These are hands down, the BEST Vegan Mashed Potatoes. Creamy, 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.
– ▢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
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.
5. Transfer the potatoes to a serving bowl, sprinkle with chopped parsley and serve immediately.