Vegan Mashed Potatoes with Roasted Garlic

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.

Other Holiday Recipes That you Might Like

• Candied Pumpkin Pie Spice Pecans
• Vegan Nog
• Roasted Brussels Sprouts and Apples with Tahini Dressing
• Vegan Mashed Cauliflower with Caramelized Onions and Mushrooms
• Vegan Hot Chocolate

Tips For Making Vegan Mashed Potatoes with Roasted Garlic

• 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.

Vegan Mashed Potatoes with Roasted Garlic

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

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

Course Side Dish

Cuisine vegan, gluten free

Keyword vegan mashed potatoes, vegan mashed potatoes with roasted garlic, vegan roasted garlic mashed potatoes

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 200kcal

Author Willow Moon

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

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.

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

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