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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. Simply roast whole garlic cloves until they’re creamy soft inside, and mash them into smooth fluffy starchy potatoes—guaranteed goodness right off the stove. And–if you’re looking for a vegan mashed potato recipe–you’ve just found the perfect one!

Roasted Garlic Mashed Potatoes in serving dish with green onion garnish

Soft roasted garlic is buttery sweet, no sharp raw garlic bite going on here. An entire bulb of garlic goes into these roasted garlic mashed potatoes and because the garlic mellows in the roasting, the garlic flavor is mellow too. If you use a second bulb of garlic, your potatoes will have an even deeper mellow garlic flavor.

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

  • Use olive oil and pure coconut milk. Coconut milk?!!  The mild coconut flavor vanishes into the garlic, salt and olive oil,  and no one can guess the secret ingredient. Creamy dreamy and vegan!

Yukon gold potatoes, garlic, green onions, and cocont milk can for Roasted Garlic Mashed Potatoes

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

  • Yes! My Mom always cooked her potatoes in the pressure cooker. I include directions for Instant Pot pressure cooker roasted garlic mashed potatoes in the recipe instructions.

closeup of Roasted Garlic Mashed Potatoes ready to serve

Roasted Garlic Mashed Potatoes recipe tips and tricks:

  • 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.
  • 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.

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

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

Make it a fabulous week!

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Nutrition Facts
Roasted Garlic Mashed Potatoes
Amount Per Serving
Calories 192 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 796mg35%
Potassium 745mg21%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin C 19.6mg24%
Calcium 59mg6%
Iron 5.6mg31%
* 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 muffintalk.wordpress.com blog. No photos back then.

3 comments

  • dessertation

    Letty,

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

    Always,
    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

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