Get my newest recipe via email:

Roasted Garlic Mashed Potatoes {vegan, pressure cooker option}

Hold on, you’re about to discover an incredibly delicious easy Thanksgiving side dish, roasted garlic mashed potatoes. Just roast whole garlic cloves until they’re creamy soft inside, and mash them into smooth fluffy starchy potatoes—guaranteed goodness right off the stove.

Roasted Garlic Mashed Potatoes

Roast an entire bulb of garlic for roasted garlic mashed potatoes. Soft roasted garlic is buttery sweet, no sharp raw garlic bite going on here. Actually, feel free to include a second bulb–your potatoes will have an even deeper mellow garlic flavor.

You know what makes these super-moist potatoes extra awesome? Olive oil and pure coconut milk. Coconut milk?!! These roasted garlic mashed potatoes are dairy free. The mild coconut flavor vanishes into the garlic, salt and olive oil,  and no one can guess the secret to vegan mashed potatoes!

Roasted Garlic Mashed Potatoes

Thanksgiving, the day Americans set aside to give thanks for life’s blessings, is two weeks away. Maybe you’ll be celebrating with family, or friends, or donating your time in a soup kitchen. If you’re in charge of a side dish—bring roasted garlic mashed potatoes. If there is a vegetarian at your table, they’ll welcome the gesture.


Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes recipe details:

  • Yukon gold and russet potatoes have low moisture and high starch content—both make excellent mashed potatoes.  Roasted garlic mashed Yukon golds have a pretty pale yellow color.
  • An old-fashioned hand-held potato masher whips up the fluffiest potatoes. A food processor whips them too much—makes them gummy. My in-laws beat their potatoes with a portable mixer—a good method if you don’t overdo it.
  • The creamy white liquid we stir into Thai curry dishes is the exact same pure coconut milk we mash into these potatoes. Lite coconut milk is fine here. Don’t mistakenly use the Coco Lopez coconut milk with sugar, that’s for pina coladas. Coconut water has no fat, and is not a good substitute.
  • My Mom always cooked her potatoes in the pressure cooker—see recipe for Instant Pot pressure cooker roasted garlic mashed potatoes.
  • Freeze the potato skins for later, to make homemade vegetable broth. The potato boiling water is excellent soup base—save that too.
  • If you don’t want to take the time to roast the garlic, just steam them along with the potatoes, as in this Vegan Shepherd’s Pie recipe.

Looking for a green Thanksgiving salad? This salad with pears, blue cheese, and pecans always gets rave reviews.

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

You can save this recipe on Yummly by clicking on the little circle that says Yum at the bottom of this page. Yummly is a huge recipe collection where you can save your own family recipes, your favorite blogger’s recipes, or any other awesome recipes you find on the web! Create your account and your recipes will be saved forever.

This post contains Amazon affiliate links. If you purchase a product via my link, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

0 from 0 votes
Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Roast whole garlic cloves ahead of time and heat them again so they're soft enough to incorporate into the potatoes.

Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: 6 servings.
Author: Letty | Letty's Kitchen
  • 1 bulb (6 to 8 cloves) roasted garlic
  • 1 teaspoon plus 4 tablespoons olive oil
  • 2 pounds Yukon gold or russet potatoes , peeled, cut in quarters
  • 1 teaspoon kosher salt
  • 1 teaspoon Real Salt
  • Freshly ground black pepper
  • About 1 cup pure coconut milk , warmed
  1. Preheat the oven to 350 degrees. Separate the garlic bulb cloves, removing the outer papery skins. Put them in a small oiled baking dish, or on a sheet of foil large enough to fold over itself and the garlic. Drizzle with olive oil. Add a couple of tablespoons of water. Cover tightly or fold the foil over and crimp the edges.
  2. Bake for about 45 minutes, until the garlic is completely soft inside.
For Instant Pot or Pressure Cooker Mashed Potatoes:
  1. Place the potatoes in a steamer basket in the cooking pot. Add 1 cup of water. Lock the lid in place with the vent in the sealed position. Use the manual setting and set a 7 minute cooking time. Carefully turn the vent for quick release. When the valve drops, remove the lid.

  2. Remove from steamer, reserving cooking water. Mash with a potato masher. Slip the soft garlic from the skins and mash into the potatoes. Gradually beat in the warm coconut milk, mashing well, until the potatoes are smooth, light and moist. Season with salt and plenty of freshly ground pepper. Taste, adding more salt if you think it’s needed. Garnish with sliced green onions.

For Stovetop-cooked Mashed Potatoes:
  1. Put the quartered potatoes in a large saucepan. Cover with cold water, sprinkling in a teaspoon of kosher salt. Bring to a boil and simmer until the potatoes are tender when pierced with a fork, 20 to 35 minutes, depending on size.

  2. Drain the potatoes, saving the potato water for another use—like soup stock.  Mash with a potato masher. Slip the soft garlic from the skins and mash into the potatoes. Gradually beat in the warm coconut milk, mashing well, until the potatoes are smooth, light and moist.

  3. Season with the salt and plenty of freshly ground pepper. Garnish with sliced green onions. Serve immediately.

** This recipe is an update of the roasted garlic mashed potatoes I posted in October 2010, on my old blog. No photos back then.


  • dessertation


    There are delicious! I made them the other night and were the perfect side dish.
    Thanks for the recipe!

    Marissa Reply · 6 December, 2010

  • Last year at Thanksgiving I introduced coconut milk to my creamed greens and was very happy with the results. This year I’ll try taters. GREG Reply · 15 November, 2015

    • What a great idea. I’ve always steered clear of creamed spinach etc. because of the heavy dairy– Reply · 16 November, 2015

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.