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
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.
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.
More Vegan Holiday Recipes…
- Charred Balsamic Brussels Sprouts
- The Best Thanksgiving Salad
- Spiced Roasted Carrots
- Savory Mushroom Hand Pies
The Full Recipe
Let me know if you try this recipe! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.Print
This recipe serves 4 people. If making for Thanksgiving or another large gathering, double the recipe.
- 1 head of garlic
- Extra virgin olive oil, for drizzling
- 2 pounds Yukon Gold potatoes
- 2 teaspoons fine sea salt
- 1/2 cup unsweetened oat or cashew milk, warmed
- 3 tablespoons unsalted vegan butter (I recommend Miyoko’s)
- Preheat the oven to 400ºF.
- Trim about 1/2 inch off the top of the garlic to expose the cloves. Drizzle with a glug of oil and rub to coat. Wrap tightly in foil, place on a baking dish (to catch any drips), and roast for 40 to 45 minutes. When the garlic is shriveled and golden brown on top, unwrap the foil and let it cool to room temperature.
- Meanwhile, peel the potatoes and cut them into 1-inch chunks. While prepping, place the already-chopped chunks into a medium pot of water (to keep them from oxidizing and to get rid of extra starch). Then swirl all the chopped potatoes in the water with your hands and drain off the cloudy water. Replace with enough new water to cover the potatoes by about an inch.
- Add 2 teaspoons salt to the pot, cover tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer until the potatoes can be pierced easily with a knife, 12 to 15 minutes.
- When the garlic is cool enough to handle, peel the papery bits off the garlic and remove the cloves from the skins.
- Drain the potatoes and return to the pot. Immediately mash until they’re broken down. Then add 1/2 cup warmed milk, 3 tablespoons butter, and all the garlic. Mash until completely smooth. Taste and season with more salt if needed. Serve immediately.
- Serving Size: 1/6 of the recipe
- Calories: 120
Keywords: vegan, mashed potatoes, roasted garlic