Make the BEST Garlic Mashed Potatoes [+ Mix-Ins]
Fluffy, creamy vegan garlic mashed potatoes made on the stovetop with russet potatoes, whole garlic cloves, vegan butter, and plant-based milk. A crowd-pleasing side for Thanksgiving, Christmas, and every weeknight.
Servings: 8 - 10
Calories: 296kcal
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.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 40g | Protein: 6g | Fat: 12g | Saturated Fat: 3.6g | Sodium: 570mg | Potassium: 1000mg | Fiber: 5g | Sugar: 2g