Vegan Garlic Mashed Potatoes

Creamy Yukon Gold potatoes mashed with garlic simmered in olive oil, vegan butter and warm oat milk. Serves 6.

VeganVegetarianDairy-free

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

A vegan version of our Garlic Mashed Potatoes, from the Steak and Seafood kitchen.

  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

A bowl of creamy vegan garlic mashed potatoes topped with chives and olive oil

Yukon Gold potatoes are naturally buttery, so they make the best dairy-free mash. The garlic is warmed slowly in olive oil until soft and sweet, then mashed in with vegan butter and warm unsweetened oat milk.

Use plain, unsweetened plant milk; vanilla or sweetened versions will make the potatoes taste odd.

Instructions

  1. Boil. Cover the potatoes with cold water, add 2 tablespoons salt and bring to a boil. Simmer 15 to 20 minutes, until a knife slides in easily.
  2. Warm the garlic. Meanwhile, warm the olive oil and garlic in a small pan over low heat for 8 to 10 minutes, until the garlic is soft but not browned.
  3. Mash. Drain the potatoes well and return them to the pot for a minute to dry. Mash with the garlic oil and vegan butter, then stir in the warm oat milk, salt and pepper until creamy.
  4. Serve. Top with chives.

Nutrition per serving (estimated)

330Calories
40 gCarbohydrates
5 gFiber
36 gNet carbs
5 gProtein
18 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-free

Tips

  • A potato ricer gives the smoothest mash; never use a food processor, which makes potatoes gluey.
  • Keep warm over a pot of simmering water for up to an hour.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 2 months. Reheat over low heat, stirring in warm oat milk until creamy again.

Questions about this recipe

What milk is best for vegan mashed potatoes?
Unsweetened oat milk or soy milk; both are creamy and neutral.
Can I make them ahead?
Yes. Refrigerate up to 2 days and reheat with a splash more oat milk.

Other versions on the site: Make-Ahead Mashed Potatoes (made up to two days ahead for holidays).

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