Vegan garlic mashed potatoes are easy to make, creamy, dairy-free and tasty! The roasted garlic adds depth of flavor which really elevates this dish. This simple, delicious side dish will level up your holiday table this season!
This post was originally published on November 21, 2021. It was republished on September 20, 2024 to include helpful step by step photos.
These fluffy mashed potatoes are without a doubt a must for any holiday gathering! They are super popular during Thanksgiving and Christmas, but you really make them anytime of the year. This recipe uses extra creamy oat milk and vegan butter to create a delicious dairy-free side!
Garlic mashed potatoes pair well with miso mushroom gravy, stuffed acorn squash and brussels sprouts with balsamic glaze.
Why You'll Love This Recipe
- These garlic mashed potatoes are made with oat milk in place of heavy, dairy-filled ingredients.
- The roasted garlic gets caramelized in the oven (or air fryer) which adds layers of savory flavor to this dish.
- These vegan mashed potatoes are the best side dish! They are simple yet elegant and will leave your taste buds smiling.
Ingredient Notes
- Garlic - we will use an entire head of roasted garlic. Roasting the garlic mellows out the flavor while adding caramelization and depth.
- Olive oil - used to drizzle on the garlic before it gets roasted in the oven or air fryer.
- Yukon gold potatoes - these potatoes are creamy and most commonly used in mashed potatoes.
- Oat milk - oat milk has a neutral flavor which is perfect for cooking. You can use other plant based milk such as almond milk but this is my preferred choice.
- Salt & pepper - used to flavor the potatoes.
- Vegan butter - use your favorite brand.
- Chives - these are optional but they add a beautiful pop of color to the mashed potatoes.
Substitutions and Variations
- Garlic - feel free to use 2-3 cloves of regular garlic in place of roasted garlic. Make sure to finely mince or grate the fresh cloves of garlic before mixing them into the potatoes.
- Potatoes - feel free to use russet potatoes or red skin potatoes in place of yukon gold.
- Extra creamy - use a can of full-fat coconut milk in place of the oat milk.
- Fresh herbs - top the potatoes with your favorite fresh herbs such as thyme, rosemary or chives.
- Horseradish - add a pinch of horseradish to the mashed potatoes for a unique twist.
- Without butter - you can omit the butter if desired.
Step by Step Instructions
Peel away the outer skins of the garlic while leaving the cloves intact. Slice about a quarter of an inch off the top of the garlic head. Place the head of the garlic on a piece of foil and drizzle of olive oil. Wrap the garlic head in aluminum foil and roast for 45 minutes. If you have an air fryer I recommend using it to make air fryer roasted garlic in only 20 minutes.
Place the cubed potatoes in a large pot of cold water. Bring the water to a boil, cover and cook for 20 minutes or until fork-tender. Drain the potatoes.
Add the potatoes, roasted garlic, oat milk, salt and vegan butter to a large pot.
Mash the potatoes until you reach a nice creamy consistency. Add more oat milk as needed until your desired consistency is reached. Top with chives and pats of butter if desired.
Hint: everyone likes their potatoes at different consistencies. You can leave it a bit chunky or mash it well until everything is smooth and even.
Tips & Tricks
- Roast garlic in the air fryer for a quicker recipe. You can also roast it ahead of time if desired.
- If you’re not vegan, you can substitute regular milk and butter in place of the vegan alternatives.
- For a hands-off mashing approach, stick the boiled potatoes in a stand mixer and mix for a few minutes until creamy.
Storing and Reheating
Store mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat the potatoes in the microwave or on the stove top. You may want to add a splash of oat milk or vegetable broth if they appear dry.
You can freeze mashed potatoes for up to 3 months in an airtight container. Make sure they cool off completely before freezing them.
Frequently Asked Questions
Yes you can mash the potatoes using a hand mixer or a stand mixer. Mix until your desired consistency is reached. The mixers will create a smoother consistency than hand mashing, so keep an eye on them as they are being mixed/mashed.
No, you don’t need to peel the potatoes. I would recommend scrubbing the skin well before using the potatoes though. Leaving the skin on the potatoes creates a rustic feel and will add more texture to the mashed potatoes. I recommend this method if you want a chunkier mashed potato instead of a smooth and creamy texture.
No, you can use 2 cloves of regular garlic in place of a whole head of roasted garlic. Make sure to finely mince or grate the garlic cloves so they mix in evenly with the potatoes. This will cut back on cooking time as you don’t have to wait for the garlic to finish roasting!
Vegan Garlic Mashed Potatoes
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 5-6 Yukon gold potatoes, cut into 2" cubes (between 2-3 pounds)
- ½ cup oat milk (plus more as needed)
- ½ teaspoon salt
- 2 tablespoons vegan butter (plus more to taste)
- ¼ cup chives, chopped (optional)
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel away most of the loose outside skins on the full head of garlic. Try to leave the cloves intact while doing this. Slice about a quarter of an inch off the top of the garlic head.
- Place the head of the garlic on a piece of foil and drizzle with 1 teaspoon of olive oil. Wrap the garlic in aluminum foil and bake for 45 minutes. (If you have an air fryer I highly recommend using it to make air fryer roasted garlic since it will only take 20 minutes instead of 45).
- Place the cubed potatoes in a large pot of cold water. Bring the water to a boil, cover and cook for 15-20 minutes or until fork-tender.
- Drain the potatoes. Let them sit for a couple minutes to allow all of the water to drain out.
- Squeeze the roasted garlic out of their skins and chop them with a knife or mash them up with a fork.
- Add the potatoes, roasted garlic, oat milk, salt and vegan butter back to the pot.
- Mash the potatoes with a potato masher until you reach a nice creamy consistency. Add more oat milk if necessary.
- Garnish with chives, black pepper and fresh pats of butter.
Notes
- You can roast the garlic a few days ahead of time. Store it in an air-tight container in the fridge until ready to use.
- Peeling the potato skin is optional. I like to leave it on to add more texture to the dish.
- To free up over space try making roasted garlic in the air fryer!
Emily says
I love the roasted garlic in this!