Vegan Roasted Garlic Mashed Potatoes

These creamy, vegan roasted garlic mashed potatoes are like a warm, cozy hug. They’re my go-to for winter holidays and beyond.

When I was first transitioning to eating primarily plant-based almost a decade ago, making good vegan mashed potatoes seemed nearly unfathomable. The non-dairy milks available were limited to soy and almond, and typically contained sugar – not exactly ideal for taters. As for replacing butter, the options were olive oil (okay) and margarine (gross).

These days, though, thanks to amazing new products readily available in stores, great dairy-free mashed potatoes are not only possible, but just as delicious as the original. These vegan roasted garlic mashed potatoes are creamy, fluffy, savory, and easy to make.

Key Ingredients + Substitutions

• Potatoes: I recommend Yukon Gold potatoes for their creamy, waxy texture, and mildly sweet flavor. If all you have are russets, though, they will do.
• Garlic: A whole head of roasted garlic gives these potatoes a savory, nutty taste that sets them apart from regular ol’ taters.
• Milk: I’ve found that the best milk substitute for mashed potatoes is oat milk (Oatly’s “full fat” or “original”, not “low fat”, to be specific). Unsweetened cashew milk is also great. Avoid almond milk since its flavor can be overpowering.
• Butter: There are a variety of vegan butters available these days. Miyoko’s is the best, in my opinion.

How to Make Vegan Roasted Garlic Mashed Potatoes

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Roast the Garlic

Using a sharp knife, slice about 1/2 inch off the top of the garlic to expose the cloves. Place on a piece of foil and drizzle with oil. Wrap tightly and place on a small baking dish (to catch any potential drips). Roast in a preheated 400ºF oven for about 40 minutes.

Step 2: Cool the Garlic

The garlic is ready when the cloves are shriveled and the top is nicely browned. Unwrap the roasted garlic and let cool.

Step 3: Boil the Potatoes

Peel the potatoes and cut into 1-inch chunks. Place in a medium pot and add enough water to cover the potatoes by about an inch. Add salt, cover with a lid, and bring to a boil. Once boiling, reduce the heat to low, and continue simmering the potatoes until they can be pierced easily with a knife, 12 to 15 minutes.

Step 4: Mash the Potatoes

Drain the potatoes and return them to the pot. Immediately mash (do not let them cool) until they’re broken down. Then add the roasted garlic cloves, the butter, and the warm milk. Mash until completely smooth. Then taste, add more salt if needed, and serve immediately. (This style of masher is my favorite.)

My Tips for the Best Mashed Potatoes

• Don’t skimp on salt. Your only chance to season the potatoes all the way through is while they’re boiling. Don’t forget to season the cooking water; don’t wait until the mashing step to add salt.
• Keep the potatoes hot. Always mash potatoes within a few minutes of draining them. Potatoes have to be hot in order to emulsify with the milk and butter. Do not let them cool, or your mashed potatoes will turn out lumpy and chalky.

How to Serve Garlic Mashed Potatoes

The ideal accompaniment to these roasted garlic mashed potatoes is my vegan mushroom gravy; together, they are the perfect combo for Thanksgiving. They also go great with tempeh marsala, Italian tomato tofu, mushroom bourguignon, and mushroom “scallops”.

Make-Ahead Tips

Ideally, mashed potatoes should be eaten within the hour that they’re made. (They stiffen as they cool.) If you want to prep in advance, you can peel and chop the potatoes, and keep them in a pot/container of water in the fridge for up to 1 day, making sure they’re fully submerged. You can also roast the garlic and keep it in the fridge for up to 3 days.