Vegan roasted garlic mashed potatoes are the creamy, dairy-free mash that no one at the table will guess is vegan. A whole head of garlic roasted in olive oil until sweet and spreadable transforms simple potatoes into something special, with vegan margarine and soy creamer for silkiness. Ready in 40 minutes and holiday-worthy.
Get ready to fall in love with mashed potatoes all over again! This recipe transforms the humble spud into a show-stopping side dish, all thanks to the magic of slow-roasted garlic. The garlic becomes sweet, mellow, and unbelievably creamy, infusing every bite with a deep, savory flavor that’s simply irresistible. Forget bland, boring potatoes—these are rich, fluffy, and 100% vegan, proving that you don’t need dairy to achieve comfort food perfection. Let’s get mashing!
Ingredients
• 1 whole head garlic
• 2 tablespoons / 30 ml (1 fl oz) olive oil
• 6 medium potatoes / approx 3 lbs / 1.4 kg (3.09 lb), cooked and peeled
• 2 tablespoons / 28 g (0.99 oz) vegan margarine
• ½ cup / 120 ml soy creamer
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F / 200°C.
2. Prepare the garlic by removing the loose, papery outer layers, leaving the head intact. Drizzle generously with olive oil, wrap it tightly in aluminum foil, and place it on a small baking sheet.
3. Roast the garlic for 30 minutes, or until the cloves are soft and fragrant.
4. Once cool enough to handle, gently squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them into a smooth paste with a fork.
5. In a large bowl, combine the cooked potatoes, mashed roasted garlic, vegan margarine, and soy creamer. Use an electric mixer or a potato masher to blend until you reach your desired consistency.
6. Season generously with sea salt and freshly ground black pepper to taste. Serve warm.
Nutritional Information
• Serves: 6
• Serving Size: ¾ cup
• Cost Per Serving: $0.57
• Calories: 241
• Fat: 8g
• Carbohydrates: 36g
• Protein: 5g
• Fiber: 5g
• Sugar: 2g
• Sodium: 65mg
Pro Tips
• for Perfect Vegan Mash
• For an extra tangy and rich flavor, mix in a few tablespoons of non-dairy sour cream or vegan cream cheese.
• Infuse your potatoes with an earthy, herbaceous note by stirring in a few teaspoons of fresh, crumbled sage or rosemary.
• For a surprising texture and flavor twist, fold in some finely chopped artichoke hearts.
• Add a subtle warmth and complexity with a small shake of ground nutmeg just before serving.
FAQ
Q: What are the best potatoes for this vegan mash recipe
A: For the fluffiest, creamiest mashed potatoes, starchy potatoes like Russets or Idaho are excellent choices. Yukon Gold potatoes are also a fantastic option as they are naturally buttery and creamy, and you don’t need to peel them if you prefer a more rustic texture.
Q: Can I use a different non-dairy milk instead of soy creamer
A: Absolutely. For a similarly rich and creamy result, you can substitute the soy creamer with full-fat oat milk, cashew cream, or unsweetened almond milk. Canned full-fat coconut milk also works well but may impart a subtle coconut flavor.
Q: How do I store and reheat these vegan mashed potatoes
A: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm them in the microwave, stirring occasionally, or on the stovetop over low heat. Add a splash of non-dairy milk or a pat of vegan margarine to restore their creamy texture.
Q: What vegetarian main dishes pair well with these roasted garlic mashed potatoes
A: These mashed potatoes are a perfect side for many vegetarian mains. They pair beautifully with a hearty lentil loaf, mushroom Wellington, pan-seared tofu or tempeh, or your favorite veggie sausages. They also make a wonderful base for a vegetarian shepherd’s pie.
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Vegan Roasted Garlic Mashed Potatoes
Ingredients
Method
- Preheat your oven to 400°F / 200°C.
- Prepare the garlic by removing the loose, papery outer layers, leaving the head intact.
- Drizzle generously with olive oil, wrap it tightly in aluminum foil, and place it on a small baking sheet.
- Roast the garlic for 30 minutes, or until the cloves are soft and fragrant.
- Once cool enough to handle, gently squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them into a smooth paste with a fork.
- In a large bowl, combine the cooked potatoes, mashed roasted garlic, vegan margarine, and soy creamer. Use an electric mixer or a potato masher to blend until you reach your desired consistency.
- Season generously with sea salt and freshly ground black pepper to taste.
- Serve warm.
- Add a subtle warmth and complexity with a small shake of ground nutmeg just before serving.
