Vegan Roasted-Garlic Mashed Potatoes

Vegan Roasted-Garlic Mashed Potatoes
Prep Time
15 min
Cook Time
50 min
4 servings

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.



large cloves garlic, peeled
tsp extra-virgin olive oil
lb(s) Yukon Gold potatoes, unpeeled, cut into ¾-inch cubes (about 4 potatoes)
cup plain unsweetened almond or other plant-based milk, warm, plus more if needed
Kosher salt
Tbsp minced chives (about ¼ of a small bunch), plus more for garnish


Step 1

Preheat the oven to 350ºF. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.

Step 2

Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.

Step 3

Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

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