Vegan Garlic Mashed Potatoes
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.
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!
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