The Best (and Easiest) Vegan Garlic Mashed Potatoes
These Vegan Garlic Mashed Potatoes are incredibly creamy, fluffy, and loaded with delicious garlic flavor! Made with just 5 simple ingredients, they're naturally dairy-free, oil-free, and so easy to make. The perfect comforting side dish for everyday dinners, Thanksgiving, or Christmas!
Servings: 8
Ingredients
- 4 pounds Yukon Gold potatoes peeled and cut into evenly sized chunks
- 1 cup full-fat coconut milk or vegan heavy cream
- 1 cup plant-based milk (such as soy or oat)
- 6 cloves garlic minced or pressed
- 1 - 1 ½ teaspoons salt plus more for boiling the potatoes, or to taste
Instructions
- Cook the potatoes: Add the potatoes to a large pot and cover with cold water by about 1 inch. Salt the water generously. Bring to a boil, then reduce to a steady simmer and cook for 10 - 15 minutes, or until the potatoes are very fork-tender. Drain well, then return the potatoes to the hot pot over low heat for about 1 minute to allow any excess moisture to evaporate.
- Make the garlic milk: While the potatoes cook, combine the coconut milk (or vegan heavy cream), plant-based milk, and garlic in a medium saucepan. Bring to a gentle simmer over medium-low heat and cook for about 10 minutes, stirring occasionally, until the garlic is tender and fragrant.
- Mash the potatoes: Remove the potatoes from the heat. Pour about half of the warm garlic milk over the potatoes and mash using a potato masher. Gradually add more of the garlic milk until the potatoes are fluffy and creamy. I usually use all of it, but you can adjust the amount to your preferred consistency. If needed, add an extra splash of plant-based milk. Season with salt to taste and serve hot!
Notes
Potatoes: Yukon Gold potatoes are my favorite for their naturally buttery flavor and creamy texture. Russet potatoes also work well if you prefer a lighter, fluffier mash.
For the best texture: Mash the potatoes while they're hot and avoid overmixing, which can make them gummy. Always add the warm garlic milk gradually.
Make Ahead: Prepare the mashed potatoes earlier in the day and reheat gently, adding a splash of plant-based milk as needed to restore their creamy texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk as needed.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 247kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 468mg | Potassium: 1068mg | Fiber: 5g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 3mg
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