How to make the BEST garlic mashed potatoes on the stove - A fluffy, creamy, 'buttery', garlicky, crowd-pleasing side dish that's guaranteed to impress!
Jump to:
- Why You'll Love This Recipe
- The Ingredients
- Recipe Variations
- How to Make Garlic Mashed Potatoes
- FAQs
- Pro Recipe Tips
- Serving Recommendations
- Storage information
- More Vegan Side Dishes to Consider
- Fluffy Vegan Dinner Rolls
- Sticky Sesame Cauliflower (Air-Fried)
- Vegan Scalloped Potatoes
- Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
Why You'll Love This Recipe
I've already shared a recipe for Instant Pot garlic mashed potatoes, but this version takes things back to basics with a stovetop method. Using just a few simple ingredients and a simple process, you can enjoy the ultimate 'butter' and garlic mashed potatoes in just 45 minutes for a comforting, savory side dish that goes with practically everything.
Love potatoes? You might also enjoy my crispy baked + air fryer Hasselback potatoes, air fryer potato wedges, easy vegan potato salad, or even deviled potatoes.
The Ingredients
![Ingredients for Make the BEST Garlic Mashed Potatoes [+ Mix-Ins] measured out on a white surface.](https://foodsharingvegan.com/wp-content/uploads/2025/10/Vegan-Garlic-Mashed-Potatoes-Ingredients.png)
- Potatoes: For the BEST mashed potatoes, I prefer using starchy Russet potatoes (for the fluffiest mash) or all-purpose Yukon Gold potatoes (for slightly creamier, 'buttery' mash). A combination works, too. Avoid waxy potatoes, which don't break down as easily and can become gummy.
Recipe Variations
Garlic and plant-based butter mashed potatoes is one of my favorite versatile side dishes, really easy to customize to any meal. Including:
- Roasted garlic mashed potatoes: For a mild, sweet garlic flavor, cut the top off a garlic head, rub it with oil, wrap it in foil, and roast it for 45-60 minutes at 400°F/205C. Add to taste.
- Fresh herbs: Garnish with 2-4 tablespoon chives, parsley, and/or dill. Rosemary/ thyme also works (warm it in the plant milk for 10-15 minutes to infuse).
- Seasonings: Add depth with onion powder, paprika, cayenne pepper, nutmeg, etc.
- 'Cheesy' garlic mashed potatoes: Add nutritional yeast for an umami vegan cheesy flavor, make plant-based garlic parmesan mashed potatoes with vegan parm, and/or add vegan cream cheese for richness.
- Vegetables: Bulk the mash with peas, corn, carrots, broccoli, and/or spinach.
- Olive oil: Add a drizzle of plain or garlic olive oil for added richness.
How to Make Garlic Mashed Potatoes
Step 1: First, wash, dry, and dice the potatoes into 1-inch pieces. Transfer the potatoes to a large pot, cover with water, and add 1 teaspoon salt. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 20-25 minutes, or until the potatoes are fork-tender.
Step 2: Drain, then return the potatoes to the pot. Add the garlic, vegan butter, plant-based milk, salt, and pepper. Use a potato masher to mash the potatoes to your desired consistency.
Warm plant-based milk ensures the mash stays warmer for longer and avoids shocking the starches, for the fluffiest mashed potatoes.
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Step 3: Transfer to a serving bowl and garnish with fresh herbs, if desired. Serve warm.
FAQs
I prefer to leave the peels for extra nutrients and fiber, but you can remove them if you like.
Use starchy potatoes and avoid over-mixing (especially by blender or food processor). A masher or ricer works best. Adding warm plant-based milk also helps, as cold liquid can shock the starches.
Sure! Chop the potatoes and store them in an airtight container in water for up to 2 days in advance to prevent browning.
Pro Recipe Tips
- Cut even-sized pieces: So they'll cook evenly.
- For more flavor: Cook the potatoes in vegetable/vegan chicken broth.
- For the fluffiest mash: Use a potato masher or ricer (the latter filters out potato peels) and avoid overworking the potatoes.
- To adjust the consistency: Adjust the amount of liquid.
- To prevent watery mash: Return the drained potatoes to the hot pan to let excess liquid 'steam'. Alternatively, steam cook the potatoes.
- Adjust the garlic: Start with a small amount and add it to taste that suits you.
- Fork vs masher: A fork provides a lumpier texture, a masher makes it classically smooth, and a ricer makes the smoothest, fluffiest mash (BUT will filter out peels).
Serving Recommendations
Here are just a few top pairings:
- With vegan Beyond Meat meatloaf, vegan meatballs (like these chili sauce and grape jelly meatballs), or plant-based sausages and vegan gravy
- Alongside stews, casseroles, and pies
- As a loaded mashed potato bowl
- On your vegan roast dinner/holiday table - Thanksgiving, Christmas, Easter, etc.
- For the top of a vegan shepherd's pie/cottage pie
You can also garnish it with: melted vegan butter/olive oil, paprika, cracked black pepper, crispy fried garlic, fresh herbs, shredded vegan cheese, vegan bacon bits, etc.
Storage information
Fridge: Store any leftover vegan garlic mashed potatoes in an airtight container in the refrigerator for 4 days.
Freezer: In an airtight container/Ziplock/Stasher bag for up to 3 months. Then, thaw in the refrigerator overnight.
Reheat: In a microwave (30-second bursts, stirring between) or on the stove (low heat). Optionally add plant milk, stock, and/or vegan butter to make it creamy again.
More Vegan Side Dishes to Consider
If you tried this garlic mashed potatoes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
Ingredients
- 4 pounds of russet potatoes scrubbed and cut into 1-inch chunks (skins left on)
- 2 ½ teaspoons of salt divided
- 4 cloves of garlic peeled
- ½ cup of vegan butter
- 1 ½ cup of unsweetened, unflavored plant-based milk (soy or oat work best)
- 1 teaspoon of black pepper
- 3 tablespoons of chopped chives for garnish, optional
Instructions
- In a large pot, add the chopped potatoes and whole garlic cloves. Cover with water and add 1 teaspoon of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the potatoes are fork-tender.
- Drain and return the potatoes and garlic to the pot.
- Add the vegan butter, plant-based milk, salt, and pepper, and mash the potatoes and garlic together using a potato masher until mostly smooth with bits of skin for texture.
- Transfer to a serving bowl and garnish with fresh herbs, if desired. Serve warm.
Notes
- Cut even-sized pieces: So they'll cook evenly.
- For more flavor: Cook the potatoes in vegetable/vegan chicken broth.
- For the fluffiest mash: Use a potato masher or ricer (the latter filters out potato peels) and avoid overworking the potatoes.
- To adjust the consistency: Adjust the amount of liquid.
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