These are hands down, the BEST Vegan Mashed Potatoes. They're the creamiest mashes potatoes, easy to make with roasted garlic and a little bit of coconut milk. This is the only dairy-free recipe that you need and it won't disappoint.
Mashed potatoes...how fancy can they be?
Before I became vegan, my regular mashed potato recipe would include a generous addition of butter and sour cream or milk. Sometimes there would be cheese too.
On occasion, I would make my French Style Mashed Potatoes. I loved this recipe so much and luckily, it's very easy to veganize it.
Regular butter turns into vegan butter. Milk turns into coconut milk. And there's also one of my favorite additions that turns a simple mashed potato recipe into the best flavorful bowl of goodness.
It's one of my favorite vegan potato recipes and you'll see why.
📋 Ingredients
My favorite thing about this recipe is that it's made with simple ingredients that you probably have in your pantry.
- potatoes. For mashed potatoes, try to choose Yukon gold potatoes. They're creamy and cook fast. That being said, if you're out of Yukon potatoes, use whichever potatoes you have. Sometimes I even make mashed potatoes with red potatoes.
- garlic. You need a whole bulb of garlic. And I recommend picking the biggest bulb that you have. Because roasted garlic makes these mashed potatoes super flavorful and delicious.
- olive oil. You need just a little bit of oil to moisten the garlic before roasting.
- vegan butter. I love using Miyoko's vegan butter.
- non-dairy milk. Since coconut milk has the fattest content, it will make this mashed potato creamy and rich. If for any reason, you don't want to use coconut milk, you can use oat or almond milk. Make sure it's unsweetened.
- herbs. Parsley or chives.
🔪 Instructions
1. 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 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.
2. At the same time, 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.
3. Drain the potatoes, add roasted garlic, vegan butter, coconut milk and using an old-fashioned potato masher, mash the potatoes until desired consistency.
4. 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.
💭 Make ahead tips
You can prepare these vegan mashed potatoes ahead of time.
Make the potatoes the day before and store them covered in the fridge. Thirty minutes before serving, transfer mashed potatoes in the baking dish in an even layer.
Add about ⅓ cup of liquid like coconut milk or almond milk to rehydrate the potatoes, loosely cover baking dish with a foil and bake at 350 F for about 30 minutes.
If you have a food thermometer, check the temperature of the potatoes. For safety reasons, it should be 165 F.
👪 Serving size
These creamy garlic vegan mashed potatoes will serve 4 people. If you're preparing them for the holidays like Thanksgiving or Christmas, you can double or triple the recipe.
🍴 Serving suggestions
There are so many delicious dishes that you can serve with these dairy free and gluten-free mashed potatoes. Here are some of my favorites:
Storage
Store these vegan mashed potatoes in the airtight container in the fridge for 3 to 4 days. And if you want to be creative with the mashed potato leftovers, make these Vegan Mashed Potato Pancakes.
Similar Recipes
If you're looking for a quick overview of the Creamiest Vegan Mashed Potato recipe, please check out my Vegan Mashed Potatoes web-story.
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.
Nutrition
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.