These foolproof Vegan Mashed Potatoes with Roasted Garlic are smooth and creamy. Roasted garlic adds a mellow garlic flavor.
Of all the foods served on Thanksgiving, 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 Mashed Potatoes with Roasted Garlic are best when made with a potato masher. If you have a ricer, that would work also.
For those times you want to cut back on carbs, try my Mashed Cauliflower.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Potatoes: I used Yukon Gold potatoes, because I love the texture and flavor. You could also use Russet potatoes.
- Garlic: Adds a pungent flavor.
- Olive oil: To cook the head of garlic. Adds flavor.
- Vegan butter: I used Earth Balance, but you could use your favorite vegan butter.
- Almond milk: I used unsweetened plain almond milk. Oat milk or soy milk would work well also. Make sure to get plain unsweetened.
- Salt and pepper: Enhances flavor and adds flavor.
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- Slice the top off of a head of garlic. Place garlic in a piece of tinfoil. Drizzle olive oil on top and bake until tender. Squeeze cloves out.
- Chop potatoes into large chunks. Place in a pan with cold water. Bring to a boil. Reduce to a simmer and cook 20 minutes or until tender. Drain water.
- In that same pan, add roasted garlic cloves, vegan butter, almond milk, and salt and pepper. Mash with a potato masher until mashed to desired consistency.
- Serve with more vegan butter and chopped chives.
This vegan mashed potatoes recipe will last up to 5 days in an airtight container in the fridge.
- Vegan butter
- Vegan sour cream
- Vegan Caramelized Onion and Mushroom Gravy
- Place chopped potatoes in cold water so that they cook evenly.
- Use a potato masher or ricer for the best consistency.
- 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 small amount of almond milk at a time until you get the consistency you want.
Other Holiday Recipes
These vegan mashed potatoes are the side dish you're going to want on your holiday menu!
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Vegan Mashed Potatoes with Roasted Garlic
- 6 yukon gold potatoes cut into 1" pieces (peeled or with skin on)
- 1 head garlic (10 cloves)
- Olive oil
- 2 tablespoons Earth Balance
- 2 tablespoons unsweetened almond milk (or more if you want it looser)
- Salt and pepper
- Chives, finely chopped
- 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.
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