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.
Last weekend my family and I attended the Portland Veg Fest. If you’ve never been, Veg Fest is a weekend full of fun, vegan food, and education. There are rows and rows of vendors giving out samples of their products, speakers on all topics vegan, and lots of cooking demonstrations.
There was a fabulous presentation by Dr. John McDougall, who shared his Color Picture Book and talked about how to prevent illness with a starch based diet. He also passionately talked about how adopting a plant based diet is necessary to help reduce greenhouse gas emissions to curb climate change. This is a very personal issue for Dr. McDougall and his wife, as they lost their home and everything in it as it burnt to the ground in the California wildfires last year.
My favorite cooking demonstrations of the weekend were by Chef Ramses Bravo. Chef Bravo is the 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 were a delicious salsa, some tasty lettuce wraps, and amazing crepes made from lentils! He also made 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
- Garlic – two whole heads for plenty of roasted garlic flavor
- Unsweetened soy milk – or other unsweetened non-dairy milk
- 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. 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.
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 very 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!
Add the warm 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.
These are the fluffiest mashed potatoes I’ve ever made! And the Yukon Gold 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 recipe for Easy Vegan Golden Gravy.
For more delicious side dishes see:
- Vegan Scalloped Potatoes
- Wild Rice Pilaf
- Vegan Stuffing
- Vegan Broccoli Rice Casserole
- Sauteed Kale with Garlic
- Vegan Twice Baked Potatoes with Ham and Broccoli
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Vegan Garlic Mashed Potatoes
- 2 heads garlic
- 2 pounds Yukon Gold Potatoes
- 3/4 cup Unsweetened Soy Milk
- 2 tablespoon chopped chives optional
- 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 calculations are approximate.