The Best Vegan Garlic Mashed Potatoes. Period.
Seriously, this is the BEST vegan garlic mashed potato recipe ever. This is my absolute favorite dish to bring to a potluck or Friendsgiving event. People are always amazed that these mashed potatoes are vegan. They are so simple but soooooo delicious.
Fair warning, this recipe uses A LOT of garlic. If you don’t love garlic as much as I do, I’m not offended if you don’t use all 10 cloves of garlic when making these potatoes.
Why I Love this Recipe
- Smooth & creamy – The Yukon gold potatoes and vegan butter make these mashed potatoes sooooo creamy without the dairy!
- Easy – Just peel, chop, and mix. It doesn’t get much easier!
Ingredients
- Potatoes – Yukon golds are the best in my opinion. You can make this recipe with russet potatoes, but I think the Yukon golds add so much flavor and have a better, creamier texture overall.
- Garlic – Fresh minced garlic is the highlight of flavor in this recipe. However, if you don’t have minced garlic, the equivalent would be 2.5 teaspoons of garlic powder (about ¼ tsp per clove).
- Vegan Butter – I love the flavor that vegan butter adds to this recipe. In a pinch, you can replace it with olive oil.
- Salt – Use this to taste.
- Optional: fresh-ground black pepper
How to Make Vegan Garlic Mashed Potatoes
Prep the Potatoes
Start by measuring out about 5 lbs of Yukon Gold potatoes. Wash, peel, and chop the potatoes into roughly equal-sized pieces. Don’t worry too much about the size here, just keep in mind smaller chunks will cook faster.
Next, throw the chopped potatoes into a large stock pot. Fill the pot with cold water until it reaches about 1-2 inches over the top of the potatoes. Bring to a boil.
Tip: Using cold water in this step allows the potatoes to soak a little longer before they reach cooking temperatures, improving the starchiness/texture.
Sauté the Garlic
While the potatoes boil, sauté the garlic in a bit of vegan butter until it is golden brown but not burnt. This should only take about 3-5 minutes.
Mix and Mash
After about 10-15 minutes in the boiling water, the potatoes should be very tender and pierced easily with a fork. Remove from heat.
Next, drain most of the water out of the pot, leaving about ½ cup in with the potatoes. Add in the remaining vegan butter, sauteed garlic, and salt, and mix thoroughly. Use an immersion blender or potato masher to further mash or puree. I like a perfectly smooth mashed potato, but you can keep them as chunky as you’d like.
That’s it! These potatoes are ready to enjoy right away!
They pair perfectly with my Easy Vegan Gravy. If you’re cooking the whole Thanksgiving meal, try these recipes too: maple roasted carrots, vegetable pot pie.
How to Store Vegan Garlic Mashed Potatoes
- Fridge: Store in the fridge in an air-tight container for up to a week.
- Freezer: You can also freeze them for up to 6 months!
Tips for Making Vegan Garlic Mashed Potatoes
-
- Not Vegan? Use equal amounts of real butter instead of vegan butter or olive oil. Add a splash of chicken stock before blending/mashing instead of the leftover potato water.
- Try these customizations: Add sauteed diced onions; top with vegan or real cheddar cheese, chives, sour cream, etc.
Vegan Garlic Mashed Potatoes
Equipment
- Potato peeler
- Immersion blender or potato masher
- Saute pan
Ingredients
- 5 lbs Yukon gold potatoes
- 10 cloves Garlic, minced
- ½ cup Vegan butter or olive oil
- 2 tsp Salt
Instructions
- Measure out 5lbs of yukon gold potatoes.
- Wash, peel and chop the potatoes into evenly-sized pieces.
- Place the potatoes in a large stock pot filled with enough cold water to cover the potatoes by about 1-2 inches.
- Bring the pot to a boil, and let boil 10-15 minutes until the potatoes are very tender.
- While the potatoes boil, sauté the minced garlic in a dab of vegan butter over low heat until golden brown but not burnt - about 5 minutes. Remove from heat and set aside.
- Once the potatoes are tender, remove from heat and drain most of the water, leaving about 1/2 cup of cooking water in the pot with the potatoes.
- Add the remaining butter, sauteed garlic, and salt to the pot. Stir until mostly mixed.
- Use an immersion blender or potato masher to achieve desired consistency.
- Add salt and/or fresh ground black pepper to taste.
- Serve and enjoy!
Notes
- Use cold water to start boiling the potatoes. This allows the potatoes to soak a little longer before they reach cooking temperatures, improving the starchiness/texture.
- Not Vegan? Use equal amounts of real butter instead of vegan butter or olive oil. Add a splash of chicken stock before blending/mashing instead of the leftover potato water.
- Try these customizations: Add sauteed diced onions; top with vegan or real cheddar cheese, chives, sour cream, etc.
