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.
🧾 Ingredients
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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🔪 Instructions
- 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.
🥡 Storage
This vegan mashed potatoes recipe will last up to 5 days in an airtight container in the fridge.
🍽 Serving
- Vegan butter
- Vegan sour cream
- Vegan Caramelized Onion and Mushroom Gravy
💭 Tips
- 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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📋 Recipe
Vegan Mashed Potatoes with Roasted Garlic
Ingredients
- 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
Instructions
- 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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