This Vegan Mashed Potatoes recipe has the creamiest consistency ever. With a delicious hint of roasted garlic, these mashed potatoes are incredibly creamy and vegan.
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Why This Recipe Stands Out
These Vegan Mashed Potatoes are my favorite way to bring creamy, comforting flavor to the table without any dairy. Here’s why they always win a spot in my meal rotation:
- Next-Level Creaminess: The combo of vegan butter and coconut milk creates an ultra-smooth mash that’s rich and satisfying. I get the same dreamy texture in my Ultimate Vegan Mashed Sweet Potatoes, which are just as fluffy and flavorful.
- Roasted Garlic Magic: Roasting a whole head of garlic adds that sweet, mellow depth I love. It’s a flavor move I also use in my Crispy Smashed Red Potatoes with Garlic and Dill, where garlic shines in every bite.
- Great for Leftovers: These reheat beautifully and make a perfect base for dishes like my Easy Vegan Potato Pancakes from Mashed Potatoes, which turn leftovers into something completely new.
- Cozy but Fresh: The chopped parsley brightens everything up and gives it a fresh finish. It reminds me of the balance I get in my Roasted Mediterranean Potatoes with Lemon and Oregano, where herbs bring it all to life.
- Comfort Food for Everyone: Whether you’re vegan or not, everyone goes for seconds. That crowd-pleasing comfort is the same reason I keep making my Easy Red Skin Mashed Potatoes - they’re just that good.
Key Ingredients
- Yukon Gold Potatoes – We use these potatoes because they have a naturally buttery flavor and creamy texture, making them perfect for mashed potatoes.
- Garlic – Roasting the garlic beforehand gives it a milder, slightly sweet flavor that adds a delicious twist to the classic mashed potatoes.
- Vegan Butter and Coconut Milk – These two ingredients are crucial for adding creaminess to the mashed potatoes.
Substitutions and Variations
Here are some of my favorite variations and substitutions to make this recipe your own:
- Potatoes: While we love the rich and creamy texture of Yukon gold potatoes, you can definitely play around with other varieties. Russet potatoes will also work well.
- Garlic: If you're not a fan of garlic, you can omit it altogether for a more traditional mashed potato flavor.
- Vegan Butter: We love the flavor that vegan butter adds to these mashed potatoes, but feel free to substitute it with your favorite oil. Olive oil, avocado oil, or even coconut oil will all work well.
- Coconut Milk: If you're not a fan of coconut milk, you can use any other unsweetened non-dairy milk. Almond milk, cashew milk, or oat milk are all great options.
How to Make Vegan Mashed Potatoes
Step 1: Cut the top off a head of garlic and drizzle it with olive oil and seasonings. Roasted it for 25 minutes and let it cool. Squeeze the cloves out of the skins.
Step 2: Meanhile, fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook on a medium heat for 15-20 minutes until potatoes are soft.
Step 3: Drain the potatoes, add roasted garlic, vegan butter, coconut milk and using an old-fashioned potato masher, mash the potatoes until desired consistency.
Step 4: Adjust the seasonings and consistency to your liking. Transfer the potatoes to a serving bowl, sprinkle with chopped parsley and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Vegan Mashed Potatoes
Vegetables
- A classic pairing for mashed potatoes is garlic almond green beans. The fresh, crunchy texture of the beans goes perfectly with the creamy potatoes.
- For a pop of color on your plate, serve these vegan mashed potatoes with a side of roasted air fryer carrots. The natural sweetness of the carrots complements the savory potatoes.
- If you’re looking for a way to sneak some extra veggies into your meal, try mixing some steamed or sautééd spinach or kale into the mashed potatoes.
Protein
- These vegan mashed potatoes are a great side dish for any plant-based protein. They go well with veggie black bean burgers, lentil loaf, or even a hearty vegan meatloaf.
- They’re also a great accompaniment to your favorite vegan gravy recipe, which can be drizzled over the mashed potatoes for an extra flavor boost.
Frequently Asked Questions
Yes, you can. While this recipe uses Yukon golds for their buttery flavor and creamy texture, russet potatoes are also a good choice. They are starchy and make for fluffy mashed potatoes.
You can add more coconut milk or any non-dairy milk of your choice. Also, mashing the potatoes while they’re still warm helps achieve a creamier consistency.
Yes, feel free to experiment with other ingredients. Adding ingredients like vegan sour cream, vegan mushroom gravy, onion powder, or fresh herbs can add more flavor.
Vegan mashed potatoes can be kept in the refrigerator for up to 3 days. Be sure to store them in an airtight container to maintain their freshness and flavor.
Recipe
Best Vegan Mashed Potatoes
Ingredients
- 2 lb Yukon gold potatoes peeled and cubed
- 1 head garlic
- 1 teaspoon olive oil
- 1 ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon vegan butter
- ¼ c coconut milk
- 2 tablespoon parsley chopped
Instructions
- Preheat the oven to 450 F. Cut the top off garlic head, leaving the cloves exposed, drizzle it with olive oil and sprinkle with ¼ teaspoon of salt and pepper. Place garlic exposed cloves facing up on a parchment lined baking sheet and roast for 25 minutes. Remove from the oven and let the garlic cool. Once garlic is cool to the touch, squeeze the cloves out of the skins.
- Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook on a medium heat for 15-20 minutes until potatoes are soft.
- Drain the potatoes, add roasted garlic, vegan butter, coconut milk and using an old-fashioned potato masher, mash the potatoes until desired consistency.
- Adjust the salt, add more if needed and you cab also add more coconut milk for creaminess.
- Transfer the potatoes to a serving bowl, sprinkle with chopped parsley and serve immediately.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
I love mushed potatoes! That's one of my favourite side dish. I think it must be awesome with some roasted garlic. Can I use half&half cream instead of coconut milk? It's not a vegan, I know, but kinda vegetarian.
Iryna says
Yes, you can half & half.
Carol says
Was looking for supper idea and this just turned my meal into something more flavourful and I really look forward to it.The roasted garlic sounds amazing! Who knew that mashed potatoes could really be an item to look forward to?!
Iryna says
Carol, I hope you'll like this recipe as much as I do:) Roasting garlic is my favorite trick when I want to turn simple mashed potatoes into a dish worthy to be served for a crowd.