These foolproof Vegan Roasted Garlic Mashed Potatoes with Almond Milk are smooth and creamy. Roasted garlic adds a mellow garlic flavor.
Of all the foods served for Thanksgiving dinner, I think vegan mashed potatoes are my favorite. Here, I've made the creamy comfort classic with roasted garlic and chives.
Unsweetened almond milk and vegan buttery spread, aka Earth Balance, add a creamy texture to the already creamy Yukon Gold potatoes.
These Vegan Roasted Garlic Mashed Potatoes with Almond Milk are best when made with a potato masher. If you have a potato ricer, that would work also.
For those times you want to cut back on carbs, try my Mashed Cauliflower.
Another roasted garlic recipe is my Garlic Focaccia recipe.
❤️ Why You'll Love Them
- They are creamy and flavorful, making them the perfect side dish for your weeknight dinners or the holiday season.
- Roasted garlic takes them to a whole new level of deliciousness.
- They are an easy recipe with simple ingredients.
- Potatoes: I used Yukon Gold potatoes because I love the texture and flavor. You could also use Russet potatoes or Idaho potatoes. The type of potato you use matters! Starchy potatoes work best because they add a creamy consistency.
- Raw garlic: Adds a pungent flavor. It takes a little extra time to roast it, but it is so worth it!
- Extra virgin olive oil: To cook the head of garlic. Adds flavor.
- Vegan butter: Adds a buttery flavor. I used Earth Balance, but you could use your favorite plant-based butter.
- Almond milk: I used unsweetened plain almond milk. Oat milk, soy milk, or other dairy-free milk would work as well. Make sure to get plain unsweetened.
- Salt and black pepper: Enhances flavor and adds flavor. I like to use sea salt.
- Fresh chives (optional): Add a mild onion flavor. For topping. You could use other fresh herbs.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
5 Secrets to Vegan Cooking
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
Step 1: Slice the top off of a head of garlic. Place garlic in a piece of tin foil.
Step 2: Drizzle olive oil on top and bake until tender.
Step 3: After the cloves of garlic have cooled to room temperature, squeeze the cloves out.
Step 4: Place chopped potatoes in a saucepan with cold water. Bring to a boil. Reduce to a simmer and cook until fork tender. Drain potato water.
Step 5: In that same pan, add creamy garlic, vegan butter, almond milk, and salt and pepper.
Step 6: Mash with a potato masher until mashed to the desired consistency. Serve with extra vegan butter and chopped chives.
- Vegan butter
- Vegan sour cream
- Vegan Mushroom Gravy with Caramelized Onions
- Place chopped potatoes in cold water so that they cook evenly.
- Use a potato masher or ricer for the best consistency.
- I like to leave the potato skins on, but you could also peel the potatoes.
- Roast a whole head of garlic, but start with less to see how you like it. You can always spread the extra garlic on a baguette or mix it with vegan mayo for a sandwich.
- If you like creamier potatoes, add a splash of almond milk at a time until you get the desired texture you want.
- Use the leftover mashed potatoes in my Vegan Mashed Potato Pancakes recipe to create a whole new dish.
👩🏻🍳 Recipe FAQs
This leftover mashed potatoes recipe will last up to 5 days in an airtight container in the fridge. The leftovers taste great in vegan mashed potato fritters.
Any plain unsweetened plant-based milk is a great substitute for vegan mashed potatoes. For this easy vegan mashed potato recipe, I used unsweetened almond milk.
Other Holiday Recipes
If you tried this Vegan Roasted Garlic Mashed Potatoes with Almond Milk Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
These vegan mashed potatoes are the side dish you're going to want on your Thanksgiving menu!
Vegan Roasted Mashed Potatoes with Almond Milk
- Potato masher
- Preheat oven to 350°.
- Slice the top of the head of garlic off. Place in a piece of tinfoil. Drizzle olive oil on top. Bake at 350° for 30-35 minutes until tender. Squeeze cloves out.
- Place chopped potatoes in cold water. Bring to a boil, then simmer 20 minutes or until really tender. Drain water.
- In the same pan used to boil the potatoes, add roasted garlic cloves, Earth Balance, almond milk, and salt and pepper to the potatoes. Mash with a potato masher until smooth or to your desired consistency.
- Serve with more Earth Balance and chopped chives.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.