These Vegan Garlic Mashed Potatoes made with Yukon Gold potatoes and plenty of roasted garlic are so amazing! A perfect side dish for a special dinner, but easy enough to make any time.
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Who doesn’t like mashed potatoes? They’re so creamy and comforting!
Potatoes often get a bad wrap as being unhealthy. But it’s not the potatoes that are unhealthy, it’s how we prepare them. Classic mashed potatoes are usually loaded with butter, milk, or even cream cheese, adding unneccessary fat and calories.
But you can make amazing vegan mashed potatoes without any dairy or fat.
A few years back, I attended a cooking demonstrations by Chef Ramses Bravo, executive chef for the True North Health Center in Santa Rosa, California. He is very knowledgeable about plant based cooking, and his recipes are all made with whole foods, and contain no salt, oil, or sugar.
Among the recipes he shared at this demonstration were a delicious salsa, some tasty lettuce wraps, and amazing crepes made from lentils! He also made creamy mashed potatoes that were so flavorful, even though there was no salt, oil, or butter in them.
This recipe for Garlic Mashed Potatoes is based on tips I learned from Chef Bravo last weekend, and is based on his recipe.
They really are the best vegan mashed potatoes I’ve had! And I’m excited to share this plant based recipe with you!
What do I need to make these vegan mashed potatoes?
This is the simplest plant based mashed potato recipe I’ve seen. You only need three simple ingredients:
- Yukon Gold Potatoes – or other yellow potatoes. Russet potatoes can be used, but the waxy yellow potatoes give a better texture.
- Garlic – two whole heads for plenty of roasted garlic flavor.
- Unsweetened soy milk – or other unsweetened non-dairy milk like unsweetened almond milk, oat milk, or cashew milk.
- Fresh chives – for optional garnish.
How to Roast Garlic without Oil
Start by roasting two whole heads of garlic. Preheat your oven to 400° F. Slice off the top of the heads of garlic and wrap the garlic heads in aluminum foil. There is no need to drizzle them with olive oil.
Roast the garlic in the oven for about 45 to 55 minutes, until the garlic cloves are soft and beginning to caramelize. Set the garlic aside to cool until it is easy to handle.
Once the garlic has cooled, remove the garlic from the skins and set aside
How to make these vegan garlic mashed potatoes
I’m using Yukon Gold potatoes in this recipe. Russet or red potatoes would also work, or any combination of them. I peel my potatoes, but feel free to leave the peels on if you like. Cut the potatoes into about 1 ½ inch chunks.
Place them in a steamer basket and steam them until they are fork tender, about 15 minutes. The potatoes should be so soft that there is no resistance when you poke a fork or knife into them.
According to Chef Bravo, steaming the potatoes retains more of the potato flavor. Boiling the potatoes in water gives them a watered down flavor.
The other tip I learned from Chef Bravo is to warm the milk before adding it to the potatoes. The potatoes must remain hot when mashing, or they will become gummy. Nobody wants gummy mashed potatoes!
Warm the milk in a small pot on the stove until it is simmering. Add the warm non-dairy milk and the roasted garlic to a blender and briefly pulse if you want small bits of garlic in your potatoes. Blend more thoroughly if you don’t want to see the bits of garlic.
Transfer the potatoes to a medium sized bowl. Add the garlic milk to the potatoes and mash the potatoes with a potato masher. If you want smoother mashed potatoes, use a potato ricer.
These potatoes are very flavorful without oil or salt, but feel free to add salt and pepper to taste.
These are the fluffiest mashed potatoes I’ve ever made!
Serving suggestions
These mashed potatoes have such a wonderful potato flavor, you really don’t need a gravy. But if you do desire a gravy, be sure to check out my Easy Vegan Gravy recipe or my Vegan Country Gravy Mix.
Serve these dairy free mashed potatoes alongside a delicious Lentil Loaf, some sliced Vegan Beef or Vegan Ham.
Frequently asked questions
Peeling the potatoes will result in creamier mashed potatoes. But feel free to leave the peels on if you prefer.
Store leftover mashed potatoes in a covered container in the refrigerator for 3 to 5 days. Do not let them sit for more than 2 hours before refrigerating.
Yes. Allow the potatoes to cool completely. Then freeze them in an air tight container or freezer bag for up to a year. Allow them to thaw before reheating.
Try these other delicious potato recipes:
- Vegan Scalloped Potatoes
- Oil Free Roasted Vegetables
- Vegan Twice Baked Potatoes with Ham and Broccoli
- Cheesy Fiesta Potatoes
- Crispy Baked French Fries
- Potato Kale Soup
- Chili Cheese Fries
- Oil-Free Hash Browns
- Crispy Potato Bites
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Vegan Garlic Mashed Potatoes
Ingredients
- 2 heads garlic
- 2 pounds Yukon Gold Potatoes
- ¾ cup Unsweetened Soy Milk
- 2 tablespoon chopped chives optional
Instructions
- Preheat oven to 400° F.
- Slice the top off the heads of garlic and wrap the heads in foil. Bake in oven for approximately 45 minutes, until the garlic cloves are soft and are beginning to caramelize.
- Let the garlic cool until it is easy to handle. Then remove the garlic from the skins. Set aside.
- Peel the potatoes and cut them into quarters.
- Place potatoes in steamer basket and steam for about 15 minutes, until the potatoes can be easily pierced with a fork or knife.
- Warm the soy milk on the stove, but do not boil it.
- Blend the warm soy milk and the roasted garlic in a blender. Pulse briefly if you want bits of garlic in your potatoes. Blend more thoroughly if you don't want to see the bits of garlic.
- Place the steamed potatoes in a medium sized bowl. Pour in the soy milk. Mash the potatoes with a potato masher or a potato ricer. Sprinkle chopped chives of the top, if desired.
Nutrition
Nutrition calculations are approximate.
