets
- Vegan Stuffed Acorn Squash
Tips for How to Store and Reheat Leftovers
Let the potatoes cool completely and then transfer to a container with a lid. Keep in the refrigerator for up to 4 days.
Leftover mashed potatoes can be pretty dry. I recommend either reheating on the stovetop or microwave and adding a bit more milk or butter.
If you tried this roasted 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!
Roasted Garlic Mashed Potatoes
- 8 small-medium sized red potatoes (about 8 cups or 3.5 lbs of potatoes)
- 1 head roasted garlic
- 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 cup unsweetened almond milk can substitute with non-dairy milk
- 1 teaspoon salt plus more to taste
- fresh cracked pepper
- Scrub potatoes until cool water and peel off some of the potato skin. How much you peel off is up to you! Cut potatoes into 1-inch pieces.
- In a large pot, add potatoes and fill the pot with water until potatoes are submerged in water. Add 2 Tablespoons of salt (this sounds like a lot, but most of it does not get into the potatoes. Just helps seasons while they cook)
- Put the lid on and reduce heat. Let cook for 20 minutes. When potatoes are fully cooked, you should be able to pierce them with a fork easily.
- Drain potatoes and let the steam release. Transfer to a large mixing bowl. Mash with a potato masher. Add roasted garlic and mash some more. If you like your mashed potatoes on the chunkier side, make sure not to over mash.
- Add chives, rosemary, butter, milk, salt, and fresh cracked pepper. Taste and adjust seasonings as needed. I added an additional 1/2 teaspoon of salt (potatoes love salt!)
- Garnish with chives, extra butter, and black pepper. Serve immediately.
- Roasted garlic is really soft and has a very mild taste compared to raw garlic. If you like chunks of roasted garlic, mash the cloves with the potatoes. Or mash them into a puree then add to the mashed potatoes.
- Let the potatoes cool completely and then transfer to a container with a lid. Keep in the refrigerator for up to 4 days.
- When reheating, potatoes might be a little dry. I recommend adding a little bit of milk and microwaving.
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