I was a vegan for a few years and Thanksgiving was always a stressful holiday. Most traditional Thanksgiving dishes are meat-centered or doused in butter, so while everyone else was feasting, my Thanksgiving plate consisted of a couple of sad side dishes.
One year I had enough and I decided to throw my own vegan Thanksgiving party. These mashed potatoes were an instant hit among my meat-loving family members, and even though I no longer eat vegan, I still make them to this day.
Vegan mashed potatoes do not contain any butter or cream, but they are still just as creamy and indulgent as the non-vegan version. Roasted garlic gives them a complex, savory, and slightly sweet flavor. They are best served with a dab of vegan butter and a sprinkle of chopped chives on top.
Tricks for the Fluffiest Vegan Mashed Potatoes
Adhere to these quick tips for the lightest, fluffiest mashed potatoes:
- Cut the potatoes into large chunks. Small potato chunks will soak up more water, so you will end up with mashed potatoes that are watery and less starchy.
- Don’t over-mash the potatoes. When potatoes are over-mashed, they end up with a gooey, pasty texture. Try to handle the potatoes as little as possible, and do not mash them in a blender or food processor.
- Bring the milk to room temperature before adding it to the potatoes. Cold milk will not incorporate into the mashed potatoes as easily.
I prefer russet potatoes in this recipe since they are super starchy and will give you the lightest, fluffiest mashed potatoes. Yukon Gold potatoes also work well.
I use oat milk in this recipe because of its creamy texture and slightly sweet flavor. If you do not like oat milk, soy milk or coconut milk also works well. I would not recommend using almond milk or another nut milk in this recipe, as they tend to be thinner and more watery.
This recipe can easily be altered to fit your preferences. Here are some ways that you can make it your own:
- To save time, you can sauté the garlic instead of roasting it. Mince 4 cloves of garlic and add them to a skillet over medium-low heat with 2 teaspoons of olive oil. Sauté for 2 minutes, then remove from heat. Mix the sautéed garlic into the potatoes along with the milk and olive oil.
- I like to use olive oil in this recipe, but for a more neutral flavor, you can use vegetable oil, sunflower oil, or canola oil.
- To make this recipe even more flavorful, mix in chopped herbs of your choice. Chives, thyme, and parsley all make great additions.
- If you want to make this recipe even more indulgent, serve it up with vegan mushroom gravy.
Vegan Sides Everyone Will Love
Vegan Mashed Potatoes
The garlic can be roasted up to 3 days ahead of time. Let cool and simply re-wrap the whole head in foil and transfer it to the fridge. When ready to use, squeeze the softened cloves out and give them a quick mash before adding to the potatoes.
You can taste the olive oil in these mashed potatoes, so use a good brand. If you’d prefer a more neutral flavor, replace some or all of the oil with avocado oil. For an extra buttery mash, use vegan butter.
1 head garlic
1/4 cup plus 2 teaspoons extra virgin olive oil, divided
2 pounds russet potatoes, peeled and cut into 2-inch pieces
2/3 cup oat milk or other plant milk, room temperature
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 to 3 tablespoons vegan butter, for serving
1 tablespoon chives, for garnish (optional)
Prep the garlic:
Preheat the oven to 400°F.
Cut 1/4 inch off the top of the head of garlic, exposing the very top of the cloves, and peel away any extra layers of papery skin from the outside, leaving the head intact. Place the head of garlic on top of a piece of aluminum foil and drizzle with 2 teaspoons of olive oil. Wrap the aluminum foil around the garlic.
Roast the garlic:
Place the wrapped head of garlic on a baking sheet and bake for 40 minutes, until the cloves are soft and lightly browned. Unwrap and let cool for 15 minutes. Use your hand to squeeze the softened garlic into a bowl, discarding the skin.
Boil the potatoes:
When the garlic is almost done roasting, add the potatoes to a large pot, then fill the pot with cold water. The water line should sit 1 to 2 inches above the potatoes.
Place the pot over high heat and bring it to a boil. Adjust the heat and boil until the potatoes can easily be punctured through with a fork, about 15 minutes. Turn off the heat and drain the potatoes in a colander.
Add the potatoes back to the pot and turn the stove to medium-low heat. Sauté the potatoes over the heat for 1 to 2 minutes to cook off any lingering water. Turn off the heat.
Mash the potatoes:
Add the roasted garlic and use a potato masher, ricer, or fork to mash the potatoes in the pot until smooth and fluffy.
Add the rest of the ingredients:
Add the 1/4 cup of olive oil, room temperature milk, salt, and pepper to the pot with the potatoes. Mix until all ingredients are evenly combined.
Serve the mashed potatoes warm with a dollop of vegan butter and a sprinkle of chopped chives.
Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until warmed through.
Love the recipe? Leave us stars below!
|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|