Simple ingredients are used to make this creamy garlic vegan mashed potatoes. Each mouthful is filled with comforting vibes and delicious flavor.
I'll be honest, I've been caught a few times eating this mash on it's own, straight from the fridge, and more than likely you will too once you make this recipe.
Now, I alternate between making this garlic potato mash without and without oil, and the results of both versions of potato mash are fabulous. I do this when making vegan sweet potato mash too.
I have detailed the two versions in the below recipe card and you can visually see the results in the video. You can of course use plant-based butter instead if you like.
Ingredients You'll Need
The full list of ingredients and their measurements can be found in the recipe card below.
Best Type of Potatoes For Mash
Here is a quick guide for the potatoes that are great for mashing,
- Russet potatoes (also known as Idaho potatoes) are the classic choice for mashed potatoes due to their high starch content and fluffy texture when cooked.
- Yukon Gold potatoes have a slightly lower starch content than Russets but still produce creamy mashed potatoes with a buttery flavor.
- Maris Piper and Desiree potatoes: Popular in the UK, Maris Pipers have a creamy texture and good flavor, making them excellent for mashing.
- All-rounder potatoes can be cooked in various ways and mashing them is perfect. This is what I have used in the recipe photos as they are dependably found in my local supermarket.
- Coliban potatoes: This variety is popular in Australia for mashing. Coliban potatoes have a creamy texture and good flavor, making them suitable for mashed potatoes.
If you're unsure which potatoes to choose at your local farmers market, don't hesitate to ask for assistance. The vendors are knowledgeable about the best local potatoes for mashing and can offer valuable guidance.
Tips To Make Garlic Vegan Potato Mash
I always chop my potatoes into roughly 1-inch (2.5 cm) sized chunks so they don't take long to boil.
Let the boiled potatoes sit for 5 minutes in a colander to expell excess moisture and liquid, this will result in fluffy mash.
Heating up the dairy-free milk and olive oil (if you are using oil, you can leave it out or try this garlic chilli oil recipe) is great at keeping your mashed potatoes soft and warm, try and avoid using cold milk as this will slightly stiffen and cool the potato mash as you want to serve it warm. I once ran out of plant-based milk, so I used the warm potato water in place of it.
I prefer the texture to be a little bit chunky, so I use a handheld potato masher. A food processor or potato ricer can be used to achieve a smoother texture.
I like to use the left over cooking water to use to make soup.
Storage
Leftover mashed potatoes should be cooled to room temperature then transferred to an airtight container and stored in the fridge for up to 5 days.
Cold mash will harden, so it's a good idea to add few extra spoonfuls of warm milk (depending on the serving size to be reheated) to the mashed potatoes before reheating to help maintain their creamy texture.
Serving Suggestions
This vegan garlic mashed potatoes recipe is the perfect side dish for many meals including thanksgiving dinner, during the holiday season or any dinner really.
You could use this same mash to be the top layer in this vegan shepherds pie no lentils, I've done this many times.
Try it on a pie, then top it off with pea mash and vegan gravy. Trust me this combination is magical! Or as a side to vegan meatloaf or as a base to a stew like this Colorado green chile.
More Vegan Side Dishes
For some veggies a side of oven roasted artichokes.
Otherwise try these delicious potato nibbles!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Easy Garlic Vegan Mashed Potatoes
Ingredients
- 3⅓ Lb Potatoes see best types in above article
- 3-4 tablespoon Olive Oil optional or substitute dairy free butter.
- ¾ cup Dairy free milk
- 1-4 cloves Garlic crushed
- 1 teaspoon Salt + a pinch for cooking water
- ½ teaspoon White pepper
- 10 cups Water for boiling potatoes
Instructions
- Peel, wash, and chop the potatoes into roughly 1-inch (2.5 cm) sized chunks.Bring a large pot of salted cold water to a boil (use a decent pinch of salt), then add the potato chunks. Once the water reboils, reduce the heat to medium and boil the potatoes for about 15 minutes until fork tender.
- Drain the potatoes in a colander and let sit for 5 minutes to release excess moisture. Return them to the pot or a large bowl and mash until roughly smooth using a potato masher or ricer.Mix in crushed garlic, white pepper, and salt to taste.
- Heat (not boil) dairy-free milk and olive oil (see note #1) in a small saucepan over medium-low heat (microwave is an option). Gradually stir this mixture into the potatoes. Mash to desired consistency; some prefer a slightly chunky texture, while a food processor can achieve a smoother potato mash.
- Transfer to a serving dish. Garnish with a drizzle of olive oil (optional) and fresh herbs like chives or green onions. Serve warm as a comforting side dish.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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