One year I had enough and I decided to throw my own vegan Thanksgiving party. These mashed potatoes were an instant hit among my meat-loving family members, and even though I no longer eat vegan, I still make them to this day. Vegan mashed potatoes do not contain any butter or cream, but they are still just as creamy and indulgent as the non-vegan version. Roasted garlic gives them a complex, savory, and slightly sweet flavor. They are best served with a dab of vegan butter and a sprinkle of chopped chives on top.
Tricks for the Fluffiest Vegan Mashed Potatoes
Adhere to these quick tips for the lightest, fluffiest mashed potatoes:
Cut the potatoes into large chunks. Small potato chunks will soak up more water, so you will end up with mashed potatoes that are watery and less starchy.Don’t over-mash the potatoes. When potatoes are over-mashed, they end up with a gooey, pasty texture. Try to handle the potatoes as little as possible, and do not mash them in a blender or food processor.Bring the milk to room temperature before adding it to the potatoes. Cold milk will not incorporate into the mashed potatoes as easily.
Ingredient Tips
I prefer russet potatoes in this recipe since they are super starchy and will give you the lightest, fluffiest mashed potatoes. Yukon Gold potatoes also work well. I use oat milk in this recipe because of its creamy texture and slightly sweet flavor. If you do not like oat milk, soy milk or coconut milk also works well. I would not recommend using almond milk or another nut milk in this recipe, as they tend to be thinner and more watery.
Recipe Variations
This recipe can easily be altered to fit your preferences. Here are some ways that you can make it your own:
To save time, you can sauté the garlic instead of roasting it. Mince 4 cloves of garlic and add them to a skillet over medium-low heat with 2 teaspoons of olive oil. Sauté for 2 minutes, then remove from heat. Mix the sautéed garlic into the potatoes along with the milk and olive oil. I like to use olive oil in this recipe, but for a more neutral flavor, you can use vegetable oil, sunflower oil, or canola oil. To make this recipe even more flavorful, mix in chopped herbs of your choice. Chives, thyme, and parsley all make great additions. If you want to make this recipe even more indulgent, serve it up with vegan mushroom gravy.
Vegan Sides Everyone Will Love
Oven Baked Sweet Potato Fries Green Cauliflower Rice Vegan Biscuits Roasted Baby Carrots Whole Grilled Eggplant
You can taste the olive oil in these mashed potatoes, so use a good brand. If you’d prefer a more neutral flavor, replace some or all of the oil with avocado oil. For an extra buttery mash, use vegan butter. Cut 1/4 inch off the top of the head of garlic, exposing the very top of the cloves, and peel away any extra layers of papery skin from the outside, leaving the head intact. Place the head of garlic on top of a piece of aluminum foil and drizzle with 2 teaspoons of olive oil. Wrap the aluminum foil around the garlic. Place the pot over high heat and bring it to a boil. Adjust the heat and boil until the potatoes can easily be punctured through with a fork, about 15 minutes. Turn off the heat and drain the potatoes in a colander. Add the potatoes back to the pot and turn the stove to medium-low heat. Sauté the potatoes over the heat for 1 to 2 minutes to cook off any lingering water. Turn off the heat. Serve the mashed potatoes warm with a dollop of vegan butter and a sprinkle of chopped chives. Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until warmed through. Love the recipe? Leave us stars below!
