If you want to truly level up your potatoes, then these vegan roasted garlic mashed potatoes are a must on your table. Creamy, fluffy, perfection, every single time.
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Garlic makes everything better and leveling up your creamy mashed potatoes with garlic is no exception.
I’ve made mashed potatoes probably hundred of times, but this recipe is heightened to the next level.
It has everything that you’re looking for in mashed potatoes, but roasted the garlic and then adding it in, just takes it to the next level!
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Vegan Mashed Potatoes Ingredients
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make the best vegan mashed potatoes recipe:
- Russet Potatoes – classic russets are what we use in our vegan mashed potatoes recipe
- Garlic – we are going to roast garlic and give it amazing flavor to our mashed potatoes
- Vegetable Broth – We love adding more flavor into the recipe by cooking the potatoes directly in vegetable broth instead of water. We then use that leftover stock to make our gravy. Some of the starch from the potatoes is left behind which results in a richer gravy in the end as well.
- Vegan Butter – mashed potatoes need vegan butter. The oil yields fat and richness that make the potatoes creamier and delicious.
- Non-Dairy Milk – creamier non-dairy milks work best, like soy, creamy oat, and cashew, but any unsweetened, unflavored non-dairy milk will work. We’d recommend avoiding coconut milk here (canned or carton) because of the taste affect.
- Salt and Pepper – these are really the only seasonings you need to make traditional mashed potatoes. One of the biggest mistakes in making mashed potatoes is not salting enough. Potatoes absorb far more salt than their other starch counterparts and because of that it may seems like you need a ridiculous amount of salt, but you likely need more than you think
- Flour – is for making the gravy. We use traditional all-purpose flour for this recipe.
- Miso and Soy Sauce – These are for the gravy to level it up as well and give it some deep umami flavor.
Substitutions and Variations:
- Potatoes – Russets could also be used
- Vegetable Broth – You could use bouillon, homemade stock, or just water though using just water will omit a lot of the flavor
- Flour – a 1:1 gluten free flour blend, and/or chickpea flour would also work for the gravy. You may need more stock with the chickpea flour.
We don’t recommend omitting the vegan butter, non-dairy milk, salt or pepper from this recipe.
Vegan Mashed Potatoes Recipe Tips
Just because you’re making mashed potatoes without milk or butter from a dairy cow, doesn’t mean that you can’t have perfectly creamy mashed potatoes.
We hope this answers all of the questions you have about perfecting these vegan mashed potatoes, but as always leave a comment if you have one we haven’t answered.
- Only use Russet or Yukon Gold potatoes to make these dairy free mashed potatoes
- Potatoes are very bland. Cooking in vegetable broth yields a ton more flavor and this step shouldn’t be skipped. (Tip: Cook your rice in broth for more flavor too!)
- Don’t skimp on the salt! Potatoes need salt! They beg for it.
- Add your potatoes to a pot with the stock then turn on the heat. Otherwise, you’ll end up with unevenly cooked potatoes.
- Add room temperature or warm milk to your potatoes for best results
- Process the potatoes as little as possible when mashing. We prefer using a potato masher, but smoother potatoes can be achieved if you use a mixer and we understand why you may want that. No matter which way you choose, do not over mash or over mix them. The more you do, the more you risk more starch being realized, which gives you gummy mashed potatoes.
Recipes using Leftover Vegan Mashed Potatoes
If you are anything like anyone in our household, then the answer is just off the spoon; however, if you’d like actual recipes for ways to use up leftover vegan mashed potatoes, then we have two fun ideas for you:
What should I serve with Garlic Mashed Potatoes?
🥳 Get the Full Recipe
Vegan Roasted Garlic Creamy Mashed Potatoes
Ingredients
For the Roasted Garlic
- 1 bulb garlic
- 1 teaspoon olive oil
For the Mashed Potatoes
- 2 pounds Yukon Gold Potatoes (900g), peeled and cubed into 1" (2.5cm) cubes
- 5 cups vegetable broth (1200g)
- 3-4 tablespoons plant-based butter (56-113g), more for topping
- 1 teaspoon salt, more to taste
- ¼ teaspoon pepper, more to taste
- ¾ cup unsweetened, unflavored dairy free milk, warmed (180g)
- ¼ cup vegan sour cream or cashew cream, optional
- 1 teaspoon lemon juice, optional
For the Gravy (makes about 2 cups/475mL)
- reserved vegetable broth from above (see directions) (need 2 ½ cups/600g)
- 3 tablespoons vegan butter (42g)
- 3 tablespoons flour, (25g) (can sub 1:1 GF flour, chickpea flour or almond flour)
- 1 tablespoon low-sodium soy sauce
- 1-2 teaspoons white miso (optional)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- ⅛ teaspoon black pepper (more to taste)
- salt, to taste
- 1-2 teaspoons lemon juice, optional
Instructions
For the roasted garlic
- Preheat the oven to 400˚F (200˚C). Slice a thin layer off the top of the garlic bulb to expose the cloves. Place on a piece of parchment or foil paper. Drizzle 1 teaspoon oil across the top, then wrap, place on a baking sheet and bake for 35-40 minutes.
For the Mashed Potatoes
- Place 2lbs peeled and cubed potatoes into a large pot. Add 5 cups vegetable stock. Then, turn on medium heat and bring to a boil. Once boiling, cook for 10-15 minutes or until fork tender.
- Using a slotted spoon, remove the potatoes to a large bowl, reserving the cooking liquid to make gravy. To the bowl, add in the roasted garlic, 3 tablespoon butter, 1 teaspoon salt and ¼ teaspoon pepper. Carefully mix together until smooth, making sure to not overmix. Then, pour in ¾ cup warmed milk (and any optional toppings) and blend just until combined. Add more salt or pepper to taste.
For the Gravy
- Move the cooking liquid to a large measuring glass or a bowl. You should have 2 ½ cups liquid remaining. If not fill to get to that amount.
- In the same pot, add 3 tablespoon butter over medium heat and let melt. Add in 3 tablespoon flour. Whisk constantly until a paste forms and smells nutty (about 2-3 minutes)(This makes a roux).
- Add stock back in very slowly along with ½ teaspoon each onion powder, garlic powder, fresh thyme, and ⅛ teaspoon black pepper. Continuously whisking until well combined.
- Then, add 1 tablespoon low sodium soy sauce and 1-2tsp white miso (also the lemon juice if adding). Taste your gravy and add more salt and pepper if needed. Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
- Serve gravy over the potatoes topped with more plant based butter and fresh thyme if desired. Store leftovers in an air tight container in the fridge for 5-7 days. Heat up 30 seconds at a time in microwave or on the stove in a pan until warmed throughout.
Notes
Video
Nutrition
Vegan Mashed Potato Recipe FAQs
When making vegan mashed potatoes, you want to keep the flavor as neutral as possible.
You always want to go with an unsweetened, unflavored milk. Sugar has no place in mashed potatoes and definitely nothing flavored is needed. You also don’t want it to be overly nutty as that flavor will come out into the vegan mashed potatoes.
The best dairy free milk for mashed potatoes is a creamier milk like oat milk or soy milk.
We have tried a few and honestly, there’s not much of a difference to be honest in something like this.
We have a tendency to use Country Crock Plant Based Stick the most.
The standard answer of how many potatoes do you need per person is ½ a pound uncooked potatoes per person.
The recipe we create below uses 2.5lbs and we recommend that serving 4-6 people.
We add a little bit more simply because they are the best dairy free mashed potatoes around and you’ll want to have a little more on hand for when you eat a serving of them before they get to your table.
Don’t worry, secret is safe with us.
Absolutely! You can easily double or triple this recipe as written depending on how many people you are serving at your dinner table or holiday get together.
Just follow the instructions for recommendations above on amounts per person.
For the flour, you can sub 1:1 GF flour or chickpea flour.
Use something like oat milk for the non-dairy milk.
For the butter, we recommend Earth Balance soy free. It comes in a red tub or sticks.
For the miso and soy sauce – replace those with tamari, liquid aminos, or a no soy soy sauce depending on your allergens.
Yes! You can prep this up to 3 days in advance. Just reheat in the microwave or over the stove. You will likely need a splash or two of milk added in while reheating and stir together.
Absolutely delicious!
Thank you!!
I made this with my nephew for Thanksgiving and it was delicious! We made the gravy too and all of my non-vegan family members loved it. Thank you for your awesome recipes !!
Thank you! We’re so happy to hear that everyone enjoyed the recipe!
Made this but instead of sour cream or cashew cream I wanted to up the protein by adding butter beans that i warmed and mashed first. DIdn’t take away from the garlic and we enjoyed immensely!
That’s a great idea! Thank you so much for trying the recipe and making it your own!
This is honestly the best thing I’ve ever had. I just made it for thanksgiving (tomorrow) and I’m like changed by how good it is. I haven’t been full vegan for a while but this may have reconverted me. Thank you💕
Love that Karynna! I hope you have a wonderful holiday tomorrow
Love it.
yay!
The roasted garlic takes this over the top! Delicious!
Thank you so much for trying the recipe! truly happy to hear that you enjoyed it!
We didn’t have any leftovers because it was so good! The gravy is absolute magic (I did 2 teaspoons of miso, 1 teaspoon of lemon juice, and used Bob’s Redmill gluten free all purpose flour). I normally add a bit of veggie stock to the finished potatoes but cooking them in the stock makes such a difference. This recipe is an absolute banger and is gonna be added to my recipe book. I’ll be doubling the recipe from now on.
Thank you so so much! Glad to hear that the recipe was enjoyed by you and yours!