I can’t think of a more loved holiday dish than these creamy vegan mashed potatoes. They’re loaded with roasted garlic, savory seasonings, and fresh herbs.
Who doesn’t love creamy vegan mashed potatoes?
I posted a poll a while ago on my Instagram story and asked people, “what’s your absolute FAVORITE holiday dish?” I don’t know if I was really surprised when the overwhelming majority said mashed potatoes. Flavorful, garlicky, creamy vegan mashed potatoes are all I dream about during the holiday season. (and let’s be honest, during every other season too…)
This is a well loved and perfected mashed potatoes recipe. Roasted garlic is an absolute must for flavor, and fresh chopped chives are wonderful mixed in. Serve these potatoes year round with a variety of dishes and (of course) gravy.
One of the greatest secrets these potatoes hold is that… They’re weight loss friendly! Most mashed potato recipes out there aren’t exactly the best for weight loss. Often times, mashed potatoes are loaded with butter, cream, and plenty of salt.
We used to joke at one of the old restaurants I cooked for that our *very addictive* mashed potatoes were actually just whipped butter ft. mashed potatoes. (and it was pretty true)
But these creamy vegan mashed potatoes are just as satisfying without the addition of vegan butter, making them pretty lean. Although, you’re always welcome to add a little vegan butter in for some luxurious velvety rich goodness.
I sure wouldn’t judge.
The perfect potato inclusions
Let’s be honest, it’s pretty hard to put your own signature on a mashed potato recipe. It’s traditionally a pretty simple dish. Mashed potato recipes can be pretty hard to distinguish when looking at one person’s recipe compared to another. Especially since there are not very many steps or ingredients involved to begin with.
This vegan mashed potato recipe is different. It isn’t basic, it isn’t bland, and it sure as heck isn’t boring. You can serve these creamy vegan mashed potatoes all by themselves. They’re what I like to call, star potatoes.
Nutritional yeast, roasted garlic, and all of the seasonings and herbs are perfectly balanced and flavorful. They really are the best vegan mashed potatoes. If you’re serving these at a gathering or vegan thanksgiving dinner, be ready to receive all the compliments and an empty Tupperware.
So, even though it seems like there are a lot of ingredients in this vegan mashed potato recipe, understand that they are there for a reason. It is those very inclusions that set these mashed potatoes apart.
how to make creamy vegan mashed potatoes
Fortunately for you, these are some easy vegan mashed potatoes. There’s really not much too them!
Start by roasting your head of garlic. That’s right, head. You don’t need to peel it or fuss with any cloves at all. Simply cut along the top to expose each of the garlic cloves (for easier squeezing later) and wrap it up in a foil ball. Roast it for around 40 minutes, and voila!
Next, peel and cube the potatoes. Bring a pot of (generously) salted potato water to a boil and add the cubed potatoes. Cook them here for 20 minutes, or until very fork tender. Reserve 1 cup of the potato cooking water before straining the potatoes out into a colander.
Add the potatoes to a large bowl. Next, squeeze the roasted garlic cloves from the head of garlic into the bowl. (avoid getting any garlic skins into the bowl) Add the remaining ingredients and mash.
Lastly, taste and adjust the seasonings and texture to your liking. If you have any questions or suggestions, be sure to let me know in the comments section below.
Allergy friendly mashed potatoes
The best milk for these mashed potatoes really is almond milk. It’s super neutral, which is great if you want to avoid coconuty, cashewy, or soy(y?) mashed potatoes.
Alas, many of us have nut allergies. So what’s the next best bet? Oat milk! It really depends on the brand, but a lot of oat milks out there are flavor neutral.
If you are allergic to soy, be sure to avoid vegan butter or check the ingredients first. Many vegan butter substitutes on the market contain soy.
It’s just a good rule of thumb to always check vegan substitute products for gluten, soy, and nuts.
Recipes that pair well with these creamy vegan mashed potaotes
A few recipes I know and love that work with these creamy vegan mashed potatoes are:
Vegan Mushroom Gravy – Alder Spirit
Sourdough Stuffing with Cranberries + Vegan Stuffing – Alder Spirit
Vegan Turkey Roll – High Vibe Lifestyle
Vegan Green Bean Casserole – Nora Cooks
It’s always good to mix in some freshly cooked corn too! I’m’ one of those people that mixes everything in with my mashed potatoes during the holidays. Stuffing, gravy, corn, and any other savory dish on my plate eventually winds up in the mashed potatoes.
I’m salivating just thinking about it…
Did you give this vegan mashed potato recipe a try?
If you gave this recipe a try, I’d love to know how it went for you. Leave me some feedback in the comment section below, or shoot me an email right here.
If you share any pictures of your potatoes up on social media, tag me @alderspirit or use #alderspirit so I can see too! Pin this recipe by clicking the P link that hovers over any of the pictures you scroll over.
Enjoy!
Creamy Vegan Mashed Potatoes
Ingredients
- 1 head garlic
- 10 medium Yukon Gold potatoes
- 1 cup potato's cooking water
- 1/2 tsp vegetable buillon Better Than Bouillon's vegetable base
- 1½ cup almond or oat milk, unsweetened (try to get something neutral in taste)
- 4 tbsp vegan butter (optional)
- 1 tbsp nutritional yeast
- 1 tsp thyme
- 1/4 cup chives, freshly sliced
- 1/4 tsp nutmeg, freshly grated
- 1/2 tsp black pepper (to taste)
- 1 tbsp salt ( to taste)
Instructions
- Wash and peel the potatoes. Finely slice the chives and set aside.
- Cur the top of the clove of garlic with a sharp knife to expose the top of each clove. Wrap the head of garlic in foil. Place the garlic in the oven to roast for around 40 minutes at 425°F. Once finished roasting, remove from the oven and set aside to cool.
- Meanwhile, season a large pot of water generously (a couple tbsps) with salt and bring it to a boil over high heat. Peel and cut the potatoes into 1 – 2 inch cubes. Once the water boils, add the cubed potatoes and cook for 20 minutes.
- Reserve 1 cup of the potato cooking water and set aside. Strain the potatoes over a colander and transfer them to a bowl for mashing. Squeeze the garlic cloves into the bowl from the head of garlic (be careful not to include any of the skin). Add the reserved potato water, plant milk, vegan butter (if using), and remaining ingredients to the bowl. Using a potato masher, mash the potatoes until they are smooth and creamy. Tip: you can use an immersion blender to get ultra smooth mashed potatoes… Just be careful not to over mash!
- Taste the potatoes and adjust the seasonings as necessary. Serve these potatoes immediately. Store any leftover mashed potatoes in the fridge, where they will keep for 5 – 7 days in an airtight container.
These mashed potatoes are creamy, savory, AND delicious! A big hit at our holiday dinner.
Thank you! It’s a holiday favorite for sure.