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Vegan Roasted Garlic Mashed Potatoes

Are you looking for a vegan mashed potato recipe? These roasted garlic mashed potatoes are your easy incredibly delicious answer! All you do is roast whole garlic cloves until they’re creamy soft and mash the garlic into well-cooked soft potatoes. Use coconut milk and olive oil in place of the usual butter and milk and you get creamy vegan roasted garlic mashed potatoes!

Cooking garic until it’s soft transforms garlic’s sharp bite into mellow buttery sweet. An entire bulb of garlic goes into these roasted garlic mashed potatoes but you’d never know it.

Click here to Save this recipe for Roasted Garlic Mashed Potatoes.

How do you make super-moist potatoes vegan and dairy free?

  • Use olive oil and pure coconut milk. Coconut milk?!! The roasted garic flavor dominates over the mild coconut flavor. Thus, rich creamy mashed potatoes with nary a stitch of dairy.

When there’s a vegan at your table, they’ll welcome the gesture when vegan roasted garlic mashed potatoes are on the menu.

About Roasted Garlic Mashed Potatoes ingredients:

  • The same pure coconut milk (affiliate link) you might stir into a Thai curry dish is the same creamy white liquid 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 so it’s not a good substitute either.
  • Yukon gold and russet potatoes have low moisture and high starch content—both make excellent mashed potatoes.  I like to use Yukon golds–they give these mashed potatoes a pretty pale yellow color. Whichever, be sure to cook them until they’re practically following apart.

Make ahead:

  • Roast whole garlic cloves ahead of time. When it’s time, reheat them, just so they’re soft enough to incorporate into the potatoes.
  • 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.

A couple more tips:

  • An old-fashioned hand-held potato masher (affiliate link) 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—an OK method if you don’t overdo it. An old-fashioned potato masher and a minor bit of elbow grease makes the fluffiest potatoes.
  • Freeze the potato skins for later, to make homemade vegetable broth. The potato boiling water is excellent soup base—save that too.

Can you cook potatoes for mashed potatoes in the pressure cooker?

  • Yes! My Mom always cooked her potatoes in the pressure cooker. This recipe includes directions for cooking potatoes quickly in your pressure cooler or Instant Pot.

Serve your garlic roasted mashed potatoes with this vegan mushroom gravy.

This salad with pears, blue cheese, and pecans always gets rave reviews at our Thanksgiving table.

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Nutrition Facts
Vegan Roasted Garlic Mashed Potatoes
Amount Per Serving
Calories 288 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 15mg1%
Potassium 743mg21%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 3IU0%
Vitamin C 31mg38%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Filed under: Gluten Free, Sides, Vegan

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  • 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

5 from 2 votes (2 ratings without comment)

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