Vegan Roasted Garlic Mashed Potatoes! How can mashed potatoes get any better? By adding roasted garlic, of course! Don’t miss out on these bold, garlic-infused mashed potatoes!
Fluffy, creamy, and flavorful, these Vegan Roasted Garlic Mashed Potatoes are the ultimate mashed potato dish. Nothing beats a big ole bowl of tasty spuds! A perfect side for your holiday table or any day of the week.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Michael loves roasted garlic mashed potatoes! It’s one of his favorites! These mashed potatoes are brimming with sweet, roasted garlic deliciousness. We ate them all up!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is an oil-free Whole Food Plant Based nod Roasted Garlic Mashed Potatoes. These mashed potatoes are brimming with roasted garlic flavor. If you are not a fan of garlic, then pass on this recipe.
- Garlic Bulb: We used an average sized garlic bulb that had approximately 10 to 12 cloves in it. If unsure how much to use, roast the whole bulb and add a couple roasted cloves at a time until you reach the desired flavor.
- Roasted Garlic Bulb Alternative: If you want to skip the roasted garlic part, you can simply add 1 ½ teaspoons of garlic powder and leave out the roasted garlic. The roasted garlic does add a nice roasted garlic sweetness to the mashed potatoes, but a very similar flavor can be achieved simply by using more garlic powder or using a roasted garlic powder (available at most spice shops).
- Mashing the Potatoes: We used both a potato masher and an electric beater to get a very smooth mashed potato. We know we could accomplish the same thing with a potato ricer, feel free to use one if you wish. We enjoyed the convenience of an electric beater for this recipe.
- Parchment Paper and Foil: We typically do not use foil except as an “outer” wrap like in this case. The foil does not touch the food and does an excellent job of locking in the flavor and heat.
- Sea Salt: Our family was completely divided over how much sea salt this dish needed to be seasoned properly. Feel free to adjust the amount to suit your personal preferences.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish freezes well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products:
- Large stock pot (for boiling the potatoes)
- Potato masher (ricer or fork)
- Hand mixer (beater)
- Parchment paper
If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Roasted Garlic Mashed Potatoes
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 60 Minutes
- Yield: 8 Cups 1x
- Category: Side
- Method: Oven, Stovetop
- Diet: Vegan
Description
Fluffy, creamy, and flavorful, these Vegan Roasted Garlic Mashed Potatoes are the ultimate mashed potato dish.
Ingredients
- 1 medium-sized garlic bulb, peeled into individual cloves *
- 5 lbs. Russet potatoes, peeled and cut into 1 ½ inch cubes
- 1 ¾ cups unsweetened plain plant milk
Spice/Herb Ingredients:
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ to 1 ¼ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Instructions
- Preheat the oven to 400 F.
- Peel the individual garlic cloves, place them inside a pouch of parchment paper, then cover the pouch with foil. Place the pouch on a baking sheet or inside a small ramekin.
- Place into a preheated 400 F oven for 30 minutes. After 30 minutes, check the garlic cloves to ensure they are perfectly tender. If tender, remove from the oven set aside. Keep them wrapped until ready to use.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In the meantime, add the peeled and cubed potatoes into a large stock pot, cover with cold water. Sprinkle with sea salt, bring to a boil. Boil until just perfectly tender, about 15 to 25 minutes.
- When the potatoes are tender, drain thoroughly. Turn off the burner, then place the pot of cooked and drained potatoes back on the burner for 3 to 4 minutes to dry out the potatoes a tad.
- Remove the cooked potatoes from the burner, mash the potatoes with a potato masher.
- Remove the roasted garlic cloves from the parchment paper package and mash them with a fork then add them to the mashed potatoes.
- Add the plant milk and the Spice/Herb Mix. Beat with an electric beater (or continue with the potato masher) until the potatoes are perfectly smooth and the roasted garlic is evenly distributed throughout the mashed potatoes. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Serves 6 to 8 Makes 7 ½ to 8 cups
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