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    Home » Recipes » Sides

    Modified: Oct 27, 2022 · Published: Oct 10, 2018 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Roasted Garlic Mashed Potatoes with Almond Milk

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    These foolproof Vegan Roasted Garlic Mashed Potatoes with Almond Milk are smooth and creamy. Roasted garlic adds a mellow garlic flavor. 

    Vegan Roasted Garlic Mashed Potatoes with Almond Milk close up in a bowl with fork.

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    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.

    For a drink to serve for your holiday meals, try my Kombucha with Cranberry recipe. A dessert to try is my Vegan Pumpkin Ice Cream recipe.

    Another roasted garlic recipe is my Garlic Focaccia recipe.

    Jump to:
    • ❤️ Why You'll Love Them
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍽 Serving
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • Other Holiday Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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.

    🧾 Ingredients

    Ingredients on a cutting board with labels.
    • 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

    Spicy Tofu Bánh Mì on a cutting board.

    Free 5 Part Email Series to Elevate Your Vegan Cooking

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    🔪 Instructions

    Head of garlic on  aluminum foil.

    Step 1: Slice the top off of a head of garlic. Place garlic in a piece of tin foil.

    Head of garlic with olive oil drizzled on top.

    Step 2: Drizzle olive oil on top and bake until tender. 

    Roasted garlic cloves squeezed out and placed on a cutting board.

    Step 3: After the cloves of garlic have cooled to room temperature, squeeze the cloves out.

    Yellow potatoes in a large pot with water.

    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.

    Chopped potatoes with the rest of the ingredients in a pan.

    Step 5: In that same pan, add creamy garlic, vegan butter, almond milk, and salt and pepper.

    Creamy mashed potato recipe in a pan with potato masher.

    Step 6: Mash with a potato masher until mashed to the desired consistency. Serve with extra vegan butter and chopped chives.

    🍽 Serving

    • Vegan butter
    • Vegan sour cream
    • Vegan Mushroom Gravy with Caramelized Onions
    Vegan Roasted Garlic Mashed Potatoes with Almond Milk with pot in the background.

    💭 Tips

    • 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.
    Vegan Roasted Garlic Mashed Potatoes with Almond Milk close up in a bowl with fork.

    👩🏻‍🍳 Recipe FAQs

    How long do vegan mashed potatoes last?

    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.

    What vegan milk is best for mashed potatoes?

    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

    • Vegan Stuffing in a baking dish.
      Vegan Gluten Free Stuffing with Mushrooms
    • Vegan Eggnog
      Rich and Creamy Vegan Eggnog
    • Roasted Brussels Sprouts and Apples with Tahini Dressing in a bowl.
      Roasted Brussels Sprouts and Apples
    • Tofu Mac and Cheese in a bowl.
      Super Creamy Tofu Mac and Cheese

    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!

    📋 Recipe

    Vegan Mashed Potatoes with Roasted Garlic
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    5 from 2 votes

    Vegan Roasted Mashed Potatoes with Almond Milk

    These foolproof Vegan Roasted Mashed Potatoes with Almond Milk are smooth and creamy. Roasted garlic adds a mellow garlic flavor. 
    Course Side Dish
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 4
    Calories 200kcal
    Author Willow Moon
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    Equipment

    • Potato masher

    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 (optional)
    US Customary - Metric

    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.

    Notes

    Place chopped potatoes in cold water so that they cook evenly.
    Use a potato masher or potato 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 consistency you want.
    This vegan mashed potatoes recipe will last up to 5 days in an airtight container in the fridge. The leftovers taste great in Vegan Mashed Potato Pancakes.

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    Nutrition

    Calories: 200kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 81mg | Potassium: 1081mg | Fiber: 6g | Sugar: 0g | Vitamin A: 265IU | Vitamin C: 31.3mg | Calcium: 98mg | Iron: 8.4mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Sides

    • Mexican Cauliflower Rice in a bowl with lime wedges.
      Mexican Cauliflower Rice
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      Best Vegan Mashed Potato Pancakes
    • Red Lentil Pasta Salad with Chickpeas in a wood bowl.
      Red Lentil Pasta Salad with Chickpeas
    • Vegan Sweet Potato Salad in a bowl.
      Vegan Sweet Potato Salad

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