Roasted garlic mashed potatoes have the perfect melody of flavors. Additionally roasted garlic has a depth of flavor that adds something special to this dish. Roasted garlic mashed potatoes are without a doubt a must for any holiday gathering. They are so creamy and delicious, they will be gone before you know it!
Why You Should Make This Recipe
- Potatoes are obviously always a good idea. Roasted, fried, baked, mashed… you name it they're good.
- These are certainly not your average mashed potatoes. They are LOADED with garlicky goodness.
- Last but not least, this recipe is vegan friendly! This checks the box for everyone sitting at the table.
What's in Roasted Garlic Mashed Potatoes?
- Garlic
- Extra virgin olive oil
- Yukon gold potatoes
- Oat milk
- Salt & pepper
- Vegan butter
- Chives
How to Make Roasted Garlic Mashed Potatoes
- Preheat the oven to 400 degrees. Take one head of garlic and peel away most of the outside skins. 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 1-2 teaspoons of olive oil. Wrap the garlic head in aluminum foil and bake for 45 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 and return to the large pot. Carefully squeeze the roasted garlic out of their skins and into the pot. Add the oat milk, salt and vegan butter. Mash the potatoes until you reach a nice creamy consistency. Add more oat milk if necessary.
- To serve; top with chives, black pepper and fresh pats of butter.
Tips & Tricks
- You can make the roasted garlic ahead of time and store it in an air-tight container in the refrigerator. Then all you need to do is cook and mash the potatoes when you want to make this recipe.
- 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.
Looking for More Recipes?
- Don’t forget the gravy! This vegan miso mushroom gravy is so easy to make and will go perfect with these potatoes.
- They also pair well with roasted Brussels sprouts with raspberry balsamic glaze.
- Roast two heads of garlic and save one for when you make this tasty cauliflower, roasted garlic & sun-dried tomato pasta.
- Lastly, for more recipe inspiration follow Toshi’s Table on Instagram and Pinterest. Happy eating!
Roasted Garlic Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Roasted garlic mashed potatoes are a must for any holiday gathering. They are so creamy and flavorful, they will be gone before you know it!
Ingredients
Scale
- 1 head garlic
- 1-2 teaspoon extra virgin olive oil
- 4-5 Yukon gold potatoes, cut into 2" cubes
- ½ cup oat milk (more if needed)
- ½ tsp salt
- 2 tsp vegan butter (plus more to taste)
- ¼ cup chives, chopped
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees. Take one head of garlic and peel away most of the outside skins. 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 1-2 teaspoons of olive oil. Wrap the garlic head in aluminum foil and bake for 45 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 and return to the large pot. Carefully squeeze the roasted garlic out of their skins and into the pot. Add the oat milk, salt and vegan butter. Mash the potatoes until you reach a nice creamy consistency. Add more oat milk if necessary.
- To serve: top 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.
Keywords: roasted garlic mashed potatoes
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