Fluffy, creamy, and loaded with garlic flavor, these vegan garlic mashed potatoes are made right on the stovetop with simple ingredients. They're my go-to holiday side, and I'm sharing all my favorite mix-ins so you can make them your own.
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Vegan Garlic Mashed Potatoes
- Mashed Potato Mix-Ins and Add-Ins
- Make Ahead for the Holidays
- FAQs
- Toni's Recipe Tips
- What to Serve with Vegan Garlic Mashed Potatoes
- Storage and Reheating
- More Vegan Side Dish Recipes
- Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
Mashed potatoes are a must on my Thanksgiving and Christmas table, and this stovetop version is the one I make when I want a classic, no-fuss batch. The garlic cloves simmer right along with the potatoes, so they turn soft and mellow and mash in easily. If you have an Instant Pot, try my Instant Pot garlic mashed potatoes too.
Looking for more potato sides? You might also enjoy my vegan scalloped potatoes, air fryer potato wedges, or easy vegan potato salad.
Why You'll Love This Recipe
- Simple: Just potatoes, garlic, vegan butter, plant-based milk, salt, and pepper.
- No special equipment: All you need is a large pot and a potato masher.
- Big batch: It serves 8 to 10, which is perfect for holiday dinners.
- Easy to customize: Stir in any of the mix-ins below for cheesy, herby, or loaded mashed potatoes.
Ingredients You'll Need
- Russet potatoes: Starchy russets make the fluffiest mashed potatoes. Yukon Golds make a slightly creamier mash, and a mix of the two works too. I leave the skins on for texture, but you can peel them if you like.
- Garlic: Whole peeled cloves simmer with the potatoes until soft, so they mash right in.
- Vegan butter: I usually use Earth Balance. It makes the potatoes rich and buttery.
- Plant-based milk: Use unsweetened, unflavored milk. I like soy or oat milk best here.
- Salt and black pepper: Salt the cooking water, then season again to taste after mashing.
- Chives: Optional, for garnish.
How to Make Vegan Garlic Mashed Potatoes
Step 1: Prep the potatoes. Scrub the potatoes and cut them into 1-inch chunks. Peel the garlic cloves.
Step 2: Boil. Add the potatoes and garlic to a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then simmer for 20 to 25 minutes, until fork-tender.
Step 3: Drain and add the butter. Drain the potatoes and garlic and return them to the pot. Add the vegan butter, warm plant-based milk, remaining salt, and pepper.
Step 4: Mash. Mash with a potato masher until mostly smooth, with little bits of skin for texture. Taste, adjust the salt and pepper, and garnish with chives.
Warm the milk first. Warm plant-based milk mixes in more easily than cold milk and keeps the potatoes hot and fluffy.
Mashed Potato Mix-Ins and Add-Ins
This is where the fun begins. Stir in a little at a time and taste as you go:
- Cheesy: Nutritional yeast, vegan parmesan, shredded vegan cheddar, or a few spoonfuls of vegan cream cheese (I usually use Tofutti) for extra richness.
- Roasted garlic: For a sweeter, mellower garlic flavor, swap the boiled cloves for a head of roasted garlic. See how below.
- Fresh herbs: Chives, parsley, dill, rosemary, or thyme. For rosemary or thyme, warm the sprigs in the milk for 10 to 15 minutes to infuse it, then remove them.
- Caramelized onions: Fold in a big spoonful of slow cooker caramelized onions for a sweet, savory twist.
- Loaded: Top with vegan bacon bits, shredded vegan cheese, and green onions, or turn it into a loaded mashed potato bowl.
- Spices: Smoked paprika, onion powder, a pinch of nutmeg, or a little cayenne.
- Vegetables: Peas, corn, sautéed spinach, or roasted carrots.
- Olive oil: A drizzle of good olive oil or garlic olive oil on top right before serving.
How to Roast Garlic for Mashed Potatoes
Slice the top off a whole head of garlic, drizzle it with a little olive oil, wrap it in foil, and roast at 400 degrees F (205 degrees C) for 45 to 60 minutes, until soft and golden. Squeeze the cloves into the potatoes and mash them in. Start with half the head and add more to taste.
Make Ahead for the Holidays
You can make these mashed potatoes up to 2 days ahead, which frees up your stovetop on the big day. Let them cool, then refrigerate in an airtight container. To reheat, warm them in a pot over low heat with a splash of plant-based milk and a little vegan butter, stirring often, until hot and creamy again.
FAQs
No. I leave the skins on for extra texture and fiber, but you can peel them if you prefer a smoother mash.
Use starchy potatoes like russets and mash them by hand with a potato masher or ricer. A blender, food processor, or electric mixer overworks the starch and makes them gluey.
Unsweetened, unflavored soy or oat milk works best, since they are creamy and neutral. Avoid sweetened or vanilla milk.
Plan on about ½ pound of potatoes per person. This recipe uses 4 pounds and serves 8 to 10 as a side.
Yes. Freeze them in an airtight container for up to 3 months, then thaw overnight in the refrigerator. Reheat on the stove with a splash of plant-based milk and stir until smooth.
Toni's Recipe Tips
- Cut even pieces: Potatoes that are all about the same size cook at the same rate.
- Let them steam dry: After draining, let the potatoes sit in the hot pot for a minute or two so extra water evaporates. This keeps the mash from getting watery.
- Add more flavor: Cook the potatoes in vegetable broth instead of water.
- Adjust the texture: Add more warm milk for creamier potatoes or less for a thicker mash.
- Choose your tool: A fork gives you a rustic mash, a masher makes it classic and smooth, and a ricer makes it the smoothest, though it will catch the skins.
What to Serve with Vegan Garlic Mashed Potatoes
Top them with easy vegan gravy or vegan mushroom gravy, and serve them alongside:
- Beyond Meat meatloaf
- Dairy-free green bean casserole
- Easy vegan stuffing
- Garlic herb roasted vegetables
- Chili sauce and grape jelly meatballs
Leftovers also make a great topping for vegan lentil shepherd's pie.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm on the stove over low heat, or in the microwave in 30-second bursts, stirring in between. Add a splash of plant-based milk or a little vegan butter to make them creamy again.
If you tried these vegan garlic mashed potatoes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Side Dish Recipes
Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
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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 cups 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 to 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, remaining 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 chives, if desired. Serve warm.
Notes
- Cut the potatoes into even pieces so they cook at the same rate.
- For more flavor, cook the potatoes in vegetable broth or vegan chicken broth.
- For the fluffiest mash, use a potato masher or ricer (a ricer catches the skins) and avoid overworking the potatoes.
- Add more warm milk for creamier potatoes or less for a thicker mash.
Andrea says
Love how garlick-y these turned out!
Toni Okamoto says
Thank you so much, Andrea! I'm so glad you loved it!