Vegan Roasted Garlic Creamy Mashed Potatoes
Learn how to make the perfect roasted garlic vegan mashed potatoes and gravy from scratch. Perfect for the holidays or dinner any night
Servings: 4 servings
Calories: 379kcal
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.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.5cup | Calories: 379kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 2124mg | Potassium: 1052mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 46mg | Calcium: 91mg | Iron: 2mg
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