Our Vegan Roasted Garlic Mashed Potatoes recipe is easy, creamy, healthy, and delicious! It's a dairy-free recipe, and only you'll know. Smother them with our savory Porcini Mushroom Gravy to take the flavor to a whole other level.
Published Dec. 23, 2016 and updated Nov. 20, 2019.
Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
HEALTHIER GARLIC MASHED POTATOES
This ultimate comfort food recipe just got a healthy makeover, and you’d never guess that these are dairy-free mashed potatoes.
When you take out the saturated fat from dairy milk and butter, you’re making a healthier mashed potato recipe.
Potatoes on their own are actually good for you, regardless of the bad reputation that they have.
It’s when you add fatty ingredients, such as dairy, or you deep fry them, that they become unhealthy.
Potatoes are a good source of vitamin B6, which helps build cells and helps the brain, nervous system, and cardiovascular system. Additionally, they’re also a good source of the following nutrients:
- Vitamin C
Our creamy garlic mashed potatoes are big on flavor and taste just like the kind we used to eat before we went vegan.
HOW TO MAKE ROASTED GARLIC MASHED POTATOES WITH ALMOND MILK AND VEGAN BUTTER
This is such an easy mashed potato recipe that’s big on flavor.
The roasted garlic is key, and it’s simple to roast garlic, so don’t be afraid to try this.
The first thing you’ll want to do is roast the garlic.
HOW TO ROAST A HEAD OF GARLIC
Peel away the outer layers of the paper/skin of the garlic and cut the top of the bulb off so you can see the cloves of garlic.
Wrap in foil and roast for an hour. The cloves should look caramelized when you unwrap the bulb.
Let it cool until you can safely remove the cloves without burning your fingers.
Once the garlic is cool enough to handle remove the cloves from the paper and mince.
The garlic will be soft, so squeeze it out or scrape with a spoon.
Cook the potatoes.
Put the quartered potatoes in a large stock pot and cover with water.
Bring to a boil and cook for approximately 30 minutes or until you can pierce the potatoes with a fork. They should be soft and easily break apart when you touch them. You don’t want a firm potato for mashing.
When the potatoes are done, drain the water with a strainer and put the potatoes back in the pot.
Add the vegan butter, almond milk, minced garlic, and salt and pepper to the potatoes and mash with a potato masher until the potatoes are creamy and the butter and milk if fully combined.
WHAT KIND OF POTATO SHOULD YOU USE FOR MASHED POTATOES?
For this recipe, you can use any of the following types of potatoes.
Yukon Gold – These make the BEST mashed potatoes. They have a lovely creamy texture and they have a buttery flavor.
Idaho (Russet) – These need to boil longer because they’re a lot starchier. Although we prefer Yukons, these will do in a pinch.
WHAT IS THE BEST PLANT-BASED MILK FOR MAKING MASHED POTATOES?
You can use any plant-based milk, except for coconut milk. That wouldn’t taste right.
Here’s a list of dairy-free milk that makes great mashed potatoes:
Make sure you use UNSWEETENED milk.
All of these are mild in flavor and won’t fight with the potatoes.
GARLIC MASHED POTATOES WITH THE SKINS ON
By all means leave the skins on the potatoes.
Not only will they add texture, they’re filled with nutrients.
Just make sure to scrub them well before boiling.
MORE VEGAN POTATO RECIPES YOU’LL LOVE
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Vegan Roasted Garlic Mashed Potatoes
- potato masher
- 1 head of garlic
- 3 pounds Yukon Gold potatoes or 10 medium potatoes – scrub with water and cut into quarters SEE NOTE
- 4 tablespoon vegan butter we prefer Miyoko’s or Earth Balance Soy Free Buttery Sticks, SEE NOTE
- ¾ cup unsweetened almond milk SEE NOTE
- Salt and pepper to taste
- To Roast the Garlic
- Preheat the oven to 400°F (204°C)
- Peel away the outer layers of the paper/skin of the garlic and cut the top of the bulb off so you can see the cloves of garlic.
- Wrap in foil and roast for an hour. The cloves should look caramelized when you unwrap the bulb. Let it cool until you can safely remove the cloves without burning your fingers.
- Once the garlic is cool enough to handle remove the garlic from the paper. It will be sticky, so squeeze it out or use a spoon to scrape it off the paper.
- To Make the Potatoes
- Put the quartered potatoes in a large stock pot and cover with water.
- Bring to a boil and cook for approximately 30 minutes or until you can pierce the potatoes with a fork. They should be soft and easily fall apart.
- Drain the water and return the potatoes to the pan.
- Add the 4 tablespoon butter, ¾ cup almond milk, garlic, and salt and pepper to taste to the potatoes and mash with a potato masher until the ingredients are fully combined.
- Taste and add more salt and/or pepper if needed.
- Yukon gold potatoes are the best for mashing because they have less starch and a nice buttery flavor.
- You can use Idaho (Russet) potatoes if that’s all you have. Just know that you may have to boil them longer.
- If you like super buttery potatoes, feel free to add as much as you like.
- You can use any unsweetened plant-based milk you want, except for coconut milk. That will not work.
- Store in an airtight container in the refrigerator for up to 4 days.