The best vegan mashed potatoes recipe made with roasted garlic, oat milk, and vegan butter. Mashed potatoes make for the perfect side dish for any occasion.
My love for mashed potatoes runs deep. I love roasted potatoes, fried potatoes, sauteed potatoes, and baked potatoes. What’s your favorite way to eat potatoes? I love the texture and taste of potatoes.
As my food blogging journey continues to grow so does my love for improving my favorite dishes. As I sat out to make vegan mashed potatoes I realized I didn’t have enough potatoes. I only had brown (Russet) potatoes on hand. When I got to the store I realized I wanted to mix and match the potatoes. I decided to get yellow (Yukon Gold potatoes). After doing a quick Google search I learned that brown potatoes are light and have a fluffy texture. Yellow potatoes are creamy and give a lot more flavor than brown potatoes. I thought the mix of the two would make for a nice combination of flavors and textures.
What’s in these vegan mashed potatoes
- One roasted garlic head
- Grapeseed oil for roasting garlic (optional)
- Half Russet potatoes (light + fluffy texture)
- Half Yukon Gold potatoes (creamy + flavor)
- Sea Salt
- Miyokos Vegan Butter
- Oatly Oat Milk
- Black Pepper
- Oregano + Rosemary (dried or fresh)
How to make vegan mashed potatoes
- Preheat your oven to 350 degrees. Place the garlic on a piece of aluminum foil. Add garlic to a pan and drizzle garlic with grapeseed oil. The garlic should be covered before entering the oven. Leave the outer layers of the garlic on. Roast garlic for about 30-45 minutes or until the garlic is soft and tender. Once the garlic has cooled the cloves should easily slip out of the outer layer. Chop the roasted garlic.
- Meanwhile, add the chopped potatoes to a medium pot and cover the potatoes with water. Add a generous amount of sea salt (1 or 2 tablespoons).
- Boil the potatoes for about 20-25 minutes until they are fork-tender. Drain and add the potatoes back to the pot. Let them sit for about 5 to 10 minutes to absorb excess moisture.
- Transfer the tender potatoes to a large bowl. Mash them with a potato masher, then add vegan milk, roasted garlic, vegan butter, sea salt, dried oregano, rosemary, and black pepper. Mix until all is well combined.
- Taste and adjust seasonings as needed. Serve and enjoy!
Optional add-ins
- Vegan Gravy
- Vegan Sour Cream
- Coconut Milk (I prefer full-fat)
The Best Vegan Mashed Potatoes
Ingredients
- 1 roasted garlic head
- 1 pound russet potatoes
- 1 pound yukon gold potatoes
- 5 tbsp Miyokos vegan butter
- 1/2 cup non-diary milk add more as needed
- sea salt to taste
- black pepper to taste
- 2 tbsp oregano + rosemary or use herbs of your choice
- 1 tbsp grapeseed oil for roasting garlic
Instructions
- Preheat your oven to 350 degrees.
- Place the garlic on a piece of aluminum foil. Add garlic to a pan and drizzle garlic with grapeseed oil. The garlic should be covered in foil or parchment paper before entering the oven. Leave the outer layers of the garlic on. Roast garlic for about 30 minutes or until the garlic is soft and tender. Once the garlic has cooled the cloves should easily slip out of the outer layer. Chop the roasted garlic and set aside.
- Meanwhile, add the chopped potatoes to a medium pot and cover the potatoes with water. Add a generous amount of sea salt (1 or 2 tablespoons).
- Boil the potatoes for about 20-25 minutes until they are fork-tender. Drain and add the potatoes back to the pot. Let them sit for about 5 to 10 minutes to absorb the excess moisture.
- Transfer the tender potatoes to a large bowl. Mash them with a potato masher, then add vegan milk, roasted garlic, vegan butter, sea salt, dried oregano, rosemary, and black pepper. Mix until all is well combined.
- Taste and adjust seasonings as needed. Serve and enjoy!
YOU MAY ALSO LIKE:
Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram
Leave a Reply