Vegan roasted garlic mashed potatoes have the perfect melody of flavors. The roasted garlic has a depth of flavor that adds something special to this dish. This simple yet delicious side dish will elevate your holiday table this season!
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! They are super popular during Thanksgiving and Christmas.
Enjoy these vegan mashed potatoes with vegan mushroom gravy for the ultimate side dish! This recipe uses creamy oat milk and vegan butter to create a delicious, dairy-free side!
Why You Should Make This Recipe
- This recipe is vegan friendly meaning it is dairy-free!
- They are LOADED with garlicky goodness. Roasted garlic is truly a magical addition.
- These vegan potatoes are simple yet elegant!
Ingredients for Vegan Roasted Garlic Mashed Potatoes:
- 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 mellow flavor that does't stand out. You can use other plant based milk but this is my preferred choice.
- Salt & pepper - used to flavor the potatoes.
- Vegan butter - I recommend using the Earth Balance brand.
- Chives - this adds a beautiful pop of color to the mashed potatoes.
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. Alternative if you have an air fryer it is super easy to make air fryer roasted garlic.
- 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.
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Vegan Roasted Garlic Mashed Potatoes
Vegan roasted garlic mashed potatoes have the perfect melody of flavors. The roasted garlic has a depth of flavor that adds something special to this dish. This simple yet delicious side dish will elevate your holiday table this season!
Ingredients
- 1 head garlic
- 1-2 teaspoon olive oil
- 4-5 Yukon gold potatoes cut into 2" cubes (about 2 lbs)
- ½ cup oat milk more if needed
- ½ teaspoon salt
- 2 teaspoon 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.
- To free up over space try making roasted garlic in the air fryer!
Tried this recipe?Leave a comment below and tag @toshistable on social!
Emily
I love the roasted garlic in this!